Brazilian Beef Brisket and Coffee Pie
- 2 tablespoons olive oil
- 1.5 kilograms beef brisket, cut into large chunks
- 75 grams plain flour
- Sea salt and black pepper
- 2 onions, peeled and finely sliced
- 3 cloves garlic, peeled and crushed
- 2 red peppers, deseeded and diced
- 2 dried ancho chillies, soaked in boiling water until soft then roughly chopped
- 400 millilitres dry white wine
- 500 millilitres freshly brewed coffee
- 2 x 400 millilitres cans black-eyed beans, drained and rinsed
- Small bunch coriander, roughly chopped
- For the cassava mash
- 1 kilograms cassava, peeled and cut into chunks
- 50 grams unsalted butter
- 50 millilitres double cream
- 100 grams mature cheddar cheese, grated
Heat the oil in a large, heavy-based casserole. Toss the beef in seasoned flour and fry in batches until golden brown all over.
Add a little more oil to the pan then add the onions and fry for 5 minutes until softened. Add the garlic, peppers and ancho chilli and fry for a further 5 minutes. Add the wine, bring to the boil and cook for 5 minutes to burn off the alcohol.
Return the beef to the pan, pour over the coffee and bring to a simmer. Cover and cook for 2 hours, stirring occasionally. Stir through the chopped coriander and season to taste.
Meanwhile, boil the cassava in a large pan of salted boiling water for 20 minutes until soft. Drain thoroughly then mash with the butter and cream.
Spoon half of the mash into the bottom of a heatproof serving dish, top with the beef and spoon the sauce over the top.
Top the beef with the remaining mash, sprinkle with cheese and cook under a hot grill for 5 minutes until the cheese is golden and bubbling.