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Ingredients

• 1.5 kg rump steaks
• 1 tsp Maldon sea salt
• 50 g butter
• 2 tbsp olive oil
• 2 sticks celery, coarsely chopped
• 2 carrots, coarsely chopped
• 3 cloves garlic, chopped
• 1 large onion, coarsely chopped
• 5 cloves
• 2 fresh bay leaves
• 10 black peppercorns
• 1 bottles beer

• 1 kg tomatoes, peeled, de-seeded and finely diced
• 400 g red onions, very finely chopped
• 75 g Scotch bonnet chillies, de-seeded and very finely chopped
• 1 packets radishes, coarsely grated
• 1 packets fresh coriander, finely chopped
• 7 limes, juice only
• 3 oranges, juice only
• 50 ml olive oil
• 1 tsp achiote, liquid or powder, mixed with 1 tbsp olive oil, optional (see cooks note, below)

Description

Thomasina Miers' Version Of This Popular Beef Salad From The Yucatan Combines Tangy Citrus And Fiery Chilli With The Deep Flavour Of Slow-cooked Beef

UK TV