Spicy beef on Vegetable Recipes
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ingrediencie
2 tbsp oil or lard 1 kg beef leg salt, ground black pepper, crushed cumin 2 pk onion 2 pk carrot 3 cloves garlic 1 pk ginger (about 5 cm) 1/2 KL chilli flakes (mine are extra hot) 2 tbsp tomato puree (small tin) 1 litre beef stock 1 pk medium potato (to thicken) 200 g frozen peas 1 handful parsley sour cream for the finished dish
progress
I bought a nice beef shank and didn’t even plan to make it that spicy. I mellowed the spiciness with sour cream and it was delicious. So I’ll share it with you too…
1.
Coarsely chop the onion, cut the meat into larger cubes.
2.
In a larger pot, heat the oil (lard) and add the pieces of meat. Fry them until they are coated and season them with salt, pepper and cumin.
3.
Then add the onion and diced carrots. Sauté with the meat for about 5 minutes.
4.
Then season the meat base with the pressed garlic, chili flakes and grated ginger all at once. Stir for a minute, add the puree and pour in enough broth so that the meat is not completely submerged.
5.
Bring everything together to the boil, cover and cook over a low heat for about 90 minutes. Stir the meat occasionally during cooking and add the rest of the broth as needed.
6.
After an hour and a half, add the frozen peas and grated potato and boil together for about 5 to 10 minutes.
7.
Stop the pot and stir in the chopped parsley.
8.
Serve the spicy beef on Vegetable Recipes with steamed rice and a spoonful or two of sour cream to mellow the spiciness.
9.
Good taste!
