Braised beef with peppers
DIFFICULTY
easy
easy
RATING
COOK TIME
135 mins
135 mins
TOTAL TIME
135 mins
135 mins
Ingredients
Servings:
4
- 1 kg Beef (tongue or seal piece)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/4 TEASPOON dried basil
- 1/4 TEASPOON dried thyme
- 30 g Lard
- 2 TEASPOONS Sweet peppers
- 1 Bay leaf
- 1/2 l Red wine
- 1 green, red and yellow peppers
- 6 small onions
- 2 Garlic cloves
- 1 can(s) (425 ml) peeled tomatoes
- 150 g ripened cream
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Basil and thyme
Directions
- 1
Wash the meat and dab dry. Rub with salt, pepper, basil and thyme. Heat lard in a pot. Brown the meat thoroughly. Add paprika powder, bay leaf, red wine and 1/8 litre water.
- 2
Bring everything to the boil, cover and let it stew for 11/2 -2 hours. In the meantime clean and wash the peppers and cut them into wide strips. Peel onions and garlic and chop finely. Add everything 20 minutes before the end of the cooking time.
- 3
After another 10 minutes add tomatoes with the liquid. Remove the roast and keep warm. Bind the roast stock with sour cream and tomato paste. Season with salt and pepper. Arrange roast with vegetables and sauce on a plate.
- 4
Possibly garnish with basil and thyme. Boiled potatoes taste good with it.
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