Vessy’s Gourmet kitchen

1: Pat dry, trim (if needed) and cut beef into large cubes; dredge in flour and sear in olive oil until caramelized on all sides; remove from heat and set aside.

2: Add onions, tomatoes and garlic and sauté until slightly charred; season with salt and pepper.

3: Bring the beef back, add beef stock, vinegar, peppers and all the spices and seasonings; bring to boil, cover and transfer into a preheated oven at 400 F for about 2 hours or until tender.

4: Remove meat and shred it.

5: Strain the sauce through the sieve as you squeeze all the vegetables; if you want to easily remove some of the fat, add ice cubes to the warm sauce (not hot) and the fat would stick to the ice.

6: Add some consommé to the shredded meat.

7: Assemble egg rolls- beef, cheese and roll as you wet the edges.

8: Deeply fry at about 350 F or air fry or bake until golden.

9: Finish with some onions and cilantro and dip in the delicious consommé and enjoy!