Romazava

Ingredients

• 800 g beef chuck or brisket, in 4 cm cubes
• 3 tbsp sunflower oil
• 2 onions, chopped
• 4 garlic cloves, crushed
• 3 cm fresh ginger, grated
• 4 ripe tomatoes, chopped
• 1.2 litres water or beef stock
• 2 tsp salt
• 1 tsp black pepper
• 300 g brèdes mafana (paracress), or 200 g watercress plus 100 g mustard greens
• 200 g Chinese cabbage or spinach, shredded
• 100 g pumpkin leaves or kale, shredded
• 1 red chilli, whole
• juice of 1 lime
• steamed rice, to serve

Before you cook

• Cut the beef into 4 cm cubes, pat them dry and season with one teaspoon of the salt
• Chop the onions and tomatoes, crush the garlic and grate the ginger
• Wash all the greens thoroughly and tear them into large pieces

Steps

1. Heat the oil in a large heavy pot over high heat until it shimmers.
2. Brown the beef in two batches for about five minutes a batch, then lift it out onto a plate.
3. Lower the heat to medium and cook the onions for seven minutes, until soft.
4. Stir in the garlic and ginger and cook for one minute.
5. Add the chopped tomatoes and cook for eight minutes, until they have collapsed into a thick base.
6. Return the beef with its juices, pour in the water, and add the remaining salt, the pepper and the whole chilli.
7. Bring the pot to a simmer, cover, and cook gently for forty-five minutes, until the beef is tender.
8. Stir the tougher greens such as kale or mustard into the pot and simmer them for eight minutes.
9. Add the brèdes mafana and the soft greens and cook for five minutes more, just until they wilt.
10. Squeeze in the lime juice and taste the broth for salt.
11. Ladle the meat, greens and broth over bowls of steamed rice.