Hot peppered beef and carrots
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Rump steak well hung; cut in 2cm cubes |
| 2 | Red chilli | |
| 2 | tablespoons | Black pepper; finely crushed |
| 1 | tablespoon | Caribbean light red meat mix |
| 2 | Onions; peeled and finely | |
| ; chopped | ||
| 2 | Cloves garlic; peeled and finely | |
| ; chopped | ||
| 3 | Plum tomatoes; chopped | |
| 1 | tablespoon | Tomato puree |
| 4 | decilitres | Chicken stock |
| 200 | grams | Carrots |
| 20 | Pieces festival dumpling; poached (see | |
| ; recipe) | ||
| 2 | decilitres | Vegetable oil |
Directions
Sprinkle the Caribbean light red meat mix generously over the meat and mix in. Marinate in the fridge for 20 minutes.
Add the pepper corn and chilli. Fry the meat in a little oil till evenly coloured. Remove.
Add the onions and sweat till soft. Add the garlic and sweat for a further minute. Add the tomato and tomato puree and cook for 2-3 minutes. Add ½ of the chicken stock and reduce completely. Add the meat and the remaining stock. Cook in the oven with a lid on for 1 hour at 180C. Add the carrots and cook for a further 15 minutes. Place the beef and carrots on a soup plate. Arrange the mini corn mill dumplings around it.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.