Ingredients:
1kg boneless beef shin, cut 6cm square chunks
Salt
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
To serve:
160g soured cream
1 tbsp chopped coriander
1 lime, quartered
Method:
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!