1kg beef bones
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
2 tsp garlic powder
2 tsp chilli powder
800g beef chuck steak, cut into 4cm pieces
3 tbs olive oil
1 onion, finely chopped
1 red capsicum, finely chopped
1 habanero chilli, finely chopped
4 garlic cloves, crushed
500ml (2 cups) beef stock
2 x 400g cans crushed tomatoes
400g can kidney beans, drained
250ml (1 cup) milk
150g butter, melted
2 eggs, lightly beaten
295g (1¾ cup) polenta
100g (⅔ cup) self-raising flour
2 jalapeño chillies, finely chopped
250g vintage cheddar, grated
1 tsp caster sugar
Salt and pepper, to season
125g butter, at room temperature
1 bunch coriander, leaves finely chopped
1 tsp sea salt
1. Preheat oven to 180C.
2. Place bones on an oven tray and roast for 30 minutes or until caramelised.
3. Place spices in a bowl. Add meat and half the oil and massage to combine.
4. Heat butter and remaining oil in a large saucepan over medium heat. Add onion, capsicum and chilli and cook, stirring, for 4-5 minutes or until soft and lightly
browned. Stir in garlic. Stir in stock, tomatoes, kidney beans and beef bones. Bring to a simmer.
5. Preheat a frying pan over medium-high heat. Add meat and cook, in batches, for 3-4 minutes or until browned all over. Add beef to stock mixture and simmer,
covered, for 1 hour. Uncover and simmer for a further 1½ hours or until thickened and meat is tender. Remove any meat from bones and discard bones.
6. To make cornbread, grease a 20cm square cake pan and line base and sides with baking paper.
7. Whisk milk, buttermilk, butter and eggs together in a large bowl. Stir in remaining ingredients. Season well, then pour into prepared pan.
8. Bake for 45 minutes or until firm and golden brown. Set aside for 10 minutes to cool in pan, then remove from pan and transfer to a wire rack.
9. To make coriander butter, stir all ingredients until combined.
10. Slice cornbread and place on serving plates. Serve with butter and chilli dip.
This recipe has been tested.