Mastel with a Southern African Twist

Ingredients

In this adaptation, we have replaced some of the traditional Slovenian ingredients with those commonly found in Southern African cuisine. The original recipe uses pork, but we have substituted it with beef, which is more commonly consumed in Southern Africa. Additionally, we have incorporated a blend of African spices, such as peri-peri, paprika, and cumin, to infuse the dish with the vibrant flavors of the region. We alse have the original recipe for Mastel, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon peri-peri spice 1 teaspoon peri-peri spice
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup beef broth 1 cup beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Sprinkle the peri-peri spice, paprika, and ground cumin over the beef, and stir well to coat the meat evenly.
4. 4.
   Add the diced tomatoes, sliced carrots, and cubed potatoes to the pot. Pour in the beef broth and season with salt and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Mastel hot, garnished with fresh cilantro. Enjoy with rice or crusty bread.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results. Trim any excess fat before cubing the meat.
• Peri-peri spice — Adjust the amount of peri-peri spice according to your spice tolerance. Add more for a spicier dish or reduce it for a milder flavor.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with parsley for a similar fresh herb flavor.

Tips & Tricks

• For an extra burst of flavor, marinate the beef cubes in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 15 minutes of cooking.
• Serve the Mastel with a side of chakalaka, a spicy vegetable relish commonly enjoyed in Southern Africa.

Serving advice

Serve the Mastel hot, accompanied by a generous portion of fluffy rice or crusty bread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To elevate the presentation of this dish, consider serving it in individual bowls or on a large platter. Arrange the beef cubes and vegetables attractively, and sprinkle some chopped cilantro on top for a vibrant touch.