Préparation

Cut the meat into rough chunks. Season liberally with salt, pepper and a little of the chilli.
Heat the oil in a large saucepan and sauté the onions and remaining chilli until lightly golden. Add the meat in batches and cook until browned. Remove the meat from the saucepan and place in a larger, heavy-based saucepan.
Swirl the first saucepan out with ½ cup of boiling water to remove all the brown bits, and add the water to the second saucepan. Cover and cook over a low heat, turning the meat occasionally until tender, about 3 hours. A rich gravy should form at the bottom of the saucepan. If it becomes dry, add a little boiling water. Serve with polenta.

Ingrédients

  • 2 kg (4 lb) chuck steak on the bone (ask butcher to cut through the bones)
  • salt and pepper
  • 2 red chillies, deseeded and finely chopped
  • 1 tbsp olive oil
  • 2 large onions, finely chopped