Créé avec l’IA
Nigerian Dextrose-Infused Beef & Tomato Pepper Soup
80 min 569 kcal par portion Moyen
Ingrédients
4 Portions
- beef brisket800 g
- preserved tomatoes400 g
- dextrose2 tablespoons
- scotch bonnet peppers2 pieces
- onions2 medium
- garlic3 cloves
- palm oil2 tablespoons
- salt1 teaspoon
- ground crayfish1 teaspoon
- black pepper1 teaspoon
- beef stock500 ml
Instructions
- 1
Rinse the beef brisket thoroughly and cut into bite-sized pieces.
- 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
While the beef is simmering, blend the preserved tomatoes, scotch bonnet peppers, the remaining onion, and the remaining garlic clove until smooth.
- 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
Add the cooked tomato-pepper mixture to the pot with the beef. Pour in the remaining beef stock and stir well.
- 6
Add the dextrose, ground crayfish, black pepper, and salt. Stir to combine.
- 7
Cover and simmer the soup for another 25-30 minutes, or until the beef is tender and the flavors are well combined.
- 8
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.
