Slow cooked Beef Mechado

500 g beef flank steak (camto)

2 piece Potato

1 piece Carrots (local)

1 piece Bell Pepper Red

1 piece Bell pepper, green

2 piece Bay leaf

2 piece Ripe Tomato

1 piece White Onion

3 piece garlic clove, minced

1 tsp Sea Salt

0.5 tsp Black Pepper Crushed

2 tbsp Soy sauce

1 tbsp Brown Sugar

1 tbsp tomato paste

1 tsp Paprika, ground

Prepare the mis en place by mincing the onions, garlic, tomatoes. Slice the potatoes, carrots and bell peppers into 1 inch chunks.

In an oiled pan, sauté onions, garlic, tomatoes. Once fragrant add ground paprika, beef chunks, tomato paste, soy sauce, salt and pepper. Sauté for 7 mins until the seasoning adheres to the beef.

Once the beef is well seared and browned, add 1 liter of water (or you can use stock if available), potatoes, carrots, bell peppers and bay leaves.

Cover the pot with a lid (make sure the pot and the lid is oven safe) and place it into the Breville Oven and activate the slow cook function. Cook for 2 hours under "HIGH" slow cook function.

Once cooked, serve it with hot rice and enjoy.

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Slow cooked Beef Mechado