Cook Yourself Thin

Gizzi works her magic with Liv's Mexican meat feast on Cook Yourself Thin

Serves 4-6

Preparation time 20 minutes
Cooking time 2 hours 30 minutes

• 1 tbsp olive oil
• 400g beef shin, chopped into 4 cm chunks
• 2 medium onions, peeled and chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, peeled and chopped
• 1 red chilli, finely chopped
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper
• ½ tsp ground cinnamon
• 2 tbsp tomato purée
• 2 bay leaves
• Few fresh thyme sprigs, chopped
• Few fresh parsley sprigs, chopped
• 400ml beef stock
• 1 x 400g can chopped tomatoes
• 1 x 400g can red kidney beans
• Fresh coriander

For the guacamole

• 1 avocado
• Juice of 1 lime
• ¼ tsp salt
• ½ clove garlic, grated
• 1 red chilli, deseeded and chopped
• 1 tomato deseeded and chopped
• ¼ tsp ground cumin

OR

• 150g tub of soured cream
• 240g basmati rice

1. Preheat the oven to 160°C/gas mark 2½. Heat the olive oil in a large casserole, then cook the meat in batches until it is nicely golden-brown all over. Remove the meat with a slotted spoon and leave to the side in a bowl. Throw the onions, carrots and celery into the pan and cook on a fairly low heat for 15 minutes or until the vegetables have softened and gone slightly golden. For the last 2 minutes of cooking add in the garlic and the chilli.

2. Stir in spices and cook for 30 seconds then the tomato purée and cook for another minute. Add the bay leaves, thyme, parsley, stock, tomatoes and half the coriander. Pop the meat and all of its lovely juices back into the pan. Give it a good stir, then put the lid on and place in the oven for 2 hours. You want the meat to be really soft and the sauce to thicken and become rich.

3. Leave the casserole to rest outside the oven for 10 minutes, then go into it with two forks and shred the meat to bits. If the meat is cooked properly, it will break up as you squish it a little with the back of a wooden spoon. Stir in the red kidney beans and cook gently on the hob for five minutes or until cooked through.

4. To make the guacamole (if using), put the garlic and the chilli in a small bowl. Add the rest of the ingredients and with a pestle or the back of a fork mash the mixture until it is smooth with a few chunks.

5. Serve the chilli with the guacamole or rice and soured cream, garnished with the remaining coriander.