Serves 8
6 hours
Ingredients
Beef chuck (roasting joint) 800g
Onions 1kg, finely sliced
Garlic 5 cloves
Chilli, fresh 1, finely diced (or more depending on spice preference)
Coffee 250ml
Ancho chilli, dried 3
Chilli powder 1 tsp
Cumin 2 tbsp
Coriander powder 1 tbsp
Cinnamon 1 tsp
Paprika 2 tsp
Oregano 2 tsp
Beef stock 300ml
Tinned Tomatoes 1
Tomato puree 1 tbsp
Honey 1 tbsp
Lime 1, juice of
Salt 2 tsp
Kidney beans 1 tin
Method
Preheat the oven to 130 Celsius.
Make the coffee and submerge the dried ancho chillies in it allowing them to steep.
Cut the meat into 4 or 5 large pieces and brown all over in a frying pan then remove from the heat.
After the ancho chillies have been submerged for 5 minutes or so, blitz the mixture into a paste.
In a large casserole heat a tablespoon of vegetable oil and quickly fry the fresh chilli and garlic for 30 seconds. Add the chilli powder, cumin, coriander powder, cinnamon, paprika and oregano. Continue to fry for 30 seconds constantly stirring, then add the coffee and ancho chilli puree.
Add the browned meat chunks to the pot along with the beef stock. Bring to a gentle boil.
Cover the meat in the sliced onion, put a lid on the pot and put into the oven. Cook for 3 hours, stirring every half an hour.
Remove from the oven and add the tinned tomato, tomato puree, honey, lime juice and salt. Put the lid back on and put back in the oven for a further 2 hours, stirring every half an hour.
Remove from the oven and using two forks pull the beef pieces apart. They should be incredibly tender and break apart easily.
Taste again for seasoning, it may require more salt, pepper or sugar.
Drain the kidney beans and add them to pot, stirring them through. Turn the oven temperature to 180 Celsius and put the pot back into the oven for a final 15 minutes.
Serve with rice, tortillas or nachos and sour cream and grated cheese.
Eat and enjoy!
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