Slow cooked to perfection, Scotch Beef PGI meets a Tex-Mex twist. For an easy accompaniment, mix stir fried spring onions and garlic together with rice and cooked kidney beans, garnished with a wedge of fresh lime.


Serves: 4
Preparation time: 30mins plus standing
Cooking time: 4hours 15mins



  • 1kg boned and rolled Scotch Beef PGI brisket
  • Pinch sea salt
  • 5 tsp Tex-Mex seasoning (see method below)
  • 2 tbsp Scottish rapeseed oil
  • Large red pepper, deseeded and roughly chopped
  • Large yellow pepper, deseeded and roughly chopped
  • Large orange pepper, deseeded and roughly chopped
  • Large onion, peeled and sliced
  • 500g garlic and herb flavoured passata
  • 1 tbsp clear honey

Make your own seasoning for this recipe by combining 1 tsp each of dried chilli flakes, ground cumin, ground coriander, smoked paprika and garlic powder or granules. Alternatively, use 5 tsp ready-made fajita or taco seasoning mix.



  • Wash and pat dry the beef. Cut the joint in half. Season the pieces then rub with the Tex-Mex seasoning all over. Leave to stand for 20 minutes at room temperature before cooking.
  • Preheat the slow cooker to High. Heat the oil in a large frying pan and brown the meat for about 5 minutes, turning to brown all over. Remove the beef and set aside. Reheat the pan juices and gently fry the peppers and onion for 5 minutes, stirring, until very lightly browned.
  • Put the vegetables in the slow cooker and push the beef pieces into them. Cover with the lid.
  • Pour the passata into the frying pan, add the honey and heat until just beginning to boil. Carefully pour over the beef and vegetables.
  • Cover the slow cooker top with a layer of foil and then place the lid on top. Cook on High for 4 hours (or Low for 8 hours) until very tender.
  • Remove the beef and put on a plate. Cover loosely with foil and leave to stand for 10 minutes.
  • Remove the vegetables, reserving the cooking juices. Cover and keep warm.
  • Skim away any fat from the passata and pour into a saucepan. Bring to the boil and simmer for about 5 minutes until reduced down and thickened. Cover and keep warm.
  • Using 2 forks, pull the beef apart, discarding the butcher's string and fat and shred into bite-sized pieces.  Pile into warm serving bowls along with the vegetables and serve with the passata sauce.


NUTRITIONAL CLAIMS                 

  • 3 of your 5 a day
  • High in protein – 49g per serving
  • Low in salt – 0.34g per serving
  • High in vitamin B6
  • High in vitamin B12
  • High in vitamin C

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