Ingredients
350 grams beef brisket
4 cloves garlic, crushed
1 medium onion, sliced
1 small carrot (100 g), diced
1 small potato (70 g), diced
1 can (227 g) Tomato sauce
cabbage (200 g), cut into strips
¼ cup evaporated milk
Procedure
Simmer brisket in 5 cups of water for 1 hour, or until tender.
Drain; reserve 3 cups beef stock.
Dice beef.
Saute garlic, onions and beef in oil.
Add carrots, potatoes, beef stockand tomato sauce.
Season with 4 tsp. Rock salt and ½ tsp pepper.
Simmer until vegetables are tender.
Add cabbage. Continue simmering until cooked.
Stir in milk before serving.
Make 8 servings.