- 1 ½ lbs stewing beef, cut into 1 inch cubes
- ½ cup vinegar
- 6 whole peppercorns, crushed
- 4 cloves garlic, crushed
- 4 tablespoons vegetable oil
- 1 onion, sliced
- 1 cup tomato sauce
- 1 bay leaf
- 2 teaspoons sea salt
- 1 teaspoon sugar
- 2 cups water or more, as needed
- 1 red bell pepper, cut into strips
- 1 small carrot, peeled and diced
- 1 potato, peeled and diced
- 1 teaspoon Tabasco sauce or your favorite hot sauce
- ¼ cup liver spread
- ½ cup frozen peas
- Grated cheddar cheese (optional)
INSTRUCTIONS:
- In a bowl, combine vinegar, crushed peppercorns and garlic. Stir in the beef, cover with plastic wrap and let marinate in the fridge for 1 hour.
- While the beef is marinating, prepare all the vegetables needed for this dish.
- After an hour, remove the beef from the marinade and let it drain for few minutes.
- Using a heavy pan, brown the beef in hot oil a few pieces at a time. Transfer into a plate and set aside.
- Using the same pan, sauté the onion until translucent. Return the browned beef to the pan. Add tomato sauce, bay leaf, salt, sugar and water. Bring to a boil, lower the heat, cover and simmer for 1 ½ to 2 hours or until the beef is tender, stirring constantly and adding more water as needed.
- Add the red pepper, potato, carrot and hot sauce. Cover and simmer for 10 more minutes.
- Add the liver paste and green peas. Stir and cook for another 5 minutes.
- Transfer into a serving plate and top with grated cheese, if using.
- Serve as is or with steamed rice.
- Enjoy!
Source:Salu Salo Recipes
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