This colorful and comforting Sunday plate brings together tender roast beef in rich gravy with a vibrant medley of classic South African sides: creamy spinach, chakalaka, mashed butternut, potato salad, beetroot salad, coleslaw, and fluffy white rice. It’s a soulful meal perfect for a family gathering or celebration.
Ingredients
For the Roast Beef:
2 lbs beef roast (such as topside or silverside)
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 onion, sliced
2 cups beef stock
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch + 2 tablespoons water (for slurry)
For the Rice:
1 cup basmati or long grain white rice
2 cups water
1/2 teaspoon salt
For the Chakalaka:
1 tablespoon oil
1/2 onion, chopped
1 cup grated carrots
1 cup canned baked beans
1 tomato, chopped
1/2 teaspoon curry powder
Salt and pepper to taste
For the Creamed Spinach:
1 tablespoon butter
2 cups chopped spinach
1/4 cup heavy cream
1 tablespoon flour
Salt and pepper to taste
For the Potato Salad:
2 large potatoes, peeled and cubed
1/4 cup mayonnaise
1 tablespoon chopped chives or parsley
Salt and pepper to taste
For the Mashed Butternut:
2 cups cubed butternut squash
1 tablespoon butter
Salt to taste
For the Beetroot Salad:
1 cup cooked beetroot, diced
1 teaspoon sugar
1 tablespoon vinegar
Salt to taste
For the Coleslaw:
1/2 cup shredded cabbage
1/4 cup grated carrot
2 tablespoons mayonnaise
Salt and pepper to taste
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