Mexican Chilli Beef Slow cooked chuck braising steak in a spicy mexican style

Servings: 8-10

Prep Time: 30 mins

Cook Time: 5-6 hours


1-1.5kg of chuck braising

1x 400g tin of baked beans

1x 400g tin of kidney beans

300g tomato puree

180ml sweet chilli sauce

3x 400g tins chopped tomatoes

100ml ketchup

2 large onions, chopped

2 ½ tbsp of ground cumin

2 ½ tbsp of ground coriander

1 tbsp of ground cinnamon

1 tbsp of ground ginger

1 tbsp of Cajun spice

1 tbsp of dried oregano

Salt and pepper to taste

Large bunch of fresh coriander (chopped)


Pre heat oven to 200oC

Oil and season the joint and roast for 30mins till golden.

Fry the onions till softened and add all the spices and cook for 1-2 minutes.

Add all of the rest of the ingredients expect from the fresh coriander and simmer for 5 minutes.

Remove the joint of beef and place into a large casserole dish and cover with the sauce add 400ml of water, cover with a tight fitting lid or foil and braise at 140oC for 5-6 hours or until meat is tender.

Using two forks shred the meat into the sauce, check for seasoning.

Serve with rice, sour cream and guacamole.