Nigerian Dextrose-Infused Beef & Tomato Pepper Soup

Instructions

1. 1

   Rinse the beef brisket thoroughly and cut into bite-sized pieces.

2. 2

   Place the beef in a large pot, add 1 chopped onion, 2 cloves of minced garlic, and half of the beef stock. Bring to a boil, then simmer for 20 minutes, skimming off any foam.

3. 3

   While the beef is simmering, blend the preserved tomatoes, scotch bonnet peppers, the remaining onion, and the remaining garlic clove until smooth.

4. 4

   In a separate pan, heat the palm oil over medium heat. Add the blended tomato-pepper mixture and cook for 8-10 minutes, stirring occasionally, until the mixture thickens and the oil floats to the top.

5. 5

   Add the cooked tomato-pepper mixture to the pot with the beef. Pour in the remaining beef stock and stir well.

6. 6

   Add the dextrose, ground crayfish, black pepper, and salt. Stir to combine.

7. 7

   Cover and simmer the soup for another 25-30 minutes, or until the beef is tender and the flavors are well combined.

8. 8

   Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.