South African Steamed Buns, Slow Roasted Brisket, Cabbage and Spinach Slaw
Equipment
- 2 Enamel Pasta Plates Get here: https://shop.andiswaskitchen.com/product/plates/
- 1 Enamel Steamer Pot Get here: https://shop.andiswaskitchen.com/product/pots/
- 4 Enamel Expresso Cup Get here: https://shop.andiswaskitchen.com/product/cups-2/
- 1 Enamel Cup Get here: https://shop.andiswaskitchen.com/product/cups/
- 1 Baking Tray Get here: https://shop.andiswaskitchen.com/product/baking-tray/
- 1 37 Baking Pan Get here: https://shop.andiswaskitchen.com/product/baking-pans/
- 1 30cm Basin Get here: https://shop.andiswaskitchen.com/product/basin/
Ingredients
- 330 g Flour more for kneading
- 2/3 Cup Water more if needed (used enamel mug)
- 1 Teaspoon Yeast
- 1 Teaspoon Salt
- 4 Teaspoons Sugar
- 20 ml Vegetable Oil
BRISKET
- 1.5 kg Beef Brisket
- 1 Cup Cup Chicken or Beef Stock
- 1 Cup Basil and Onion Passata
- 1/2 Cup Expresso Fruit Chutney about 30ml
- Salt and Pepper
- 3 Garlic Cloves
- 1 - 2 Teaspoon Sugar
- 2 Tablespoons Fruit Chutney
- 2 Tablespoons Tomato Paste
- 2 Shallots or 1 Brown Onion
- 1 1/2 Teaspoons Kashmiri Masala
- Olive Oil extra virgin
- 1 Expresso Cup Red Wine about 80ml
CABBAGE AND SPINACH SLAW
- Red Cabbage
- White Cabbage
- Carrot Basil
- Spinach
- Spring Onion
- Salt
- White Balsamic Vinegar
- Olive Oil extra virgin
Instructions
- Sieve flour and weigh all the ingredients.
- Mix all the ingredients into a large bowl (I used a 30cm enamel bowl).
- Use a wooden spoon to roughly mix the dough then start kneading with your hands for about 5 minutes or until the dough is soft and does not stick to the hands or bounces back when a tip of the finger is inserted (slightly).
- Grease the bowl and dough with oil, so the dough doesn’t stick.
- Cover the bowl with a cling wrap and kitchen towel (keeping it in a warm place) and let rise for an hour or until it doubles in size.
- Cut the dough into 8 equal sizes and shape the dough into balls, place the balls into the greased enamel pasta plate and let them rise again (proof) for 30 minutes.
- Add a cup of water into a large steamer pot, and place the enamel plate inside. Cover the pot with the lid.
- Steam the buns for 30 minutes or until it is well done.
- Allow the buns to cool completely before serving.
- Serve with brisket and slaw or eat it with butter and tea. Enjoy:-)
FOR THE BRISKET
- Preheat the oven to 170°C.
- Place the brisket in a roasting pan, trim off excess fat, then season well with salt and pepper. Drizzle with olive oil and massage the meat.
- In a jug, mix chicken or beef stock, sugar, fruit chutney, Kashmiri, tomato passata, tomato paste and win. Mix well and pour over the meat.
- Add roughly cut onion and garlic.
- Cover with a heavy-duty foil, slow roast in the oven for 2 hours then remove the foil, roast for 1-hour 20mins or until the beef is tender to your satisfaction.
- In the same roasting pan, pull the roasted brisket apart by securing the joint with a fork and shredding the meat with another fork. Then mix it the gravy
- Pile the pulled brisket on a steamed bun, add cabbage and spinach slaw. Then drizzle yoghurt and mayonnaise dressing.
FOR THE CABBAGE AND SPINACH SLAW
- Thinly chop cabbages, spinach, spring onion, carrots (into julienne cut) and basil..
- In a medium bowl, toss spinach, cabbage, spring onion, carrots and basil.
- Season with salt and pepper, drizzle olive oil and balsamic vinegar.