A Zimbabwean dish, this recipe is usually served with wilted wild greens, but an easy Australian substitute would be silverbeet.
Ingredients
- 2kg chuck steak, on the bone
- salt
- pepper
- 2 red chillies, deseeded and finely chopped
- 1 tablespoon olive oil
- 2 large onions, finely chopped
Method
Cut the meat into rough chunks. Season liberally with salt, pepper and a little of the chilli.
Heat the oil in a large saucepan and sauté the onions and remaining chilli until lightly golden. Add the meat in batches and cook until browned. Remove the meat from the saucepan and place in a larger, heavy-based saucepan.
Swirl the first saucepan out with 1/2 cup of boiling water to remove all the brown bits, and add the water to the second saucepan. Cover and cook on a low heat, turning the meat occasionally until tender, about three hours. A rich gravy should form at the bottom of the saucepan. If it becomes dry, add a little boiling water. Serve with polenta.
Cooking from Memory by Gaye Weeden, Hayley Smorgon and Natalie King
Part cookbook, part history lesson, this book illustrates the story of the Jewish Diaspora in Australia through personal stories and delicious recipes that rouse taste buds and memories of the past. Readers meet 21 cooks who have migrated to Australia from places like Georgia, Italy and Israel, as well as from Japan, South Africa and Vietnam. While their stories of courage and hardship differ, food and flavours filled their Jewish homes with love, no matter where they lived. Readers can feast their eyes on beautiful photography while learning recipes for Sephardi couscous, chicken soup, gefilte fish, and strudel – as well as indulging in rich Jewish culture and tradition.
To purchase Cooking from Memory at a discount, please visit www.cooked.com.au
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Moroccan Beef Stew
Irish Beef Stew
One-pot Beef Stew
