Big-Pot Mexican BB&BB

This Braised Beef & Black Bean casserole is bursting with rich, warm and spicy Mexican flavours. Instead of the usual mince, you’ll serve up tender chunks of meat that have been slowly cooked in the oven. It’s sure to please the carnivores when you’re catering for a crowd.

Team it with a big pot of Chilli NON Carne and you’ve got all the dietary requirements covered. (See the recipe and more serving suggestions in ‘Mmmm…mains’).

If you’re not cooking for a large crowd, simply halve all the ingredients.

THE MARINADE & MEAT
1 bunch coriander
4 cloves garlic
2 small fresh red chillies, roughly chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground cinnamon
2 teaspoons smoked paprika
2 teaspoons dried oregano
Juice of 2 limes
80g EVOO or oil of choice
120g red wine
Pinch of salt or to taste
2kg gravy beef, diced

Wash coriander, remove leaves and set aside. (HINT: Save and freeze roots to make Thai curry pastes. See recipes in Spice Blends.)

Set TM on 10 sec/speed 7 and drop coriander stalks, garlic and chillies onto spinning blades through hole in lid. Scrape down sides and add spices, lime juice, oil, wine and salt. Mix 10 sec/speed 2 and remove from bowl. Use to marinate meat for a minimum of 3 hours, preferably overnight.

THE REST
2 onions, peeled and halved
2 tablespoons EVOO or oil of choice
2 x 400g cans diced tomatoes
4 tablespoons tomato paste
1 tablespoon brown sugar
2 x 400g black beans

Heat a large frypan and brown meat in batches. Transfer, along with any juices, to a large ovenproof casserole dish or pot with lid.

Place onions in TM bowl. Chop 5 sec/speed 5 and scrape down sides. Add oil and sauté 3 min/120°C/speed 1. Alternatively you can hand chop the onions and sauté them in the frypan you used to brown the meat. Either way, then add the onion to the pot with the meat.

Add tomatoes, tomato paste and sugar. Cover and cook in preheated 150°C oven for 2 hours, stirring occasionally. If after 1 hour it seems a bit too “liquidy” (this can depend on the canned tomatoes you use) remove the lid and keep on cooking but remember to check and stir frequently. When consistency is to your liking, replace the lid. After the 2 hours is up, add black beans and cook a further 15 minutes. You can do this on the cooktop if you prefer. Stir through coriander leaves just before serving.