Ingredients

• 1 (400g) can whole tomatoes
• 1/2 bunch fresh coriander, stems and leaves separated, chopped, some leaves reserved for garnish
• 1 tablespoon Cholula hot sauce
• 2 teaspoons Mexican medium chilli powder
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1.5kg Coles Australian beef blade roast
• 1 1/2 tablespoons olive oil, divided
• 4 slices streaky bacon, diced
• 1 brown onion, diced (about 1 1/2 cups)
• 2 garlic cloves, diced
• 2 cups reduced-salt beef stock
• 450g sweet potatoes, peeled, halved lengthways, sliced 2cm-thick crossways
• 2 cups jasmine rice, rinsed, drained
• 2 limes, zested, juiced

Method

• Step 1 Preheat oven to 150C (130C fan-forced).
• Step 2 In a blender, puree 3/4 cup water, tomatoes, coriander stems, Cholula, chilli powder, Worcestershire, ground coriander, cumin, oregano, garlic powder, 3 tsp salt and 1/4 tsp pepper until smooth.
• Step 3 Heat a Dutch oven or large heavy pot over medium-high heat. Season beef generously with salt and pepper. Heat 1 tbs oil in pot and add beef. Cook beef on all sides for about 12 mins, or until browned all over. Transfer beef to a plate. Reduce heat to medium. Add bacon and cook, stirring often, for about 3 mins, or until bacon is crisp. Using a slotted spoon, transfer bacon to a small bowl. Pour off all but 2 tsp of fat from pot.
• Step 4 Add onion and garlic to pot and cook, scraping up bits from bottom of pot, for about 3 mins, or until softened and browned. Add stock, tomato mixture, beef and bacon and bring to a simmer. Cover and transfer to oven.
• Step 5 Cook for 3 hours. Turn beef over, scatter sweet potatoes around beef, cover, and cook for 25 mins, or until beef and sweet potatoes are fork-tender.