J’Something’s Stout Sishebo and Pap

 

 Gear up for Heritage Day and plan ahead. There is no better way to celebrate this day than by sharing a traditional meal with family and friends. My Kitchen Rules judge J’Something has the perfect recipe.

The talented J’Something is not only a judge on My Kitchen Rules but is also Mi Casa’s lead singer and is an aspiring chef and restaurateur. He has reinvented the popular South African recipe sishebo, which can be anything from a tomato and onion mix to a stew or a potjie. 

‘My secret ingredient is Castle Milk Stout, which complements the richness of the red meat,’ says J’Something.

‘Sishebo is not sishebo without a dunking component and a hands-on experience, so my recipe includes pap.

Find the recipe and watch the quick video tutorial below:

 

 

Stout Sishebo and Pap

Difficulty: Very easy

Serves: 4

Hands-on Time: 20 minutes

Total Time: 3 hours 20 minutes

 

Ingredients:

• 1/2 cup flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1kg beef chuck, cut into pieces
• 1/4 cup olive oil
• 1 onion, diced
• 2 cloves garlic, finely chopped
• 340ml Castle Milk Stout
• 3 cups beef stock
• 50g tomato paste
• 2 tbsp brown sugar
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tbsp Worcester sauce
• 1 bay leaf
• 4 large carrots, peeled and sliced
• 4 medium potatoes, cut into bite-sized chunks
• 1kg maize meal
• fresh parsley, chopped, for garnishing

 

Method:

1. Mix flour, salt and pepper in a large bowl. Add beef chuck pieces and lightly coat them with the flour mixture.
2. Heat the oil in a large pot (cast iron, if you have one) over a medium-high heat and, in small batches, brown meat on all sides. Remove from pot and set aside.
3. Add the onion to the pot and cook until golden (about 5 minutes).
4. Add garlic and cook for a further 2 minutes, then return the browned beef chuck to the pot and add the remainder of the flour mixture.
5. Cook while stirring until flour mixture is mixed through.
6. Add the Castle Milk Stout, beef stock, tomato paste, brown sugar, thyme, paprika, Worcester sauce and bay leaf, stir well to combine and cover pot with a lid.
7. Simmer over a medium heat for about 2 hours or until the meat is tender.
8. Add the carrots and potatoes, and cook for another hour until vegetables are tender.
9. Cook maize meal according to package instructions, and serve stew and pap together with a sprinkling of fresh parsley.

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