Recipe By Munch Master
Ref: 631
Heading: Mains
Cuisine: Mexican
Food Type: Meat
No of Portions: 4
Change no of portions required to :
SHARE
Ingredients & Prep
700 g
Beef joint boneless brisket, shin or chuck
800 g
Tomatoes tinned chopped
1000 ml
Water
240 g
Red kidney beans tinned drained weight
2 Onion med finely chopped
2 tbsp
Tomato puree
2 tbsp
Sweet paprika
1 tbsp
Chilli powder
1 tbsp
Chipotle chill paste
4 Garlic clove chopped
2 Beef stock cube or gel pot
2 tsp
Ground cumin
2 tsp
Dried oregano
1 tsp
Freshly ground black pepper
1/2 tsp
Cayenne pepper
3 tbsp
Olive oil
Garnish
sprinkle
Cheese grated
sprinkle
Sour cream
2 Spring onion finely chopped
sprinkle
Fresh coriander chopped
Method
Step 1
Pre-heat oven to 160'c fan.
Step 2
Place a lidded casserole or ovenproof cooking pot large enough to hold all the ingredients, place on the hob, on a med heat, add oil & onion & fry off until light brown, add garlic, cumin, chilli powder, paprika, cayenne pepper & black pepper fry stirring for a further 2 mins.
Step 3
Next add water, beef joint, tinned tomatoes, tomato puree, stock cube, chipotle chilli paste, kidney beans, & oregano, place the lid on & cook for 4 hours or until beef falls apart.
Step 4
Take out of the oven & let it cool down for an hour or so, then lift out the beef joint and shred the meat with 2 forks into small pieces.
Step 5
If the sauce in the pot is to loose place back on the hob & reduce sauce to a thicken, place shredded beef back into the sauce & re-heat for serving.
Step 6
Place garnishes into separate bowls for diners to choose.
Suggestion & Tips
Have with rice, baked potato, salad, and a piece of cornbread.