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Chipotle Beef

Slow Cooked 2 Hour Chipotle Beef. Mexican dish ooofff worth the wait!

Serves: 4 Time: 120 minutes



  • 1 kg beef sirloin, sliced

  • 30g Chipotle Rub (or any chipotle sauce/paste)

  • 2 tablespoons honey

  • 3 tablespoons olive oil

  • 2 shallots, chopped

  • 2 garlic cloves, crushed

  • 2 teaspoon ground coriander

  • 2 teaspoon ground cumin

  • 1 to 2 teaspoon chipotle chilli paste (optional for spice lovers)

  • 400g passata

  • 150ml red wine

  • 1 tablespoon red wine vinegar

  • 500mls beef stock

  • 1 teaspoon sugar

  • 2 teaspoons dried oregano

  • Juice of 1 orange

To serve

  • 1 Red onion, sliced

  • 1 Avocado, chopped

  • 2 Large tomatoes, chopped

  • Green salad


  1. If you're using a chipotle rub then mix it with the honey into a paste. Or just use a chipotle paste without the honey. Put the beef in a dish and smother the paste all over the beef then clingfilm the dish and leave to marinate for at least 2 hours in the fridge.

  2. Heat the oven to 160°C. Next, heat 1 tablespoon of oil in a big casserole pot and brown the beef in batches, remove and set aside.

  3. Add the remaining oil and saute the shallots, garlic, coriander, cumin and optional chilli paste, until the shallots are translucent.

  4. Throw the wine into the pan and cook until it is absorbed into half the amount. Throw the beef back into the pot, and whack in the passata, vinegar, stock, sugar, oregano and orange juice. Bring to the boil, then simmer and cover. Cook on low for 2 hours.

  5. Once done, remove the meat and reduce the sauce until thickened. Serve with your onion, avocado and tomato salad. Worth the wait! Yum!!


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Rosie ❤️


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