Preheat the oven to 160°C/325°F/gas 3.

Place a large shallow casserole pan on a high heat.

Deseed the peppers and chop into fingers, then place in the pan with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the allspice.

Chop the beef a similar size and stir into the pan with the bay.

Crush in the unpeeled garlic through a garlic crusher and fry for 2 minutes, tossing regularly.

Add 2 tablespoons of red wine vinegar and 500ml of water to the pan.

Cover, then cook in the oven for 2 hours, or until dark and sticky.

Loosen with a splash of water, if needed, mix up, taste, season to perfection, and serve.