Beef ribs 700g
2 teaspoons red pepper powder
1 stick of cinnamon
A few sprigs of thyme
2 teaspoons of sea salt
2 teaspoons black pepper
Pinch of Pansy
Wash and dry the beef ribs, then cut them into pieces. Cut onion into cubes, tomatoes into cubes, halve carrots, peel and cut carrots into cubes, chop parsley.
Heat a tall pan over medium heat, add the beef ribs and fry until golden brown on the surface.
In the same pan, sauté the onion. Add the tomatoes and carrots and sauté until slightly softened (about 5 minutes).
Return the beef ribs to the pan. Add the red pepper, cinnamon and thyme and mix well. Add the water, bring to the boil, reduce the heat, cover and cook for 35 minutes.
Add the prunes and prune juice and simmer for 30 minutes.
Add the tomatoes, season with the remaining sea salt and black pepper, and cook for 5 minutes more before serving.
Garnish with a sprinkling of chopped parsley.