Beef round in tomato sauce

Ingredients

• 1 kg beef round
• 2500 ml water
• 500 ml hot water
• 3-4 tablespoons oil
• 4 medium carrots (400 g)
• 1 large red pointed pepper (180 g)
• 3 garlic cloves
• 200 ml beef stock
• 100 ml dark beer (optional)
• 150 ml tomato juice or passata
• 1 teaspoon salt
• 5 g fresh basil

Preparation

1. Trim the tough membranes from the meat and pat it dry with paper towels. Put it in a pot with 2500 ml cold water, bring the water to a boil, then simmer for 90 minutes, until the meat is tender. 2. Drain the meat and pour 500 ml hot water over it. Let it drain, then cut it into large pieces. 3. Chop the carrots and pepper, then finely chop the garlic. Heat 3-4 tablespoons oil in a small saucepan and sauté the meat, carrots and pepper for 7 minutes. Add the garlic and cook for another minute, until the vegetables soften. 4. Pour in 200 ml beef stock, 100 ml dark beer and 150 ml tomato juice or passata. Add 1 teaspoon salt, bring the sauce to a boil, then simmer uncovered for 15 minutes, until thickened. Turn off the heat and sprinkle with the chopped basil.