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Beef rib chilli
Serves 4 Starters and mains
Ingredients
- 2tsp ground cumin
- 1/2tsp ground allspice
- 1tsp salt, plus extra to season
- 1/2tsp freshly ground black pepper, plus extra to season
- 1kg beef ribs or ox cheeks
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 2tbsp dripping or vegetable oil
- 2 bay leaves
- 1/2 cinnamon stick
- 1tsp Mexican dried oregano
- 2–3 small chipotles in adobo, finely chopped (or 2–3 tsp ground chipotles)
- 200g tomato passata
- 1tsp red or white wine vinegar
- 2tsp sugar or honey
- hot sauce, to serve
Method
At least an hour, or up to a day, before, rub the ground spices along with the measured salt and pepper into the beef ribs or ox cheeks and leave to marinate – in the fridge if leaving for longer than an hour.
Preheat the barbecue to 140- 160C. The Egg should be on Indirect set-up, the convEGGtor in the legs-up position with the stainless-steel grid on top of the convEGGtor legs.
Open the preheated Egg and place the beef ribs or ox cheeks into a preheated pan and sear for 5–8 minutes until browned all over, then remove.
Cook the onions and garlic in the dripping or oil in a castiron pan or frying pan for 10 minutes, until soft, then add all the remaining ingredients (except the hot sauce), salt and black pepper and cook for 5 minutes until the sauce thickens.
Add the beef to the sauce in the pan along with enough water to almost cover the beef. Cover, then cook in the Egg for around 1–11/2 hours, until the beef is tender and falling apart (the internal temperature of the meat should be about 93C), topping up with water if it starts to dry out. Remove the pan and discard the bay leaves and cinnamon stick.
Cover and leave to rest for 20 minutes, then pull the meat into large chunks and stir back through the sauce to coat. Adjust the seasoning to taste and serve with hot sauce.
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