Step 1

Preheat oven to 150°C. Combine spice rub ingredients in a small bowl with olive oil. Mix to form a paste.

Step 2

Place beef in a 4-6 litre oven-safe pot or lidded casserole dish.

Step 3

Spoon spice rub onto beef and coat on all sides to marinade.

Step 4

Add chili, onions, tinned tomatoes, and brown sugar to casserole dish.

Step 5

Pour stock, vinegar, and Worcestershire sauce into the casserole dish, streaming to the side of the meat so as to not disturb the spice rub marinade.

Step 6

Cover with a tight-fitting lid or foil and braise in the oven until the meat is just tender (2 hours).

Step 7

Remove lid and continue cooking until the liquid is reduced to sauce consistency and the meat is very tender (a further 1-1 ½ hours). Check liquid levels after 45 minutes.

Step 8

Remove from the oven and break meat into bite-sized pieces. Adjust seasoning to taste.

Step 9

Transfer to a 2-litre ovenproof frypan, pie dish, or lasagna tray.

Step 10

To prepare the polenta crust, increase oven heat to 180°C.

Step 11

Combine polenta, flour, paprika, bicarb soda, and sugar in a bowl.

Step 12

Whisk together buttermilk, eggs, and butter in a separate bowl.

Step 13

Add liquid to polenta mixture, whisking until smooth. Stir in the cheese, season to taste.

Step 14

Dollop polenta mixture over beef. Don't worry if it is not completely covered; the polenta crust will spread during cooking to close any gaps.

Step 15

Bake until golden (25-30 minutes).