Spicy tshotlho

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In winter Lesego Semenya turns to tshotlho, a childhood classic often served at weddings (and funerals), which, cooked low and slow, turns tougher cuts of meat into something special.

Ingredients

For the spice mix, combine:
1½ T mild masala
1 T paprika
1 T dried oregano
1 t ground allspice
1 t ground coriander
1 t onion powder
1 t garlic flakes
1 t salt
freshly ground black pepper, to taste
For the beef:
1.5 kg beef brisket, cut into 2–3 large pieces
4 T canola oil
4 cloves garlic, finely chopped
1 onion, finely chopped
2⁄3 cup orange juice
2 T lime juice
1 x 400 g can chopped tomatoes
2 cups beef stock
sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Rub the meat with enough spice mix to coat it, about two thirds.

2. Heat the oil in a large saucepan over a high heat. Add the meat and cook until well browned; it should be a rich, dark colour. Remove from the pan and set aside.

3. Reduce the heat to medium. Add a little more oil to the same pan, then add the garlic and onion and cook until translucent and soft.

4. Add the orange and lime juice to the pan, making sure to scrape the bottom of the pan.

5. Add the remaining spice rub, the tomatoes, stock, meat and enough water to just cover the meat.

6. Bring to a simmer, then reduce the heat to medium low. Place the lid on the pan and allow it to bubble gently.

7. Cook, covered, for 2 hours, then remove the lid and cook for a further 30 minutes, or until the meat is tender enough to shred.

8. Remove the beef and shred using 2 forks. Set aside.

9. Place the remaining cooking liquid in the pan on the stovetop and simmer, uncovered, for 15–20 minutes to reduce and thicken. Adjust the seasoning if necessary.

10. To serve, toss the beef in some of the reduced sauce.

Find more South African recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Marcelle De Wet