Originating from the struggle, boil-up is a Māori essential. The boil-up is a Māori method of cooking that has changed little throughout the years. Watercress, pork bones, and pūhā might scare most of our readers, so Craccum gives you its recipe for a Māori childhood staple with a fine, healthier twist for your Covid-infested flat or dorm.
1kg beef brisket
1 whole cabbage (can use pūhā or watercress instead)
Pink Himalayan salt
Cut the brisket into large bite-sized pieces. Splash some canola oil and brown brisket in a large pot. Once browned, pour enough water to cover meat. Salt heavily.
Let the pot simmer on medium heat for 45 minutes. Cut cabbage into large pieces. Place in a pot and let simmer for 30 minutes.
Mix 2 cups of flour and 2 teaspoons of baking powder. Add water and mix to create a slightly sticky dough. Break dough apart and lightly roll into doughboys (flour dumpling). Add to boil-up and simmer for 20 minutes.
Boil kumara and potatoes separately and add while serving.
Season to taste.
If you want the true whānau experience, you can add butter on top of your doughboys while eating (real butter), white bread, rēwena bread or fry bread, and Wattie’s tomato sauce on the side.