Ben's trip to Costa Rica last year inspired this slow-cooked beef recipe. The very savoury and slightly bitter flavours of coffee and chicory balance beautifully with the maple coleslaw.
Peel and dice the onion, then mince the garlic and the rosemary. Throw the onion, garlic, rosemary, coffee, brown sauce, tomato purée, brown sugar and dried chilli into a bowl and mix well.
Chuck the beef into the bowl and toss it to coat all over. Cover the bowl and leave in the fridge for a few hours or ideally overnight.
Preheat the oven to 160°C.
Place the marinated beef into a deep roasting tray. Pour the stock over the beef to half cover the meat, then cover the tray in foil. Stick the beef in the oven and cook for 3 hours.
Grate the carrots, slice the endive and shred the cabbage into a bowl. Dollop in the mayonnaise along with the maple syrup, white wine vinegar and cumin. Mix the slaw well, season with salt and pepper to taste and set aside in the fridge.
Remove the beef from the oven after 3 hours and take off the tin foil. Turn the oven up to 220°C and return the tray to the oven for another 15 minutes.
Serve it all up when the beef is slightly blackened with a big bowl of slaw, a loaf of tomato bread and plenty of napkins! Serves 4