Recipes From Down Under

This Mexican recipe is a thick meaty stew.  It is delicious, even to a person who is not usually a fan of Mexican spicy foods.  "The trick lies in cooking the meat until it is almost falling apart, then teasing it into shreds with two forks.  Prepare the meat first."  I didn't have any steak on hand, so I used ground beef, and it was very tasty like that! Serves 4-6. 1kg (2lb) chuck steak, cubed (or ground beef) 1 large onion, sliced 2 cloves garlic, finely chopped 2 tablespoons vinegar 2 cups water or beef stock 1 can (or 500g/1lb fresh) tomatoes Bring meat to a boil with all other ingredients except the tomatoes.  Cover and simmer over very low heat for 2-3 hours (using ground beef shortens this time dramatically as it only needs to simmer until the ground beef is cooked through).  After the first hour, add the tomatoes: they should simmer with the meat for at least 45 minutes (even if you use ground beef - this is to make the flavour better)....