Soft veal served with steamed pumpkin and homemade soda bread.
I made fresh soda bread using this recipe
– 400 g minced beef
– 400 g canned diced tomatoes
– 400 ml of water
– Dark Soy Sauce + Light Soy Sauce Splash
– salt to taste
– 6 medium potatoes
– Half a small red cabbage
– 3 teaspoons of sugar
– 2 teaspoons of cornmeal + water
– Cinnamon Line
1: Season the beef well and marinate for half an hour at room temperature with a pinch of soy sauce.
2: While the beef is marinating, prepare the other ingredients or bake soda bread, as this only takes a few minutes to 25 minutes.
3: Note – the longer you marinate the beef, the softer it will be. You can always marinate them longer in the refrigerator, but remember to remove them to allow the meat to reach room temperature.
4: Put the meat in a pan with some oil and seasonings and lightly fry for a few minutes.
5: Add tomatoes and water and bring to a boil. (You can use the box the tomatoes came in to measure the juice.) Turn the fire down until they are soft.
6: Chop the red cabbage and add it and boil for 30 minutes
7: Add the potatoes and boil for another 30 minutes until the potatoes are fully cooked. Add sugar.
8: 5 minutes before the end of the cooking time, mix the cornstarch with a little cold water in a bowl to obtain a silky smooth mixture. Add the cornstarch to the soup and stir until it thickens.
9: Take it out when you’re ready and sprinkle some cinnamon on it. Cinnamon will add extra flavor and sweetness without having to add more sugar.
Noticeable: You can add chili to this dish for extra heat.