Pulled beef nachos

for 6 people

Kathy Paterson

Food writer and stylist.

We’ve selected the butchers’ favourite beef topside cap to create this weeknight winner in support of the Pure South Sharp Blacks, heading to the Gold Coast to defend their three-time title in the 2016 World Butchers’ Challenge. Once cooked the beef will be tender enough to pull apart and devour with your favourite toppings.

Beef

200 g	Chorizo sausages, casings removed (Main)
2	Onions, finely chopped
4 cloves	Garlic, crushed
750 g	Beef topside cap, cut into 2.5cm pieces (Main)
2 tsp	Ground cumin
2 tsp	Allspice, ground
1 tsp	Dried oregano, or 1 Tbsp chopped fresh oregano leaves
1 piece	Cinnamon, about 2.5cm long
2	Bay leaves
2	Red chillies, deseeded and finely sliced
½ cup	Red wine
1 can	Chopped tomatoes, 400g, in juice (Main)
1 Tbsp	Tomato paste
1 Tbsp	Cider vinegar
1 Tbsp	Brown sugar
1 can	Borlotti beans, 400g, or red kidney beans, drained and rinsed

To serve

1 bag	Corn chips, enough for 6 people
1 bowl	Sour cream
1 bunch	Fresh coriander
2	Limes, for squeezing

Directions

Heat the oven to 160C.
On the stovetop, heat a flameproof casserole dish over medium-high heat and add a dash of oil. When hot, add the chorizo sausage meat and brown. Transfer to a plate. Lower the heat, add the onion and garlic and cook for about 5 minutes until the onion is soft. Transfer to the plate with the chorizo.
Rub the meat with the cumin, allspice and oregano. Increase the heat and add another dash of oil to the casserole dish. Add the beef, in batches, and brown on both sides. Place the chorizo, onion and garlic back into the dish with the beef. Add the remaining ingredients, except the canned beans, and bring to the boil. Cover with the lid and cook in the oven for two hours.
Add the beans and continue to cook for a further half-hour. Taste for seasoning and remove the cinnamon stick and bay leaves. Pull apart to serve.
Serve with corn chips and sour cream. Top with sprigs of coriander and serve with lime wedges.