How to make it

  • STOCK:
  • Pour 1 litre of water into a 5 litre casserole and season with the bay leaf and 1/2 tsp salt.
  • Cut the steak in half and place in casserole.
  • Roughly chop the medium onion, and carrot and add to casserole.
  • Bring to the boil over high heat, before reducing heat to low and covering the casserole.
  • Allow to simmer for 2 1/2-3 hours or until the meat is very tender.
  • Remove the casserole from heat and let it stand uncovered for 30 minutes.
  • Transfer the beef to a chopping board and shred it into fine strips using either a fork or your fingers.
  • Strain the stock from the casserole and set aside.
  • Slice the large onion.
  • Core, de-seed and slice the paprikas (bell peppers)
  • De-seed and chop the chillies finely.
  • Finely chop the garlic
  • Heat the oil in a frying pan over a medium-high heat before adding the sliced onion, peppers and 1/2 teaspoon of salt.
  • Fry, stirring frequently, until the vegetables are tender.
  • Add the garlic, chillies and ground cinnamon, stir well and fry for 30 seconds.
  • Add the tomatoes, with liquid, and stir well.
  • Cook for 5 minutes.
  • Stir in 450ml of the stock which was set aside earlier, before adding the beef.
  • Simmer for about 10 minutes, stirring every now and then.
  • Sprinkle with capers to serve.
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Reviews & Comments 4

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    " It was excellent "
    trigger ate it and said...
    I am expecting a shipment of Venison from a friend.
    This sounds like a great way to use it.

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    " It was excellent "
    lunasea ate it and said...
    A classic and soooo delicious. Thanks for the great post!
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    " It was excellent "
    robertg ate it and said...
    Hi Esilenna; Thanks for a great post,putting this on my long list of have to make.....Bob
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  • chefmeow 11 years ago
    Can't pass on this one. It sounds and looks fantatic. Thanks for the post. This will be on my dinner table on Thursday night.
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