Concept Andy Fenner and Raphaella Frame-Tolmie Recipes and text Andy Fenner Food production Raphaella Frame-Tolmie Styling Raphaella Frame-Tolmie, Schalk van Wyk Photographs Russell Smith Ingredients: • Olive oil • 100g chorizo, skinned and chopped into large cubes • A handful carrots, peeled and roughly chopped • A handful celery, roughly chopped • 1 onion, roughly chopped • 4 garlic cloves, crushed • 1 bay leaf • A few rosemary sprigs • A few thyme sprigs • 1kg beef shin, sliced into rounds • 1 pint dark beer (lager) • 2 cups vegetable stock • 2 x 400g tins chopped, peeled tomatoes • Salt and pepper • 1 cup mealie meal • Vegetable oil • 1 white onion, diced • 2 green peppers, seeds removed and roughly chopped • 4 medium carrots, peeled and grated • 2–3t curry powder • 2–3 chillies, finely chopped • 1 x 415g tin of baked beans • 6 tomatoes, diced Directions: Preheat the oven to 170ºC. Heat the oil in a large, heavy-bottomed, oven-proof saucepan. Add the chorizo, vegetables, garlic and herbs and fry for a minute. Add the beef and fry until golden brown. Remove from the dish and set aside. Pour the beer into the saucepan and cook for one minute, deglazing the bottom of the pan. Return the beef to the saucepan, add the stock and tomatoes, and season with salt and pepper. The liquid should just cover the meat – or add a little water to top it up. Cook over a gentle heat until simmering, cover with a tight-fitting lid and transfer to the oven for two and a half hours. Take it out of the oven and, using tongs or a slotted spoon, remove the meat from the cooking liquid and set aside. Return the cooking liquid to the stove and reduce for about 15 minutes, until thickened into a sauce. For the pap, fill a large saucepan with two litres of water and bring to the boil. Add the mealie meal and stir vigorously to remove any lumps. Allow to simmer for about 20 minutes, until thickened, and season with salt. To make the chakalaka, heat the vegetable oil in a saucepan. Add the onion, green pepper and carrot, and sauté until softened. Then add the curry powder, chillies, baked beans and tomatoes, and reduce until the desired consistency is achieved. Return the beef to its reduced sauce and heat through. Serve the meat spooned over pap with the chakalaka on the side. Serves 4 to 6 This recipe was originally featured in the June 2012 issue of House and Leisure.