Cooking Instructions
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Step 1
To make the garlic confit, season the
Garlic (to taste)
with
Cayenne Pepper (to taste)
and
Sea Salt (to taste)
. Confit in
Olive Oil (as needed)
very slowly without browning garlic for about one hour.
Step 2
Blend until smooth and then sauté in its own fat. Set aside until ready to use.
Step 3
In a large pot, heat up
Vegetable Oil (1/2 cup)
then sauté
Beef Top Round (2 lb)
and
Onions (3)
.
Step 4
Add the 1 Tbsp of Garlic Confit,
Red Bell Pepper (1/2)
,
Green Bell Pepper (1/2)
, and
Yellow Bell Pepper (1/2)
.
Step 5
When the meat and onions start to brown, add the
Tomato Paste (1 cup)
. Sauté until it starts to caramelize.
Step 6
Next, add a generous amount of
Paprika (to taste)
,
Demi-Glace (4 cups)
, and
Beef Stock (4 cups)
. Simmer until the beef is tender. This will take a while, around an hour depending on the cut of beef.
Step 7
Meanwhile, peel and dice
Potatoes (6 cups)
.
Step 8
For the “garnish”, cut
Scallions (4 stalks)
, wash
Grape Tomatoes (2 cups)
and add the remaining diced peppers.
Step 9
When the beef is soft, add the potatoes, simmer slowly until potatoes are soft but not falling apart, 20 minutes or so.
Step 10
Add the grape tomatoes, scallion,
Red Bell Pepper (1/2)
,
Green Bell Pepper (1/2)
and
Yellow Bell Pepper (1/2)
. Simmer one more minute, check and adjust the seasoning. Serve hot with bread.
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