PICKING TOMATOES RECIPES

Steps:

• 1. Place the beef on a board and lightly score one side.
  2. Bash the cinnamon, cumin, paprika and oregano in pestle and mortar, then rub into the cuts in the beef. Season well with sea salt and black pepper, drizzle over a little oil and brown the brisket well in a large pan over a high heat.
  3. Place the bay leaves, whole peppers, plum tomatoes (breaking them up with the back of a spoon as you go), and the stock in a large pot and bring to the boil.
  4. Meanwhile, deseed half the chillies, then finely slice them all. Peel and finely slice the onions, then pick and finely chop the coriander.
  5. Add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4 to 4½ hours, or until beautifully tender, stirring occasionally and adding splashes of water to loosen, if needed.
  6. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, scatter over the coriander and adjust the seasoning to taste.
  7. For the guacamole, squeeze the avocado flesh into a bowl, discarding the skin and stones. Pick and roughly tear in the coriander leaves, peel and finely gate in the red onion, and squeeze in the lime juice.
  8. Have a taste, then tweak with more salt, pepper or lime juice, if needed. Roughly chop then scrunch in the tomatoes, picking out any large bits of skin.
  9. Deseed and finely grate in the chilli flesh and mix well. Serve with the chilli, tortillas and dollops of yoghurt. Delicious served with a fresh green salad on the side, too.

Steps:

• Season steak with 1 teaspoon salt and garlic powder.
• Heat a large frying pan until VERY HOT.
• Add 2 tsp of oil then half of the steak and cook less than a minute on each side until browned.
• Set steak aside, add another teaspoon of oil and cook remaining steak. Set aside.
• Reduce heat to medium, add another teaspoon of oil and add the onions.
• Cook 2 minutes, until soft then add the tomatoes.
• Season with more salt, to taste, about 1/4 to 1/2 teaspoon. Add black pepper and cumin and reduce heat to medium-low.
• Add 1/4 cup of water and simmer a few minutes to create a sauce, add more water if needed and taste adjust seasoning as needed.
• Return the steak to the pan along with the drippings, combine well and remove from heat.
• Serve over rice or veggie rice for a low carb option with a sunny-side up egg on top.