Tomato Curry

Add 3 tbsp of olive oil to a pan, preheat, add 2 thinly sliced onions, and sauté over medium-high heat for about 20 minutes until caramelized.

Add 1 tbsp of brown sugar to the caramelized onions and mix well.

In another pan, add olive oil and preheat over medium heat, then add 1/8 of a cabbage, a pinch of salt, and 1 tbsp of minced garlic and sauté.

When the cabbage wilts, add 3 peperoncino and the beef brisket, and sauté until the fat is rendered.

Once the beef brisket fat is rendered, add 1 tsp of tomato paste and mix well while sautéing.

Add 10 button mushrooms and sauté, then reduce to low heat and add the caramelized onions.

Add 800ml of water until all ingredients are submerged and bring to a boil.

Add 1/2 tsp of chicken stock to adjust the seasoning, then add the potatoes and carrots and boil.

Finally, add 1 tbsp of peanut butter, mix well, and boil until the desired consistency is reached.