Instructions

1. Rub the beef joint all over with olive oil and season with salt and pepper.
2. Heat a heavy-based frying pan over a medium-high heat and sear the beef on all sides until browned.
3. Transfer the beef to a plate and leave it to rest.
4. Once the beef has cooled slightly, mix together the chipotle paste, tomato purée, lime juice and oregano. Spread this mixture all over the beef, reserving any leftover marinade.
5. Leave the beef to marinate for at least 30 minutes.
6. Meanwhile, prepare the bean sauce. Heat a little oil in the same pan and cook the onion for about 5 minutes until softened.
7. Add the red pepper and garlic and cook for another minute.
8. Stir in the cumin and oregano, then add the cherry tomatoes. Simmer for about 8 minutes.
9. Add the black beans and sweetcorn, if using. Season with salt and pepper, then set aside.
10. Transfer the bean mixture to an air fryer-safe dish and place the marinated beef joint on top.
11. Cook at 180°C for 30–45 minutes, depending on how well done you prefer your beef. Rest the beef for a few minutes before slicing.
12. Oven Method: Transfer the bean stew to a small roasting dish and place the beef joint on top. Roast in a preheated oven at 180°C for 30–45 minutes, depending on your preferred level of doneness.
13. Rest the beef before carving and serve with the chipotle beans and rice, quinoa or warm flatbread. Scatter fresh coriander over the top.