Toolo beef is a salt cured beef which is sometimes dyed pink. I love it but my mom hates it therefore we never ate it during my childhood. Yet here I am today, breaking all the rules because I Can.
what you need
6 pieces of toolo beef
1 1/2 cups jasmine rice
1/4 cup veg oil
2 medium onions
4 garlic cloves
3 tablespoons tomato paste
water/low sodium chicken stock
Handful of pepper (adjust)
Spring onions for garnish
1 tablespoon rosemary
1 beef seasoning cube
Wash the beef under running water then put in a bowl of water and allow to sit for 10 minutes. Blend 1 onion, the garlic and pepper and set aside. Slice the 1 onion left and set aside also.
Put a pan on fire over medium low heat. Add oil and allow to heat up the add the beef gently. Fry the beef until its golden brown then remove from the oil and set aside for later.
Turn the heat to medium high. In the same pan add the sliced onions, rosemary and bay-leaf. Fry until onion is golden then add the tomato paste. Fry the tomato paste for 10 mins stirring occasionally so it doesn't burn. Add the blended mixture, stir and allow to cook for 10 minutes. Put the fried beef in the stew, add the seasoning cube and allow the stew to cook down, about 12 minutes. Taste and add a pinch of sugar if the stew is too sour..
Add the rice to the stew, stir and add about a cup of the low sodium chicken broth/water depending on the type of rice being used and the quantity of water it needs to cook. Reduce the quantity of water needed to cook your rice by a 1/4 because the stew provided added moisture. Taste and adjust salt. Cover rice with foil or a kitchen napkin when all the moisture evaporates and turn the heat to low until rice is cooked.
Garnish with diced spring onions