Ingredients
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1.8KG Beef Brisket
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5 Garlic ClovesWhole
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1 bulb GingerLightly crushed
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4 Red OnionRoughly chopped
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3 TomatoesRoughly Chopped
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A pinch Salt
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6 Potatoeshalved
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2 bunches Spinach
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1 bunch DhaniaRoughly chopped leaves
Directions
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Steps
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1
Done
60-90 minutes
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Boiling the meatIn a decently big pot, add the brisket, garlic, ginger, tomatoes, onions and salt. Follow up with enough water to cover the meat, cover and allow to cook on medium heat for an hour or so till the brisket is tender. |
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2
Done
20 minutes
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Adding the potatoesTo the pot, add the potatoes, cover once more and allow to cook till the potatoes are nearly cooked. Use a fork to pry and gauge how far cooked they are. |
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3
Done
15
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Adding the spinachOnce the potatoes are halfway done, cover the pot ingredients with the whole spinach leaves, allow to simmer for 5 minutes or till the spinach soften. Once soft, tuck the now softened leaves into the soup. This ensures they absorb flavor. Cover and let simmer again for 10 minutes |
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4
Done
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GarnishingAfter the 10 minutes, your meal should be ready. Garnish with dhania leaves then turn of the cooker. Use a colander to scoop out the brisket and vegetables, set them on a platter large enough and top it up with a splash of soup in preparation for individual serving. |
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5
Done
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ServingPour out some soup into a cup, then serve the Tumbukiza with a starch of your choice or have it a is. Try the recipe and share your results. I'd love to see what you guys whip up. |
