- Preheat oven to 150°C (130°C fan-forced).
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In a large saucepan, bring the stock to the boil and reduce by 1/4.
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Meanwhile, heat half the oil in an ovenproof casserole dish over medium-high heat. Cook the beef, turning, for 8 to 10 minutes or until browned all over. Set the beef aside on a plate.
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Add the remaining oil and cook the onion, garlic, and carrot for 8 minutes or until lightly caramelised. Add the wine and sherry, and cook for 2 to 3 minutes then return beef and reduced stock. Season and cover surface with a circle of baking paper and cover with a lid or foil. Place in the oven and cook for 1 ½ to 2 hours, or until beef is tender. Remove the meat from the pan, cover with foil to rest for 10 minutes.
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Strain braising liquid, discarding solids. Place 1 cup in a small saucepan and reduced by half, or until slightly thickened. Reserve any extra liquid for another time, if desired.
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In a bowl combine tomatoes, red onion, olives, capers, orange zest, lemon zest, herbs and chilli. Add extra tsp olive oil and 2 tbsp reduced stock. Taste, and add extra stock if necessary. Season.
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Serve beef with warm salsa, spinach, beans and potatoes.
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Add a dash of Polly’s Black Sauce on top.
