Name: Brazilian Beef Brisket and Coffee Pie
Prep time: 15 min
Cook time: 140 min
Yield: 6
Cuisine: Brazilian
Ingredients: 2 tablespoons olive oil; 1.5 kilograms beef brisket, cut into large chunks; 75 grams plain flour; Sea salt and black pepper; 2 onions, peeled and finely sliced; 3 cloves garlic, peeled and crushed; 2 red peppers, deseeded and diced; 2 dried ancho chillies, soaked in boiling water until soft then roughly chopped; 400 millilitres dry white wine; 500 millilitres freshly brewed coffee; 2 x 400 millilitres cans black-eyed beans, drained and rinsed; Small bunch coriander, roughly chopped; For the cassava mash; 1 kilograms cassava, peeled and cut into chunks; 50 grams unsalted butter; 50 millilitres double cream; 100 grams mature cheddar cheese, grated

Heat the oil in a large, heavy-based casserole. Toss the beef in seasoned flour and fry in batches until golden brown all over.

Add a little more oil to the pan then add the onions and fry for 5 minutes until softened. Add the garlic, peppers and ancho chilli and fry for a further 5 minutes. Add the wine, bring to the boil and cook for 5 minutes to burn off the alcohol.

Return the beef to the pan, pour over the coffee and bring to a simmer. Cover and cook for 2 hours, stirring occasionally. Stir through the chopped coriander and season to taste.

Meanwhile, boil the cassava in a large pan of salted boiling water for 20 minutes until soft. Drain thoroughly then mash with the butter and cream.

Spoon half of the mash into the bottom of a heatproof serving dish, top with the beef and spoon the sauce over the top.

Top the beef with the remaining mash, sprinkle with cheese and cook under a hot grill for 5 minutes until the cheese is golden and bubbling.