Beef, Slow Tomatoes & Beans With Pickled Lettuce & Cornbread - Cuisine Magazine - From New Zealand t

Ingredients

• 2 x 400g cans whole peeled tomatoes
• 4 cloves garlic, 2 crushed, 2 sliced
• 4 tablespoons olive oil, plus extra to drizzle
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 3 tablespoons fresh thyme leaves
• 140ml cider vinegar or white wine vinegar
• 800–900g tri-tip beef steak
• 1 tablespoon rock salt
• 2 tablespoons sugar
• 1 iceberg lettuce
• ½ teaspoon celery seeds
• 1–2 red chillies, sliced
• 1 onion, finely chopped
• 125ml beef or vegetable stock
• 2 x 400g can black beans or kidney beans, drained
• juice of 1 lime
• cornbread, to serve ( see recipe )