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Peanut Maffé

Name: Peanut Maffé
Total time: 90 min
Yield: 6 servings
Ingredients: 600 g Braising beef; 6 tbsp Peanut paste; 3 Tomato; 1 tbsp Tomato paste; 2 Onion; 3 cloves Garlic; 1 Chili pepper; 2 tbsp Olive oil; 500 ml Stock; 1 pinch Salt

Preparation time: 1 h 30
Servings: 6 servings

Ingredients

6 servings

Braising beef — to buy600 g
Peanut paste — to buy6 tbsp
Tomato — to buy3
Tomato paste — to buy1 tbsp
Onion — to buy2
Garlic — to buy3 cloves
Chili pepper — to buy1
Olive oil — to buy2 tbsp
Stock — to buy500 ml
Salt — to buy1 pinch

Preparation

Cut the beef into large 3-4 cm cubes. Season with salt and brown on all sides in the hot oil, in a casserole, about 8 minutes. Set aside.
In the same casserole, cook the sliced onion for 5 minutes until translucent, then add the crushed garlic and cook for 1 more minute.
Add the tomato paste and cook for 2 minutes, stirring, to lightly caramelize it — this removes acidity and deepens the flavor.
Return the meat to the casserole, add the fresh diced tomatoes and the whole chili, and add stock to cover.
Bring to a boil, cover and simmer over low heat for 45 minutes, until the meat starts to become tender.
Loosen the peanut paste with a ladle of hot cooking broth to avoid lumps, then pour it into the casserole, stirring well.
Simmer for another 20 minutes uncovered, over low heat, stirring regularly to keep the peanut sauce from sticking to the bottom — it should thicken and become creamy, with a little oil rising to the surface.
Remove the chili, taste and adjust the salt. Serve hot with white rice.