500g sirloin beef, sliced and cut into small pieces, beef fat reserved and finely diced
1 tsp smoked paprika
1 tsp cumin
2 tsp extra virgin olive oil
Salt & pepper
1 tbsp extra virgin olive oil
8 to 12 poblano, Hatch or Anaheim chiles, roasted, seeded, peeled and cut into pieces
2 red onions, diced
3 sticks celery, diced
2 fresh long red chilli, chopped
1-inch fresh ginger, peeled and finely chopped
6 cloves garlic, peeled and coarsely sliced
6 tomatoes, diced
400g canned diced tomatoes
1½ capsicum, a mixture of colours, diced
500ml beef stock
1 bunch coriander, chopped
1 bunch basil, chopped
1 bunch parsley, chopped
Add extra virgin olive oil and the dried chillies to a hot pan over medium heat. Gently toast for a few minutes.
Coat the beef strips in smoked paprika, cumin, extra virgin olive oil, salt and pepper. Set aside.
Meanwhile, add celery, and red onion to the chillies with a pinch of salt and soften for a few minutes. Add the ginger and garlic and sweat down, stirring occasionally.
Add the reserved fat to a large frying pan over high heat. Render the fat down before adding the beef strips and sear on all sides. Transfer the beef and fat to the vegetables and add the capsicums and tomatoes. Add the beef stock, cover with a lid and simmer for 45-60 minutes or until the meat is tender.
Stir through chopped basil, parsley and coriander before serving.