Written by Christina Hills, Baby + Child Dietitian and founder of the Happy Feeding Co clinic.

This recipe was a joy to create, I wanted to make a recipe which used tender slow cooked beef brisket as this is an ideal meat to offer babies and toddlers. It really does require the long cooking time so don’t skimp here. I have used a cast iron oven pan, but you could also use a slow cooker.

This chilli recipe doesn’t actually use any chilli or cayenne as it’s designed to be suitable for the whole family including babies + toddlers- of course you can add some to your spice blend if you want!

This recipe makes a very large batch and can either be used for a large patty or you can freeze some! Alternatively, reduce the quantities to fit your family size (although I would say all the time and effort this recipe deserves more than one portion!)

YOU NEED

(Serves 8-10+ adults with sides)

1.5kg beef brisket (I used 1.3kg)
Extra virgin olive oil

AROMATICS

Homemade chilli spice blend-

1 tbsp EACH cumin powder, garlic powder, dried oregano
2 tablespoons of smoked paprika (or plain!)
1 tsp cayenne pepper , or to taste (spiciness) (omit for babies)

Other-

2 bay leaves
1 stick cinnamon

VEGGIES

2 shallots (or white onions), finely diced
6 cloves garlic, chopped finely
3 red peppers, chopped/diced
1 yellow pepper, chopped/diced

BASE

1 x 500mls organic beef stock
1 x 500ml carton of tomato passata
1 x jar black beans (I’ve used Bold Bean Co), drained (or 2 x 400g can)
1 x borlotti beans can 400g
1 x kidney beans can 400g
Generous splash of red wine or small splash of port (optional)
Shot of coffee (optional)

TO SERVE

White rice, cooked
Corn on the cob

Optional:

Jalepenos
Tortilla chips
Greek yoghurt / coconut yog

Grated cheese

GUACAMOLE

6 ripe avocados, skins and stones removed
1 bunch of fresh coriander, leaves finely chopped
1 lime
Salt + pepper to your liking

SALSA

200g plum cherry tomatoes

1 lime, juice squeeze
One small red onion, peeled
1/2 mild red chilli, deseeded (omit for babies / young kiddos / spice averse parents)

FETA DIP

150g full fat Greek yoghurt
50g chunk of feta
2-4 tbsp jalapeños (adjust to your preferences)
2 tbsp jalapeno brine
1/2 tsp garlic granules
Ground black pepper to taste

TO MAKE

Place the beef on a board and lightly score one side and rub with 1-2 tablespoons of your spice blend and some olive oil and season with salt and pepper
Heat a few lugs of oil in your casserole pan on a low heat, add the spice blend and your cinnamon stick, bay leaves garlic and onions. Sizzle for a few mins to brown the onions and then add the finely chopped peppers and cook for a min or two more to slightly soften the peppers.
Stir, then add the stock (500mls), the tomato passata (500mls) and your drained beans
Lay your beef in the pan fat side up
Cover with a lid and pop in the oven at 160C for 4 hours, then remove the pan from the oven. Remove the beef from the pan, cut off and remove the meat strings and cut into 6 equal sized pieces. Return the beef to the chilli and fully immerse in the liquid and return to the oven for another 2-4 hours (I have done 2 hours - but you could leave longer if you have more time - the longer the better!) - add a few splashes of water to loosen, if needed.
Then remove the pan from the oven
Gently pull the beef apart using 2 forks (I have popped the pieces of beef into an oven dish to do this, then returned the shredded beef to the pan- for ease!)
Remove the bay leaves and cinnamon stick from the chilli. Add the wine and coffee if using. Pop the pan on the hob with the lid off and cook on the lowest heat for 30 mins whilst you finish prepping all your sides.

GUAC

Blend all your guac ingredients in the mini chopper and season with salt and pepper to taste

SALSA

Blend all your salsa ingredients in the mini chopper and season with salt and pepper to taste

FETA DIP

Blend all your feta dip ingredients in the mini chopper, adjust the quantities as desired

HOW TO OFFER SLOW-COOKED BEEF BRISKET TO BABIES

Serve a finger sized piece of tender shredded beef to babies 6-9 months, or offer smaller shreds to babies 9/10 months+ with a good pincer grasp

Alternatively for babies 6-9 months, shred the beef into very fine pieces and mash into some roasted veggies, or pop some beef and roasted veggies into a blender with some stock and pulse!

Remember all babies develop at different rates and you need to assess your little on as an individual when it comes to safely offering solids