750g chuck or rib beef, cut into 5cm pieces
2 tbsp rapeseed or olive oil
Salt and freshly ground black pepper
1 onion, finely diced
3 garlic cloves, peeled and crushed
2 tsp ground cumin
1 tbsp smoked paprika
2 tbsp chipotle paste
Zest and juice of 1 lime
400g tin of chopped tomatoes
400ml beef stock or water
2 tbsp cider vinegar
2 sprigs of fresh thyme
400g tin of black or red kidney beans
1 handful of coriander leaves, roughly chopped
Tomato and Red Onion Salad
200g tomatoes, roughly chopped
½ small red onion, thinly sliced
½ tsp ground cumin
Juice of half a lemon
1 tbsp olive oil
Salt and black pepper
Bunch of chives, thinly sliced
To serve: Brown rice and soured cream
750g chuck or rib beef, cut into 5cm pieces
2 tbsp rapeseed or olive oil
Salt and freshly ground black pepper
1 onion, finely diced
3 garlic cloves, peeled and crushed
2 tsp ground cumin
1 tbsp smoked paprika
2 tbsp chipotle paste
Zest and juice of 1 lime
400g tin of chopped tomatoes
400ml beef stock or water
2 tbsp cider vinegar
2 sprigs of fresh thyme
400g tin of black or red kidney beans
1 handful of coriander leaves, roughly chopped
Tomato and Red Onion Salad
200g tomatoes, roughly chopped
½ small red onion, thinly sliced
½ tsp ground cumin
Juice of half a lemon
1 tbsp olive oil
Salt and black pepper
Bunch of chives, thinly sliced
To serve: Brown rice and soured cream
Pre heat oven Gas Mark 2, 150°C
Heat a tablespoon of oil in a frying pan over a medium-high heat. Season the beef then add about a third of the beef to the frying pan. Cook for a couple of minutes. Remove the meat as it browns to an ovenproof casserole dish. Repeat with the rest of the beef.
Add a little more oil to the frying pan and cook the onion for a couple of minutes. Add the garlic and cook for a minute. Then add the cumin, paprika, chipotle paste, lime zest and juice. Stir well then add the tomatoes, stock/water, cider vinegar, sprigs of thyme and seasoning. Stir to combine and bring to the boil.
Pour the sauce over the meat in the casserole dish, cover and place in the oven. Cook for 1½ hours. Add the beans, stir well then cook for a further 30 minutes until the beef is tender and falling apart.
Meanwhile make the salad: Mix the ingredients in a small bowl. Mix well and season.
Pre heat oven Gas Mark 2, 150°C
Heat a tablespoon of oil in a frying pan over a medium-high heat. Season the beef then add about a third of the beef to the frying pan. Cook for a couple of minutes. Remove the meat as it browns to an ovenproof casserole dish. Repeat with the rest of the beef.
Add a little more oil to the frying pan and cook the onion for a couple of minutes. Add the garlic and cook for a minute. Then add the cumin, paprika, chipotle paste, lime zest and juice. Stir well then add the tomatoes, stock/water, cider vinegar, sprigs of thyme and seasoning. Stir to combine and bring to the boil.
Pour the sauce over the meat in the casserole dish, cover and place in the oven. Cook for 1½ hours. Add the beans, stir well then cook for a further 30 minutes until the beef is tender and falling apart.
Meanwhile make the salad: Mix the ingredients in a small bowl. Mix well and season.
To serve: Sprinkle the coriander over the beef and serve with the rice, salad and soured cream.
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The members of Chef's Irish Beef Club revealed two special dishes that have their signature, a special for the pros and a simple version for the average cooker.
