My favourite comfort food… has to be pot roast beef with rice and beans. I know sounds a little odd, but believe me, it’s delish! It’s an old family recipe that’s been passed down to everyone… when I was in Zimbabwe the last time, the family there were also talking about the meal and saying how they love it.
Wish I had a photo of this meal though, but the recipe will just have to do. In fact, the photo below is how I wrote the recipe down a few years ago when I got it from my mom over the phone. LOL! It’s really just a memory trigger, not a recipe. As you can also see, I can’t really give you quantities either, LOL!
Topside beef (I normally get too much but the meat is fabulous as leftovers so I normally get about 1.5kg to 2kg depending on how many people are coming for dinner)
Salt and Pepper
2 onions chopped
Herbs – thyme, marjoram, oreganum, mixed herbs
Beef stock – I usually use the Woolies tins of powdered beef stock, and enough for one cup of beef stock
2 or 3 400g tins of beans in brine – either borlotti beans or sugar beans. I use 2 tins for 4 people, and 3 if it’s 6 or 8 people.
1 onion chopped
1. Brown beef in a heavy based pot on the stovetop. I use a Le Creuset cast-iron oval casserole… I’ve tried a slow cooker to cook the dish, but it just doesn’t taste the same in the end.
2. Once browned, add the onion and approx 2 inches of water to the pot.
3. Add a few minced garlic cloves and salt and pepper.
4. Add the herbs with a very heavy hand… the more the better.
5. Add a cup of beef stock.
6. Simmer for a few hours. I normally leave it for 2-3 hours. It’ll take much longer in a slow cooker though. Watch the water levels and top them up when you need to, it cannot boil dry. Turn the meat every 30 minutes or so.
7. About 30 minutes before you cut the meat, add more beef stock to the gravy in the pot, it’ll make it thicker. At this time, start making the rice (not going to explain that), and the beans (below).
8. Slice the meat when it’s ready and pour the gravy over it. Put the dish with meat and gravy into a warmer drawer until ready to serve.
9 For the beans, fry 1 chopped onion and a minced clove of garlic in olive oil. Once soft, add the drained beans and a cup of chicken stock and a cup of water.
10. Simmer until the gravy starts thickening. It’ll take about 30 minutes.
Serve the pot roast beef with the rice and beans… and chopped tomatoes and thinly sliced cucumber. My grandmother also used to serve it with fried sliced aubergine.