SPICY BLACK BEAN & SMOKED PAPRIKA BRAISED CHUCK
We just adore Mexican Food at our house… To be honest I think it’s my favourite cuisine! Now normally you see chuck steak used in many slow cooking recipes for stews, casseroles and pies etc… but I love the idea of spicing it up and getting some delicious Mexican spices mixed in there!
Chuck steak is perfect for slow cooking either in the oven or your favourite bench top slow cooker. It has a great balance of meat to fat, which melts away as it’s slow cooking and this adds so much flavour to the meal and keeps the meat tender and juicy!
- Preheat oven to 170°C. Place a casserole over a medium high heat. Mix the beef with some olive oil and fry in batches for 6 minutes or until coloured. Place all of the meat back in the pan and add the onion, bay leaves, smoked paprika, chilli flakes and garlic and cook for 1 minute.
- Add the stock and tomatoes and bring up to the boil. Cover, and place in the oven for 2 hours or until the meat is tender.
- Add the black beans and cook, covered, for a further 15 minutes. Season to taste with salt and pepper. Serve with soft tortillas, tomato salsa, coriander leaves and sour cream (optional).
- For a less spicy version, try ¼ tsp dried chilli flakes or simply omit them.
- Tinned black beans are often found in the Mexican food section of your supermarket, rather than with the other tinned beans.
- Use any leftovers as a delicious topping for your nachos