Ingredients

The following ingredients have 5 Servings
  • 200 gm dried black beans, soaked overnight in cold water, drained
  • 1½ tbsp olive oil
  • ½ small Spanish onion, finely chopped
  • 1 garlic clove, finely chopped
  • 400 gm (2 cups) long-grain white rice
  • 1.25 litres (5 cups) hot chicken stock
  • ½ cup coarsely chopped coriander, plus extra sprigs to serve
  • Juice of 2 limes, plus extra wedges to serve
  • 1½ tbsp extra-virgin olive oil
  • To serve: coarsely chopped pickled jalapeño chillies
  • 2 tbsp olive oil
  • 1.5 kg piece flank steak (bavette)
  • 1 Spanish onion, thinly sliced
  • 1 long green chilli, seeds discarded, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp each ground cumin and ground coriander
  • 400 gm canned crushed tomatoes
  • 30 gm chipotle chillies in adobo
  • 500 ml (2 cups) beef stock
  • Thinly peeled rind and juice of 1 orange
  • 2 fresh bay leaves
  • 1 tbsp Sherry vinegar

Instruction

  • For pulled beef, preheat oven to 150C. Heat oil in a large frying pan over medium-high heat, add steak and brown well all over (4-5 minutes), then transfer to a roasting pan large enough to fit steak snugly. Add onion, chilli and garlic to frying pan, stir occasionally until tender (5-6 minutes), then add spices and stir until fragrant (1 minute). Add tomatoes and chillies in adobo, simmer until reduced by half (3-4 minutes), then add stock, orange rind and juice and bay leaves, and bring to the simmer. Season to taste, pour onto steak, cover tightly with foil and roast until fork tender (3-3½ hours). Remove steak from braising liquid and shred with a fork. Transfer braising liquid to a saucepan and simmer over medium-high heat until reduced to a thick sauce (5-10 minutes). Add vinegar, adjust seasoning to taste and stir in shredded beef.
  • Cover black beans generously with cold water in a saucepan, place over medium-high heat, bring to the boil and cook until just tender (30-40 minutes). Drain and set aside.
  • Meanwhile, heat olive oil in a saucepan over medium-high heat, add onion and garlic, and sauté until tender (4-5 minutes). Add rice, stir to coat, then add stock, season to taste, bring to the boil, then reduce heat to medium, cover with a tight-fitting lid, and cook until rice is tender and stock is absorbed (15-20 minutes). Add beans, coriander, lime juice and extra-virgin olive oil, and serve hot with pulled beef, topped with coriander and jalapeños, and with lime wedges alongside.