Clover Amasi Beef and Slaw Magwinya
Beef and Slaw Amasi Magwinya
Recipe by: Monicia Horne
For the braised beef
900g beef short rib, or beef shin
Salt and freshly ground black pepper
3 tablespoons Olive pride oil
1 onion, chopped
3 cloves garlic, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons flour
2 T tomato paste
500ml beef stock
Few sprigs flat-leaf parsley, thyme and rosemary
2 fresh or dried bay leaves
Heat oil in a pot and add the beef short rib. Season with salt and pepper and brown evenly on all sides. Remove from the pot and set aside. Add a little more oil if necessary and add in the onion, garlic, carrots and celery. Saute for a few minutes. Add in the tomato paste and sprinkle the flour over. Pour in the beef stock whilst stirring. Return the beef back to the pot with the herbs. Season with salt and pepper and simmer until the beef is tender. In the meantime, make the Amasi Magwinya.
For the Amasi Magwinya
2 cups cake flour
4 tsp baking powder
1/2 tsp salt
1-2 tbsp melted butter
1 cup buttermilk
oil for deep frying
Sift flour, baking powder and salt together.
Beat butter, egg and buttermilk together.
Now add this to the flour mixture and stir. The dough should have a spongy texture
Half fill a large pot with cooking oil and heat until it bubbles.
Place spoonfuls of dough into the hot oil.
Deep fry for a few minutes and then turn and fry them until golden brown.
Remove when cooked and drain on paper towelling.
Classic Amasi Coleslaw
1 c white cabbage, finely shredded
1 c purple cabbage, finely shredded
3 whole carrots, grated
1/4 c mayonnaise
1/4 c Amasi
2 T cider vinegar
1 T sugar
1 tsp salt & pepper
Mix all the ingredients together and set aside for when you ready to assemble the magwinya.
To serve, slice the Magwinya in half and fill it with the braised beef. Top with Amasi slaw and top off with fresh herbs. Serve immediately.