1 1/2 kg of chuck or braised beef
4 tablespoons of water
4 tablespoons of vinegar
3 tablespoons of chopped parsley
1 tablespoon of chopped thyme
3 cloves of garlic
1/4 teaspoon of ground cinnamon
10 grams of cayenne pepper
5 bay leaves
2 sprigs of rosemary
1/4 cup of olive oil
1/4 cup of vinegar
1 cup of diced tomatoes (seedless)
1 cup of chicken broth without salt
2 cups of frozen peas, thawed
1 1/2 kg of chuck or braised beef
4 tablespoons of water
4 tablespoons of vinegar
3 tablespoons of chopped parsley
1 tablespoon of chopped thyme
3 cloves of garlic
1/4 teaspoon of ground cinnamon
10 grams of cayenne pepper
5 bay leaves
2 sprigs of rosemary
1/4 cup of olive oil
1/4 cup of vinegar
1 cup of diced tomatoes (seedless)
1 cup of chicken broth without salt
2 cups of frozen peas, thawed
Start preparing this recipe the day before
Cut the meat into cubes and clean it up
Place the meat in a bowl
Mix together the water, vinegar, thyme, and parsley
Pour over the meat
Add the garlic, cinnamon, cayenne pepper, bay leaves, and rosemary
Mix well
Cover and refrigerate for one day
On the next day, heat the olive oil in a pan over high heat
Remove the garlic from the seasoning and add it to the pan
Heat rapidly
Add the meat in batches, reserving the seasoning
Cook quickly on all sides
When all the meat is browned, return all the pieces to the pan
Add the seasoning
Reduce the heat and cook without covering until most of the liquid has been absorbed
Add the vinegar and continue cooking until it has evaporated
Mix in the diced tomatoes with the chicken broth
Add to the meat
Cover and cook, stirring occasionally, until the meat is tender
As needed, add more chicken broth
Five minutes before serving, remove the bay leaves and garlic
Add the peas and heat
Serve with rice, if desired.
