Olive oil

Beef blade

Onion

Garlic

Cinnamon

Cumin

Fennel

Coriander

Beef stock

Tomatoes

Place olive oil, beef, onion, garlic and dried herbs and spices in a heated pressure cooker and cook until onion is soft and beef is browned, about four to five minutes.

Add stock and tomatoes. Secure lid and cook on high for 30 minutes, release pressure then remove beef and set aside in a bowl, reserving cooking liquid in pressure cooker.

Heat a large frying pan over high heat. Add reserved beef and 250ml of the cooking liquid from the pressure cooker. Cook until liquid has reduced by half and beef has caramelised.

Remove from heat and set aside to rest.

Serve with flatbread cooked on griddle pan, salad leaves drizzled with olive oil and tomato salsa.