Brown the beef: Heat the oil in a large, heavy-based pot over a medium-high flame. Pat the beef chunks dry with kitchen paper. Working in two batches, sear the beef until it is a deep mahogany brown on all sides — you should hear a vigorous sizzle. This takes about 4-5 minutes per batch. The crust that forms on the meat is the foundation of all that flavour; it should smell nutty and rich.

Sweat the aromatics: Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until they are soft and translucent, about 5 minutes. The onions will release a sweet, pungent aroma and look glassy. Add the minced garlic and cook for another minute, until it smells fragrant and loses its raw edge.

Build the sauce: Pour in the tomato passata, apple cider vinegar, and the strong black coffee. Stir in the dark brown sugar, smoked paprika, tomato purée, ground cumin, cayenne (if using), salt, and black pepper. Add the bay leaves. Bring the sauce to a gentle bubble — you'll see small, lazy bubbles breaking the surface, and the colour will be a dark, glossy brick red.

Simmer low and slow: Return the browned beef to the pot, nestling it into the sauce. The liquid should come about three-quarters of the way up the meat; if it looks a little dry, add a splash of water or beef stock. Bring to a simmer, then reduce the heat to low, put the lid on, and let it cook gently for 2 to 2½ hours. The sauce should barely tremble, and the kitchen will fill with a sweet, smoky, and tangy scent.

Test for tenderness: After 2 hours, check the beef. It should be fork-tender — when you pierce a chunk with a fork, it should offer almost no resistance and the fibres should start to separate. The sauce will have thickened and darkened, clinging to the meat like a glossy glaze.

Shred and finish: Remove the pot from the heat and take out the bay leaves. Using two forks, shred the beef directly in the pot. Stir the shredded beef through the sauce until every strand is coated. If the sauce seems too thin, simmer it uncovered for 5-10 minutes, stirring often, until it reaches a thick, jammy consistency that coats the back of a spoon.

Rest and serve: Let the shredded beef sit in the sauce for 5 minutes before serving. This rest time allows the flavours to meld and the sauce to settle into the meat fibres. The final texture should be lush, moist, and utterly tender.