Ingredients

• 400g beef
• 1 beef stock cube
• 1 tbsp. hot chilli powder
• ½ tbsp. garlic granules
• Seasoning/bouillon cube
• Curry powder
• Dried thyme
• Salt
• ½ medium brown onion
• 1 red onion
• 2 red bell and/or romano peppers
• 2 medium tomatoes
• 2 gloves of garlic
• Scotch bonnet (at least 1)
• 2 spring onion stalks
• 1 yellow or green medium bell pepper
• Vegetable oil

Method

Preparing the beef:

• Clean your beef with water and lemon or white wine vinegar
• Mix in the following seasonings:
  • ½ tsp. salt
  • 1 beef stock cube
  • 1 tbsp. hot chilli seasoning
  • ½ tbsp. garlic granules
  • ½ medium brown onion or 1 small brown onion, diced
• Steam beef on a low temperature for 25 minutes, it will create its own liquids

Preparing the pepper base:

• Pulse / roughly blend the below vegetables (you can roughly chop the vegetables beforehand to make it easier for them to pulse blend):
  • 2 red bell and/or romano peppers
  • ½ medium red onion
  • 2 medium tomatoes
  • 2 cloves of garlic
  • Scotch bonnet (at least 1)
  • 1/8^th cup of water
• Add 1/8^th cup of vegetable oil to a small/medium sized pot
• Heat oil on a high temperature for ca. 2 minutes
• Add ¼ of a chopped medium red onion and cook down for ca. 3 minutes on a hot temperature
• Add your pepper mix
• Season with 1 bouillon cube, ½ tbsp. curry powder, ½ tbsp. thyme, ½ tsp. salt
• Cook on a medium to high temperature for 15-20 minutes until the liquid has cooked down

Finishing up and combining:

• Returning to your beef, once it has cooked for 25 minutes, grill it further in the oven at 170°C for 10 minutes
• Once cooked, add this to your cooked pepper mix along with ca. 5 tbsp. of the beef stock created
• Add in 2 chopped spring onion stalks and 1 chopped green or yellow bell pepper
• Add to your peppered beef and cook down on a medium temperature for a final 10 minutes

EAT THIS WITH...

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