Ingredients
- Serves 6800g-1kg cooked, chopped brisket
- 1 good knob coconut oil – the unscented variety
- 1 large Spanish onion, chopped
- Good pinch salt
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp smoked paprika
- Black pepper
- 2 tins tomatoes
- 1 tbsp tamari
- 1 tin cooked kidney beans, drained and rinsed
- 50g dark chocolate
In a heavy saucepan, heat the coconut oil and sweat the onion until soft – about seven minutes. Add the salt and spices, stir for a minute or two, and then add the meat, tomatoes and tamari.
Cover and simmer for 10 minutes before removing the lid and cooking for a further 20 minutes. Add the kidney beans five minutes before the end to heat through, and the chocolate (believe me, it works) two minutes before the end so it melts, but doesn’t cook.
This is delicious on its own with a bit of grated cheese and maybe some chopped spring onions.
