Ingredients:
200 g bacon
800 g beef neck
3-4 tbsp shashlik spice mix
3 peppers (yellow, green and red)
2 large onions
1-2 tbsp olive oil
2 garlic cloves
1 tbsp tomato paste
1-2 tbsp curry powder
1 tbsp sweet paprika 1
tbsp hot paprika powder 1 tbsp
brown sugar
1 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
200 ml strained tomatoes
300 g tomato ketchup
200 ml apple juice
Salt
Black pepper
Directions:
Cut the pork neck into bite-sized pieces. Rub thoroughly with the shashlik spice mixture and leave to marinate for 30 minutes.
Cut the bacon into 3 cm wide strips. Remove the seeds from the peppers and cut into pieces. Cut the onions into eighths. Peel the garlic and dice finely.
Heat a large skillet with a lid over medium heat. Add the bacon and fry until crispy. Remove and set aside.
Increase the heat and sear the diced meat on all sides in the bacon fat. Remove the meat and set aside.
Reduce the heat to medium and add the onions and peppers to the pan. Add 1-2 tablespoons of olive oil and a little salt. Sauté for 5 minutes, stirring occasionally. Add the garlic and fry for 1 minute.
Add tomato paste, curry powder, sweet and hot paprika powder and sauté for 2-3 minutes. Sprinkle in the brown sugar and let it caramelize slightly for 2 minutes.
Deglaze with apple cider vinegar, then stir in apple juice, Worcestershire sauce, tomato ketchup and strained tomatoes. Mix everything well and bring to the boil once.
Cover the pan with the lid and place in the preheated oven at 180 °C top/bottom heat. Cook for 45 minutes. Then remove the lid and cook uncovered for a further 10-15 minutes until the meat is tender and the sauce has thickened. (Alternatively, reduce the sauce on the stove if you don’t want to clean the oven.)
Season with salt and black pepper. Serve and enjoy.
