In this dish East and West meet. Tender roast beef braised with garlic, onions and tomatoes in Spanish manner, but fresh ginger and soy sauce gives the dish a touch of the Orient. Serve with white rice or noodles.
1 kg Beef, pot roast
2 large onions
7 cloves of garlic
2 1/2 tablespoons butter
4 large ripe tomatoes
2 slices fresh ginger
2 tablespoons dark soy sauce
salt and crushed black pepper
3 1/2 cup (8 3/4 dl) water or beef broth
 Cut the meat into bite-sized cubes. Peel and slice the onion very thin and fry it wuth garlic in butter about 3 minutes until soft and barely browned. Push them aside in the pan and brown the meat until it has received an even color.
 Roughly chop the tomatoes, shred the ginger. Put them it in the pan and saute till the tomatoes begin to get soft. Add the soy sauce, salt and pepper and pour in the water or broth.
 Give it all a boil, turn down the heat and simmer about 40 minutes until the meat is very tender.