Ingredients
2 kg Texan beef ribs
Marinade
1 tbsp cayenne pepper
1 tbsp toasted and ground cumin seed
1 cup brown sugar
1 bunch fresh coriander
1/4 cup olive oil
1/2 cup sweet vinegar
6 cloves garlic crushed
3 fresh jalepino peppers sliced
2 red onions sliced
2 lemons
Worcestershire sauce
Red wine
Filiing
2 cups cooked kidney beans
1 bunch fresh coriander
2 red onions
1 stick celery
2 medium carrots
2 bay leaves
5 cloves garlic
500 mls tomato passata
500 gms melting cheese (refer to cheese sponsor)
1 bunch spring onion
100 mls maple syrup
1 packet thick fillo pastry 7 sheets cut in half, place in casserole bake 200ºC for 10 mins
250 gms butter
1 ½ tablespoon cayenne pepper
Method
Texan Chilli Beef
Marinate over night and cook covered in an oven for 3 hours at 175ºC till very tender, remove the meat from the bones and cool, keep all the liquid
Filling
Chop up red onion carrots, celery, chilli and garlic. Sear in pan with olive oil. Season with salt and pepper. Pour in tomato passata and maple syrup
Pull the meat off the ribs and slice into pieces. Place in a baking dish and pour in the marinade. Put spring onions on top and then cover with vegetables from the pan.
Sprinkle a layer of cheese on top.
4 layers of fillo pastry on top, each brushed with butter
NOTE: Beef ribs can be replaced with diced beef in this recipe
