You need a cast iron pot with a lid to cook it in, or something similar that can go on stove to and transfer to the oven.
Ingredients
800g Skirt Steak (ask your butcher if you can't find it)
2tbs olive oil
1 onion - finely chopped
4 cloves garlic - crushed
1 red pepper (capsicum) - deseeded and diced
1tsp smoked paprika
1 tsp cumin
1/2 tsp cayenne pepper
2 tsp cornflour
400g tin kidney beans (rinsed and drained)
4 tomatoes
2 chillies - chopped (optional)
Salt and pepper
Zest and juice of 1 lime
1 tbs tomato puree (tomato paste)
1 cup chicken stock
1/2 bunch corriander
Preheat oven to 170 degrees
On the stove top heat your pot up and put your oil in. Season steak with salt and pepper and seal meat on both sides in the pot. Remove meat and set aside.
In the same pot add onion, garlic, chillies, tomatoes and red pepper, cook until softened. Add spices and cook for 2 minutes and add the tomato paste.
Put the meat back in the pot with the lime juice and zest, beans, cornflour and stock.
Bring to a boil, place the lid on and place in oven to cook for 2 to 2.5 hours.
Check on cooking half way through and top up with water if needed.
Once cooked remove from oven and rest for 30 mins. Once rested take the meat out and shred with two forks, place meat back in sauce and mix up.
Serve with rice, corriander and some sour cream or guacamole.
Serves 8, original recipe from Everyday Gourmet