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Lekhotloane (Bashed Beef) with Morogo-studded Potatoes
Lekhotloane is a traditional Basotho dish of tender, slow-cooked beef that is then pounded or 'bashed' until tender and stringy. It's typically served with mashed potatoes that are enriched with morogo, a generic term for wild edible greens found in Lesotho, which add a unique earthy flavor and nutritional boost. This dish is often reserved for special occasions due to beef being a luxury.
đ§ Ingredienser
- 1 kg Beef brisket or similar cut
- 1.5 tbsp Kosher salt
- 1 tsp Black pepper
- 3 tbsp Vegetable oil
- 2 medium Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 cup Beef stock
- 2 lbs Potatoes(peeled and diced)
- 6 stalks Spring onions(sliced)
- 0.3 lb Morogo (or spinach/kale)(roughly chopped)
- 1.5 cups Reserved beef boiling liquid (or water)
- 2 tbsp Butter
- 2 tbsp Peanut butter
đšâđł Instruktioner
- 1
Trim excess fat and silver skin from the beef. Cut into two equal pieces. Season generously with kosher salt and black pepper.
- 2
Place beef in a large pot, cover with about 3 inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 3 hours, flipping the beef halfway through, until very tender. If using flank steak, reduce simmering time to about 1 hour.
- 3
Remove beef from the pot and set aside to cool. Strain the cooking liquid through a sieve into a fat separator. Reserve the defatted liquid.
đĄ Proffstips: Cooling the beef makes it easier to handle and shred. - 4
Once cooled, pound the beef with the tenderizer side of a meat mallet or shred with two forks until it resembles stringy, bashed beef. Set aside.
- 5
In the same pot (or a clean one), heat 3 tablespoons of vegetable oil over medium heat. Add the chopped onions and sauté until softened and fragrant, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- 6
Add the beef stock to the pot with the onions and garlic. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
- 7
Return the shredded beef to the pot. Stir well to combine with the onion and stock mixture. Reduce heat to low, cover, and simmer for about 30 minutes, or until the sauce has thickened. Stir occasionally.
- 8
While the beef simmers, prepare the potatoes. In a separate saucepan, combine the diced potatoes, sliced spring onions, and chopped morogo (or spinach/kale). Add 1.5 cups of the reserved defatted beef liquid (or water). Add a pinch of salt.
đĄ Proffstips: Using the reserved beef liquid adds extra flavor to the potatoes. - 9
Bring the potato mixture to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, or until the potatoes are tender. Drain any excess liquid.
- 10
Stir in the butter and peanut butter into the cooked potatoes and greens until fully incorporated and smooth. Adjust seasoning with salt and pepper if needed. Cover and set aside.
- 11
Serve the bashed beef hot, spooned alongside or topped with the morogo-studded mashed potatoes.
đĄ Proffstips
- âIf fresh morogo is unavailable, spinach or kale are good substitutes.
- âPounding the beef is key to achieving the characteristic 'bashed' texture.
- âBeef stock can be replaced with water if necessary, but it will slightly alter the flavor.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other root vegetables like carrots or parsnips to the potato mash.
- A touch of chili can be added to the beef stew for a hint of spice.