1 kg of beef brisket, cleaned
salt and black pepper to taste
2 tablespoons of butter or margarine
2 tablespoons of olive oil
5 tomatoes, cut into pieces
2 red bell peppers, seeded
1/2 cup of water
1 handfull of cabbage
1 kg of beef brisket, cleaned
salt and black pepper to taste
2 tablespoons of butter or margarine
2 tablespoons of olive oil
5 tomatoes, cut into pieces
2 red bell peppers, seeded
1/2 cup of water
1 handfull of cabbage
Cut the beef into cubes and season with salt and black pepper
Set aside
In a large skillet over medium-high heat, melt the butter or margarine and olive oil
Add the beef and cook for 20 minutes, stirring occasionally
Blend the tomatoes and bell peppers in a blender and add to the beef mixture
Add the water, cover the skillet, and cook for an additional 30 minutes from the time it reaches a boil
Open the skillet and allow the steam to escape
Add the shredded cabbage
Cook for an additional 5 minutes with the skillet open.
