Cut the beef into 3 cm cubes and mix with 2 g salt, 50 g chopped onion and half of the crumbled bouillon.

Ingredients

• 500 gPeppers, sweet, red, raw
• 30 gPeppers, hot chili, red, raw
• 200 gOnions, raw
• 100 gOil, palm
• 600 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 25 gNatto
• 8 gSoup, chicken broth or bouillon, dry
• 4 gSalt, table
• 600 gBeverages, water, tap, drinking

Method

1. Cut the beef into 3 cm cubes and mix with 2 g salt, 50 g chopped onion and half of the crumbled bouillon.
2. Cover with 600 g water and cook covered for 60 minutes at 95 °C until tender; leave the meat in the broth.
3. Coarsely blend the peppers, scotch bonnet and 100 g onion and boil uncovered for 20 minutes until most of the water evaporates.
4. Heat the palm oil in a dry covered pot at about 200 °C for 10 minutes until it turns pale; ventilate well and do not let the oil burn. Let it cool for 5 minutes.
5. Slice the remaining 50 g onion and fry in the oil for 3 minutes, add the iru for 1 minute, then the pepper mixture and fry for 15 minutes, stirring.
6. Add the meat with all its broth, the remaining bouillon and salt and cook uncovered for 15 minutes until the sauce thickens and the oil rises. Divide into 4 portions.