200 gmdried black beans, soaked overnight in cold water, drained1½ tbspolive oil½small Spanish onion, finely chopped1garlic clove, finely chopped400 gm(2 cups) long-grain white rice1.25 litres(5 cups) hot chicken stock½ cupcoarsely chopped coriander, plus extra sprigs to serveJuiceof 2 limes, plus extra wedges to serve1½ tbspextra-virgin olive oilTo serve:coarsely chopped pickled jalapeño chilliesPulled beef2 tbspolive oil1.5 kgpiece flank steak (bavette)1Spanish onion, thinly sliced1long green chilli, seeds discarded, thinly sliced2garlic cloves, finely chopped2 tsp eachground cumin and ground coriander400 gmcanned crushed tomatoes30 gmchipotle chillies in adobo500 ml(2 cups) beef stockThinlypeeled rind and juice of 1 orange2fresh bay leaves1 tbspSherry vinegar
For pulled beef, preheat oven to 150C. Heat oil in a large frying pan over medium-high heat, add steak and brown well all over (4-5 minutes), then transfer to a roasting pan large enough to fit steak snugly. Add onion, chilli and garlic to frying pan, stir occasionally until tender (5-6 minutes), then add spices and stir until fragrant (1 minute). Add tomatoes and chillies in adobo, simmer until reduced by half (3-4 minutes), then add stock, orange rind and juice and bay leaves, and bring to the simmer. Season to taste, pour onto steak, cover tightly with foil and roast until fork tender (3-3½ hours). Remove steak from braising liquid and shred with a fork. Transfer braising liquid to a saucepan and simmer over medium-high heat until reduced to a thick sauce (5-10 minutes). Add vinegar, adjust seasoning to taste and stir in shredded beef.
Cover black beans generously with cold water in a saucepan, place over medium-high heat, bring to the boil and cook until just tender (30-40 minutes). Drain and set aside.
Meanwhile, heat olive oil in a saucepan over medium-high heat, add onion and garlic, and sauté until tender (4-5 minutes). 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 minutes). 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.