Pulled beef nachos
Photo by Tam West
We’ve selected the butchers’ favourite beef topside cap to create this weeknight winner in support of the Pure South Sharp Blacks, heading to the Gold Coast to defend their three-time title in the 2016 World Butchers’ Challenge. Once cooked the beef will be tender enough to pull apart and devour with your favourite toppings.
|200 g||Chorizo sausages, casings removed|
|2||Onions, finely chopped|
|4 cloves||Garlic, crushed|
|750 g||Beef topside cap, cut into 2.5cm pieces|
|2 tsp||Ground cumin|
|2 tsp||Allspice, ground|
|1 tsp||Dried oregano, or 1 Tbsp chopped fresh oregano leaves|
|1 piece||Cinnamon, about 2.5cm long|
|2||Red chillies, deseeded and finely sliced|
|½ cup||Red wine|
|1 can||Chopped tomatoes, 400g, in juice|
|1 Tbsp||Tomato paste|
|1 Tbsp||Cider vinegar|
|1 Tbsp||Brown sugar|
|1 can||Borlotti beans, 400g, or red kidney beans, drained and rinsed|
- Heat the oven to 160C.
- On the stovetop, heat a flameproof casserole dish over medium-high heat and add a dash of oil. When hot, add the chorizo sausage meat and brown. Transfer to a plate. Lower the heat, add the onion and garlic and cook for about 5 minutes until the onion is soft. Transfer to the plate with the chorizo.
- Rub the meat with the cumin, allspice and oregano. Increase the heat and add another dash of oil to the casserole dish. Add the beef, in batches, and brown on both sides. Place the chorizo, onion and garlic back into the dish with the beef. Add the remaining ingredients, except the canned beans, and bring to the boil. Cover with the lid and cook in the oven for two hours.
- Add the beans and continue to cook for a further half-hour. Taste for seasoning and remove the cinnamon stick and bay leaves. Pull apart to serve.
- Serve with corn chips and sour cream. Top with sprigs of coriander and serve with lime wedges.