450g 10% lean beef - chuck/brisket
3 cloves of garlic
1 bay leaf
1 tsp oregano
400g can of tomatoes
1 can of drained red kidney beans
1 tbsp chipotle paste
1 tbsp smoked paprika
1 tbsp cumin
1 tsp instant coffee granules
1 heaped tsp of honey
2 big pinches of flakey salt
Fresh lime to serve
Preheat slow cooker on high.
Add the beef to the pot with a pinch of sea salt and roughly slice the onion, add to the pot. Crush garlic cloves with the side of a knife, peel and add.
Add a can of tomatoes, bay, spices, kidney beans and mix in the oregano and chipotle paste.
Set your slow cooker on high for 6 hours or low for 8.
Alternately you can braise all of these ingredients in the oven in a foil covered baking dish or lidded pot, follow all previous instructions but place in a preheated oven at 160C for 2 hours or until the beef is fork tender and the sauce to a consistency you like.