Shin of beef chilli and sticky rice

• This is a great supper dish when you have time to cook at home, and spend that little bit of extra time in the kitchen.  Perfect for the weekend when you have friends over. Prep it, put the oven on and let the process begin.
  
  If you do make this tag me on instagram so I can see your pictures @princessrachelscott or use #PrincessChefRachel
  
  
  Serves 8
  425 calories per serving 
  
  
  

  Ingredients

  2 red onions
  4 cloves garlic
  2 fresh red chillies
  40g fresh coriander
  Olive oil
  2 tsp ground cumin
  3 tsp smoked paprika
  2 tsp ground cinnamon
  1 bay leaf
  2 x 400g tins of chopped tomatoes
  1.2kg skin of beef (with the bone still in)
  2 x 400g tins of cannelloni beans
  50g dark chocolate
  600g basmati rice
  
  
  
  

  Method

  1. Preheat the oven to 170°C or gas mark 3.
  2. Peel and dice the onions and garlic with the chillies and coriander stalks, then put into a large casserole pan on a medium heat with some olive oil. 
  3. Add all the spices and the bay leaves and cook for 15 minutes, stirring regularly, and adding a splash of water to stop it sticking
  4. Pour in the tinned tomatoes and one tins' worth of water and bring to the boil. 
  5. Rub the shin of beef all over with salt & pepper.
  6. Place the meat into the sauce, cover with a lid, then transfer to the oven to cook for 6 hours, stirring halfway and adding a splash of water to loosen.
  7. Forty minutes before the end, drain the beans and stir through.
  8. When the meat is falling apart and the chilli is thick, shake the marrow out of the bone and stir it back through the chilli. 
  9. Remove the bay leaf. 
  10. Stir through the dark chocolate until it melts fully. 
  11. Cook the rice as per the instructions on the packet. 
  12. Season the chilli again, if needed, then sprinkle over the remaining coriander leaves and serve with sticky basmati rice.