Name: Chilli and brandy beef with white beans
Cook time: 505 min
Total time: 505 min
Yield: 6
Ingredients: 6 shallots; 1.2 kilogram beef brisket, coarsely chopped; 1 fresh long red chilli, finely chopped; 2 clove garlic, crushed; 3 medium egg tomatoes (225g), coarsely chopped; 2 tablespoon tomato paste; 1 cup (250 millilitres) beef stock; 1/4 cup (60 millilitres) brandy; 400 gram canned cannellini beans, rinsed, drained; 1/3 cup coarsely chopped fresh flat-leaf parsley

Ingredients

6 shallots

1.2 kilogram beef brisket, coarsely chopped

1 fresh long red chilli, finely chopped

2 clove garlic, crushed

3 medium egg tomatoes (225g), coarsely chopped

2 tablespoon tomato paste

1 cup (250 millilitres) beef stock

1/4 cup (60 millilitres) brandy

400 gram canned cannellini beans, rinsed, drained

1/3 cup coarsely chopped fresh flat-leaf parsley

Method

Peel shallots, leaving root ends intact; cut in half lengthways.

Combine shallot, beef, chilli, garlic, tomato, paste, stock and brandy in 4.5-litre (18-cup) slow cooker; cook, covered, on low, 8 hours.

Add beans; cook, covered, on high, about 20 minutes or until hot. Stir in parsley; season to taste.

For a slightly richer colour and flavour, brown the beef in a little oil in a frying pan before adding it to the slow cooker.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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