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Author Notes: Succulent tender fall apart beef slowly braised in a rich tomato and butter Louisiana hot sauce severed with fluffy rice and fixings —Flowerpotkitchen.blogspot.com
- 1 kg Rump steak roughly diced
- 50 milliliters Olive oil
- 2 Onions finely diced
- 4 milliliters Cloves garlic finely chopped
- 1 tablespoon Tomato paste
- 2 Cans crushed tomatoes
- 1/2 teaspoon Sugar
- 500 milliliters Beef or chicken stock
- 1 Bottle Enco Hot Sauce
- 2 Sticks butter
- 1 pinch Himalayan sea salt
- 1 pinch Black pepper
- 8 Flatbreads to serve
- 4 cups Cooked white rice to serve
- Heat your skillet to medium hot, add the olive oil and sear the steak in batches until browned all over, remove from the pan and leave to one side.
- Place the skillet back on a medium heat, add the onions and garlic and soften for around five minutes.
- Next add the tomato paste and cook out for a couple of minutes.
- Place seared beef and resting juices back in to the skillet along with the sugar, beef or chicken stock, crushed tomatoes and the Whole bottle of Louisiana hot sauce.
- Turn the heat down and let the beef cook low and slow for around two hours until the beef is fork tender and wants to fall apart.
- To finish the dish take the skillet off the heat, add all the butter and gently stir in once melted, season with salt and pepper to your liking and serve with white fluffy rice and warm flat breads.
- To cook perfect rice, place 2 cups of rice in a saucepan, add 4 cups water or chicken stock or coconut milk, do not stir, bring to a simmer with a lid on for 6-8 minutes, take off the heat, do not remove the lid and leave to finish steam cooking itself for a further five minutes for perfect rice every time.