1 tbsp oil
375g pack essential Waitrose Sliced Beef Shin
100g Capsicana Chilli & Lemon Peruvian Cook Sauce
400g can chopped tomatoes
400g can black beans, drained and rinsed
1 bay leaf
2 sprigs lemon thyme
3 sticks celery, thickly sliced
2 carrots, thickly sliced
28g pack coriander
1. Heat the oil in a large frying pan and fry the beef shin for 3-4 minutes to brown. Add the chilli and lemon sauce, tomatoes, beans, bay, thyme, celery, carrots and the chopped stalks from the coriander and bring to the boil.
2. Transfer to a slow cooker and set on low. Cover and leave to slow cook for 6 hours or until the meat is really tender. Chop the coriander leaves and stir into the casserole. Serve with cooked rice.
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