Preheat oven to 160°C. Heat half the oil in a large flameproof casserole dish with fitted lid over medium-high heat. Working in batches, add beef and cook, stirring, for 2–3 minutes or until browned all over. Transfer beef to a bowl.

Heat remaining oil in same dish. Add onion and garlic and cook, stirring, for 2–3 minutes or until onion has softened. Add seasoning and cook, stirring, for 1 minute. Add orange peel, stock, tomatoes and ¾ cups water, stirring to combine.

Once mixture comes to the boil, return beef to dish, cover and cook for 2 hours. Remove lid and cook for a further 1–1¼ hours or until beef is tender. Using two forks, shred beef.

Divide quinoa among six serving bowls. Top each with beef, black beans, tomatoes, avocado and jalapeños. Serve garnished with fresh coriander.