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Chillied Beef

WHAT YOU NEED:

2 Large Cooking Onions (roughly chopped)
knob of butter
1 Red Pepper (roughly chopped)
2 Hot Red Chillies (roughly chopped, add extra chillies if you like it hotter)
4 Cloves Garlic (crushed)
Small handful of fresh Coriander (chop storks and shoots)
2 Tsp Smoked paprika
1 Tsp Ground Cumin
1 Tsp Cinnamon
2 Tins Chopped Tomatoes
2 Tins of Water
Salt
Black pepper
Beef (brisket or shin)

In a stewpot, place your knob of butter, onions, garlic, red pepper, paprika, cumin, cinnamon and chillies. continually stirring, this will turn a dark colour and possibly begin to stick to the bottom of the pan, don't worry this is just the flavour build up.
Add your Tinned tomatoes and refill the tins with water and add these too.
stirring all the time, scrape the bottom of the pan to release all the flavours that may have stuck.
Add the coriander, Salt and Black pepper. bring to the heat.
Finally add your Beef. I used a good sized Shin of beef. Put it in whole not chopped up, because while it cooks through it will gently fall apart.
Put the lid on and put it in the oven for about 3hrs on gas mark 4. or you could transfer into a slow cooker following your handbooks instructions.

Simply serve with rice or crusty bread.






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