This is perfect for days when you need something that can be left to cook.
- Yield: 4
- Preparation Time: 20 Minutes
- 1.5 kg (3 lb 5 oz) braising steak
- 2 tablespoons plain (all-purpose) flour
- glug of rapeseed oil
- 2 red onions, diced
- 1 large carrot, diced
- 1 celery stalk, diced
- 4 cloves garlic, chopped
- 6 cm (2½ in) knob of ginger, chopped
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon fennel seeds
- 1 teaspoon chilli powder, to taste
- 1 heaped tablespoon smoked paprika
- ½ teaspoon ground cinnamon
- 1 tablespoon cocoa powder
- 30 fl oz 3½ cup (875 ml) beef stock
- 14 oz (400 g) tin of tomatoes
- 14 oz (2 x 400 g) tins of kidney beans, drained and rinsed handful of chopped coriander (cilantro)
- 3 radishes, thinly sliced
- 1 red chilli, thinly sliced
- 2 limes, cut into quarters
- pita bread or pita shovels, to serve
Tangy Orange Slaw
- 1 medium-sized red cabbage, shredded
- 1 large orange, peeled and sliced
- handful of chopped coriander (cilantro)
- glug of red wine vinegar
- 3 tablespoons crème fraîche (sour cream)
How to Make It
- Preheat the oven to 160°C (315°F/gas mark 2–3).
- Cut the braising steak into three pieces. Put the flour in a shallow bowl and season with salt and pepper, then dust the braising steak in the flour. Pour a glug of oil into a flameproof casserole dish over medium–high heat and brown the steak on all sides, then remove and set aside. Next add the onions, carrot, celery, garlic and ginger and cook for a few minutes over medium–low heat until they soften. Return the steak to the dish, then add the oregano and spices and cook for a few minutes. Stir in the cocoa powder, stock, tomatoes and kidney beans. Make sure the steak is covered with liquid – add a dash of water, if necessary, then cover with a lid or foil and braise in the oven for 4–5 hours or until the meat is fall-apart tender. Have a look after 3 hours and give it all a stir; if there’s still a lot of liquid, remove the lid for the last hour or so. When it’s ready, shred the steak with two forks, so you get delicious long strands of beef. Garnish the chilli with chopped coriander, slices of radish and chilli, and lime quarters.
- For the slaw, combine the cabbage, orange (including any juice) and coriander in a bowl. Mix the red wine vinegar and creme fraiche with salt and white pepper to taste, then add to the bowl and toss thoroughly.
- Serve this up buffet style, so people can help themselves, using the pita shovels to scoop up as much slaw and chilli as possible.