Beef trotters get a summer makeover
Rich, slow-cooked and deeply comforting, amanqina or tlhakwana (beef trotters) are a beloved South African delicacy. For summer, chef Philani "Le_Chef_Phill" Mkhize gives the traditional dish a seasonal refresh by pairing its hearty, gelatinous richness with fragrant herbs and bright citrus notes. This version gives the traditional dish a lighter summer character.
Slow-Cooked Beef Trotters with Citrus and Herbs
Ingredients
1 kg beef trotters, thoroughly cleaned and scraped clean of any fine hairs
1 large onion, finely chopped
4 cloves garlic, minced
2 large tomatoes, chopped
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 beef stock cube, dissolved in boiling water
Freshly cracked black pepper, to taste
2 tablespoons fresh orange zest and juice (or apricot chutney)
Method
Clean and blanch: (blanch refers to the process of quickly scalding food in boiling water and then plunging it into ice water to stop the cooking process). Place the beef trotters in a large pot and cover with water. Bring to a rolling boil for 10 minutes. Drain and rinse well under cold running water.
Slow simmer: Return the trotters to the pot. Add 1.5 litres of water, stock, half the onion, two cloves of garlic, rosemary and thyme. Bring to a boil, reduce the heat and simmer gently for 2½ to 3 hours, topping up with hot water as needed.
Build the flavour: Once the meat is tender and beginning to loosen from the bone, add the remaining onion and garlic, tomatoes and black pepper.
Add the summer twist: Stir in the orange zest and juice or chutney. Simmer for a further 30 to 40 minutes until the tomatoes have broken down and the gravy has thickened.
Serve: Remove the herb stems and allow the dish to rest for 10 minutes. Serve with soft pap, samp or crusty sourdough bread.
Wine pairing
To balance the richness of the dish, Le_Chef_Phill recommends a South African Pinotage or a lightly chilled Syrah/Shiraz. For outdoor summer dining, a dry Syrah Rosé or slightly chilled Grenache Noir offers a refreshing alternative, with enough acidity to cleanse the palate between bites.
About the Chef
With more than 25 years of culinary experience, Le_Chef_Phill has worked for leading hospitality brands, including the Pestana Group, Legacy Hotels, Sun International, Primi Piatti and Amakhala Game Reserve. He is the founder of The Unorthodox Chef Catering, a business known for its creative approach to traditional African cuisine. The company exports traditional African meals to clients in the United Arab Emirates.
He can be reached on his social media handle #the_unorthodox_chef or contacted on +27 81 269 7515.