Place heavy large pot on medium high heat. Add a thin layer of oil to the base of the pot and once the temperature on the base is hot, in two batches place down the pieces of beef. Sear for 2 minutes on both sides until deeply charred to seal the meat. Once all the beef is seared, place on plate to the side.

Add in onion into the pot and reduce heat down to medium to allow the onion to sweat down for 7 minutes. Add salt here to help the onion breakdown. After 7 minutes add in all spice, paprika, cinnamon, nutmeg, few cracks black pepper and bay leaves and mix through and sizzle for 1 minute.

Add in tomato paste and stir through and cook out for 1 minute. Add in red wine and mix, and then allow to reduce down until ¾ of the wine has gone.

You’ll have a deep dark sludge like texture at this point, go ahead and add in crushed tomato can, beef stock and 400ml (a can full) of water. Add in the seared beef and mix through. Add a couple solid pinches of salt and bring to a simmer. Once simmering place lid on top and allow to simmer away for 1 hour.

Prep 400ml of boiling water. Once the 60 minutes is up, pour in 250gm of orzo pasta with 400ml of boiling water. Bring back to a gentle simmer and allow to simmer for 20 minutes. Make sure you give it a little stir every 5 minutes, so nothing sticks to the bottom.

Once time is up or the orzo is al dente, take off heat and allow to rest for a few 10 minutes, before jumping in with a couple of forks and shredding the beef through the pasta, or leave in chunks and serve up with fresh parsley.