Hāngi is a traditional cooking method used by the Māori of New Zealand for centuries. Traditionally, food is wrapped and slowly cooked underground using heated stones, giving it smoky aromas and a melt-in-your-mouth texture. This method allows you to cook meat, vegetables, and sweet potatoes (kūmara) together, creating a complete and comforting meal. Today, I'm offering you a version (gluten-free, of course) that you can easily recreate in your oven, while still preserving the traditional spirit of this dish.
Ingredients
Preparation
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Prepare the ingredients: Season the pieces of meat with salt, pepper, and smoked paprika. Set aside. Prepare the vegetables by cutting them into medium-sized pieces.
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Packaging the ingredients: Wrap the pieces of meat in cabbage leaves. Arrange them in a large baking dish. Add the beef broth, then the potatoes, carrots, butternut squash, and sweet potatoes. Cover everything with cabbage leaves.
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Slow cooking: Preheat the oven to 160°C. Cover the baking dish with a large sheet of aluminum foil, ensuring it is airtight to retain steam and aromas.
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Slow cooking in the oven: Cook the Hāngi in the oven for about 3 to 4 hours, until the meats are tender and the vegetables are well cooked.
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Serving: Serve the Hāngi. The cabbage wrap helps to retain the flavors and adds a touch of greenery.
