Ingredients

• 1 onion
• sliced
• 1 red pepper
• deseeded and thickly sliced
• small bunch fresh coriander
• stalks finely chopped
• 1 tbsp sunflower oil
• 500g/1lb 2oz beef brisket
• trimmed of excess fat and cut into matchbox-size pieces
• salt and freshly ground black pepper
• 2 fat garlic cloves
• crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp hot chilli powder
• 1 tsp dried oregano
• 2 tbsp tomato purée
• 400g/14oz can chopped tomatoes
• 300ml/½ pint hot beef stock
• 2 x 400g/14oz can red kidney beans in water
• rinsed and drained
• 1 cube good quality dark chocolate
• minimum 70% cocoa solids

Directions

• Place the onion
• red pepper and coriander stalks into a slow cooker. Heat the oil in a large non-stick frying pan
• season the beef with salt and freshly ground black pepper
• then fry in two batches until golden-brown
• transferring to the slow cooker when ready.
• Add the garlic
• spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée
• tomatoes and stock then bring to a boil. Pour the hot sauce over the meat
• then cover with a lid and cook on low for seven hours. Stir in the beans
• then cook for an hour more until the meat is very tender.
• Pop the chocolate into the sauce
• let it melt
• then stir it in. Season the sauce to your taste
• then scatter with the coriander leaves and serve.