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Warm up those chilli winter days

The Dunbrody House’s star chef, Kevin Dundon, shares his favourite recipes

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Meatball Black Bean Chilli.

Meatball Black Bean Chilli.

Slow-cooked Smoky Apple Brisket

Slow-cooked Smoky Apple Brisket

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Meatball Black Bean Chilli.

THIS week I thought we’d go back to easy and simple dinners — but simple doesn’t mean boring. First is my meatball black bean chilli. A chilli dish could also be called a stew as the main idea is to slowly cook the meat and beans with a hint of spice. Meatballs are very popular in a tomato sauce with beans, and the great thing about black beans is that they are packed with protein. If you want, you can use tinned beans to cut down on the cooking time, they are very handy for busy families and perfect for this dish. A few drops of Tabasco just before serving will transform this from tasty to amazing, but remember to wait until the end of the cooking process or you might end up with a very hot chilli. My next recipe, slow-cooked smoky apple brisket, is perfect for lazy Sundays and is one for the meat lovers. It takes very little preparation and uses a cheap cut of beef, which has increased in cost lately due to popularity. Start in the morning by searing the brisket and placing it in a slow cooker. After around eight to 10 hours it will be ready to be devoured by the whole family. I use some cider for flavour but if you prefer to use something non-alcoholic, freshly squeezed apple juice will work just as well. Serve in its cooking juices to ensure the meat is succulent and extra moist. A few brioche buns or Waterford Blaa make the perfect accompaniment to this dish. Happy cooking, Kevin

Meatball Black Bean Chilli

Ingredients (serves 6):
■ 500g minced beef
■ 1 onion, chopped
■ 3 tbsp breadcrumbs
■ 50ml milk
■ 2 tbsp olive oil
■ 2 green peppers, chopped
■ 2 garlic cloves, crushed
■ 2 tsp smoked paprika
■ 2 tsp coriander seeds, crushed
■ 2 tsp ground cumin
■ 1 red chilli, chopped
■ 1 tsp sugar
■ 2 x 400g tin chopped tomatoes
■ 2 x 400g tin black beans, drained & rinsed
■ 3 drops Tabasco sauce, optional
■ Fresh coriander leaves, chopped
■ Boiled rice, to serve
■ 4 tbsp sour cream, to serve


Method:
1. In a bowl, combine the beef with the onion, breadcrumbs, milk and garlic. Roll the mixture into 12-16 balls.
2. Over medium heat, heat the olive oil in a large saucepan and fry the meatballs for 3-5 minutes or until browned on all sides. Set aside on a plate.
3. In the same saucepan, add the peppers and cook for 4-5 minutes until seared. Then add the paprika, coriander seeds, cumin and red chilli and cook for a few seconds.
4. Next, add in the sugar, chopped tomatoes, black beans and the seared meatballs and bring to a simmer.
5. Simmer for 10-15 minutes on a low heat. Check the seasoning, and add a few drops of Tabasco sauce if desired.
6. Serve with boiled rice, a blob of sour cream and fresh coriander leaves.

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Slow-cooked Smoky Apple Brisket

Slow-cooked Smoky Apple Brisket

Slow-cooked Smoky Apple Brisket

Slow-cooked Smoky Apple Brisket

Ingredients (serves 4):
■ 2kg beef brisket
■ 250ml smoky barbecue sauce
■ 50g brown sugar
■ 1 tbsp Worcestershire sauce
■ 1 tbsp beef stock
■ 300ml cider
■ 3 tbsp tomato puree
■ 1 onion, chopped
■ 1 cooking apple, chopped
■ 2 garlic cloves, chopped
■ 1 tsp dried herbs


Method:
1. Place the barbecue sauce, brown sugar, Worcestershire sauce, beef stock, cider, tomato puree, onion, apple, garlic and herbs in a slow cooker. Whisk the ingredients together until combined.
2. Place the brisket in the slow cooker, ensuring it is covered in the liquid.
3. Cook on low for 8-10 hours. The brisket needs to be tender enough to shred when it’s done.
4. If you’d prefer to do this in a casserole dish in the oven, simply add 500ml beef stock to the mixture to ensure the meat doesn’t dry out while braising in the oven. Cook in the oven for 2-3 hours at 150C.
5. Serve the smoky brisket shredded with some floury Blaas to mop up the sauce.

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TOP TIP: Always look on the bright cider of life with Irish tipple Orpens

This week I am using a cider from Orpens. Ireland have seen a great increase in local and small craft cider maker from sweet ciders to stronger cider like Longville house and now a few crafters move onto distillation to create apple brandy. Fantastic to use at the end of evening as well as using in sweet dishes like apple pies or savoury as per today’s recipe.

Next time you are in the pub, try out one of the crafter ciders with a fish and chips. orpens.ie Orpens Irish Cider founders Chris Hill and Matt Tindal

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