Braised With Peppers

Preparation:

Preparation: Peel the garlic clove, cut it into fillets and with it pickle the meat, which you will put in a bowl. Add the onion, celery and carrots cut into small pieces, bay leaf, sage, rosemary, cloves and cinnamon. Cover everything with red wine and leave to marinate for a couple of hours. After this period, drain the meat, dry it and place it in a saucepan with 3 tablespoons of oil and 50 g of butter. When it appears evenly browned, remove it from the saucepan and keep it aside in the heat. Add the marinade to the cooking sauce, bring to the boil and cook until the vegetables are cooked. Sieve the sauce, put it back in the pan and add the meat. Season with the crumbled stock cube and cook for 2 and a half hours. In the meantime, clean the peppers from the seeds and the internal white ribs, cut them into small pieces, wash them, dry them and toast them on the flame. Gently rub them with a cloth to free them from the skin, then brown them in a pan with the remaining oil and butter: add the tomato pulp, salt and pepper and bring to full cooking. Ten minutes before removing the meat from the heat, add the peppers. Serve the braised beef in slices sprinkled with the piping hot pepper sauce.