Ingredients:
Marinade:
300 grams of beef (I used the cheap beef brisket)
2 Kiwis.
2 tbsp of cayenne pepper
1 tsp salt
- Diced the beef.
- Peeled and mashed the kiwis. Add the rest of the ingredients and mix in the beef. Leave the mixture for at least 24 hours. The kiwis will help tenderize the meat, it will also add a bit fruity flavour.
Ingredients:
4 Carrots (cut in chunk)
2 Red onions (finely diced)
A handful of thyme
150 grams of mushrooms (roughly chopped)
200 grams dried apricots (roughly diced)
150 ml of Red Wine Vinegar
300 ml water
2 tbsp fried chilies
2 tbsp flour
Olive oil
Sugar
Salt
- Pat dry the beef. Try to get as much Kiwis / marinade mixture of the meat.
- Heat 1 tbsp of the oil in a thick bottow saucepan. Add the beef and cook till brown, then add the flour and let in cook for another 2 - 3 minutes.
- Add the Red Wine Vinegar, Onions, half of the chopped apricots, Thymes and water. Bring to the boil and simmer for 25 minutes.
- Add the carrots, mushrooms, the rest of the apricots and chilies. Simmer for another 15 minutes.
- Add salt, pepper and sugar to taste (if your dish is sweet enough, skip this ingredient. Sometimes the vinegar makes the dish to sour so I used sugar to balance the flavour)
- Serve with potatoes
I use kiwi because it contains high acidity level. Yes, lemon or lime probably contains a higher acid level but they don't have the fruity flavour Kiwi gives.
