Beef in Tomato Sauce

Beef, Tomato, Onion, Sunflower oil, Ginger, Chili pepper, Garlic, Table salt, Black pepper

Slice: 20 min. Blend with a blender: 5 min. Let it stand: 5 min. Mix: 5 min. Cooking: 5 min. Boil: 1 min. Braise: 5 min. Braise: 1 h 30 min. Heat on the stove: 2 min. Braise: 2 min. Braise: 15 min. Braise: 10 min.

Ingredients: beef (800 g), tomato (700 g), onion (100 g), garlic (10 g), chili pepper (20 g), ginger (25 g), sunflower oil (75 g), table salt (5 g), black pepper (2 g).

Scald the tomatoes, peel them, remove the cores, and blend them into a smooth purée.

Peel and grate the onion and ginger. Chop the garlic and chili pepper.

Trim the beef, cut it into 2–3 cm pieces, mix it with one quarter of the onion, garlic, ginger and chili, and leave it for 5 minutes.

Simmer the beef in a pan without oil or water for 5 minutes, stirring, then add water, bring it to a boil, lower the heat and simmer for about 90 minutes until tender. Reserve the cooking liquid.

Heat the sunflower oil, add the tomato purée and simmer it for 2 minutes. Add the remaining seasoning and cooking liquid, cover and simmer for 15 minutes.

Return the beef to the sauce and simmer it for 10 minutes until the sauce thickens and coats the meat.