Season the beef with the cumin, achiote, salt and pepper.
In a pan over medium-high heat, heat the oil. Add the beef and cook, turning occasionally, until browned on both sides, about 5 minutes total. Transfer to the slow cooker.
Place the water and tamarind pulp in a small pot. Bring to a boil and reduce the heat to low. Cover the pot, and let it simmer for 30 minutes, stirring often.
Strain the tamarind mixture and place the liquid in a blender, add the scallion, onions, garlic, peppers, cilantro, tomato paste, hot sauce, sugar, honey, wine and beef stock. Blend until smooth consistency.
Pour the tamarind mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
Add the remaining cilantro and serve warm.