Description:
Tender brisket simmered with tomatoes, onions, garlic, and traditional African spices until rich, hearty, and full of flavour. A true comfort meal, best served with sadza, pap, or rice.
🛒 Ingredients (Serves 6–8)
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1.5–2 kg beef brisket (cut into large cubes)
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3 tbsp cooking oil (sunflower or groundnut oil works well)
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2 large onions, chopped
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4 cloves garlic, crushed
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1 thumb-sized piece ginger, grated
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4 large tomatoes, chopped (or 1 tin chopped tomatoes)
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3 tbsp tomato paste
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3 medium carrots, sliced
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2 potatoes, cubed (optional, for a thicker stew)
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2 beef stock cubes (or 1 litre beef stock)
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2 tsp curry powder
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2 tsp paprika
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1 tsp dried thyme
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2 bay leaves
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1 fresh chilli, chopped (optional, for heat)
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Salt & black pepper, to taste
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Fresh coriander or parsley, for garnish
🧰 Tools Needed
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Large heavy-bottomed pot or Dutch oven (with lid)
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Wooden spoon
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Sharp knife & chopping board
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Measuring spoons
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Serving ladle
👩🏽🍳 Process / Cooking Instructions
Step 1 – Prepare the Brisket
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Pat the brisket pieces dry with a paper towel. Season lightly with salt and pepper.
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Heat oil in a large pot over medium-high heat, then brown the brisket in batches until each side is nicely seared. Remove and set aside.
Step 2 – Build the Base
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In the same pot, add onions and cook until golden brown. Stir in garlic and ginger, frying until fragrant (about 1 minute).
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Add curry powder, paprika, thyme, and bay leaves. Stir well to release the spices.
Step 3 – Add Vegetables & Stock
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Stir in tomatoes and tomato paste, cooking until the tomatoes break down into a sauce (5–7 minutes).
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Return the brisket to the pot, add carrots, potatoes (if using), and beef stock (or cubes + 1 litre water).
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Stir gently and bring to a boil.
Step 4 – Slow Cooking
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Reduce heat to low, cover, and let simmer for 2–3 hours until the brisket is tender and easily pulls apart. Stir occasionally and add more water if needed.
Step 5 – Finishing Touches
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Taste and adjust seasoning with salt, pepper, and chilli (if using).
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Garnish with chopped fresh coriander or parsley before serving.
🍽 Serving Suggestions
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Serve hot with sadza/ugali/pap, steamed rice, or crusty bread.
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Pair with a side of sautéed spinach, collard greens, or cabbage for a full meal.
🥡 Storing & Reheating
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Fridge: Store cooled stew in an airtight container for up to 3 days.
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Freezer: Freeze portions for up to 2 months. Defrost in the fridge overnight before reheating.
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Reheating: Warm gently on the stove over low heat, adding a splash of water or stock if the sauce has thickened too much.
