Recipes
Date posted: 27/09/2022
Ingredients
| Green pimento stuffed olives | 100g |
| White wine vinegar | 60ml |
| Cirio Passata | 200g |
| Tomato puree | 85g |
| Beef stock mix | 300g |
| Bay leaves | 2g |
| Chopped tomatoes | 600g |
| Crushed chillies | 5g |
| Ground coriander | 10g |
| Ground cumin | 10g |
| Oregano | 10g |
| Paprika | 20g |
| Extra Virgin Olive Oil (tin) | 100ml |
| Light soft brown sugar | 20g |
| Beef brisket (rolled) | 2500g |
| Coriander (chilled) | 30g |
| Garlic (pre-packed, chilled) | 25g |
| Sliced mixed peppers (frozen) | 300g |
| Sliced onions | 300g |
Method
- In a large shallow saucepan, add 50ml of oil and heat up.
- Sear the beef and then remove it from the pan. Repeat this process until all of the beef is used up.
- Add the sliced onions and cook for 10-15 minutes before adding the peppers and garlic, and cook for a further 10 minutes.
- Then add the tomato puree and slowly cook out on a low heat for 10-15 minutes. Add the spices and cook out before adding the beef stock, passata, chopped tomatoes and beef.
- Cover over with foil and slow cook for 6 hours or until the beef is nice and tender and starting to fall apart.
- Once it is cooked, remove the beef and keep it warm. Reduce the sauce over a gentle heat and then remove the bay leaves. Add the vinegar into the sauce and chop the olives before adding them in too.
- Gently pull the beef and add this into the sauce mixture.
- Finally, check the consistency and seasoning (the sauce should cover the beef) before finishing off with some fresh chopped coriander.