Ingredients

The following ingredients have 4 Servings
  • 2 pounds beef chuck (cut into bite sized pieces)
  • 2 tablespoons olive oil (or use ghee (more traditional))
  • 1 small onion (chopped)
  • 2 serrano peppers (chopped, or use Indian peppers if you can obtain them)
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • Salt and pepper to taste
  • ½ cup white wine vinegar
  • 6 cloves garlic minced
  • 2 tablespoon spicy red chili flakes ( I used ghost pepper flakes for an EXTRA kick)
  • 1 teaspoon paprika
  • 1 teaspoon ginger
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon mustard powder
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon

Instruction

  • Add the beef to a large bowl.
  • Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the beef and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
  • Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
  • Add the beef along with the marinade and cook another 5 minutes to nicely brown up the pieces.
  • Add the tomato paste and cook another minute, stirring.
  • Add the beef stock (You can also use chicken or veggie stock, or just water) and stir until the mixture thins out and becomes a sauce. You can add more broth or water if needed. Reduce the heat and let it simmer for 30-40 minutes, until the beef is cooked through and tender.
  • Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!