Cuban black beans and rice with pulled beef
1.5kg roast beef, reserve the juice
1 tbsp apple vinegar
200g black beans, soaked overnight, boiled and drained
1½ tbsp olive oil
½ small Spanish onion, finely chopped
1 garlic clove, finely chopped
400g basmati rice
1.25 litres hot chicken stock
½ cup coarsely chopped coriander, plus extra
Juice of 2 limes, plus extra wedges to serve
1½ tbsp extra-virgin olive oil
To serve: Coarsely chopped pickled jalapeño chillies
For pulled beef, shred the beef with a fork and keep aside.
Transfer braising liquid to a saucepan and simmer over medium-high heat until reduced to a thick sauce, 5-10 mins.
Add vinegar, adjust seasoning to taste and stir in shredded beef.
Heat olive oil in a saucepan over medium-high heat, add onion and garlic, and sauté until tender, 4-5 mins.
Add rice, stir to coat, then add stock, season to taste, bring to the boil, then reduce heat to medium, cover with a tight-fitting lid, and cook until rice is tender and stock is absorbed, 15-20 mins.
Add beans, coriander, lime juice and extra-virgin olive oil, and serve hot with pulled beef, topped with coriander and jalapeños, and with lime wedges alongside.