The pulp to be washed and put in the bowl of a slow cooker or a saucepan. It is better to cook one large piece, it will be juicier. But I had 4 average. Pour soy sauce and water so that the meat was just covered. Put the sugar and salt, add coarsely crushed pepper. Set the cooking temperature of 85 degrees and a time of 2 hours. If the meat is not of the best quality time is to increase to 3 hours. My slow cooker has a mode control, but it is possible to obtain the desired temperature in the oven.

When ready to leave meat to cool in the broth and soaking it for two hours after cooling in a cool place.

While the meat stew and Matures, make the sauce. Slice the onion into thin strips. Put in a saucepan, add the sugar and regular dark muscovado, pour wine vinegar and 100 ml of water, and then all together for about 15 minutes until tender onions.

Add sea buckthorn to the onions and cook, stirring, for 5 minutes. If there is not enough liquid, add a little boiling water. Put the mustard, add chili pepper and svezhemoloty pepper. Cook for another 5 minutes. It softened the berries, pour the teriyaki sauce TM "Kikkoman", to give writing a rolling boil and add the diluted in a couple tablespoons of cold boiled water starch. Boil until lightly thickened. I just brought a set of sauces from "Kikkoman" -so timely!

Sauce warm punch in a blender and RUB through a sieve. Cool.

Prepared beef cut into thin slices and serve, watering sauce.