Good Pub Guide

INGREDIENTS:

500g cubed chuck steak, 500ml chicken stock, 1 sliced onion, 200g chopped tomatoes, 1 bottle Pressure Drop, Stokey Brown porter, handful of roughly chopped coriander, 2 tbsp chilli paste, made from: 1 tbsp coriander seeds, 1/2 tbsp cumin seeds, 1 tbsp dried oregano, 1 tbsp cracked black pepper, 1 tbsp chopped dried, ancho chilli, 1 jalapeño chilli, 1/2 tbsp cayenne pepper, 2 scotch bonnet chillies,1 tbsp minced garlic, 1 tbsp soft light brown sugar.

Serves: 3-4

Preparation time: 15 minutes

Cooking time: 2 1/2 hours

This recipe is similar to a Texan-style chilli. Ancho chilli is not vital, but scotch bonnets are integral to this recipe, is they carry so much more flavour than a standard chilli. If you’re not a hot-food person, reduce the amount you use.

 • Start with the chilli paste. Mix all the ingredients together with a pestle or a blender. Get a saucepan hot on the stove and brown the beef chunks by putting them in a few at a time. Don’t worry too much about getting every side dark. Leave for a while on one side to get maximum colour, then remove and start a new batch.

• Once browned, add the stock until the meat is fully covered. Place a lid on top, leaving a small air hole, and simmer for 2 hours. Don’t pull the meat apart, or it will lose texture.

• Once cooked, drain the meat and put it to one side. Pour the remaining stock into a container.

 • Fry the onion in the same saucepan with a little oil until it begins to colour; then add the chilli paste and cook for

another minute. Add the tomatoes, the remaining stock and the beer, and reduce by at least half. Put the meat back into the pan and cook until you have a good consistency. Season to taste with salt and add the chopped coriander.

 • Serve with warm flour tortillas with a little sour cream, or top with sour cream and some puffy crisps.

Neil Rankin started his career in Michelin-level fine dining before discovering his love for meat and fire while working for BBQ guru Adam Perry Lang. Neil went on to open Pitt Cue Company, relaunch John Salt, and then open two Smokehouse restaurants with Noble Inns (all
in London). He is now embarking on his first solo project (opening in central London later in 2016) and has just published a meat bible called Low and Slow – How to cook meat (Ebury, 2016).

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