Beef hotpot with corn bread

By admin
04 June 2013

Here's Jolene Smith's answer to beating the winter blues

Preparation time: 15 min

Cooking time: 1 hour

Serves: 6

15 ml (1 T) oil

1 kg beef goulash

250 g bacon, chopped

2 onions, sliced

1 red pepper, cubed

60 ml (¼ c) tomato paste

410 g (1 can) chopped tomatoes

375 ml (1½ c) water

zest of 1 lemon

salt and pepper, to taste

Corn bread

500 ml (2 c) polenta/pap

a pinch of salt

15 ml (1 T) sugar

10 ml (2 t) baking powder

2,5 ml (½ t) bicarbonate of soda

250 ml (1 c) buttermilk/amasi

2 eggs

400 g (1 can) creamed corn

30 ml (2 T) oil

1.    Preheat oven to 180 °C. Heat oil in a pot on high heat. Add the beef and cook for 5 minutes until browned. Add the bacon and cook, stirring for 2 minutes. Stir in the onions, pepper, tomato paste, tomatoes and water. Bring to a boil and reduce heat to low. Cover and simmer for 1 hour or until beef is tender.

2.    Uncover the pot, add lemon zest and simmer for 30 minutes or until sauce has thickened. Remove meat from the pot and shred with a fork. Return the meat to the pot and season with salt and pepper to taste. Heat for 5 minutes on low heat.

3.    Cornbread Grease a 20-cm loaf pan. Combine polenta, salt, sugar, baking powder and bicarbonate of soda. In a large bowl mix buttermilk, eggs, corn and oil. Mix the dry ingredients into the buttermilk mixture and stir until well mixed. Pour the batter into the bread pan and bake for 40 minutes or until cooked in the middle.

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