About this recipe:A really hot dish made by stewing beef with a mixture of chillies, peppers, carrots and celery, until fork tender. Serve this beef in tortillas with guacamole, soured cream and salsa.
1.8kg beef roast
3 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
3 tablespoons chilli powder, divided
3 tablespoons ground cumin, divided
75ml olive oil, divided
2 large onions, chopped
4 cloves garlic, chopped
2 mild chillies, chopped
2 Scotch bonnet chillies, chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 carrot, chopped
2 sticks celery, chopped
4 plum tomatoes, chopped
1 whole dried red chilli, seeded and chopped
415ml beef stock
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Method Prep:30min › Cook:3hr30min › Ready in:4hr
Trim the beef roast of excess fat and tissue and cut into 4 or 5 large chunks. In a small bowl, mix together 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 tablespoon of chilli powder and 1 tablespoon of ground cumin. Rub this mixture into the meat and let stand at room temperature for 15 minutes.
Heat 3 tablespoon of olive oil in a large deep frying pan over medium-high heat. Sear the meat on all sides. Remove meat from the pan and pour in the remaining olive oil. Reduce heat to medium and add onions, garlic, mild chillies, Scotch bonnet chillies, red pepper, green pepper, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavours.
Add plum tomatoes to the pan and season with remaining chilli powder, cumin, salt and pepper, as well as the dried chilli. Bring to a simmer and cook for 5 minutes.
Return the meat to the pan and stir in the beef stock. Bring to the boil, then simmer over low heat for 3 to 3 1/2 hours, until meat is very tender. Taste and adjust seasonings if necessary. Remove meat from the pan, shred and return to the pan. Reheat if necessary before serving.