Braised Beef with Orange and Chipotle

Rub the beef cubes thoroughly with chilli powder and salt, then let them come to room temperature for about 30 minutes.

In a large, heavy-bottomed pan with a tight-fitting lid, fry the bacon over medium-high heat until most of the fat renders out and it's nicely crispy.

Pour off all but 3 tablespoons of the bacon fat, leaving the bacon in the pan.

Brown the beef cubes in the bacon fat, working in batches if needed. You want proper colour on all sides - don't rush this bit. (Good browning equals proper flavour. Take your time.)

Add the onion, garlic, and minced chipotle to the pan. Stir everything about until the onion softens and takes on a bit of colour, about 5 minutes.

Pour in the wine, triple sec, and orange zest. Give it all a good stir to deglaze the pan.

Cover tightly and simmer on the lowest heat possible until the beef is properly tender and falling apart, about 1 to 1.5 hours depending on your cut.

Serve with roasted squash or over rice - whatever takes your fancy.