Paying tribute to our rainbow nation’s diversity, we asked locals to share memories of their traditional food cultures. This pulled beef brisket with ting-inspired dumplings recipe is inspired by the Setswana culture.
Pulled beef brisket with ting-inspired dumplings
Ingredients
- 1,5kg beef brisket
- 5ml (1 tsp) dried oregano
- salt and freshly ground black pepper, to taste
- olive oil, to drizzle
- 3 – 4 fresh red chillies, seeded and sliced
- 2 red onions, finely sliced
- 2 red peppers
- 2 x 400g tin chopped tomatoes
- 400ml beef stock
- small handful fresh coriander, finely chopped
Ting-inspired dumplings
- 500ml (2 cups) boiled water
- pinch salt
- 200g maize meal
- 250ml (1 cup) cold water
- 100ml amasi
- 65g Parmesan, grated
- microherbs, to garnish
Instructions
Place the beef on a board, score one side and rub the oregano into the cuts. Season well, drizzle over a little olive oil and brown the brisket on all sides in a large pan over high heat. Remove the beef, add the chillies and onions to the pan and continue to cook, 5 minutes. Remove from heat and set aside.
Place the peppers, tomatoes and stock in a large pot and bring to a boil. Add the brisket and onion mixture, reduce the heat to medium, cover and leave to simmer, 4 hours. Remove from heat and gently pull the beef apart using two forks. Add the coriander and season to taste.
For the ting squares, preheat the oven to 180°C. Heat a medium saucepan over low heat and add the boiled water and salt. In a separate bowl, thoroughly mix the maize meal with the cold water. Add the maize meal mixture to the hot water and cook, while whisking with a hand whisk, 5 minutes. Cover the saucepan and cook for a further 3 minutes. Use a wooden spoon to vigorously stir the mixture until very thick, 2 minutes. Cover the saucepan and cook for a further 5 minutes. Remove from heat and stir in the amasi. Spread the maize meal evenly onto a lined baking tray, sprinkle with the Parmesan and bake in the oven until the cheese has melted, 15 minutes.
Remove the dumplings from the oven and allow to cool slightly, about 10 minutes, before cutting into squares or triangles. Serve with the pulled beef.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
