Recipe - Hot Peppered Beef And Carrots

1 kg Rump steak well hung; cut in
2cm cubes
2 Red chilli
2 tablespoon Black pepper; finely crushed
1 tablespoon Caribbean light red meat mix
2 Onions; peeled and finely
; chopped
2 Cloves garlic; peeled and
finely
; chopped
3 Plum tomatoes; chopped
1 tablespoon Tomato puree
4 dl Chicken stock
200 g Carrots
20 Pieces festival dumpling;
poached (see
; recipe)
2 dl Vegetable oil

Sprinkle the Caribbean light red meat mix generously over the meat and mix
in. Marinate in the fridge for 20 minutes.

Add the pepper corn and chilli. Fry the meat in a little oil till evenly
coloured. Remove.

Add the onions and sweat till soft. Add the garlic and sweat for a further
minute. Add the tomato and tomato puree and cook for 23 minutes. Add 1/2
of the chicken stock and reduce completely. Add the meat and the remaining
stock. Cook in the oven with a lid on for 1 hour at 180C. Add the carrots
and cook for a further 15 minutes. Place the beef and carrots on a soup
plate. Arrange the mini corn mill dumplings around it.

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