Texan Beef Brisket with Cheese & Sweetcorn Cornbread Recipe | Lakeland Inspiration

Ingredients

• 3 tbsp , olive oil
• 1kg, beef brisket, trimmed and cut into thick steaks
• 2, large onions, roughly chopped
• 2, fresh red chillies, deseeded and finely chopped
• 2 tbsp, ground cumin
• 1 tbsp, dried oregano
• 2 x 400g, tins chopped tomatoes
• 2 x 400g, tins red kidney or pinto beans, drained
• 2, red or orange sweet pointed peppers, deseeded and cut into large strips
• To taste, Salt and freshly ground black pepper
• 3, large cloves garlic, peeled and chopped
• 2 tbsp, smoked paprika
• 2, cinnamon sticks
• 2 tbsp, dark brown sugar
• 200ml, beef stock or water
• 60g, gluten-free plain flour
• 1 tsp, salt
• 2, eggs, beaten
• 50g, butter, melted
• 198g tin, sweetcorn, drained
• Sunflower or vegetable oil, for greasing
• 1 tsp, bicarbonate of soda
• 275g, fine cornmeal
• 450ml, natural yogurt
• 6 whole, piquant peppers from a jar, drained and finely chopped
• 100g, mature Cheddar cheese, grated