Mixed cuts with greens (Tsunga or Rape leaf)

Method

Instructions:

1. Prep the Meat:

• Wash the mixed cuts thoroughly using lemon juice and water.

• Rinse and place them in a large pot.

• Add salt and all-purpose seasoning.

• Cover with water and boil on medium to low heat for 1 hour, until tender.

2. Brown the Meat:

• After boiling, reserve some of the meat broth (about ½ to 1 cup) to use later as a flavourful base for the sauce.

• In a separate pan, heat some oil and add the boiled meat.

• Stir in liquid Maggi, black pepper, and curry powder.

• Cook on medium heat until the meat is a golden rich colour and nicely coated in the seasoning.

3. Add Onion & Tomatoes:

• Add the chopped onions to the meat.

• Let the onions and meat cook together on low heat for about 20 minutes, until the onions become soft, translucent, and slightly golden.

• Stir in the 400g tin of Mutti Finely Chopped San Marzano Tomatoes.

• Simmer on low to medium heat for 20 more minutes, or until the stew develops a deep, rich burgundy colour.

• Add more salt or Maggi to taste if needed.

4. Prepare the Greens:

• Wash and roughly chop the rape leaves or mustard greens.

• Blanch briefly in hot water for about 15 seconds, then immediately rinse with cold water and drain thoroughly.

5. Combine & Finish:

• Add the blanched greens into the simmering stew.

• Let everything cook together for 7–10 minutes, stirring gently to preserve the greens’ bright colour and texture.

• Taste and adjust seasoning as needed.