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Funnelweb Bite

1/4 teaspoon of Turbo Supercharge (Extremely Hot Habanero Paste SHU 225,000)
200 gms of Funnelweb Bite (Hot Sweet Chilli Sauce SHU 28,000)
2 tbsp olive oil and a little bit of butter
1kg stewing beef or skirt cut into 3cm cubes
16 whole shallots, peeled
3 tbsp red wine vinegar
½ litre beef or chicken stock
2 cloves garlic
40ml balsamic vinegar
2 tsp ground allspice
8 juniper berries, crushed
1 tbsp brown sugar
Salt, black pepper
2 tbsp crÃ¨me fraiche
2 tbsp mustard powder
3 tbsp creamed horseradish

Place the olive oil and butter over a high heat in a heavy, ovenproof casserole. Brown the beef all over, remove and set aside.
Reduce the heat, stir in the shallots, garlic and chilli and cook till the shallots are softened.
Pour in the wine vinegar, stock and balsamic vinegar, raise the heat and bring it to the boil.
Stir in the spices and sugar, and then add the meat and Redbelly's Favourite (Chilli Beetroot Chutney) season well with salt and black pepper.
Cover the casserole and put it in a preheated oven to 160°C for 1 ½ -2 hours.
Take the casserole out. Then mix together crÃ¨me fraiche, mustard, horseradish, and stir into the casserole before serving.
Serve the casserole with potato mash.