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Receipe: Lavazza Coffee Beef

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Ingredients
  

  • 2 kg beef brisket trimmed and sliced into 2.5cm pieces
  • 500 ml hot coffee made with Lavazza coffee
  • 2 tablespoons muscovado sugar
  • 3 large dried chillies
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 2 onions peeled and diced
  • 4 cloves of garlic peeled and sliced
  • 4 x 400 g tins of chopped tomatoes
  • 3 peppers whatever colours you like
  • 2 x 400 g tins of kidney beans
  • olive oil
  • salt and pepper to taste

Instructions
 

  • Make up your coffee
  • Soak dried chillis in to re-hydrate.
  • Add oil, cumin, paprika, oregano, bay leaves and onion to a large pan on a low heat.
  • Fry until onions have softened.
  • Chop the re-hydrated chilis and add to the onion mix.
  • Add garlic to the mix
  • Place the mix into your slow cooker.
  • Add tinned tomatoes to slow cooker.
  • Add coffee to slow cooker.
  • Add sugar to slow cooker.
  • Fry the pieces of beef until lightly brown and add to slow cooker.
  • Cook for 3 hours on low.
  • Check that the meat is tender.
  • Add tinned kidney beans to slow cooker.
  • Add sliced peppers to slow cooker.
  • Mix.
  • Leave to cook for 1 hour.
  • Check that the ingredients are fully cooked.
  • Serve alongside flatbread or rice.