Pulled beef nachos

Preheat the oven to 160°C.

Place a large frying pan over low heat.

Add a dash of oil and the onion and cook until soft, about 5 minutes.

Add the garlic and cook for a further 30 seconds.

Transfer to a casserole dish.

Rub the meat with the cumin, allspice and oregano.

Increase the heat and add another dash of oil to the pan.

Add the beef in batches and brown on both sides, placing in the casserole dish as you go.

Pour the stock, tomatoes, tomato paste, vinegar and add the brown sugar to the pan and bring up to the boil.

Add the chilli flakes, cinnamon stick and bay leaf and pour into the casserole dish.

Cover with the lid, place in the oven and cook for 2 hours.

Remove beef from the oven and add the red kidney beans.

Return to the oven and continue to cook for a further 30 minutes.

Remove and discard the cinnamon stick and bay leaf.

Pull pieces of the beef apart using 2 forks. Season.

Serve with corn chips and sour cream and top with sprigs of coriander.

Pass the lime wedges.

Cook on low for 8-9 hours or high for 3/4-4 and a half hours. 45 minutes before the end of cooking time, turn slow cooker to high (if cooking on low) and add the beans.