Brisket Nachos

• beef brisket, cut in half if large
• 2 tablespoons paprika, heaped
• 2 tablespoons ground cumin, heaped
• 2 tablespoons powdered chipotle, heaped
• salt, to taste
• black pepper, to taste
• 2 capsicum
• 2 onion
• 2 garlic, whole heads
• 4 fresh chilies
• 2 dried habanero chilies
• olive oil
• 2 cans canned chopped tomatoes
• 3 bay leaves
• 1 teaspoon dried oregano
• 3 cups stock
• 2 cans black beans
• dark chocolate
• corn chips
• cheese
• 2 avocado
• 1 tomato
• ½ red onion
• 1 jalapeno
• 1 bunch coriander
• ½ lime

Preparation

1. Step 1

   1:39
   Mix heaped tablespoons of paprika, cumin, and powdered chipotle (or chili powder) in a bowl to make a rub. Cut a large brisket in half if needed, season with salt and pepper, then coat thoroughly in the rub. Shake off excess and set the meat aside on a plate, reserving any leftover rub.
2. Step 2

   2:19
   Roughly chop capsicums (peppers), onions, garlic, fresh chilies, and add dried habanero chilies (soaking optional as they will cook for a long time).
3. Step 3

   3:30
   Heat a large pot or pan over medium-high heat with a drizzle of olive oil. Brown the seasoned brisket pieces on all sides, working in batches if needed. Remove browned meat to a plate.
4. Step 4

   4:05
   Add a little more olive oil to the pot if needed, then add the chopped vegetables and cook, stirring, for a few minutes until they begin to soften. Add the reserved rub and fry for another minute or two.
5. Step 5

   4:36
   Add canned chopped tomatoes, bay leaves, dried oregano, and about 3 cups of stock (chicken or beef). Stir to combine, then gently add the browned brisket pieces back to the pot. Turn the heat to low, cover with a lid, and simmer gently for 4-5 hours (minimum 3 hours for tenderness), checking occasionally to ensure there is enough liquid and turning the meat if desired.
6. Step 6

   6:09
   After a couple of hours of cooking, stir in canned black beans (or kidney or pinto beans). If the mixture looks dry, add a little more stock or liquid. Optionally stir in a couple of small pieces of dark chocolate. Cover and continue cooking until the meat is very tender.
7. Step 7

   6:56
   Turn off the heat. The brisket should now be very tender and ready to pull apart. Use this chili-style brisket mixture as the base for nachos.
8. Step 8

   7:17
   Preheat oven to 180-200°C. Place a layer of plain corn chips in a heatproof dish or on a tray that can handle the temperature. Top with grated or sliced cheese. Bake for 5-10 minutes until the chips are warm and the cheese is melted (or melt cheese directly on warm chips).
9. Step 9

   7:50
   While the nachos bake, make the guacamole. Halve and pit 2 ripe avocados, scoop the flesh into a bowl and mash. Squeeze the seeds from a tomato and add the flesh, finely diced half a red onion, seeded and diced jalapeno, chopped coriander (including stalks if desired), juice of half a lime (or lemon if preferred), and a good pinch of salt. Mix well.
10. Step 10

    8:56
    Top the cheesy corn chips with the pulled brisket mixture, guacamole, and any other desired toppings. Serve immediately, mixing everything together or eating as is.