1kg boneless beef shin, cut 6cm square chunks
60ml olive oil
6 garlic cloves, peeled, chopped
4 shallots, peeled, cut into 1cm thick slices
3 bay leaves
4 oranges, shave peel into 4 wide strips, juice all for 400ml
500g beetroot, peeled, cut into 4cm chunks
500ml beef stock
1 litre water
1½ tbsp tomato paste
½ dried habanero chilli
1½ tsp ground cumin
1½ tsp ground coriander
1½ tsp ground cinnamon
160g soured cream
1 tbsp chopped coriander
1 lime, quartered
Season beef with teaspoon of salt. On medium flame, heat half oil. Brown beef, pieces spaced for 10 minutes. Turn regularly on sides, then remove.
Leave juices in pan. Add 2 tablespoons of oil, garlic, shallots, bay leaves, orange peel, half teaspoon salt. Saute for 5 minutes. Stir until onions are soft, golden. Add beetroot, fry for 5 minutes, stir. Return beef to pan. Pour over beef stock, orange juice, water.
Add tomato paste, habanero, ground spices. Bring to boil, turn down heat to medium. Cover, cook for 2 hours. Till meat is soft, falling apart with thick sauce.
Serve on rice. Top with a spoon of soured cream, sprinkle of coriander. A wedge of lime.
An amazing dish!