For 6 people
For 6 people
Place the rib steak in a casserole dish with cold water, a bouquet garni, half an onion studded with three cloves and a carrot cut into pieces.
Wait for the water to boil, skim off the foam, add salt, and cook for two and a half hours. If you're in a hurry, you can use a pressure cooker for a faster cooking time of one and a quarter hours.
Once cooked, let cool, skim off any fat, cut into pieces and set aside.
The next day, skim the fat from the broth, strain it to make a soup and add vermicelli or tapioca according to your preference.
Grill the peppers, place them in a plastic bag, and let them rest for 15 minutes. Then, remove them, peel them, remove the seeds, and cut them into strips before setting them aside.
For the sauce, peel the onion, cut it into strips and fry it in a casserole dish with a little olive oil until golden.
Add the tomato sauce and Espelette pepper to taste. Then add the pepper strips and meat, and simmer for 15 minutes.
Serve the dish with plain rice.
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