Recipe from Colleen Heugh
Ingredients
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800g blade beef, lamb or beef pieces, washed and cut into cubes
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1 big onion chopped up
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1 small cabbage, shredded or sliced up
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4 peppercorns
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4 allspice
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1 stick cinnamon
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2 bay leaves
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Salt and pepper
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A little sugar to taste
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3 carrots cut up in small cubes (optional)
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4 potatoes cut up in halves
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Pinch of nutmeg when food is finish cooked
Method
In a pot, add your meat (I used blade beef), onion and about 2 cups of water.
Add all your spices to the pot and allow to cook for about 30 minutes, then let the meat burn a bit to the bottom of the pot.
Now add little bits of water and then you get that brown colour in the pot which you want for the cabbage.
Add the shredded/sliced cabbage and cook until you see the cabbage getting brown as a result of the burn/braise method in the pot, this way the meat gets soft and the cabbage gets nice and brown.
Add your carrots and potatoes, salt and pepper and a little sugar to taste.
Cook until the potatoes and carrots are soft and the cabbage is lekker brown.
Taste for flavour (I add lots pepper for a lekker peppery kick)
Add a pinch of nutmeg and serve with beetroot salad and white rice.
Recipe: Colleen's Home Made Cooking
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