Skill level Easy
A tasty alternative to baked beans, this recipe will spice up your jacket potatoes no end.
2 medium onions, quartered lengthwise
2-3 tablespoons Berbere spice
1 can (14 1/2 oz.) chopped tomatoes
75ml dry red wine
15kg boned chuck or shin beef, fat trimmed, cut into 2cm chunks
1. In a food processor, pulse onions until very finely diced (almost puréed)
2. Melt butter in large pan over medium-high heat. Add onions and stir until browned, about 10 minutes.
3. Add the Berbere spice; stir until fragrant, about 1 minute. Add tomatoes, wine, and beef; bring to a simmer, then cover, reduce heat, and simmer, stirring occasionally, until beef is very tender when pierced, about 2 hours. Add salt to taste.
5. Season to taste and serve with jacket potatoes or mixed plain rice and wild rice.