Chipotle beef recipe

Chipotle beef is a comforting dish to make when it’s raining and cold outside. This Chipotle beef is a delicious smoky dish, which would be perfect with creamy mash potatoes or rice. Our chipotle beef recipe freezes well, too, so is perfect for making in bulk for quick and easy food another night of the week.

Ingredients

• 1kg beef sirloin pieces
• 27g Bart's Smokey Chipotle Rub
• 2tbsp honey
• 3tbsp olive oil
• 2 large shallots, chopped
• 2 garlic cloves, crushed
• 2tsp ground coriander
• 2tsp ground cumin
• 1 to 2tsp chipotle chilli paste
• 400g carton passata
• 150ml red wine
• 1 tbsp red wine vinegar
• ½ltr beef stock
• 1 sp sugar
• 2tsp dried oregano
• juice of 1 orange

To serve

• sliced red onion
• chopped avocado
• chopped tomato

Method

1. Combine the chipotle rub and honey into a paste. Place all over the beef and spread evenly. Clingfilm the dish and leave to marinate for at least 2 hours in the fridge.
2. Heat the oven to 160°C. Heat 1 tablespoon of oil in a flameproof casserole and brown the beef in batches, making sure not to overcrowd the a pan. Then remove and set aside. Add the remaining oil and fry the chopped shallots, crushed garlic, coriander, cumin and chipotle paste, until aromatic and the shallots and garlic are translucent.
3. Add the wine into the pan and cook out until it is half the volume. Add the beef back to the casserole with the passata, vinegar, stock, sugar, oregano and orange juice. Bring to the boil, then simmer and cover. Cook on low for a minimum of 2 hours.
4. Remove the meat and reduce the sauce until thick and syrupy. Carve the meat and put it on a platter or back in the casserole. Garnish with the onion, avocado and tomato.