(Haitian beef with tomatoes and peppers)
Note: The amount of garlic and chili peppers you add to this recipe is entirely up to you. The hotter and more garlicky you want it, the more you should add.
1 lb. beef shoulder or chuck roast, cubed
Water to cover
2 tsp. salt
1/4 cup olive oil
1 medium onion, thinly sliced
2 red or green bell peppers, seeded and coarsely chopped
2-4 cloves fresh garlic, minced
1-4 chili peppers, minced
2 cups seeded, chopped tomatoes
1 Tbsp. red wine vinegar
Salt and pepper to taste
Place the beef in a large pot and cover with water. Add the 2 tsp. salt. Bring to a boil, then lower heat, and simmer, uncovered, until beef is tender and water is almost completely evaporated, 45 minutes to an hour.
While beef simmers, heat the oil over medium flame in a skillet. Add onion, peppers, garlic and chile pepper and saute till onions and peppers are wilted. Add tomatoes, vinegar, salt and pepper. Reduce heat to low and simmer until almost all liquid is evaporated, about 20-25 minutes.
Add the beef to the peppers and onions and simmer another 20-30 minutes. Add a little water if necessary. Adjust seasoning and serve with rice.
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