How to make it

  • 1. Using a heavy based pan, to help prevent the whole lot catching during the long slow cook, heat up a couple of tablespoons of olive oil.
  • 2. Throw in the onions and carrots and soften for a few minutes over a medium heat. You don't want them to brown.
  • 3. Add in the garlic and stir around for a minute or so, again making sure it doesn't colour too much.
  • 4. Next, add the paprika, coriander seed, cumin, cinnamon stick and a few grinds of black pepper. Stir this around for a bit until the spices are combined with the softened vegetables and their aromas start to smell tempting.
  • 5. Pour in the Guinness or whatever beer you are using and bring to a simmer. Let it cook and reduce in volume by about half.
  • 6. Add in the beef stock with the fresh chilies, chopped tomatoes, chipotle paste, cocoa powder and oregano.
  • 7. Bring to a simmer and then add the beef cheeks, making sure they are covered with liquid.
  • 8. Reduce the heat so barely a blip of bubbles are forming and place a lid on the pan.
  • 9. Leave this to cook for the next 3-4 hours, but check it every half an hour to ensure nothing is sticking and that the meat remains submerged.
  • 10. When the beef is cooked, it will be falling apart in the pan at which point you can carefully remove it to a plate and shred it into strands using a couple of forks. If it doesn't quite yield at this point, give it another half an hour.
  • 11. Remove the cinnamon stick from the pan and add the shredded beef back in to the liquid along with the chopped bell peppers, the drained beans and the tomato ketchup.
  • 12. Heat this through for another 30 minutes to an hour until most of the liquid has disappeared from the top. You don't want this to be too 'soupy', nor too dry so use your judgement. Stir in the chopped fresh coriander leaves.
  • 13. Finally, enjoy all your hard work and serve this with whatever you want, but a dollop of sour cream and tortilla chips are pretty much essential.

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