Preparation
Cut the meat into two pieces against the grain and place it in a pot. Add the chopped carrots, a small onion, 1 tsp of salt, and a bay leaf. Pour in 1 liter of water, bring to a boil over high heat, then reduce the heat and simmer, covered, for 1.5-2 hours, until the meat is tender.
When the meat is cooked, turn off the heat and let it rest in the broth for 30 minutes. Remove it, let it cool slightly, and shred the meat with your hands.
Slice the large onion into half-rings and the pepper into strips. Simmer in a small amount of water for about 10 minutes until soft.
Add the finely chopped garlic, hot pepper, salt, and cinnamon, along with the tomatoes and their juice, mashing them with a spoon. Simmer for 5 minutes.
Add 450 ml of the broth the meat was cooked in and the beef. Simmer for another 10 minutes, stirring occasionally.
Garnish with fresh herbs before serving.
Enjoy your meal!
Calories/Protein/Fat/Carbs per 100 g: 82.35/9.97/3.07/3.29
Cooks' Rating:
( votes)Ingredients
- 800 g lean beef
- 3 sweet peppers (preferably different colors)
- 1 small carrot
- 2 onions
- 3 cloves of garlic
- 1 hot pepper
- 400 g tomatoes in their own juice
- bay leaf
- 1/4 tsp ground cinnamon
- salt to taste
