• 1 kg beef bones
  • 500ml boiling water
  • 1 beef stock cube
  • 1 tsp salt
  • 1 tbsp tomato soup powder
  • 1 tsp curry powder
  • 1 1/2 tsp garlic and herb spice
  • 3 whole cloves garlic
  • 1/2 medium onion, finely chopped
  • 2 large tomatoes, chopped
  • 1/4 medium green pepper, finely chopped
  • 2 tbsp tomato sauce
Beef bones can be classified as one of the favourite Zimbabwean traditional dishes. They’re not difficult to make at all. The main thing to master is getting them cooked through until the meat is falling off the bone. Flavour is of course another thing that one needs to get right. Follow this simple recipe to nail both!

Resources/Equipment You Will Need

  • Good sized pot
  • Chopping board
  • Sharp knife
  • Wooden spoon
  • Teaspoon

Quick Instructions

  1. Get your ingredients together. These include 1  kg beef bones; 500ml boiling water; 1 beef stock cube; 1 tsp salt; 1 tsp curry powder; 1 1/2 tsp garlic and herb spice; 3 whole cloves garlic; 1/2 medium onion, finely chopped; 2 large tomatoes, chopped; 1 tbsp tomato soup powder; 2 tbsp tomato sauce and 1/4 medium green pepper, finely chopped.
  2. Heat a little oil in pan. Add the bones, season with salt and the garlic and herb spice. Fry until browned, this is known as searing your meat. It helps with sealing the flavour into the meat.
  3. When the bones have browned, add the whole garlic cloves and beef stock. (To make the beef stock, put the stock cube in a jug/bowl. Add boiling water and stir until the stock cube has dissolved). Bring to the boil then reduce heat to a gentle simmer.
  4. Simmer until the meat is tender. Drain any excess stock and keep it to use later.
  5. Add onions and curry powder. Fry for 2 min. Add tomatoes and allow to cook for another 2 min.
  6. Mix the soup powder and excess stock to make a paste. Pour this into the bones together with the tomato sauce and simmer for 5 min, stirring occasionally. Add the green pepper and simmer for a further minute. Enjoy!
Serve with Sadza or any starch you fancy...

Serve with Sadza or any starch you fancy…

This is traditionally served with sadza, you will most definitely enjoy digging into this meal. Do give it a go and let me know how it goes in your kitchen.

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