Mexican Slow Cooked Chilli Beef

1. Brown meat on all sides and transfer to a deep sided gastronorm dish.

2. Add onion and capsicum and sweat until softened. Pour combined beef stock, tomato paste and seasonings over meat. Cover and slow cook in oven until meat is tender.

3. Add kidney beans, and cook for a further 30 minutes.

4. Pull or shred meat. Place meat back in sauce. Serve with thawed Edgell Avocado, charred corn cobs, tortillas, sour cream, lime and coriander.