Spicy beef rags with cacao and piri piri

Cut the beef ribin coarse pieces.

Cut the onion thin slices, the garlic into slices and the cocktail tomatoes into pieces.

Rub the pieces of meat with salt, freshly ground black pepper and cinnamon.

Heat the olive oil in the frying pan and fry the pieces of meat over medium-high heat in four to six minutes brown.

Divide the onion and garlic around and cook for another two minutes.

Then divide the tomatoes between the meat and sprinkle the cocoa and piri piri over it.

Sprinkle the vinegar over it.

Cover everything and pour the stock along the edge of the pan.

Bring the sauce to the boil.

Cook the meat over a low heat (if necessary on a flame distributor) in three to four hours until done, the sauce may just be in motion.