Slowly cooked beef with phutu pap

By Hope Malau
24 March 2015

Heart-warming comfort food for everyone.

Serves: 6 Preparation: 10 min Cooking: 2 hr 10 min

  • 80 ml (? c) oil
  • 1 kg roasting beef
  • 2 onions, chopped
  • 5 cloves garlic, chopped
  • juice of 1 lemon
  • 2 x 400 g whole cherry tomatoes
  • 1litre beef stock
  • 45 ml (3 T) honey
  • 45 ml (3 T) harissa paste
  • 10 ml (2 t) paprika
  • salt and black pepper

Phutu pap

  • 750 ml (3 c) water
  • 5 ml (1 t) salt
  • 560 ml (2 ¼ c) maize meal

Preheat oven to 180 °C.

1. Place a roasting pan on the stove on medium high heat, add the oil and once hot brown the beef on each side.

2. Add the remaining ingredients, them spooning over the beef until well coated.

3. Cover with foil and roast in the oven for 2 hours or until the meat is succulent and tender.

4. Phutu pap: Place water and salt in a pot and bring to the boil. Add all the maize meal at once. Stir using a fork to crumble the pap.

5. Reduce the heat, place a lid on the pot and allow the pap to steam until it’s cooked.

Serve the meat with the pap and tomato sauce.

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