Ropa Vieja

1. In a large shallow saucepan add 50ml of oil and heat. 2. Sear the beef and remove from pan. 3. Add the sliced onions and cook for 10-15 minutes then add the peppers, garlic and cook for a further 10 minutes. 4. Then add the tomato puree and slowly cook out on a low heat for 10-15 minutes add the spices and cook out then the beef stock, passata, chopped tomatoes and beef. 5. Cover with foil and slow cook for 6 hours or until tender and falling apart. 6. Once cooked remove the beef and keep warm. Reduce the sauce over a gentle heat and then remove the bay leaves - add the vinegar then chop the olives and add these to the sauce. 7. Pull the beef and add this to the sauce. 8. Finish with fresh chopped coriander and check seasoning and consistency - the sauce should coat the beef. 9. Place beans in a large saucepan with enough water to cover and soak 8 hours, or overnight; drain and blanch. 10. Heat oil in a medium saucepan over medium heat and sauté onion, garlic and mixed peppers. 11. Into the onion mixture, stir in the beans, rice oregano, cumin, ground coriander and vegetable stock. Bring to the boil. Cover and reduce heat and simmer for 20 minutes or until rice is aldente, finish with chopped coriander, lime, spring onions and chopped chillies.