TSHOTLHO WITH A SPICY TWIST
Serves 8
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 2½ hours
For the spice mix, combine: mild masala 1½ T paprika 1T dried oregano 1T ground allspice 1t ground coriander 1t onion powder 1t garlic flakes 1t salt 1t freshly ground black pepper, to taste
beef brisket 1.5 kg, cut into 2–3 large pieces canola oil 4T garlic 4 cloves, finely chopped onion 1, finely chopped orange juice 2⁄3 cup lime juice 2T chopped tomatoes
1 x 400 g can beef stock 2 cups sea salt and freshly ground black pepper, to taste 1 Rub the meat with enough spice mix to coat it, about twothirds. 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 mediumlow. 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. CARB-CONSCIOUS, DAIRY-FREE, WHEAT
AND GLUTEN-FREE
WINE: Woolworths Weltevrede Black
Cherry Merlot