Pulled beef brisket with ting-inspired dumplings

Pulled beef brisket with ting-inspired dumplings

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

Serves: 6
Cooking Time: 1 hr + 4 hrs, to slow cook

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

1

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.

2

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.

3

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.

4

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.

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