First roughly cut the chuck steak into big pieces. Heat a cast iron pot, add a drizzle of olive oil and sear all sides of the beef until golden. Remove and set aside.
Finely slice the onions and garlic and in the same pot, sauté until they start to colour. Add all the spices along with the tomato paste. Stir.
Then add the red wine, stir and cook for 2-3 min.
Add the tin tomatoes, bay leaves and place all the beef back in the pot. Mix and add the stock. Place the lid on and cook in a 160 degree oven for 3 hours. Every so often stir.
Remove pot from oven and carefully remove just the beef pieces. Place it on a board and using two forks, shred it. Place it back in the pot. Turn oven up to 200 degrees and cook for a further 30-45 min or until the liquid has reduced by half.
To make the slaw, finely slice both cabbages and add to a bowl. Add roughly chopped the coriander, finely sliced spring onions and chilli along with the red wine vinegar, mayonnaise and salt and pepper. Mix it all until it’s combined.
In a non- stick pan, fry the tortilla wraps in a small drizzle of olive oil until both sides have coloured.
Spoon beef in the centre of the tortilla, place a handful of slaw on top and garnish with fresh coriander and sliced red chillies!