I adore squash not only do they taste amazing they are beautiful to look at grow brilliantly even in the British climate but .Watching our little pumpkin grow has been heaven as it stretched it’s little tendrils across the vegepatch.
The plant came from LBF’s parents who always grow a lot of squash . That being said this was the only little Pumpkin that grew well this year, lots of squashes rotted on the vine.
Pumpkin loves spice so looking around the internet quite a few chillis came up with mostly pork and beef . Fortunately we had a rolled Brisket of Lincolnshire Red Beef from the East Midlands Food Festival. One of the oldest of the UK’s native beef breeds with a deep cherry-red coat, it is fine marbled meat renowned for its texture and quality.
I kept the meat and the pumpkin large for a slow cook, it smelt exquisite sweet and spicy definitely one of those dishes you could cook the night before and re-heat. The meat was falling apart tasty and the pumpkin had just held its shape but still melt in the mouth. I might have to go beg a few squash from those with a glut to make this again
This recipe is an adaptation of a few I found around the internet
Beef and Pumpkin Chilli
300g of beef brisket cut into 1inch chunks
4 dried red chillis
300g of tinned tomatoes
500g of pumpkin/butternut squash , remove the skin and cut into 1inch chunks
1 bottle of lager ( 500ml )
100ml of beef stock
1 medium onion finely chopped
4 cloves of garlic
1 tsp of ground coriander
2 tsp smoked paprika
2 tsp of hot chilli powder
2 tbsp of sunflower oil
- Heat the oven to 175 deg C.
- Rub the beef in the spices .
- Heat the oil in a large cast iron dish , fry the onions garlic and chilli.
- Add the beef and fry until brown.
- Add the tomatoes, pumpkin , stock and lager.
- Cover and place in the oven for at least two hours.
Serve with rice or bread