Braised Beef with Peppers

Peel the garlic clove, cut it into slivers and stud the meat with them, then place the meat in a bowl

Add the onion, celery and carrots cut into small pieces, the bay leaf, sage, rosemary, cloves and cinnamon

Cover everything with the red wine and let marinate for a couple of hours

After this time, drain the meat, pat it dry and put it in a casserole with 3 tablespoons of oil and 50 g of butter

When it is evenly browned, remove it from the casserole and keep it warm

Add the marinade to the cooking juices, bring to a boil and cook until the vegetables are tender

Pass the sauce through a sieve, return it to the casserole and add the meat

Season with the crumbled broth cube and cook for two and a half hours

Meanwhile, remove the seeds and inner white ribs from the peppers, cut them into pieces, wash, dry and char them over the flame

With a cloth gently rub them to remove the skin, then sauté them in a pan with the remaining oil and butter and add the tomato pulp