Scale

2 lbs beef shanks (2 pieces of beef shank)

2 lbs of ox tail

2-inch ginger

1 medium onion

8 garlic cloves

1-2 large carrots

1-2 bell peppers

1 can tomato sauce (398 mL)

1 cup of water

1 cup frozen peas

1/2 cup of red wine (optional, highly recommended)

1 tbsp liver spread (or liver paste)

1 jalapeno (optional, highly recommended)

2 bay leaves

1 tsp salt

1 tsp black pepper

Cook Mode Prevent your screen from going dark

In a large Dutch oven, brown your beef pieces in batches. Do not overcrowd.
Remove and set aside. Discard the excess oil.
Add all the ingredients except carrots, bell peppers, and green peas.
Let it come to a boil. Reduce the temperature to a low simmer. Cover with lid.
Let it simmer for 1 hour, and check to ensure nothing is sticking to the bottom from time to time.
When the beef is fork tender, skim some of the oil from the top.
Add carrots and bell peppers. Let it cook for 15 minutes.
In the last 2 minutes, add in your green peas. Adjust seasoning and salt and pepper accordingly.
Serve this with white rice.

*Instant Pot - pressure cooker instructions are listed above.