Ingredients
- Beef (1 kg)
- Chorizo (300 g)
- Onions (3)
- Garlic (4 cloves)
- Plum Tomatoes (2 x 400 g)
- Borlotti Beans (2 x 400 g tins)
- Cumin (2 tsp)
- Allspice (2 tsp)
- Cloves (1 tsp)
- Cinnamon stick (1 large)
- Bay Leaves (3)
- Oregano (2 tsp dried)
- Ancho Chillies (2)
- Balsamic Vinegar (3 tbsp)
- Tomato Ketchup (2 tbsp)
- Dark Brown Sugar (2 tbsp)
- Olive oil (Dash)
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.