This beef braised in tomato puree reminds me of my Nigerian stew. The slow-cooking method of preparing the tough cut of meat ensures the herbs incorporates well into the steak. And it comes out juicy and spicy. Be the first to try out this scrumptious meal!
Rub the flour on the steak and season the steak with salt and pepper to taste.
In a shallow pan with cover, heat 2 tablespoons of oil. Place the steak in the pan and cook for about 10 minutes on each side or until brown.
Transfer the steak to a plate and add the remaining oil to the pan. Saute the onions (chopped) and garlic (minced) in the oil for about 3-5 minutes. Scrape up any steak dripping and mix them with the onions. Add half of the herbs to the onions.
Return the steak to the pan and crowd the steak with onions. Sprinkle the remaining herbs on the steak and add the tomato puree.
Using a high lid, cover the pan tightly. The high lid will help circulate the steam and the moisture from the cooking juice and keep the steak moist. Bring the steak to simmer then lower the heat to the lowest possible and allow to simmer for about 1½ hour.
Poke the steak with a fork to check for tenderness. Once it is tender, remove and slice it on a carving board.
Serve with vegetable sauce.
Click to get all the ingredients from Supermart.