Pulled Chipotle Beef with Mango, Coriander and Freekeh Salad
Serves: 4
Time: 20 minutes Prep, 4 hours Cook Time
Some meals are so mouthwatering, you will make them again and again - this is one of those meals. Don’t let the cooking time put you off - this dish is beautifully simple to prepare and the flavours are absolutely mouth popping with deliciousness. I have cooked tonight’s dinner all in one go, but you could very easily and quickly have this one in the oven cooking while you prepare another night’s meal. Best of all, this is one of the few dishes that I really do think is a set and forget; meaning you can pop it in the oven and leave for the entire cook time without checking (although the smell is so good you might want to do a few cheeky checks anyway).
Leftovers
Tonight’s dinner provides plenty for leftovers. For a touch of variety load the leftovers into a tortilla, toast them up and eat as a burrito.
What you'll need
1.2 kg beef brisket
2 tablespoons chipotle in adobe sauce
1 1/2 tablespoons red wine vinegar
1 tablespoon water
1 cup freekeh
1 mango
1 red pepper
3 corn on the cob
1/2 bunch coriander
1 lime
From the Pantry
1/2 teaspoon ground coriander
2 teaspoons ground cumin
1/4 cup olive oil
sea salt flakes
cracked pepper
Optional Extras for Lunch
Tortillas or Gluten Free wraps
Chipotle en adobo
This is one ingredient that can be a little tricky to find. It's not always stocked in Coles and Woolies. Harris Farm almost always have it otherwise you might need to try the local deli.
Prep and Cook
Preheat oven to 160c
Cook Beef
The Classic Casserole Dish (with lid)
If you haven't got one of these in your cupboard I highly recommend you get one. These days they are so popular you can pick a good one really cheap from KMart or Aldi. If you prefer, you can spend a bit of money and invest in a really good brand like Chasseur. I personally have a casserole dish from all of the above and couldn't fault any of them.
Mix the chipotle with the ground cumin, vinegar and water. Remove beef from packaging and season well with salt and pepper.
Roll the meat around in the chipotle mixture until it is completely covered then transfer the meat and all the juice to a casserole dish with a tight-fitting lid (or a roasting dish and cover tightly with foil).
Place in the oven to cook for 4 hours
Cook Freekeh
Did you do this ahead of time?
Rinse the freekeh under cold water then combine in a pot with 3 cups of cold water and a pinch of salt and bring up to the boil.
Reduce down to a simmer and place the lid on, cook till all the water has been absorbed: approx 20 mins.
Turn off the heat and leave to steam with the lid still on.
Once cooked, freekeh has a firm nutty texture similar to barley.
Cook Corn
Bring a large pot (big enough to comfortably fit the corn) of water up to the boil with a pinch of salt.
Remove the husks from the corn and rinse under cold water to remove excess silk threads.
Boil for at least 5 minutes then remove from the heat.
Prep Salad
Slice the pepper in half and remove the seeds and excess pith (white) then cut into small dice.
Wash coriander in a bowl of cold water and pick the leaves, saving some of the larger leaves with stalk on for garnishing.
Cut mango into a small dice.
Cut the corn off the cob, very carefully hold the corn upright and carve down the length.
Mix Dressing
Combine the lime juice and olive oil with the ground coriander and season well with salt and pepper. Mix well.
Plate it Pretty
Add the cooked freekeh to the rest of your salad ingredients along with the dressing and mix together well. (this is one of the few salads that will be ok the next day once the dressing has been added).
Use a fork to rip the brisket into nice long shreds.
Use a large service spoon to spoon the salad onto individual plates.
Top with brisket and a few scatterings of coriander to garnish.
Enjoy!
Lunch tomorrow
There is plenty of leftovers to have for lunch as is or mix it up a little and add in some toasted tortillas to build your own burritos at lunchtime.