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Smoky Brazilian beef & black beans - SERVES 4
- 200g beef shin
- Large white onion
- 5 cloves garlic
- 5 dried chipotle chillies
- Tin of good plum tomatoes
- Knob of butter
- Veg oil
- Light stock
- Glass of red wine
- 400gs black beans - soaked, boiled, drained
- Juice of lime
- 2 handfuls coriander
- Combine all seasoning ingredients and leave to sit for as long as possible - I keep a jar of this in the cupboard and add to it as it gets used up.
- Rub a third of the seasoning and a shosh of oil into the cubed shin with sinew removed, sit preferably overnight
- Dry fry the chillies until they puff up but not blacken. Remove stalks and seeds then rehydrate 200ml boiling water and leave to steep. After about 15 minutes, blend the mixture to a spicy red sludge.
- Brown meat until caramelised on the outside, deglaze pan with a splash red wine. Pour wine over meat and fry onions in butter until soft and browning at the edges, add garlic and rest of the seasoning and a table spoon or so of the chipotle sludge, and cook for two minutes.
- Add the rest of the wine, tomatoes, meat and cover with stock. Simmer slowly uncovered for about two hours, adding stock if it gets too thick. When meat is ready it should fall apart, at this point take off the heat and add the cooked beans, allow to cool slightly. Finally adjust seasoning and heat levels with any remaining chipotle.
- Stir through lime juice and chopped coriander and garnish with some grated Brazilian 70% cacao.