Braised Beef Chilli
Cuisine Mexicaine Sans porc
Instructions
- 1
Preheat the oven to 120C/225F/gas mark 1.
- 2
Take the meat out of the fridge to de-chill
- 3
Pulse the onions and Ail in a food processor until finely chopped
- 4
Chauffer 2 tbsp Huile d'olive in a large casserole and sear the meat on all sides until golden.
- 5
Set to one side and Ajouter another small slug of oil to brown the chorizo
- 6
Retirer and Ajouter the Oignon and Ail, spices, herbs and chillies then Cuire until soft in the chorizo oil
- 7
Assaisonner with Sel and Poivre and Ajouter the Vinaigre, tomatoes, ketchup and Sucre.
- 8
Put all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a Mijoter and Cuire, covered, in the low oven.
- 9
After 2 hours, check the meat and Ajouter the Haricots
- 10
Cuire for a further hour and just before serving, pull the meat apart with a pair of forks.
