Ingredients
Beef1 kg
Chorizo300 g
Onion3
Garlic4 cloves
Plum Tomatoes2 x 400 g
Borlotti Beans2 x 400 g tins
Cumin2 tsp
Allspice2 tsp
Cloves1 tsp
Cinnamon stick1 large
Bay leaves3
Oregano2 tsp dried
Ancho Chillies2
Balsamic Vinegar3 tbsp
Tomato Ketchup2 tbsp
Dark Brown Sugar2 tbsp
olive oilDash
Instructions
Steps
- Preheat your oven to 120°C (225°F or gas mark 1).
- Remove beef from the fridge to allow it to reach room temperature.
- In a food processor, finely chop onions and garlic.
- Heat a dash of olive oil in a large casserole dish and sear the beef on all sides until it turns golden brown. Remove it from the pot and set aside.
- Add a bit more olive oil to the pot and brown the chorizo. Once browned, take it out and set it aside as well.
- In the same pot, add the chopped onions, garlic, cumin, allspice, cloves, cinnamon stick, bay leaves, oregano, and ancho chilies. Cook until the mixture softens in the chorizo oil.
- Season with salt and pepper, then add balsamic vinegar, plum tomatoes, tomato ketchup, and dark brown sugar. Stir well.
- Return the seared beef to the pot, along with 400ml of water (or red wine if preferred). Bring to a simmer.
- Cover the pot and transfer it to the oven. Cook for 2 hours.
- After 2 hours, check the beef and add borlotti beans. Cook for an additional hour.
- Just before serving, use two forks to pull the beef apart into pieces.