Ingredients
1 kg beef, any cheap cut
3 onions
4 cloves of garlic
Rice bran oil, for frying
300 g spicy cooking chorizo, cut in chunks
2 tsp ground cumin
2 tsp ground allspice
1 tsp cloves
1 large cinnamon stick
3 bay leaves
2 tbsp chopped fresh oregano
1 orange capsicum, deseeded & coarse chopped
2 cayenne pepper, to taste
2 tbsp SIDS SALT & PEPPER
3 tbsp SIDS RASPBERRY VINEGAR
2 x 400 g tins tomatoes
2 tbsp Tuimato sauce
1 tbsp brown sugar
400 ml red wine
2 x 400 g tins cannellini, drained & rinsed
Directions
Preheat the oven to 120°C. Take the meat out of the fridge to de-chill then cut into 6 pieces. Blitz the onions and garlic in a food processor until finely chopped.
Heat 2 tbsp oil in a large casserole dish and sear the meat on all sides until golden. Set aside.
Add another small slug of oil to brown the chorizo. Remove and add the onion, garlic, spices, herbs, capsicum and chillies, then cook until soft in the chorizo oil. Season with SIDS SALT & PEPPER and add the SIDS RASPBERRY VINEGAR, tomatoes, Tuimato sauce and sugar.
Put all the meat back into the pot with red wine, bring up to a simmer and cook, covered, in the oven. After 2 hours, check the meat, remove the cinnamon and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.
