Barbequed Capsicum with Egg and Pecorino by Ross Dobson and Rachel Tolosa Paz
This is a novel and colourful way to cook eggs and capsicums (bell peppers). The capsicums should be...
1.5kg well-trimmed beef shoulder (blade steaks/chuck roast), cut into 2cm cubes
2 Tbs flour
Salt and pepper
2 large onions, diced
5 large cloves garlic, minced
2 Tbs fresh ground cumin
1 Tbs ground coriander seeds
1/2 tsp cinnamon
1/2 tsp allspice
2 Tbs dried oregano
3 Tbs chili powder
1 Tbs smoked paprika
1 Tbs (or less) ground chili pequín or cayenne pepper
1/4 cup tomato paste
1/2 cup strong brewed coffee or espresso
1 cup beef stock or water
50g bittersweet chocolate
1 can black beans, rinsed and pureed or whole (optional)
Manchego, Old Cheddar, or Sovrano cheese
Thin-sliced green onions/chives
Sour cream or yoghurt
Minced red onion
Extra hot sauce
2-4 Tbs favourite hot sauce
Set a Dutch oven or large heavy-bottom pot over medium-high heat and add a few turns of canola oil. In two batches, toss cubes of beef with flour and a few pinches each of salt and pepper and throw into the hot pot. Let beef brown all over, stirring occasionally, for 10 minutes. Remove with a slotted spoon to a plate.
Once the meat is all browned and removed from the pot, add another drizzle of oil and the onions. Cook until nice and golden, 5-6 minutes. Add the garlic and cook for another minute. Add all the spiced and the tomato paste and cook until paste is caramelised, 10-12 minutes. It will be extremely fragrant at this point.
Add the meat back to the pot with the coffee, beer and stock (or water) and chocolate. Bring to a boil scraping the stuck-on flavour at the bottom of the pot. Add the black beans and hot sauce and turn the heat down to a simmer. Cook for 3 hours or until beef is extremely tender. Taste for seasoning and add more salt, if needed.
If you’re stuffing baked potatoes; Preheat oven to 190 C and wrap 4 russets in foil one hour before chilli is finished. Pop into the oven and forget about them for an hour, or until a fork goes easily through the potato.
Cut the tops off, scoop out a little of the potato and stuff with plenty of chilli.
Credits: The Gouda Life
Photo Credits: The Gouda Life