Ingredients
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2 tablespoons Vegetable Oil
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1 large Onion
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2 Garlic
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1 lb 10 oz (750 g) chuck Steak
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1 tablespoon ground Cumin
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1 tablespoon hot Paprika
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1 teaspoon Cayenne Pepper
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1 teaspoon dried Oregano
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1 Jalapeno Pepper
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1 Bay Leaf
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14 oz (400 g) tin chopped Tomatoes
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14 fl oz (400 ml) Beef Broth
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9 fl oz/1 cup (250 ml) dark Mexican Beer
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soft Tortillas
Directions
The end result here resembles a rich, chocolate-coloured Indian beef curry. The look of it sets the tone for the flavours to follow warmly spiced and a little sweet from the dark beer and tomatoes. Serve with small, soft tortillas to wrap the odd bit of meat in, and a hearty stout.
Steps
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1
Done
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Heat the oil in a heavy-based saucepan over high heat. Add the onion and garlic and cook for 2–3 minutes, until the onion starts to char around the edges. |
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2
Done
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Add the beef chunks and stir them around in the pan to separate. Cook for 2–3 minutes, or until the meat is brown and the onion starts to almost smell burnt (as if it were being barbecued). |
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3
Done
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Add the cumin, paprika, cayenne pepper, oregano and chilli, stirring to coat the meat in the spices. Cook for 1 minute, or until the spices are aromatic. |
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4
Done
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Add the bay leaf, tomatoes, stock and beer, stirring to remove any bits stuck to the bottom of the pan. Bring to the boil, then reduce the heat to low. Cover and simmer for 1 hour 15 minutes. |
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5
Done
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Remove the lid and increase the heat to high. Boil for 10–15 minutes, stirring often, until the liquid has thickened and the beef is very tender. Serve with tortillas, sour cream, spring onion slices and coriander. |
