Shredded beef chilli taco bowls

• beef stock↗600ml ml
• ground cumin↗2 tsp tsp
• ground coriander↗2 tsp tsp
• garlic cloves↗3

  finely chopped

• passata↗300ml ml
• chipotle chilli paste↗100g g

  (or tomato purée if you don’t want it at all spicy)

• braising beef1.5 kg piece kg
• black beans↗2 x 400g cans

  or kidney beans, drained but not rinsed

• lime↗1

  juiced

• coriandersmall bunch

  chopped

• large flour tortillas↗8
• soured cream↗

  or plain yogurt, lime wedges, diced avocado or guacamole, finely sliced red onion, sliced red chilli, sliced radishes, c…

Step-by-step instructions

1. 1

   Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.

2. 2

   Using two forks, shred the beef into the sauce. Until this point, the dish can be prepared up to three days ahead – the flavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.

3. 3

   To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.