• 500g beef brisket, cut into large even slices or chunks, well seasoned an hour or so before
• One orange or two satsumas, cut into eighths or quarters respectively
• Four shallots, halved and peeled
• A bulb of garlic, split in half cross-wise
• A bunch of coriander
• One red chilli, deseeded and sliced (or not if you want more heat)
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp brown sugar
• 2 tsp cayenne pepper
• 4 tsp ground allspice
• 50ml brandy
• 50ml Cointreau
• 500ml chicken stock
• Salt
• Black pepper

Preheat the oven to 150c.

In the formerly white Le Creuset, sear the seasoned beef pieces in vegetable or other neutral oil over a high heat until well browned all over. Take your time over this step. Remove from the pan and put to one side, turn down to medium then add in the fruit, shallots, garlic, chilli and the stalks of the fresh coriander. Cook until fragrant and a little caramelised, add the beef back in and stir well.

Add the spices and sugar and cook until just starting to stick and get very fragrant indeed, about 1 minute. Pour in the booze, and optionally use a long lighter to set it all on fire. This does serve a purpose, in that it helps with caramelisation at the edges, but it mainly just feels cool.

Simmer for 3 or 4 minutes, then add the chicken stock and top up with water if necessary until all is just covered. Bring back to a boil, then put the lid on and slide into the oven. Leave to cook for three hours undisturbed.

When super tender but not falling apart completely, fish the beef out and set aside, then strain the sauce into a smaller pan. Set the sauce back over the heat and reduce by half before adding the meat back into it. Garnish with the leaves of the coriander bunch in a fine chiffonade before tasting, adjusting and serving.

Serve with tacos and knees or stir some butter beans through the braising liquid and cook until just hot but not mushy.