Recipe for Pot Beef with Chuck Brains

2. Sautéing the aromatics:
After searing the meat, add the chopped garlic, onion, celery and diced carrot to the pan.
Season with salt and black pepper to taste and sauté for a few minutes until the vegetables are lightly browned.

3. Adding the remaining ingredients:
Add the tomato paste and red pepper strips to the pan. Mix well and let it fry for a few more minutes.
Then add enough water to cover all the ingredients in the pan. Taste for seasoning and adjust if necessary.

4. Final cooking:
Cover the pan and cook over low heat for about 30 minutes, stirring occasionally.
After this time, check the tenderness of the meat. If necessary, add more water and cook for a few more minutes until the meat is tender.

5. Final touch:
When the meat is tender, add the fresh peas to the pan and cook for another 2 minutes.
Finish with chopped parsley and chives to taste.
Serve hot accompanied by polenta, cassava puree or your favorite garnish.