- 1 kilogram beef brisket, cut into 2-inch cubes
- 1 tbsp oil
- 1 pc onion chopped
- 4 cloves garlic, chopped
- 1 tbsp tomato paste
- 2 litres water
- 2 pcs bay leaves
- 1 tsp black peppercorns
- 1 cup tomato sauce
- 2 tbsps liver spread
- 3 tbsps soy sauce
- 1 tbsp brown sugar
- 1 pc bird's eye chili
- 1 pc green bell pepper, sliced
- 2 pcs red bell peppers, sliced
- 1 pc potato, cut into large cubes
- 1 pc carrot, cut into large cubes
- 1/2 cup green peas
- 3 tbsps Lady's Choice real mayonnaise
In a pre-heated pan with oil, fry the beef over high heat just until browned. Do not overcrowd the pan. Set aside.
In the same pan, saute onions in oil over medium heat for a minute, add garlic and sauté for another minute.
Add tomato paste and cook for 2 minutes then add back the browned beef brisket.
Add water, bay leaf, and pepper. Cover, bring to a boil, and simmer slowly for 2 ½ to 3 hours over low heat. Remaining broth should be around 2 cups.
Add tomato sauce, liver spread, soy sauce, brown sugar, and chili. Mix well then simmer for a minute.
Add bell peppers, potatoes, carrots, and green peas then simmer for 20 minutes or until sauce is thick and vegetables are cooked.
Add Lady's Choice Real Mayonnaise, mix well, and serve.