A Recipe with Costellos – Seasonal Spicy Beef
Date: 11 Dec 2015
A Recipe with Costellos
At Costellos we’re big fans of the street food from Podge at The Bula Bus. So we teamed up to create a festive recipe with Costellos that you can all knock up at home or just come into The Bula Bus @ Billy Byrnes and enjoy it on a night out.
- 1kg beef brisket (cut into large chunks)
For the Dry Rub
- 1 tablespoon coriander seed
- 1 tablespoon cumin seed
- 1 teaspoon brown mustard seed
- 1 teaspoon sea salt
- 1 teaspoon brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon raw cacao
- 1 bottle of Costello’s The Red ale
- 1 medium onion diced
- 2 garlic cloves
- 3 bay leaf
- 1 tablespoon tomato puree
- 1 teaspoon oregano
Put the coriander, cumin and mustard seeds in a pan and dry toast slowly but be careful not to burn. Cool and crush in a spice grinder or pestle and mortar. Pre-ground spices can be used. Mix in the rest or dry rub ingredients. Rub it into the brisket, cover and refrigerate overnight for best results.
Sauté the onion, add garlic, bay leaf, tomato puree and add a bottle of Costellos – The Red. When it comes to the boil add the beef. Bring to the boil again. Transfer to an oven proof dish with a lid and place in a pre-heated oven at 180 degs for at least 4 hours or until it breaks up easily with a fork.
Serve with rice or as a Taco or Burrito.
Happy Christmas folks, enjoy it. And please remember to drink responsibly.