IMPALA BOURGUIGNON WITH SAMP
Impala neck and shanks with bacon, vegs and samp. Loads of garlic, red wine, tomato, onion and of course smoked paprika and a hint of chilli. Real comfort food and enough left for tomorrow night.
- 1 kg impala stew meat (neck and shanks)
- 1 packet of garlic marinade for meat
- 4 medium onions, chopped up
- 250 g streaky bacon, chopped up
- 8 baby potatoes, skin left on and washed, cut in halves
- 4 carrots, peeled and cut into chunks
- 150 g green beans, washed and trimmed and steamed separately to keep the bright green colour
- 5 garlic cloves, sliced thinly
- 150 ml dry red wine
- 1 tin chopped tomato
- small tub tomato puree
- 2 oxtail stock cubes, dissolved in a cup of boiling water
- 3 ml smoked paprika
- large pinch of dried chilli flakes
You can fry the meat pieces in a bit of oil as is traditionally done but I didn’t. I added the meat straight to the slow cooker pot with the onions, potatoes, bacon, carrots and garlic. In a large jug I added the red wine, tinned chopped tomato, puree, liquid stock and stirred the packet of garlic marinade, smoked paprika and chilli flakes into it. Pour over the meat and veggies and set the pot on HIGH. I left it for about 8 hours at that setting. The meat came right off the bones!
In cooked the well rinsed samp in my pressure cooker for an hour, then rinsed again and left it in water until I had to steam my green beans late afternoon. I steamed the green beans (it keeps the colour better) and the samp in separate containers in my steamer for 20 minutes, then removed the green beans and left the samp to steam another 30 minutes until fluffy.
Add the green beans to the slow cooker and serve with the samp. A very delicious meal and enough left overs for tomorrow night!
Recipe And Photo: Elsabie Templeton
