Pulled beef brisket with ting-inspired dumplings

Place the beef on a board, score one side and rub the oregano into the cuts. Season well, drizzle over a little olive oil and brown the brisket on all sides in a large pan over high heat. Remove the beef, add the chillies and onions to the pan and continue to cook, 5 minutes. Remove from heat and set aside.

Place the peppers, tomatoes and stock in a large pot and bring to a boil. Add the brisket and onion mixture, reduce the heat to medium, cover and leave to simmer, 4 hours. Remove from heat and gently pull the beef apart using two forks. Add the coriander and season to taste.

For the ting squares, preheat the oven to 180°C. Heat a medium saucepan over low heat and add the boiled water and salt. In a separate bowl, thoroughly mix the maize meal with the cold water. Add the maize meal mixture to the hot water and cook, while whisking with a hand whisk, 5 minutes. Cover the saucepan and cook for a further 3 minutes. Use a wooden spoon to vigorously stir the mixture until very thick, 2 minutes. Cover the saucepan and cook for a further 5 minutes. Remove from heat and stir in the amasi. Spread the maize meal evenly onto a lined baking tray, sprinkle with the Parmesan and bake in the oven until the cheese has melted, 15 minutes.

Remove the dumplings from the oven and allow to cool slightly, about 10 minutes, before cutting into squares or triangles. Serve with the pulled beef.