In a large saucepan, bring the stock to the boil and reduce by 1/4.
Meanwhile, heat half the oil in an ovenproof casserole dish over medium-high heat. Cook the beef, turning, for 8 to 10 minutes or until browned all over. Set the beef aside on a plate.
Add the remaining oil and cook the onion, garlic, and carrot for 8 minutes or until lightly caramelised. Add the wine and sherry, and cook for 2 to 3 minutes then return beef and reduced stock. Season and cover surface with a circle of baking paper and cover with a lid or foil. Place in the oven and cook for 1 ½ to 2 hours, or until beef is tender. Remove the meat from the pan, cover with foil to rest for 10 minutes.
Strain braising liquid, discarding solids. Place 1 cup in a small saucepan and reduced by half, or until slightly thickened. Reserve any extra liquid for another time, if desired.
In a bowl combine tomatoes, red onion, olives, capers, orange zest, lemon zest, herbs and chilli. Add extra tsp olive oil and 2 tbsp reduced stock. Taste, and add extra stock if necessary. Season.
Serve beef with warm salsa, spinach, beans and potatoes.
Tips
You could add chopped orange and lemon segments to the salsa for an additional flavour hit.
The beef would be delicious served on a bed of polenta.
Other cuts of beef you can use include chuck steak or skirt steak.
