Slow cooked flank steak chilli

 

Another visit to my favourite farm shop and another gift off Dillys, two large pieces of flank steak the last flank I had from them I flash fried and it was amazing.  The idea for this comes from Marcus Bawdon another outdoor cooking lover and an inspiration on the BBQ and Smoking side of it.  It is always good to visit the farm shop and see the actual cows in the field or sheds that supply just great meat.

flank steak chilli

flank steak chilli

The recipe is not very different to my usual chilli, I used the same mix of chillis being ancho, chipotle, cascabel and jalapeno.  The one difference in this was I used beer in the sauce rather than just stock.

 

Slow cooked flank steak chilli
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Slow cooked flank steak chilli
Ingredients
  • 1 kg Flank Steak
  • 2 large onions
  • 1 Ancho chilli
  • 1 Cascabel chill
  • 4 chipotle chillis
  • 3 jalapenos
  • 8 squares dark chocolate
  • small bunch oregano
  • 1 bulb smoked garlic
  • 1 tin chopped tomatoes
  • 1 tin kidney beans
  • 300 ml beer
  • Beef stock cube
  • salt and pepper to season
Instructions
  1. Place the dried chillis in a bowl and cover with hot water to rehydrate. Finely chop onions and mince garlic fry until softened in olive oil.
  2. Blend the chillis with the liquid they were re-hydrated in and add to the onion and garlic, finely chop the oregano and stir in. Add the chopped tomatoes, beef stock cube and beer and bring to the boil, lower heat and simmer for 10 minutes.
  3. Use either a hand blender or food mixer to blend the sauce, add the flank steak and beans to the sauce in an oven proof casserole, if you can not get flank brisket, shin or some braising steak will be a good substitute.
  4. Place in a preheated oven at 140c for 6-8 hours, this could also be cooked in a slow cooker placed on before you go to work in the morning.