DeLonghi Beef Sishebo with Creamy Pap
(12 Nov 2019)


DeLonghi Beef Sishebo with Creamy Pap

For the beef sishebo:
500g beef stewing chunks
Salt and freshly ground black pepper to season
4T flour
2T canola oil
1 onion, diced
1 large carrot, diced
1 stalk celery, diced
3 cloves garlic, finely diced
1T rosemary leaves, finely diced
3 cups beef stock
1T tomato paste

For the pap:
1 1/2 litres water
4T butter melted
3 cups maize meal
Salt to taste

Set your Multifry to heat setting 4, using both top and bottom heating elements and the mixing paddle.

For the beef sishebo:

Coat the beef in the seasoning and flour, add the oil to the bottom of your Multifry before adding the beef pieces. Fry to caramelise the beef for 10 minutes or until golden with a crisp looking exterior. Add the veggies and rosemary, before adding the stock, mix it with the tomato paste then pour over the ingredients. Most of the ingredients should be covered with the liquid. Season with a little more salt and freshly ground black pepper.

Reduce the heat setting to 2 and cook for 45 minutes. The flour coating on the meat should have slightly thickened the sauce at this stage and the meat should be tender. If not cook for another 15-20 minutes.

For the pap:
In a mixing bowl,

Combine the water and melted butter before slowly pouring in the maize meal while whisking to ensure no lumps form. Season with salt then pour into the Multifry with the paddle.

On heat setting 2, cook the pap for 10 minutes with the paddle, looking through the viewing window to check on it, until you get the preferred thickness. Finish with another knob of butter for extra richness.

Spoon the pap into a serving dish and top with your beef sishebo.


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