BEEF SHIN STEW WITH HUBBARD SQUASH AND VEGETABLES
2 beef shin chopped into pieces
3 potatoes peeled and chopped into pieces
3 carrots peeled and chopped into pieces
5 baby marrows chopped into rounds
2 green peppers chopped
650 ml hubbard squash
1 big onion chopped into pieces
1 cup frozen corn
1 tablespoon soya sauce
3 teaspoons brown sugar
1 teaspoon white vinegar
500 ml coke
250 ml water
salt and pepper to taste
italian herbs to taste
sweet basil to taste
500 gr samp
1 liter water
3 wooden spoons butter
10 ml salt
Method for the Samp:
Rinse the 500gr samp and put in a bowl in water covered overnight.
After covered overnight add water and salt to a medium sized pot and put on the stove to boil.
After boiled add the samp and put on low heat and cover the pot with the lid.
Boil for 2 Hours and 30 Minutes and mix occasionally and add water as the water boils down.
Rinse the water of the samp after boiling and add the butter and mix well and set aside.
Method for the Beef Shin, Hubbard Squash and Vegetables:
Fry the onion in a little bit of oil in a frying pan till golden and soft, add the salt and pepper and brown sugar.
Now add the beef shin to the onion and add the soya sauce and white vinegar.
Fry the beef and onion till the beef is very well cooked and have a brown like colour.
Now add the green pepper and the baby marrow to the beef and onion and add the water and fry till the green pepper and baby marrow is soft for 15min.
Put the beef, onion, green pepper and baby marrow in a pressure cooker and throw in the carrots, potatoes, corn and the hubbard squash and mix well.
Add the coke and close the the pressure cooker and put on pressure and turn the nob or time to 36min.
After the timer is done on the pressure cooker release the pressure.
After the pressure is released remove the lid and let cool for 15min.
After cooling serve with the samp!
Picture and recipe: Kristie Townsend