This one-pot dish is a great comfort food for cold, winter months. A rich tomato-based stew, this can be made with chicken, lamb or goat meat.
This version is spiced up with with RoniB's Kitchen's Extra Hot Garlic Chilli Oil.
- 2 tbsp cooking oil
- 1 kg beef brisket, cubed
- 5 cloves garlic, roughly chopped
- 1 piece onion, sliced
- 1 piece red pepper, cut in small squares
- 1 piece green pepper, cut in small squares
- 2 pieces carrots, sliced
- 250 grams baby potatoes
- 500 ml beef stock
- 1 can chopped tomatoes
- 1 can liver spread Alternative: liver sausage
- 1 tbsp RoniB's Kitchen Extra Hot Garlic chilli oil Add more if desired
- salt to taste
- black pepper to taste
Heat up oil in a deep casserole.
Fry the beef cubes until lightly browned and set aside. You may have to do this in batches.
Fry the garlic and onions until fragrant.
Add the beef and beef stock over high heat. Once it starts to boil, lower to medium heat, cover and cook until beef is tender. About 1 hour. Add water if the stock is getting low and the beef is not yet tender.
Add the potatoes, carrots, red and green bell peppers and chopped tomatoes. Cook for about 30 minutes or until the potatoes are soft.
Add the liver spread and RoniB's Kitchen extra hot garlic chilli oil. Do not cover. Simmer for about 10 minutes or until sauce thickens.
Add salt and pepper to taste.
Serve with rice. You may also want to try this with atchara (Filipino pickle made with green papaya).
Buy RoniB’s Kitchen products in this recipe