Spice up your midweek cooking with this tasty twist on the classic.
Think of it like a classic chilli crossed with pulled pork.
Please note, this is a very loose list, adapt to taste and whatever you have available.
I'm writing this for a 1kg joint, adapt accordingly.
3 onions, chopped
3 cloves garlic, grated
Thumb ginger, grated
2 chillies chopped (or chilli powder, chilli flakes, personal preference)
1 pepper (also a good opportunity for extra veg, courgette, peas and carrot all work well)
2 tins chopped tomatoes
2 tbsp tomato puree
500ml stock (beef or vegetable)
2 tins beans, drained (kidney is the classic, I like a mixture, sometimes even a few lentils)
2tsp paprika, ground cumin, ground ginger
Herbs (dried or fresh, I like adding fresh coriander right at the end)
Adapt this to the time you have available. It's a slow cook recipe, low and slow is best. But if you're short on time turn the temperature up a bit, just check the liquid in intervals and add a splash more water if required.
Alternatively this is just as good made the day before and heated up when required.
Season the beef, rub salt and pepper all over and then place it in a oven dish with a lid or a slow cooker
Put everything else in the pot, apart from the fresh herbs.
Mix it around a bit.
Cook. Roughly 4 hours at 150 degrees.
Check the beef midway if possible, add more liquid if required.
When the beef is cooked it fall apart with a fork. Cut the strings around the joint and take off the cap of fat if there is one. Pull all of the beef apart and stir it into the sauce.
Have a taste and make sure you're happy, add more seasoning if required.
Stir in any fresh herbs.
Serve with rice, guacamole, soured cream and enjoy the feast!
Rather than rice, this is great with fajitas, or tacos, or whatever you fancy, let your imagination run riot!