• Mix all the spices. Pat 4 teaspoons of the mixture onto the beef (cut into large pieces beforehand)
• Sear the beef over high heat to brown on all sides. Set aside.
• Over medium heat, cook the onion and garlic for a few minutes
• Add orange juice and lemon juice to deglaze the pan, scraping the bottom
• Add water, broth, tomato puree, and the rest of the spices. Mix and return the beef.
• Cover and bring to a boil. Reduce heat to low so that it simmers.
• Cook for two hours. Then 30 minutes without the lid or until the beef is tender enough to shred
• Remove the beef and shred it using two forks
• Let the remaining liquid simmer uncovered for 15 minutes until thickened.
• Return the now shredded meat and mix.

Mango Sauce

• Bring the mango juice to a boil
• Add mint to boil for 5 minutes
• Remove the mint and thicken the mango juice over medium heat
• Put in a jar and cool in the fridge before serving