Beef BBQ with cheese samp

Beef BBQ with cheese samp: Intensely flavoured family meal. Image: Msi Muzi Mathebula

Beef BBQ with cheese samp: Comfort food for a typical winter’s day

Comfort food at its best. This beef BBQ with cheese samp is the ultimate winter food bite.

Beef BBQ with cheese samp

Beef BBQ with cheese samp: Intensely flavoured family meal. Image: Msi Muzi Mathebula

With the dropping of temperatures all over South Africa, it is time to bring out those comfort food dishes. This beef BBQ with cheese samp is one of those meals that are perfect for those days when you just want to curl up in front of a roaring fire.

This beef BBQ is deeply aromatic and will easily become a family favourite. Its rich flavour will invite your family to the dinner table long before the meal is ready to serve.

It also includes the method to prepare the creamiest samp you have ever eaten combined with cheese. So, if you are a cheese lover, this samp recipe is bound to become a favourite.

Tips when preparing your beef BBQ and cheese samp

The most important tip when preparing beef BBQ is to cook the meat really slowly. This is how you will get the meat to be fall-of-the-bone tender. Also, when you are browning the meat, ensure to scrape off all the brown bits sticking to the pot as it adds an appetising flavour to the sauce.

For optimal results with your samp, make sure you soak them from the day before in a litre of cold water.

Get ready for your next favourite winter bite!

Beef BBQ with cheese samp recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: MainCuisine: GlobalDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

2

hours 

30

minutes
Total time

2

hours 

45

minutes

Ingredients

  • Beef BBQ
  • 3 tablespoons olive oil divided

  • 1 kg boneless beef chuck cut into 2-inch cubes

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 1 large onion chopped

  • 1 tablespoon minced garlic, about 3 cloves

  • 1 tablespoon all-purpose flour

  • 2 cups beef broth

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon balsamic vinegar

  • 1½ cups barbecue sauce

  • 2 fresh bay leaves

  • 1 bunch fresh thyme or rosemary, oregano

  • Cheese samp
  • 2 cups samp

  • ½ cup Cremora (or Ellis Brown)

  • 38 g cream of mushroom soup/ cream of chicken soup (1 packet)

  • 2 tbsp margarine

  • 1 tsp Aromat

  • 1 cup of cheese

Method

  • Beef BBQ
  • Heat a Dutch oven pan over medium-high heat.
  • Season the meat with salt and pepper.
  • Add one tablespoon of oil to the pan and half of the meat, being careful not to crowd the pan. Cook to brown on all sides, about 6-8 minutes. Transfer the meat to a plate.
  • Add another tablespoon of oil and the remaining half of the meat. Cook to brown on all sides and then transfer the meat to the plate.
  • Add the remaining tablespoon of oil and the onions. Cook until slightly softened, about 5 minutes. Stir in the garlic and cook for one minute. Sprinkle the flour over the onions and garlic and stir to combine. Cook for 1-2 minutes.
  • Add in the beef broth, Worcestershire sauce, and balsamic vinegar, stirring to scrape up any brown bits on the bottom of the pan. Stir in the barbecue sauce.
  • Add the meat back to the pan along with any juices. Add the fresh herbs and stir.
  • Cover and transfer to the oven to 200°C for one hour or until meat is fork-tender. Discard fresh herbs and serve over samp or rice.
  • Cheese samp
  • Wash the samp.
  • Once washed place the samp in a bowl and soak overnight. (Soak in 1 litre of cold water.)
  • Drain your samp and place in a pot.
  • Add boiling water to your samp (add enough water to cover your samp).
  • Bring to boil. Once boiling reduce heat and allow to simmer for 2 hours or until nearly soft. Stir every 30 minutes. Add water while cooking if necessary.
  • In a bowl or jug mix the Cremora and cream of mushroom soup with 100 ml of hot water and mix until it forms a paste. Once paste has formed add another 150 ml of warm water. Add to your samp.
  • Add your margarine and Aromat to your samp as well.
  • Allow simmering for a further 20 minutes (stir occasionally – you should get a creamy texture and add the cheese wait till cheese is melted).

Notes

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