GEROOSTERDE BEESFILLET IN DEGIEKOMBERS:
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 8, 2011 at 4:39pm.
Begin deur jou vuur lekker warm te kry.
1 Lekker groot beesfillet [ 1 kg is genoeg vir 6 mense]
Sout en varsgemaalde swartpeper
5 koppies Koekmeel [genoeg om 1kg fillet te bedek]
5ml Sout
Water om mee te meng.
MAAK SO:
Maak ‘n deeg aan van die koekmeel, sout en water.
Moet omtrent dieselfde wees as vir brooddeeg.
Knie die deeg liggies totdat dit ferm en elasties is.
Rol of druk dit uit met hande tot ongeveer 2 cm dikte.
Droog jou fillet af met papierhanddoek.
Geur met sout en peper.
Plaas dit op die deegkombers en vou die fillet styf toe daarin.
Maak seker dat dit goed verseël is.
Gebruik ‘n bietjie water om dit te verseël.
Plaas die deegpakkie op jou rooster met warm kole.
Laat die deegpakkie braai totdat die deeg gaar en hard is.
Draai een keer om gedurende die braai proses.
Wanneer deeg gaar en hard is haal dit af van rooster en plaas direk
op die kole vir ongeveer 45 minute – 1 uur afhangende van hoe gaar jy jou vleis wil hê.
Keer een keer om terwyl dit op kole is.
Verwyder van kole, wees versigtig, want dis baie warm.
Breek die deegkombers met ‘n hammer of byl.
Gooi die deeg weg en sny jou heerlike gebraaide fillet in dun snytjie en bedien met ‘n heerlike sampioenesous en groente.
BIERBREDIE:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 30, 2011 at 12:43pm
60ml olie
1 groot ui, gekap
2 knoffelhuisies, gekap
80ml koekmeel
sout en varsgemaalde swartpeper na smaak
250ml bier
1kg stowe beesvlleis, in 15mm blokkies gesny
250ml rooiwyn
375ml beesvleisaftreksel
50g tamatiepasta
15ml gekapte vars of 5ml droë gemengde kruie
3 wortels in ringe gesny
3 aartappels, geskil en in kwarte gesny
Verhit 2 eetlepels van die oli in ‘n groot kastrol oor matige hitte en braai die ui en knoffel tot sag en bruin.
Skep dit met ‘n gaatjieslepel uit en hou eenkant.
Geur die meel met sout en peper en rol die vleisblokkies in die meel om dit te bedek.
Die meel kan ook in ‘n plastieksak gesit word en dan kan die vleisstukkies daarin geskud word.
Braai die vleisblokkies in kleiner hoeveelhede in dieselfde kastrol as waarin die ui gebraai is tot bruin.
Voeg nog olie by indien nodig.
Nadat al die vleis gebraai is, skep dit terug in die kastrol saam met die gebraaide ui en knoffel.
Voeg die bier, rooiwyn, aftreksel, tamatiepasta en kruie by.
Sit die deksel op, bring tot kookpunt, verlaag die hitte en laat dit 30 minute prut.
Voeg die wortels en aartappels by en laat nog 50-60 minute prut tot die vleis sag is.
Sit voor saam met rys.
Lewer 4-6 porsies.
T-BEEN MET ROMERIGE BEDRUIPSOUS:
.by Kos vir kampeerders met idees vir kampering on Friday, July 1, 2011 at 2:46pm.
1 T-beenskyf, 25 mm dik
5 ml sout
1 ml varsgemaalde swartpeper.
Bedruipmengsel:
100 ml aangesuurde room
10 ml suurlemoensap;
1 ml sout
10 ml vars of 5 ml gedroogde dragon
5 ml gerasperde suurlemoenskil.
Voorverhit oondrooster minstens 10 minute voor die vleis gerooster word
Meng bestanddele vir bedruipsous en hou eenkant.
Sny vetkante van die skywe af om te voorkom dat die vleis omkrul en rooster sowat 200 mm onder die element soos volg:
Liggaar: Rooster vir 7 minute en bedruip dikwels met mengsel. Draai vleis om en rooster vir nog 7 minute terwyl vleis dikwels bedruip word.
Mediumgaar: Dieselfde as vir liggaar, maar rooster 10 minute per kant.
Geur skywe met sout en peper. Sit dadelik voor met tamaties gevul met bros, gebotterde groente.
KRUISSKYF MET BRANDEWYN & SAMPIOENROOM:
.by Kos vir kampeerders met idees vir kampering on Friday, July 1, 2011 at 2:53pm.
3 x 25 mm dik kruisskywe
7 ml sout
vars gemaalde swartpeper
100 g botter
50 ml suurroom
1 knoffelhuise, fyn gekap
15 ml gekapte vars gemengde kruie
75 ml gekapte vars sampioene
30 ml-brandewyn
15 ml suurlemoensap
Meng die bestanddele van die brandewyn-en-sampioenroom saam.
Rooster die vleis oor gloeiende kole tot liggaar, 10-12 minute aan albei kante, of halfgaar, 16-18 minute aan albei kante.
Geur met sout en peper. Verdeel die -brandewyn-en-sampioenroom in drie gelyke dele en skep 'n deel daarvan bo-oor elke vleisskyf.
Bedien dadelik.
CHINESE ROERBRAAI:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 5, 2011 at 2:20pm.
1 Eetlepel olyfolie
1 x 4x Pak gevriesde groente
"Sweet and Sour” sous
1 Koppie rys
500g Steak in repies gesny
Kook die rys in water vir sowat 20 minute totdat dit gaar is en al die water weg gekook is.
Braai die vleis in bietjie olyfolie totdat dit amper gaar is, voeg dan die gevriesde groente by.
Braai alles nou saam.
Skep rys in ’n bakkie met die groente mengsel bo-oor.
Gooi bietjie sous by en meng.
COCA-COLA POT ROAST:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 12, 2011 at 12:55pm
3 pounds Beef
2 tablespoons Oil
1 can Tomatoes
1 cup Coca−Cola
1 each Onions, chopped
1 package Spaghetti sauce mix
1−1/2 teaspoons Salt
1/2 teaspoon Garlic salt
Brown meat in oil for ten minutes on each side; remove to potjie.
Drain fat.
Break up tomatoes in their juice; add remaining ingredients, stirring until spaghetti sauce mix is dissolved.
Pour over meat.
Cover; simmer until meat is tender.
Thicken gravy; serve over sliced meat.
Add veggies to your choice and serve withmash.
TONG IN APPELKOOSSOUS:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 12, 2011 at 1:20pm.
2 soutbeestonge lourierblare
wortelskyfies 1 groot ui, in skywe gesny
Sous:
1 groot blik appelkooshalwes
190ml bruin suiker
5ml droë mosterd
125ml wit druiwe-asyn
3ml sout
15ml meel & water om ‘n pasta te maak
1 beesvleisekstrakblokkie
85ml sultanas
Fondor
Laat die tong vir sowat 2 ure prut, saam met die lourierblaar, wortels en ui, of totdat die vel oplig.
Doop die tong in koue water en ontvel.
Sny in skywe en hou eenkant.
Druk die appelkose deur ‘n sif in die pot en voeg die appelkoossous by.
Voeg die suiker, mosterd, sultanas, asyn en sout by.
Verhit tot kookpunt.
Roer deurgaans.
As dit te soet is, voeg ‘n blokkie biefaftreksel by.
Voeg die meel en ‘n bietjie water by en meng deeglik.
Roer totdat dit verdik.
Plaas die tongskywe weer terug in die pot, en verhit dwarsdeur voor bediening
BEES GOULASH MET BIER:
.by Kos vir kampeerders met idees vir kampering on Monday, July 18, 2011 at 1:12pm
30 ml olie
750 g beesvleisblokkies
2 uie, grof gekap
3 knoffelhuisies, fyn gedruk
10 ml paprika
2 blikke (410 g elk) heel, geskilde tamaties
1 blikkie Bier
10 ml bruinsuiker
Sout en vars gemaalde swartpeper
125 ml suurroom of jogurt
Verhit olie in ’n swaarboompot en braai vleisblokkies bruin.
Voeg uie en knoffel by en braai tot uie sag is.
Voeg paprika by, braai liggies en voeg tamaties, bier, bruinsuiker, sout en peper by.
Verhit tot kookpunt.
Bedek pot, verlaag hitte en prut vir 1 ½-2 uur of tot vleis sag en sous dik is.
Verwyder van hitte en geur na smaak.
Roer suurroom deur.
Sit voor op aartappels of pasta.
Genoeg vir 4-6 mense.
BBQ Beef Short Ribs with Dry Sherry-Ginger Marinade - serves 6
.by Kos vir kampeerders met idees vir kampering on Thursday, August 18, 2011 at 3:43pm.
6lb beef chuck ribs, cut into 1 rib pieces
1 cup water
3/4 cup soy sauce
2/3 cup dry sherry
1/2 cup packed dark brown sugar
6 ea cloves garlic, minced
1 tbsp ground red pepper
1 tbsp fresh grated ginger
2 tsp Chinese five spice powder
In large roasting pan, arrange ribs in single layer.
For marinade, in medium saucepan combine remaining ingredients.
Cook over medium heat on range top until sugar is dissolved.
Remove from heat; cool slightly.
Pour marinade over ribs.
Cover and marinate in refrigerator for at least 1 hour, turning ribs once.
Cover roasting pan with foil.
Arrange medium hot briquettes around drip pan.
Place roasting pan on grill, cover grill and cook ribs 45 minutes.
Remove ribs from roasting pan and place directly on grid; reserve marinade.
Continue barbecuing, covered for 45 to 60 minutes longer or until ribs are tender, turning occasionally.
Brush ribs again with reserved marinade during last 10 minutes of grilling.
Serve warm.
BEEF CHOW MEIN:
.by Kos vir kampeerders met idees vir kampering on Tuesday, September 6, 2011 at 1:09pm.
3/4 lb Round steak
1 Tbsp Soy sauce
1 tsp Salt
1 Tbsp Sugar
8 Fresh mushrooms (optional)
1/2 lb Bean sprouts
6 oz Bamboo shoots (can)
3 ea Green onions (scallions)
2 cup Beef stock
2 Tbsp Cornstarch
1 tsp Sesame oil
2 cup dried egg noodles
Deep frying oil
Cut beef about 1” long ½” wide and as thin as possible.
Mix the salt,sugar and soy sauce together and mix well, then add the beef and marinate for at least one hour.
Wash and slice the mushrooms, including stems.
Slice the bamboo into thin strips; slice the scallions into 1” pieces; soak, rinse and drain the bean sprouts.
In a separate bowl, mix the cornstarch and beef stock together.
Drain the beef reserving the marinade.
Heat the sesame oil and stir-fry the beef for 4 to 5 minutes.
Add the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; add the vegetables and simmer for 5 minutes longer.
Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.
Deep fry as needed draining on absorbent paper.
Place cooked noodles on a plate or serving platter, top with beef mixture.
THREE-PEPPER STEAK:
.by Kos vir kampeerders met idees vir kampering on Wednesday, September 14, 2011 at 11:33am.
Barbecue: Direct/High [weber braai or on the braai]
Steaks of your choice, about 25mm thick
Three-peppercorn mixture
2 teaspoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons Szechwan peppercorns
1/8 teaspoon ground allspice
Coarsely crush peppercorns and mix together with the allspice.
Trim excess fat from steaks and discard.
Rub peppercorn mixture onto both sides of steaks.
Refrigerate steaks, covered, 1 to 2 hours.
Cook steaks over Direct High heat for 4-6 minutes each side or until cooked as you like.
MARINATED PORTERHOUSE STEAK:
.by Kos vir kampeerders met idees vir kampering on Wednesday, September 14, 2011 at 11:37am.
Barbecue: Direct/Medium [weber or on the braai]
Porterhouse steaks, about 15mm thick
For the marinade:
½ cup olive oil
1/3 cup soy sauce
¼ cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
Combine marinade ingredients in a shallow, non-metal container.
Trim excess fat from the steaks and discard.
Place the steaks in marinade turning to coat completely.
Marinate covered in the refrigerator for at least 4 hours or overnight.
Remove steak from marinade and discard the marinade.
Cook over Direct Medium heat for 4-6 minutes each side or until cooked to your liking.
BOEREWORS WITH A DIFFERENCE:
By Kos vir kampeerders met idees vir kampering · 13 seconds ago
■1 cup ordinary vinegar
■2 cups Hanepoot/Muscadel/Jerepigo
■Boerewors
Firstly prick the sausage all over so it can absorb the liquid, don’t panic when the wors takes on a really insipid colour, when it cooks all the grape sugars from the wine create an attractive sticky brown caramel on the skin.
BANANA AND COCONUT BEEF STEW:
This Gambian recipe for Banana and Coconut Beef stew is a delicious example of the over 260 recipes contained in the African Recipes Cookbook
·2 lb lean beef
·5 firm, green bananas (ensure that they are not ripe)
·2 large onions
·1 large tomato
·2 cups coconut milk
·1 cup water
·2 tbsp vegetable oil
·½ lb peas
·6 oz snow peas, mange tout, washed
·salt and pepper (to taste)
Banana and Coconut Beef Stew from Gambia
Peel and dice the onions finely
Dice the tomato into coarse pieces
Peel the bananas and cut into 1 to 1 ½ inch pieces
Dice the beef into approximately ½ inch pieces
Place the meat in a saucepan, cover with water, add salt, bring to the boil and then simmer until tender.
Heat the oil in a saucepan and sauté the onions without browning. Add the tomato as well as the meat mixture. Adjust the seasoning to taste. Continue cooking until the tomatoes soften.
Add the coconut milk, stirring continuously and bring the mixture to the boil. Add the banana pieces and the peas to the stew. Reduce the heat and simmer for approximately 10-15 minutes, or until the bananas are cooked, soft but not mushy.
The Banana and Coconut Beef Stew should be served hot, over rice
or accompanied by one of the stiff maize porridges (Ugali, which we show you how to make in the African Recipes Cookbook)
PORTUGESE GHOELASJ: (Annetjie Cilliers)
50ml olie
2 groot uie, in skywe gesny
1 knoffelhuisie, gekneus
90ml koekmeelblom
5ml sout
2ml peper
1 kg stowebiefstuk, in blokkies gesny
410g tamatiepuree
25ml bruinsuiker
175ml rooiwyn
5ml Paprika 5ml piri-piri
285g ( 1blik ) sampioene, gedreineer
kruisementtakkies vir garnering
Metode
Verhit die olie in 'n swaarboomkastrol.
Soteer die uie en knoffel ongeveer 5 minute lank daarin tot sag.
Skep uit met gaatjieslepel en hou eenkant.
Vermeng die koekmeelblom, sout en peper en bedek die vleisblokkies daarmee.
Verbruin die vleisblokkies alkante in dieselfde olie.
Voeg die uimengsel, tamatiepuree, bruinsuiker, rooiwyn, paprika
en peri-peri by die vleis.
Vermeng goed en verhit tot kookpunt.
Plaas die deksel op en stowe dit ongeveer 2 uur lank oor lae hitte.
Of totdat die vleisblokkies amper sag is.
Voeg 'n bietjie aftreksel of warm water by indien die bredie droogkook.
Voeg die sampioene by. Plaas die deksel op en stowe dit nog 30 minute lank.
Kyk of vleis sag is.
Proe en voeg nog geurmiddels by indien nodig.
Skep die bredie uit in 'n warm opskepskottel en garneer dit met kruisementtakkies.
Bedien dit warm.
KOOL EN SPEKFILLET: [onbekend]
Om mee te begin, het mens 'n lekker fris beesfillet nodig wat jou slagter 'n hele paar dae lank vir jou in sy yskas rypgemaak het.
Soos met alle kos, is dit belangrik om net met die beste produkte te werk, want dan is die stryd al halfpad gewen. Dan neem jy jou skerp slagtersmes en sny die fillet al teen die kant af, feitlik, maar nie heeltemal deur nie. Die fillet lyk nou soos 'n lang beursie.
Die volgende stap is om nou van die beursie 'n ``soetkys'' te maak.
Wat jy nou doen, is om die beursie versigtig met 'n vleishamer platter en groter te tik.
Nou gaan ons die kêrel lekker stop met die volgende mengsel
koppie fyn, vars pietersielie
4 fyn knoffeltoontjies
/koppie gevlokte amandels of okkerneute
'n Vuisgrootte Mozzarella-kaas, gerasper
Twee koppies vars, fyngesnyde spinasie
Sout en swartpeper na smaak
Intussen het jy 'n kool se blare losgemaak van mekaar en in kookwater geblansjeer vir ongeveer vyf minute. Droog hulle mooi af met absorberende papier of 'n skoon vadoek. Maak intussen 'n mosterd van twee eetlepels Engelse mosterd met 'n eetlepel water en 'n eetlepel wynasyn. Bedek die gestopte fillet mildelik daarmee en draai hom mooi toe met die koolblare, sodat daar ten minste drie koolblaardiktes om die vleis is.
Nou neem jy 'n pakkie swoerdlose spek (met baie vet in) en draai die koolbedekte fillet daarin toe. Jy kan nou alles mooi met kombuistou toedraai, maar as die oondpan waarin jy hom gaan gaarmaak net groot genoeg is vir die fillet om in te pas, is dit nie nodig nie.
En nou maak jy hom gaar net soos wat jy 'n skaapboud sou gaarmaak: Deksel op en in 'n matige tot warm oond vir een en 'n half tot twee uur.
Die laaste halfuur haal jy die deksel af en smeer hom met ’n mengsel van sojasous en heuning sodat hy 'n lekker bruin en soet korsie kry.
Bedien hom dan in lekker dik skywe saam met soetpampoen met kaneelsuiker waarin jy 'n vyeblaar of twee gesit het vir 'n bykomende smakie.
Om alles af te rond, maak jy begrafnisrys waarin jy 'n handvol dennepitte en 'n bietjie vars tiemie gesit het.
En 'n lekker nagereg hierby is ingelegte vye met 'n fris sny brie of camembert-kaas.
Smaaklike ete, en mag die moderne tye ons nooit laat vergeet van die wonders van ons oupas en oumas se kostafels nie.
Jy kan hierdie ook buite op jou rooster gaarmaak in 'n platboompot. Heerlik!!!
TERIYAKI STEAKS WITH CRUNCHY ONIONS AND PEPPERS: [FRENCH KITCHEN]
4 Servings
prep 10 min.
cooking 25 min.
4 (1 inch) thick boneless top loin steaks
3/4 cup low sodium teriyaki sauce
2 tbsp. butter
1 (10 oz.) pkg. mushrooms, sliced
1 large red bell pepper, cut into strips
1 1/3 cups (2.8 oz.) FRENCH's French Fried Onions
MARINATE steaks in teriyaki sauce for 30 min. or up to 3 hours in refrigerator.
MELT butter in skillet. Cook mushrooms until golden brown. Add bell pepper and cook 3 min. until tender. Keep warm.
GRILL steaks over high heat 15 min. for medium doneness.
PLACE steak on serving plates. Stir French Fried Onions into mushroom-pepper mixture. Serve over steaks.
OUMA NANNA SE BEESVLEISPOTBRAAD: [onbekend]
50ml olie
1.3kg binneboud of dikrib, in een stuk
Geurige Sous:
300ml tamatiesous
50ml suurlemoensap
'n paar druppels tabascosous
13ml worcestersous
3 lourierblare
40ml koekmeelblom
300ml water
15ml aangemaakte mostert
75ml vrugte blatjang
40ml heuning
7ml sout
50ml pietersielie, fyn gekap
Verhit die olie oor hoë hitte in 'n kastrol. Braai die vleis alkante bruin, skep uit en hou dit eenkant. Giet alle oortollige olie uit die kastrol. Berei die geurige sous: Voeg al die bestanddele vir die sous behalwe die koekmeelblom en pietersielie in 'n kastrol. Klits goed met 'n draadklitser. Verhit die sous tot kookpunt. Voeg die vleis by. Laat dit weer opkook, plaas die deksel op en laat dit 1½ uur lank oor lae hitte prut, of totdat die vleis sag is. Draai die vleis af en toe om. Skep die vleis uit die sous en sny dit met 'n lang, skerp mes in skywe. Rangskik die skywe in 'n verhitte, vlak oondbak. Maak die koekmeelblom met 'n klein bietjie koue water aan in 'n bakkie. Voeg dit by die sous in die kastrol. Roer dit met 'n houtlepel oor matige hitte tot dik. Giet die sous oor die vleis en garneer met pietersielie.
Lewer 4 - 6 porsies.
Net reg vir 'n potjie buite ook.
COWBOY – BEESVLEISSKYWE:
6 kruisskywe, elk 2,5 cm dik gesny
12.5ml koekmeelblom
25ml sojasous
340ml bier
50ml rissiesous
12.5ml aangemaakte mosterd
2ml Tabascosous
1 middelslag ui, gekap
2 knoffelhuisies, geskap
2 selderystingels, gekap
5ml sout
2ml peper
Sny kepies in vetrande van vleisskywe.
Meng alle bestanddele behalwe sout en peper en laat ‘n halfuur lank prut.
Verf sous oor vleis terwyl dit tot die verlangde graad van gaarheid gerooster word. Geur met sout en peper en sit dadelik voor.
BEESVLEISSOSATIES:
Vir 10-12 sosaties neem jy 1 kg “rump” of “sirloin” wat in blokkies gesny is.
Ryg die vleis aan die stokkie en sit ’n skyfie ui tussen elke tweede, derde blokkie. Wat ook lekker is, is om nou en dan ’n stukkie spek tussen die vleis te sit.
Maak ’n sous aan met ’n koppie witwyn, ’n halwe koppie tamatiesous en drie eetlepels Worcestersous. Laat die sosaties vir een uur in die sous marineer.
Kole: Warm.
Toerusting: Toeklaprooster. ’n Sosatie is ’n bogger om met ’n tang om te draai aangesien die vleis heeltyd van die stokkie af wil val.
Tyd: 10 minute, maar draai dit gereeld om en bedruip dit met die sous waarin dit gelê het.
STEAKPOTJIE:
VLEIS:
3cm Dik Rumsteaks, sny steaks in ongeveer 300g stukke
SOUS:
250ml Mayonnaise
½kop Mrs Balls perske blatjang
250ml Brandewyn
2 Blikke Denny roomsampioene
1E Droë origanum
250g Botter
2 Handevol geraperde kaas
BBQ speserye na smaak
Verbruin al die vleistukke en plaas eenkant vir later.
[Jy kan die deksel van die pot gebruik om vleis in te verbruin]
SOUS:
Voeg alles bymekaar oor direkte hitte. Laat kook vir 10 minute, maar roer gedurig tot alles goed warm is. Voeg verbruinde vleisstukke by en prut vir 10 – 20 minute.
Bedien saam met gerasperde pynappel-en-botterskorsie vir ‘n heerlike kombinasie.
FILET GEREGTE: [Chris Vorster]
2 kg rugfilet
50 ml botter
50 ml sjerrie sout en peper na smaak
1 blikkie sampioensop
5 ml vegamine
13 ml room
15 ml pietersielie
Braai vleis in botter, voeg sout, peper en room by, soteer . voeg sop by en prut tot sag, voeg room by en roer gekapte pietersielei by. Sit dadelik voor met kruie brood en vars gemengde slaai.
SOETSUUR BIEFSTUK: [Ben Heystek]
2 Heel rugstringe Botter of margarien
Marinade:
6 Knoffelhuisies gekap 2 Uie gekap
50mI Rosyne 150mI Appelkooskonfyt
5mI Droë mosterd 10mI Sojasous
100ml Bruin asyn 2 Lourierblare
15ml Suiker 5ml Varsgemaalde swartpeper
2ml Tiemie 300ml Water
Braai gekapte uie tot goud van kleur, voeg ander bestandele by en laat prut vir 15 tot 20 minute. Verwyder alle senings en vliese van vleis. Sny 3cm biefstukdele, vlek oop en versag (.tenderize.) met hammer. Sit vleis in marinade en los in yskas vir 1 tot 2 dae, roer 2 keer per dag. Braai in botter of margarien. Bedien met ‘n dik geroomde sampioensous en aartappel skyfies.
OOSTERSE BEES LENDESKYF: [Chef sharkie]
30 ml heuning
45 ml soya sous
15 ml suurlemoensap
sout en peper na smaak
2 gedroogde rissies
2 ster anys
1 kg bees lendeskyf
45 ml olie
1 koppie witwyn
1 koppie beesaftreksel
bisto
Meng die heuning, soya sous, suurlemoensap, sout en peper goed saam. Krummel die rissies en maal die anys en voeg dit by die mengsel. Plaas die vleis in n sak en gooi die marinade oor. Los dit vir 2 ure in die yskas. Braai die vleis aan al die kante in die olie. Voeg nou die marinade, wyn en die aftreksel by en bring dit tot kookpunt. Plaas die vleis op n koekie plaat en bak dit in n voorverhitte oond van 200 Grade vir 25 minute. Draai die vleis toe in foelie en laat dit rus vir 7 minute. Bring die sous weer tot kookpunt en verdik dit met die bisto en geur met sout en peper en gooi dit deur n sif. Bedien die sous saam met die vleis.
RUMPSTEAK (KRUISSKYF) VIR DIE EERSTE AAND IN DIE WILDTUIN:
Bestanddele
Die volgende is vir een lekker dik kruisskyf – pas maar die bestanddele aan vir meer as een stuk.
Een ordentlike dik skyf rumpsteak - dit moet darem so bietjie gelê het om ryp te word
Balsamic asyn
Extra virgin olyfolie cold pressed
Koljanderkorrels fyngestamp – omtrent ‘n eetlepel
Peperkorrels fyngestamp – omtrent ‘n halwe eetlepel
Tiemie - vars of uit die botteltjie – omtrent ‘n teelepel of twee
Mosterd (warm Engelse mosterd van Colman’s)
Knoffel – een hele huisie knoffel – sommer so met skil en al
Growwe Sout Twee redelike groot plastieksakke - sommer hierdie groot wittes wat jy by die supermarkte kry – sorg net dat jy dit eers skoonwas
Voorbereiding
Onthou net weer dat hierdie is net ‘n aanwysing en omdat elke mens se smaak gaan verskil - meng al die bestandele (die hoeveelhede is jou keuse) na jou eie smaak.
Smeer bietjie mosterd aan beide kante van die steak. Plaas dan jou steak in ‘n plastieksak.
Sprinkel nou bietjie Balsamic asyn in die sak. Sprinkel bietjioe olyfolie in die sak. Gooi nou die res van die bestanddele ook in die sak. Knoop die sak baie styf toe (pers eers al die lug uit) en vryf die bestanddele in, deur die sak te vryf sodat dit meng. Plaas dan die toegeknoopte plastieksak binne nog een sodat die lekker sousie nie uitlek nie en knoop dit ook styf toe.
Nou kan jy dit net so los of selfs binne in ‘n tupperware bak sit en die deksel toemaak.
Laat dit dan staan vir so hele paar uur voor jy braai, of maak soos ek. Ek plaas die sakkie, met die rumpsteak in, sommer hier naby my in die kar wanneer ek wegtrek van die huis af en as ek by die kamp aankom, is dit sommer byderhand. Dan haal jy die steak uit, gryp ‘n aartappel of twee (reeds vooraf toegedraai in foelie met bietjie botter en sout daarby) en daar gaat jy.
Jy wil nie verder sukkel met kosvoorberei en dies meer nie, want jy is mos moeg gery. Nou wil jy net die vuur aan die gang kry, ‘n lekker drankie ingooi en onstpan langs die vuurtjie terwyl jy na die veld se geluide luister. So ‘n rukkie later braai jy die steak en eet dit saam met die aartappel of twee wat jy gaargemaak het in die kole. Lekker maklik en eenvoudig.
O ja en as daar ‘n ou hoendertjie aan jou sy is, sny maar so een tamatie in kwarte op en dit kan dan dien as slaai!
En as ou Dikkes saamgaan of ongenooid daar opdaag, dan hoef jy nie eers jou kar uit te pak nie want hy sal dit sommer doen – al wat hy in ruil wil hê, is iets vir sy keel en ‘n lekker stuk steak. Onthou net, jy sal ‘n ekstra groot steak byderhand moet hê, asook sommer genoeg vuurwater want soos dit is, daardie man is altyd dors en honger!
Gaarmaak
Braai daardie steak op vuurwarm kole. Dit moet vinnig omgedraai word sodat dit die sap binne seel. Braai daardie kruisskyf nou so - buite moet hy baie mooi gebraai wees (manne – dis daardie kleur van ‘n mooi meisie se lyfie as sy in die somervakansie op die strand gelê en tan het) en binne moet hy sappig en “medium tot rare” wees. Ek sê altyd die steak moet buite brand (nie verbrand nie!) en binne bulk die bees nog.
Uit die aard van die saak gaan die steak baie vinnig reg wees en moenie langer as ‘n paar minute gebraai word nie. Die growwe sout kan jy later bystrooi na smaak terwyl jy eet.
Miskien sal jy bietjie moet oefen om die metode reg te kry maar jy gaan definitief na so een of twee probeerslae die tegniek na jou smaak geskaaf het.
Nou ja daar is hy – vir my en meeste mense wat al hierdie Rumpsteak geproe het is dit ‘n maklike manier om voor te berei en regtig baie smaaklik.
Lekker eet. En Etienne my ou maat, moenie komkommer nie. As ons weer steak gaan braai, sal ons ‘n doodgewone steak braai – ‘n lekker dik Rump met suurlemoen, peper en sout – net so lekker!
Johan van der Walt
Wildlife South Africa
BLOUKAAS EN SPINASIE BEESREPES:
2 e olie
½ Uie, grof opgesny
1 e suiker
1 e asyn
500g Roerbraai Bees Repies – vir ‘n halfuur laat week in Worcestor sous
1 t Knoffel
1 e Vissous
Opgesnyde vars Chillies
Sout en Swart Peper
100 g Blou kaas
200 g Spinasie
50 g Cashew Neute (opsioneel)
Sesame Saadjies en vars koljander vir Garnering
MAAK DAN SO:
1. In ‘n wok verhit die olie en voeg die uie by.
2. Braai die uie tot deurskynend, daarna voeg die suiker en asyn by om die uie karamaliseer (wees versigtig die asyn spat as jy dit byvoeg).
3. Braai die bees repies saammet die uie – maar vir ‘n maksimum van 3 min.
4. Voeg al die ander bestandele by (behalwe die sesame saadjies. en die vars koljander) en braai vir niks langer as 2 min.
5. Bedien in klein bakkies vir ‘n voorgereg of bo-op rys as ‘n hoofgereg.
Probeer:
Hierdie vulsel werk ook fantasties vir binne ‘n wrap of saam met rysnoedels.
BEESVLEISBLOKKIES MET ROMERIGE TAMATIESOUS:
3 Eetl Botter
3 Eetl Olie
1,5 Kg Beesvleisblokkies
2 Uie Gekap
12 Pekeluitjies Geskil
24 Klein Wortels, geskil
6 Murgpampoentjies, in groterige stukke gesny
Sous
½ Teel Sout
½ Teel Swartpeper
1 Teel Gedroogde pietersielie
4 Teel Bruinsuiker
3 Eetl Blatjang
1 Ml Tabasco-sous
½ Koppie Tamatiepuree
1 Koppie Beesvleisaftreksel
1 Koppie Dikroom
Verhit botter en olie in swaarboomkastrol/POT en verbruin vleis. Skep uit. Soteer gekapte uie. Skep uit en hou eenkant tot benodig. Roer sousbestanddele, behalwe room, by warm beesvleisaftreksel en voeg by vleis. Laat oor lae hitte vir 2 ure met deksel op prut of in drukkoker vir 1 uur. Voeg uie, piekuitjies en groente by en prut nog 20 minute. Roer room net voor bediening by. Verdik sous, indien nodig met, ‘n bietjie maizena wat met water tot pasta gemeng is. Sit saam met rys, aartappels of koeskoes voor.
RUGFILET: [Chris Vorster]
1 rugbiltong sny in dwartse maar nie deur nie.
Geur met sout en peper en mosterd. Vul snit met bacon of met vrugte soos perske, appelkoos, piesang. Drup suurlemoen oor en werk toe. Verf met olyfolie en bak vir ongeveer 1 uur. Gooi 1 koppie room oor en bak stadig totdat sous dik en bruin is.
BEESVLEIS EN GROENTEBREDIE:
3 pd dikrib
2 eetlepels meel
2 teelepels sout
kwart teelepel peper
3 eetlepels olie
5 middelmatige wortels
5 klein uie
l klein koolkop
2 koppies ertjies
2 koppies vleis-ekstrak
kwart lb droëperske snippers
Sny vleis, rol in meel, sout en peper en braai bruin in warm olie.
Voeg ekstrak by en laat stadig kook vir 1 uur.
Berei groente en vrugte voor. Sny uie middeldeur en sny die wortels in die lengte.
Voeg groente en perskes by die vleis en laat stowe tot sag.
Kook ertjies apart. Kook koolblare sag.
Haal vleis en groente uit die sous en verdik die sous
Rangskik koolblare in vleisskottel en skep vleis, wortels, perskes en uie daarop. Versier met ertjies.
BEESVLEIS EN BOK CHOI ROERBRAAI:
Pasella het ʼn insetsel geskiet waar daar ʼn spyskaart vir ʼn volle week vir maklike aandetes uitgewerk is. Vanessa Joubert van Sugar&Spice opleidingskool het hierdie Maandagaanddis met ons gedeel.
(Bedien 4)
300 g biefstuk, in repies gesny
5 cm stuk vars gemmer, fyngesny
4 klein bok choi, gesny
5 sprietuie, gekap
225 g droë eier- of rysnoedels, gaar
1 e sojasous
1 e oestersous
2 t ryswynasyn
Verhit ʼn bietjie sesam- of sonneblomolie ʼn wok of pan en roerbraai die biefstuk 1 minuut. Haal uit die pan en geur met sout en peper (oppas vir te veel want die sojasous is ook sout). Sit die gemmer, bok choi en sprietuie in die pan en roerbraai 1 minuut. Sit die biefstukrepies terug in die pan saam met die gaar noedels, sojasous, oestersous en asyn. Roer deur en bedien wanneer alles warm is.
RUMP STEAKS IN BIER MARINADE:
4 lekker Rump steaks
BIER MARINADE:
25ml paprika
4 knoffelhuisies gekneus
125 ml bier
20ml worcestersous
10ml dijon mostert
2ml droë tiemie
15ml suurlemoensap
2ml bruinsuiker
METODE:
Meng al die bestanddele vir die marinade deeglik en gooi in 'n zip lock sakkie.
Plaas jou steaks daarin en meng sodat elke steak goed bedek is met die marinade.
Marineer vir 2 - 3 ure by kamer tempratuur of oornag in yskas.
Haal steaks uit en braai oor warm kole vir 10 minute, afhangende van die dikte van die steaks.
Bedien met gebakte aartappel, gebraaide dik uieringe op rooster en
'n lekker mengelslaai.
SOUSERIGE BEESSTERT:
2 kg beesstert (in porsies gesny)
paprikakoekmeelblom
250g swoerdlose spekvleis (in blokkies)
2 groot uie (gekap)
2 knoffelhuisies (gekneus)
60ml tamatiepasta
10ml roosmaryn
500ml droë rooiwyn
410g heel tamaties
250ml vleisaftreksel
sout
vars gemaalde swartpeper
Rol beesstert in mengsel van paprika en meelblom. Braai spekvleis in eie vet. Verwyder uit pot en hou eenkant. Giet olie in pot indien nodig en braai beesstert in klompies tot goudbruin. Hou eenkant. Soteer uie in dieselfde pot tot sag en voeg knoffel by. Roer tamatiepasta en roos maryn by en voeg wyn by. Verhit tot kookpunt en skraap boom om deeltjies wat vassit, los te maak. Voeg tamaties en aftreksel by vloeistof en voeg beesstert en spekvleis by. Verhit tot kookpunt, verlaag hitte en plaas deksel op. Laat prut tot vleis sag is, - ongeveer 2 ure. Geur na smaak. Indien verkies kan sous verdik met pasta van meelblom en water.
CHEESY MUSTARD STEAKS:
Steak (club, t-bone, fillet)
15ml (1E) cooking oil
2 E freshly chopped herbs (parsley or 3ml dried mixed herbs)
4 thin slices cheese
2 tablespoons prepared English mustard
1 E Lemon juice
Slash the fat edges of the steaks. Mix together the mustard, oil and lemon juice. Braai the steaks over hot coals for 5-6 minutes on one side, then turn and spread the mustard mixture on the cooked side. Braai for another 10-12 minutes. Turn steaks again on the other side. Sprinkle with herbs and put a slice of cheese on top. Serve immediately before the cheese starts to drip.
Serves 4.
TENDERISED STEAK MET SPESERYSOUS:
600g tenderised steaks, 3-5mm dik (ongeveer 4)
30ml kookolie
15ml gekapte vars of 5ml droë pietersielie
1 ui, geskil en gekap
60ml tamatiesous
60ml vrugteblatjang
45ml Worcestersous
5ml masala
10ml suiker
30ml asyn
sout en varsgemaalde swartpeper na smaak
Verhit olie in ´n groot swaarboompan. Voeg steaks by en braai vir 2- 3 minute per kant tot bruin. Verwyder van hitte. Voeg meer olie by en braai die uie tot sag. Voeg al die ander bestanddele by en prut vir 5-10 minute. Plaas die steaks terug in die pan en prut ´n verdere 2 minute. Bedien dadelik.
INGE SE DRAADJIESVLEIS: [BOEREKOS]
’n paar stukke beesvleis [silversidesteaks]
drie uie
’n klont botter
sout en peper
½ ℓ beesaftreksel
2 lourierblare
2 kruinaeltjies
2 takkies roosmaryn
2 E asyn
Braai die vleis en uie in ‘n klont botter. Geur met sout en peper. Voeg beesaftreksel by, asook die res van die bestanddele. Kook tot die vleis begin draderig raak.
SIMPLE BEEF STROGANOFF:
1 lb Beef Round Steak, cut into small strips or chunks
1 can Cream of Mushroom Soup
1 Package Onion Soup Mix
1 Package Egg Noodles or Favorite Pasta
WHAT TO DO:
Brown the beef and drain, add salt and pepper.
Meanwhile cook the pasta according to package directions.
Add Mushroom Soup and Onion Soup Mix to the Cooked Beef with 1/2 cup of water, bring to a boil for 10-15 minutes. Add noodles and Mix.
BEEF CHOW MEIN:
3/4 lb Round steak
1 Tbsp Soy sauce
1 tsp Salt
1 Tbsp Sugar
8 Fresh mushrooms (optional)
1/2 lb Bean sprouts
6 oz Bamboo shoots (can)
3 ea Green onions (scallions)
2 cup Beef stock
2 Tbsp Cornstarch
1 tsp Sesame oil
2 cup dried egg noodles
Deep frying oil
Cut beef about 1” long ½” wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then add the beef and marinate for at least one hour.
Wash and slice the mushrooms, including stems. Slice the bamboo into thin strips; slice the scallions into 1” pieces; soak, rinse and drain the bean sprouts.
In a separate bowl, mix the cornstarch and beef stock together.
Drain the beef reserving the marinade. Heat the sesame oil and stir-fry the beef for 4 to 5 minutes. Add the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; add the vegetables and simmer for 5 minutes longer.
Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.
Deep fry as needed draining on absorbent paper. Place cooked noodles on a plate or serving platter, top with beef mixture.
FILET-SOSATIES MET VERMICELLI SPESIAAL:
Hierdie resep is ook geskik vir braai.
900g beesfilet
10 ml gerookte paprika
20 vars lourierblare
4 knoffelhuisies, fyngedruk
60 ml olyfolie
300 g rys-vermicelli-noedels
80ml vars koljanderblare
175g mangetoute-ertjies, in fyn repies gesny en geblansjeer
2 klein rooi rissies, gekerf
60ml Verjuice
30ml ekstra suiwer olyfolie
growwe sout en varsgemaalde swartpeper
KOM ONS KOOK
Sny die filet in 4cm x 4cm blokkies.
Meng die paprika, 3 lourierblare, knoffel, olyfolie, sout en peper in 'n diep bak.
Vryf die mengsel in die vleis in met vingerpunte. Bedek en marineer vir 'n uur in die yskas.
Verhit die oond tot 200 gradeC.
Sit die vermicelli in 'n mengbak en bedek met kookwater.
Week vir 6-8 minute tot sag.
Dreineer en spoel onder warm water af. Gooi saam met koljanderblare, ertjies en rissies in 'n mengbak. Meng die olyfolie en Verjuice saam. Drup oor die slaai.
Ryg die filetblokkies op 6 stokkies en wissel af met lourierblare na elke 2 blokkies.
Sit op ’n bakplaat en verf die lourierblare met olie om te verhoed dat hulle brand.
Plaas die sosaties in die oond vir 15 minute.
Draai die stokkies na elke 5 minute om, sodat die vleis aan al die kante bruin word.
Haal die sosaties uit die oond en bedien dadelik.
GENOEG VIR: 6 PERSONE
SOETSUUR BIEFSTUK: (Met erkenning aan Ben Heystek)
2 Heel rugstringe
Botter of margarien
Marinade:
6 Knoffelhuisies gekap
2 Uie gekap
50mI Rosyne
150mI Appelkooskonfyt
5mI Droë mosterd
10mI Sojasous
100ml Bruin asyn
2 Lourierblare
15ml Suiker
5ml Varsgemaalde swartpeper
2ml Tiemie
300ml Water
Braai gekapte uie tot goud van kleur, voeg ander bestandele by en laat prut vir 15 tot 20 minute. Verwyder alle senings en vliese van vleis. Sny 3cm biefstukdele, vlek oop en versag (.tenderize.) met hammer. Sit vleis in marinade en los in yskas vir 1 tot 2 dae, roer 2 keer per dag. Braai in botter of margarien. Bedien met ‘n dik geroomde sampioensous en aartappel skyfies.
LEKKER BOEPENS STEAKS OP DIE ROOSTER: [MY EIE RESEP]
Genoeg lekker dikkerige steaks vir die aantal mense wat gaan saam eet.
Fetakaas in blokkies gesny
Pepperdews [jy kry rooi en geles]
Aromat en peper na smaak
Vars Basilblare [opsioneel]
Heelgraankorrel mosterd
Tandestokkies vir vassteek
Sny 'n sakkie in op die sykant van die steak, nie heeltemal deur nie, om te vul.
Smeer mosterd in die steaksakkie en geur na smaak.
Druk blaartjies Basil ook langs die kante in sakkie.
Druk fetablokkies in die pepperdews.
Druk nou so drie of vier van die gevulde pepperdews ook in die steaksakkie langs mekaar.
Steek goed vas met tandestokkies.
Smeer bietjie olyfolie, gemeng met mosterd, Aromat en peper weerskante van die steaks aan die buitekant.
Braai hierdie op jou rooster buite tot medium gaar.
Heerlik!!!
Jy kan dieselfde doen ook met dikkerige varktjops of met filet.
Vulsels kan ook varieer soos dit jou smaak pas.
GRILLED PEPPER STEAK: (SERVES 6)
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon powdered ginger
• 2 3/4 pounds boneless sirloin steak (1 inch thick)
• 1/4 teaspoon salt
At the Campsite:
1. Prepare the grill. Using your hands, rub the cayenne pepper and ginger into both sides of the steak and let stand for 30 minutes in a cool place.
2. Cook the steak on the first side for 6 minutes, then turn it and sprinkle with the salt. Grill the steak on the second side for 5 to 6 minutes for medium-rare, or until desired doneness. Transfer the steak to a platter and let it rest for about 5 minutes. Carve into thin slices and serve.
KITSSULT:
3t gelatien
1/4 kop warm water
250ml vleisekstrak
3 kop gekookte vleis [in blokkies gesny]
sout en peper na smaak
2 hardgekookte eiers
Los gelatien op in die warm water en voeg die vleisekstrak by.
Geur die vleis met sout en peper en skep dit in 'n bak.
Rangskik die skywe eier bo-op die vleis.
Gooi die gelatienmengsel oor en plaas in yskas om te stol.
Sny in skywe en bedien met slaai of vars brood.
BOSVELD FILLET:
Die Bosveld en rooi vleis gaan hand aan hand.
Probeer hierdie heerlike Bosveld-fillet en jy sal weet hoekom.
Marinade:
125ml tamatiesous
60ml Worcestersous
15ml matige blatjang
10ml Franse mosterd
125ml wit wyn
15ml olyfolie
1 knoffelhuisie (gekneus)
1 eetlepel suiker
Ander bestanddele:
Dik filetskywe
speserye na smaak
125ml room
Metode:
• Meng al die marinade-bestanddele en marineer vleis vir twee ure.
• Rooster oor warm kole vir 10 tot 18 minute afhangende van hoe gaar dit moet wees.
• Strooi speserye na smaak oor.
• Voeg room by marinadesous en verhit effens oor kole. Sit saam met die vleis voor.
GERHARD SE SOET BOERE KERRIE: [ROER]
Bestanddele:
30 ml Olie
1,5 Kg Stewing Beef or Mutton Rib or shoulder
2 groot uie
30 ml matige kerriepoeier
6 knoffelhuisies, gekap
1 blik (420 g) gekapte tamaties
2 lourierblare
Warm beesaftreksel
30 ml bruinsuiker of appelkooskonfyt, na smaak
Sout en swart peper, na smaak
Metode:
1. Verhit die olie in ‘n pan en verbruin die vleis, verwyder en sit dit vir eers eenkant.
2. Sorteer die uie in die orige olie tot sag. Gooi die kerriepoeier oor en roerbraai vir omtrent 15 sekondes.
3. Voeg nou die knoffel by en braai vir so 1 minuut.
4. Gooi die vleis terug in die pan en voeg die tamaties by.
5. Laat die mengsel kook en voeg dan die lourierblare en klein bietjie aftreksel by.
6. Bedek en prut vir so 2 ure oor lae hitte of tot die vleis sag is.
7. Meng die suiker of konfyt by en bedien met rys.
KERRIEBIEFSTUK:
Sny gekapte kruisskyf in porsies.
Sout en peper en lê oornag in sous.
Sous:
Klits 1 eier en voeg by:
2 e Tamatiesous
2 e Worcestersous
2 e asyn
2 t kerriepoeier
1 e kookolie
2 e blatjang
1 gerasperde ui
3 huisies knoffel gekap
Metode:
Braai vleis in rooster op kole.
TIENIE SE KASSEROL:
"Wintertyd is bredietyd, hoewel hierdie kasserolgereg altyd 'n wenner bly, ongeag die weer."
Só sê Tienie van Zyl van Nylstroom. Sy maak hierdie gereg graag op 'n Vrydagaand as die getroude kinders kom kuier, want as dit moet, kan dit 'n rukkie staan. (Bedien 6 persone)
Bestanddele:
750 g diklies of binneboudvleis, in blokkies gesny
75ml koekmeel
40 ml olie
2 huisies knoffel, gekneus (opsioneel, of 2 t knoffelsout)
300 g heel kleinuitjies
5 preie, opgesny
15 ml droë origanum
knypie roosmaryn
sout na smaak
250 g swoerdlose ontbytspek, opgesny
75 ml tamatiepuree
15 ml bruinsuiker
300 ml droë rooi wyn
1 blik roomsampioene
125 ml suurroom
Metode
• Gooi meel en sout in plastieksak en gooi blokkies vleis daarin. Skud en haal blokkies uit.
• Verhit olie in dikboom kastrol en verbruin vleisblokkies daarin.
• Voeg knoffel, uie, preie en kruie by en soteer 'n paar minute.
• Voeg puree, suiker en wyn by en prut saggies sonder 'n deksel tot sous met die helfte verminder het.
• Gooi mengsel in 'n kasserol en voeg roomsampioene by.
• Sit deksel op en bak in voorverhitte oond (160°C) vir ongeveer 40-50 minute totdat vleis sag is. Jy kan die hele gereg ook net in jou potjie voorberei.
• Wanneer gereed vir opdien, roer suurroom in, garneer en bedien met rys, soet ertjies en 'n slaai.
BBQ SPICED GRILLED TENDERLOIN STEAKS:
1 Servings
1 T brown sugar
1 T sweet paprika
1 t dry mustard
1 t allspice,Ground
1/4 t pepper
2 6 oz 1 thick tenderloin steaks
Combine first 6 ingredietns in small bowl. (Can be prepared 1 week
ahead. Store in airtight container.)
Prepare barbeque (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot.
GEURIGE BEESPENS:
500 g beespens
1 gekapte ui
1 tamatie
Sout en peper na smaak
12,5 ml gekapte wortellowwe
12,5 ml olie
Was die beespens goed skoon.
Sny die beespens in klein stukkies en kook stadig tot amper sag.
Braai die ui en wortellowwe in die olie.
Voeg die res van die bestanddele by en kook totdat die vleis sag is.
Verdik die mengsel met broodkrummels indien verkies.
Dien op saam met stampmielies.
6 porsies
BEESVLEISBLOKKIES MET ROMERIGE TAMATIESOUS:
3 Eetl Botter
3 Eetl Olie
1,5 Kg Beesvleisblokkies
2 Uie Gekap
12 Pekeluitjies Geskil
24 Klein Wortels, geskil
6 Murgpampoentjies, in groterige stukke gesny
Sous
½ Teel Sout
½ Teel Swartpeper
1 Teel Gedroogde pietersielie
4 Teel Bruinsuiker
3 Eetl Blatjang
1 Ml Tabasco-sous
½ Koppie Tamatiepuree
1 Koppie Beesvleisaftreksel
1 Koppie Dikroom
Verhit botter en olie in swaarboomkastrol en verbruin vleis. Skep uit. Soteer gekapte uie. Skep uit en hou eenkant tot benodig. Roer sousbestanddele, behalwe room, by warm beesvleisaftreksel en voeg by vleis. Laat oor lae hitte vir 2 ure met deksel op prut of in drukkoker vir 1 uur. Voeg uie, piekuitjies en groente by en prut nog 20 minute. Roer room net voor bediening by. Verdik sous, indien nodig met, ‘n bietjie maizena wat met water tot pasta gemeng is. Sit saam met rys, aartappels of koeskoes voor.
THAISE BIEFREPIES:
700 G Biefstuk, in repies gesny
Bietjie olie
2 Uie Gekap
1 Knoffelhuisie, gekneus
1 Rooi Soetrissie, ontpit en in blokkies gesny
1 ½ Teel Maizena
1 Blik Klappermelk
2 Eetl Vars koljanderblare, gekap
3 Eetl Grondboontjiebotter
Sout en swartpeper na smaak
Braai vleisrepies bietjie op ‘n slag in olie tot goudbruin aan albei kante. Skep uit en hou apart. Voeg nog olie by indien nodig en soteer uie en knoffel tot deurskynend.
Voeg soetrissie by en soteer nog 2 minute. Sprinkel maizena bo-oor en roer tot maizena geabsorbeer is. Voeg klappermelk, koljander, grondboontjiebotter, sout, peper en vleisrepies by. Verhit tot kookpunt en prut oor medium hitte vir 10 minute.
Sit warm saam met pasta of rys voor.
BEES-EN-GROENTEBREDIE:
Bietjie olie
1 Kg Beesvleis, in blokkies gesny
2 Uie Gekap
2 Knoffelhuisies, gekneus
1 Pakkie Groentesoppoeier
3 Eetl Heelkorrelmosterd
2 Koppie Hoenderaftreksel
Knippie gedroogde tiemie
Sout en gemaalde swartpeper na smaak
5 Wortels, geskil en in skyfies gesny
12 Klein Aartappels, geskil en gehalveer
1 Pakkie Sampioene, gehalveer
½ Pakkie Murgpampoentjies, in skywe gesny
1 Eetl Vars pietersielie, gekap
Verhit olie en braai ‘n biejie vleisblokkies op ‘n slag, aan albei kante tot bruin. Skep uit en hou eenkant. Volg nog olie by indien nodig. Soteer uie en knoffel tot sag en deurskynend. Skep vleis terug in kastrol. Meng soppoeier, mosterd, aftreksel, tiemie, sout en peper saam en giet by vleis in kastrol. Plaas deksel op en laat prut oor lae hitte vir 2 uur. Voeg wortels en aartappels by. Laat prut 15 minute. Voeg sampioene, murgpampoentjies en pietersielie by en laat prut nog 15 minute. As bredie te dik is, kan bietjie water bygevoeg word om te Verdun. Sit warm saam met rys voor.
KAASBIEFSTUK:
(Vir 4 kampeerders)
2 eetlepels Engelse mosterd
1 eetlepel olie
1 eetlepel suurlemoensap
4 stukke biefstuk
1/2 teelepel gemengde droë kruie
4 snye cheddarkaas
1. Meng die mosterd, olie en suurlemoensap.
2. Rooster die biefstuk vir sowat ses minute aan een kant oor warm kole (of langer as die vleis goed gaar verkies word).
3. Draai die vleis om en smeer die helfte van die mosterd oor die gaar kant.
4. Rooster vir nog ses minute. Draai om en smeer die orige helfte van die mosterd op die ander kant.
5. Sprinkel kruie oor.
6. Plak 'n stuk kaas op elke biefstuk. Bedien onmiddellik.
ARGENTYNSE VLEISGEREG:
Hierdie resep is genoeg vir 8 persone.
Neem jou steak en sny dit in blokkies, genoeg vir 4 koppies.
Sny wortels in blokkies, 1 koppie vol.
4 uie, fyngekap
3 knoffelhuisies, fyngekap
Aartappel in blokkies gesny, 1 koppie vol
’n Halwe pakkie spaghetti.
’n Halwe blikkie ertjies.
’n Klein blikkie tamatiepasta.
3 lourierblare
2 eetlepels olie
’n paar basiliekruidblare
sout en peper
Jy het ’n groot pot nodig. Begin deur die vleis in die olie te braai vir 20 minute lank.
Voeg die uie en knoffel by en braai nog 5 minute.
Maak nou ’n laag met die aartappels bo-op, gevolg deur ’n laag van wortels en laastens die spaghetti. Druk die lourierblare tussenin.
Gooi genoeg kookwater by sodat alles net bedek is. Kook stadig vir 30 minute. Moenie roer nie.
Roer die ertjies en tamatiepasta by en roer deur.
Verhit tot alles warm is en bedien.
Bedien saam met gerasperde cheddar.
STIFADO -BEESVLEIS GEREG: [HUISKOK]
Dis daarom dat stifado op my radar verskyn, ‘n kasserol wat so lekker is dat dit die Grieke uit hul euro-krisis kan kry. Daarvoor gebruik jy dikribskyf (chuck steak) wat oorslaap in ‘n marinade en dan saam met heerlikhede soos pêreluitjies, pypkaneel en korente tot murgsag gekook word. (Jy kan seker kortpad vat, en die vleis net ‘n uur of wat laat marineer – maar hoekom? Die vleis marineer mos darem op sy eie – jy hoef nie voor die yskas te slaap nie).
Stifado
Bedien 6
1.5 kg dikribskyf in 3 cm blokkies opgesny
5 ml fyn komyn
2 uie, gekap
800 g pêreluitjies of salotte – ente in kruis gesny
45 ml tamatiesmeer
60 ml korente
Olyfolie vir braai
{Vir opdiening: feta in blokkies, gestoomde rys of orzo (ryspasta)}
Marinade
250 ml rooiwyn (jy gaan later nog rooiwyn nodig kry vir op-top)
60 ml rooiwynasyn
3 gekneusde knoffelhuisies
2 lourierblare
2 kaneelstokkies
8 naeltjies
10 ml wonderpeperkorrels (all spice)
Sout en peper
Plaas die vleisblokkies oornag in die marinade-bestandele (gebruik ‘n plastiek- of glasbak). Verhit olyfolie in ‘n groot kastrol en braai die vleis in sarsies tot mooi bruin aan alle kante. Skep die vleis uit en strooi komyn oor. Hou eenkant. Braai die fyngekapte uie en pêreluitjies tot ligbruin. Skep die pêreluitjies uit en hou een kant. Skep die vleis terug in die pan, voeg, die tamatiesmeer by en gooi die marinade-mengsel oor. Top op met nog rooiwyn indien nodig sodat die vleis bedek is. Bedek die kastrol met ‘n dubbellaag-foelie en sit die deksel op. Prut vir 2 ure oor lae hitte. Voeg die pêreluitjies en korente by. Laat prut nog ‘n uur. Die sous moet lekker dik en donker wees. Geur met sout en peper. Verwyder die kaneelstokkies en die lourierblare. Bedien met rys of orzo en gekrummelde feta.
Salute, winter! Salute die keldermense van De Grendel, en alle eer aan beesvoorkwart.
(Terloops, die gereg is in die ou dae in Griekeland met konynvleis gemaak – en sommiges meen steeds dis ‘n uitstekende manier om konyn gaar te maak. Ek eet dit, maar maak dit nie self gaar nie – hoekom weet ek nie)
LORRAINE SE CHAKALAKA/KERRIEBREDIE: [Nie sterk nie] [deur Lorraine]
Jy benodig:
•4 groot aartappels in kwarte gesny
•5 groot wortels in skuins skyfies gesny
•± 500gr stowe beesvleis
•± 200gram kookvleis
•Chakalaka medium & sweetcorn
•1 groot ui
•Bisto
•Olyfolie
•Suurlemoensap
•Aromat – chilli beef
•Fyn appelkooskonfyt
•Kerrie (opsioneel)
Só maak jy
1.Braai ui in olyfie (moenie suinig wees met die olyfolie nie). Wanneer sag en bruingebraai, skep ui uit en hou eenkant.
2.Braai vleis bruin in dieselfde pot. Gooi aromat en sout bo-oor terwyl dit braai. Haal uit en sny vleis op in kleiner stukke. Gooi weer terug in dieselfde pot, voeg 3 eetlepels suurlemoensap by en roerbraai verder. Voeg 'n koppie water by en stoom tot sag vir sowat 1 uur.
3.Stoom aartappel en wortel in 'n ander pot tot halfgaar.
4.Voeg alle bestanddele in slowcooker en versprei 'n halwe koppie fyn appelkooskonfyt asook Chakalaka bo-oor. Prut vir sowat 2 ure.
5.Roer 3 x hoë eetlepels aangemaakte Bisto by.
Ek gooi my gebraaide ui eers by nadat ek die bisto ingegooi het, want dan proe jy die uie-smaak beter.
My man se hy gaan hierdie resep probeer in 'n 'n nommer 3 pot.
PREGO-STEAKROLLETJIES: [Deur JAN BRAAI]
Peri-Peri-sous
25 ml olie
25 ml druiwe-asyn
25 ml suurlemoensap
25 ml water
5ml paprika
5ml rissiepoeier
5ml sout
2 knoffelhuisies, fyngekap
1-2 klein, rooi brandrissies, fyngekap
Burgers
4 Portugese-rolletjies
Botter vir smeer
4 x 150g–200 g-stukke rump of sirloin
Seesout en vars gemaalde swartpeper
4 groot slaaiblare
2 ryp tamaties, in dik skywe gesny
Meng alles vir peri-peri-sous saam. Smeer rolletjies. Geur steaks met sout en peper en braai vinnig oor warm kole tot gaar. Sit slaaiblare op rolletjies, tamatie bo-op en warm steak heel bo. Bedruip met peri-perisous en sit voor.
Lewer vier porsies.
WONDERLIKE BEESFILET: [Deur Emile Joubert]
Meer is nie noodwendig beter nie; ’n 1,5 kg-filet is piekfyn.
Daar langs die bees se rugstring lê ’n klein wonderwerk: die filet. En as jy dit – net so heel – vinnig op die kole braai, is dit darem koningskos. Sonder enige fieterjasies.
Só maak jy
1.Soek ’n filet van ’n beskeie grootte (so 1,5kg). Daai wat soos ’n jong luislang in die slaghuis lê, is lomp en nie jou braaivaardighede waardig nie. Hulle brand gou buite terwyl dit binne nog rou is.
2.Maak ’n spul warm kole. As jy steeds jouWeber-ketel gebruik, krap jy die kole onder die rooster oop. (Dit moet warm wees; jy moet jou hand vir drie sekondes bo die rooster kan hou voor jy om water roep.)
3.Geur die filet met sout en vars gemaalde swartpeper en sit hom op die oop rooster. Draai dit ná sowat een minuut om sodat al twee kante verseël is.
4.Nou braai jy die filet met jou volle aandag. Voordat jy die vleis elke twee minute omdraai, smeer jy hom met ’n mengsel van olyfolie, sojasous en witasyn (gebruik een derde van elk). Die smeersel gaan die vleis liggies geur, maar ook die lieflikste goudbruin lagie verleen.
’n Filet van 1,5kg sal ná 15 minute medium rare wees. Enigiets oor 17 minute gaan hom medium se kant toe druk. Dis egter maklik om vir jou ’n stukkie af te sny en te kyk hoe sake aan die binnekant lyk. Wanneer hy reg is, laat die vleis ’n bietjie rus, en sny dit dan in duimdik skywe.
Dis vleisliefde op sy beste – warm óf koud.
BBQ BEEF AND CORNBREAD TART:
•1 lb ground turkey or 1 lb ground beef
•3/4 cup chopped onions
•1 (16 ounce) jars barbecue sauce
•2 cups shredded cheddar cheese
Corn bread mix
o1 1/4 cups flour
o3/4 cup cornmeal
o1/4 cup sugar
o2 teaspoons baking powder
o1/2 teaspoon salt
o1 cup milk
o1/4 cup vegetable oil
o2 egg whites or 1 egg, beaten
Brown meat with onion. Drain off grease. Add BBQ sauce and mix well. Spoon into 9x13 ungreased baking dish. Sprinkle half of the cheese on the meat. Spoon corn bread mix on top of meat mixture/cheese.
Top with remaining cheese. Bake at 400 degrees for 20 min. (or until lightly brown).
While this recipe isn't very fancy, it sure is good. I guess if you really wanted to go crazy you could add corn to the corn bread. The corn bread by the way, is very good by itself too. To make just corn bread bake at the same temperature for the same amount of time.
[Jy kan hierdie ook met krummelpap maak.]
BBQ CHUCK ROAST:
4 pounds Round (7−bone chuck roast), Cut 2" thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.
Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne.
Combine worcestershire, burgundy and oil and pour over meat. Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again.
Sear both sides over glowing coals. Raise grill and continue cooking, having meat about six inches from heat, until done as desired. Allow from 50 to 60 minues for total cooking time. Brush frequently during cooking with any remaining marinade.
BIEFREPIES MET ROOIRISSIEKONFYT: [PASELLA]
Die soet en pikante vleis gereg, gemaak met Bakers KIPs, kan bedien word as 'n vinger voorgereg of as 'n ligte middagete saam 'n vars groen slaai.
Bestandele
•400 g dik stuk bief kruisskyf, vet verwyder
•sout en gemaalde swartpeper
•250 ml karringmelk
•10 – 15 ml knoffelpuree (sien NS)
•15 ml olyfolie
•1 klein fyngekapte ui
•250 ml tamatie konfyt
•5 – 15 ml gekapte rooi brandrissies
•100 g (½ pakkie) Bakers KIPS, (bees-biltong geur)
•4 pietersielietakkies
•olie om in te braai
Instruksies
Sny die vleis in dun repies en geur met sout en peper. Meng die karringmelk en knoffelpuree en voeg die vleis by. Meng goed deur en marineer vir 10 – 20 minute.
Verhit dan die olie in ’n klein kastrol en voeg die ui by. Soteer tot glasig en voeg die konfyt by. Laat die mengsel vinnig kook vir ’n paar minute, voeg dan die brandrissies by, verlaag hitte en prut vir nog 5 minute. Skep dit oor in ’n opdienbak en sit eenkant.
Sit die Bakers KIPS en pietersielietakkies in ’n voedselverwerker en verwerk tot fyn. Gooi dit oor in ’n vlak bak. Dreineer die vleis en doop dit dan in die krummels. Druk die krummels liggies vas.
Braai die vleis in ongeveer 1 cm warm olie tot gaar en goudbruin. Dreineer en bedien warm met die konfyt.
Lewer 18 – 24.
NS:
Jy kan jou eie heerlike, vars knoffelpuree maak. Plaas die geskilde huisies van ’n hele knoffelknol in die voedselverwerker en voeg 5 ml sout, 15 ml suurlemoensap en 45 ml olyfolie by. Verwerk tot glad, meer olie mag dalk nodig wees. Sit dit in ’n skoon, lugdigte fles en hou dit in die yskas om te gebruik soos benodig.
BIEF KORMA:
Maak 4 porsies
800 g stowebeesvleis in blokkies gesny
150 ml natuurlike jogurt
15 ml gemaalde komyn
2,5 ml borrie
5 ml poppiesaad
5 ml rissiepoeier
2,5 ml gemaalde naeltjies
2,5 ml kardomom
15 ml gerasperde vars gemmer
3 knoffelhuisies fyngekap
Sout en peper
500 g uie in ringe gesny
60 ml olie
Plaas die beesvleis saam met al die bestanddele behalwe die uie en die olie in ‘n bak. Meng goed deur en plaas vir ten minste 3 ure in die yskas. Verhit die olie in ‘n pot en braai die uie tot sag, roer die vleismengsel by en verhit tot kookpunt. Plaas ‘n deksel op en prut vir 2 ure tot die vleis murgsag is. Bedien met basmati rys/ suurlemoenrys en/of bhel poori. Maak ‘n eenvoudige sambals.
HENNIE SE VLEISREPIES VIR AANDETE: (Vinnige aandete)
Bestanddele
1 ui, opgekap
2 tamaties, gesny
½ kg bief of hoender, in repies gesny
4 aartappels, gerasperd
1 blikkie Chakalaka
1 glas rooiwyn
Metode
Braai ui en tamaties saam in pan.
Voeg vleis en aartappels by.
Sodra vleis gaar is, voeg die Chakalaka en wyn by.
Prut saam.
Bedien met pitabrood, rys of pasta.
ORANGE BEEF STEW WITH BUTTERNUT SQUASH:
[ serves 4]
¼ cup of oil
1 small onion -diced
5 large garlic cloves -whole
2 kg Chuck Roast -cut into 1½ inch cubes
2 kg Butternut Squash cut into 1½ inch cubes
4 oranges
1 large carrot or 2 smaller ones -sliced into ½ inch rounds
6 thyme sprigs
¼tsp red pepper flakes + more to taste
3 whole cloves
1 tsp sea salt
¼ tsp black pepper -freshly grated
1½tbs balsamic vinegar
2 bay leaves
nut meg -freshly grated
¼ cup italian parsley chopped
3 tbs all purpose flour
3/4 cup sweet paprika
3 cups water -filtered
1. Mix the flour and paprika together in a plastic bag. Season the beef with the sea salt and black pepper and transfer them to the plastic bag. Toss everything together to coat.
2. Heat up 2 tablespoons of the olive oil in a cast iron dutch oven over medium flame. Add the garlic cloves and sear until golden on both sides. Transfer to a bowl. Shake any excess flour from the beef and sear each cube for a couple of minutes until golden brown at the edges. Work in batches so you don’t overcrowd the pot and add 1 tablespoon of olive oil in between batches if necessary. Transfer them all to the bowl with the garlic and cover with plastic wrap to keep warm.
3. Add one more tablespoon of olive oil to the pot and saute the onion with a pinch of sea salt until translucent. Add the red pepper flakes and cook one more minute.
4. Meanwhile save two strips of orange peel from the oranges and zest the rest and reserve. Squeeze 1 cup of juice from the oranges and add it to the pot together with the balsamic vinegar. Using a silicone spatula make sure to scrape all the brown bits from the bottom. Add the bay leaf, cloves, thyme sprigs and orange peels and allow to simmer for 3 minutes.
5. Add the beef cubes with all the juices and the garlic back to the pot and stir to combine. Add the water and bring to a simmer. Cover with a tight lid and transfer to a 350 F degrees oven. Let it cook for 2 hours or cook outside in your potjie.
6. Add the butternut squash and carrots to the pot, give it a good stir, cover tightly with the lid and let cook in the oven for an additional 45 minutes or until the meat and vegetables are tender.
Discard the bay leaf and thyme sprigs and gently stir in 1/2 teaspoon of the reserved orange zest. Serve hot sprinkled with the parsley and a pinch of freshly grated nutmeg and bruschetta.
Tip:
Use chuck roast whenever making beef stew, it is one of the most flavorful cuts and the best for cooking slowly in some liquid.
PINWHEEL STEAK DISH:
Ingredients
Beef flank steak - 1 Large, tenderize
Bacon stripes - 10 Large
Montreal steak seasoning - 1 Teaspoon
Container of gorgonzola cheese crumbles - 5 Ounce, grated
Parmesan cheese - 2 Ounce, grated
Regular salt - 1 Dash
Green bell pepper - 1 Dash
Cherry wood smoking chips - 1 Bag (1kg) (For cooking the steak)
Peppercorn medley - 1 Teaspoon
Directions
GETTING READY
1. Soak cherry chips for 20-30 minutes prior to grilling steaks.
MAKING
2. Partially cook bacon, pat dry and set aside.
3. Rub the tenderized flank steak with olive oil.
4. Season it with salt, pepper, Montreal Steak Seasoning and Pepper Corn medley.
5. Slice flank steak, cutting against the grain of the meat, into strips equal to the width of a piece of bacon and keep strips grouped to the shape of the flank steak.
6. Spread Parmesan cheese evenly over the strips and pat to adhere.
7. Spread Gorgonzola cheese evenly over the strips and pat to adhere.
8. Place a slice of bacon over each strip.
9. Begin rolling pin-wheel steak from an end cut.
10. Each pin-wheel will consist of 4-5 strips, depending on the size of the flank steak. (Yeild will be 2 Pin-wheel steaks)
11. Tie each pin-wheel with butcher/kitchen string.
12. Slowly grill over briquettes using the soaked Cherry wood chips for about an hour.
SERVING
13. Remove from grill, plate and serve as your yummy main dish.
HEEL GEBRAAIDE BEESFILET MET SOJA-SWARTPEPERMARI-NADE:RESEPTE: [Tiaan Langenegger FOTO'S: Ruvan Boshoff]
Steak vra nie vir fieterjasies nie. Daardie vlamgebraaide geur... dis al wat jy eintlik soek. Braai hom na jou eie smaak.
Jy benodig
1 heel filet (so 1,5 – 2 kg)
125 ml sojasous
125 ml olyfolie
growwe swartpeper
sout na smaak
Só maak jy
Meng die sojasous met die olyfolie, plaas die filet in ’n groot genoeg bak en giet die mengsel bo-oor.
Maal genoeg swartpeper oor die vleis.
Steek nou die vuur aan. Sodra die hout uitgebrand het, het jou filet lank genoeg gemarineer en kan dit direk op die rooster gaan.
Draai die filet vir 5 tot 6 minute heen en weer op die rooster om dit ordentlik aan alle kante te seël.
Laat die vleis dan aan die een kant braai en draai dit na elke sluk van jou bier om.
Verf tussendeur die oorblywende marinade met ’n roosmaryntakkie bo-oor en besprinkel die filet ook met sout.
Druk ná 15 minute ’n koue mes in die vleis en dan teen jou onderlip – as die lem warm uitkom, beteken dit die vleis is so medium-rou. (Dis nou as jy ’n heel filet braai. ’n Dunner stuk steak sal gouer gaar word.)
Sny porsies af vir diegene wat hul vleis só verkies en braai die res ’n bietjie gaarder vir die ander.
WegSleep sê
’n Ordentlike stuk filet gaan jou so R150/kg kos. Jy kan reken op porsies van 250 g vir vroue en 350 g vir mans.
BOSVLED FILET:
Marinade:
125ml tamatiesous
60ml Worcestersous
15ml matige blatjang
10ml Franse mosterd
125ml wit wyn
15ml olyfolie
1 knoffelhuisie (gekneus)
1 eetlepel suiker
Ander bestanddele:
Dik filetskywe
speserye na smaak
125ml room
Metode:
• Meng al die marinade-bestanddele en marineer vleis vir twee ure.
• Rooster oor warm kole vir 10 tot 18 minute afhangende van hoe gaar dit moet wees.
• Strooi speserye na smaak oor.
• Voeg room by marinadesous en verhit effens oor kole. Sit saam met die vleis voor.
BEESVLEIS-ESPETADA MET AVO EN NACHO'S: [Deur Aletta Lintvelt]
Dit is ’n lywige sosatie hierdie – een per persoon is meer as genoeg! Sit dit voor met ’n hoop nacho’s, avokado-en-tamatiesalsa en ’n glas bier.
Jy benodig
(vir 4 sosaties)
•800 g-1 kg-beesfilet, in 5 cm-blokke gesny
•4 varkrepies (rashers), in groterige stukke gesny (hou die vet eenkant)
•2 teelepels rooisoetrissie, fyngekap
•1 hele knoffelbol, geskil en fyngekap
•2 teelepels fyn lourierblare
•growweswartpeper
•¼ koppie olyfolie
•½ koppie Madeira-wyn (of droëport)
•growwesout
•¼ koppie botter, saggemaak
Só maak jy
1.Vryf die rissie, knoffel, louerierblare en swartpeper in die vleisblokkies. Bedek dit met olyfolie en die port en laat die vleis vir minstens 4 uur marineer.
2.Ryg die vleisblokke op stokke met hier en daar ’n stuk varkvet tussenin.
3.Braai die sosaties oor matige kole, maar moenie die filet doodbraai nie.
4.Garneer dit met growwesout en botter en sit dadelik voor.
MIFF’S STUFFED FILLET: [Posted by Miff Marais]
Ingredients
•1.5kg Beef fillet, trimmed
•Salt & black pepper
•2 TBSP melted butter (or olive oil)
•100g smoked oysters (canned) – optional OR chopped canned mushroom pieces & stems
•3 TBSP fresh breadcrumbs
•3 TBSP fresh parsley, chopped
•TSP dried thyme
•TSP rosemary
•Salt & black pepper
•2 TBSP melted butter
•1 Finely chopped onion
•1 Crushed clove of garlic (optional)
•2 TBSP sherry
•3 TBSP sour cream
Method
•Make the stuffing first. Melt the butter, salt, onion and garlic.
•Let it cool down for a few minutes.
•Then add the mixture of oysters (or mushrooms), breadcrumbs, parsley, thyme, rosemary, salt & pepper.
•Add sour cream and sherry and mix well.
•Cut the fillet down on one side of the fillet – leaving, the 2 ends closed. Stuff the fillet.
•Tie with string to keep in shape. Season lightly and brush with melted butter.
•Prepare fire and put a foil drip tray between the coals.
•Place meat on grill and seal – braai all around.
•Wrap the fillet in foil and place back on the braai – cook for 30-40 minutes.
•Serve with a simple pasta (fettuccini or Fusilli) cooked al dente and mixed with a dash of Pesto and fresh cream (optional) .
MONKEY GLAND STEAK: [Posted by Braden]
500grams Rump Steak
1/2 jar (200ml) Steers Monkeygland Sauce
2 crushed cloves of garlic
3 tablespoons tomato sauce
2 teaspoons olive oil
Seasoning (Sea Salt & Pepper
Method
1.Mix all ingredients together.
2.Add cuts of meat.
3.Gently massage the marinade into meat.
4.Leave in fridge for at least 3 hours. (The longer you leave it in, the more tender it will be).
GREAT STEAK: [Posted by Emile Joubert]
Vleis: Sirloinsteaks
Sous:
Twee koppies Coke
Halwe koppie brandewyn
Eetlepel Mrs Ball’s blatjang
Twee eetlepels sojasous
Twee eetlepels goeie asyn (nie balsamies nie – dis te soet)
METODE:
Verhit pan.
Gooi die Coke en Brandewyn in die pan.
Voeg Mrs Ball’s by. Kook af tot die hele storie ‘n dunnerige stroop maak.
Klits dan die sojasous en asyn by en kook vir nog so 3-4 minute. Koel af.
Nou vat jy jou sirloinsteaks en plaas hulle in die swart sous. Bedek die vleis met die sous en los vir 30 minute maksimum.
Braai nou die steaks op jou rooster op oop warm kole.
Dieselfde marinade kan uiteraard op rumpT-been en filet gebruik word.
FILET HEEL GEBRAAI:
Hierdie ware primasnit is nou nie geuriger as sirloin of rump nie maar die malvasag tekstuur is sensueel. Ek hou daarvan om voor die braaislag vir my 'n paar skywe te sny en sommer rou te eet met peper en suurlemoensap.
Hoe ook al ‘n filet braai fantasties op die kole
Smeer die filet met olyfolie sout en peper.
Kry jou kole op die vlak waar jy jou hand vir vier tellings op roosterhoogte kan nou.
Sit filet bo op die rooster. Gee elke kant van die silindriesvormige vleis so ‘n minuut se hitte om te kleur en te siel. Nou draai jy hom elke drie vier minute.
Vir ‘n gewone filet van twee kilogram gaan 20 minute genoeg wees om hom halfgaar te kry warm in die middel maar pienkrooi. So 30 minute hoort jou vleis op die medium-gaarvlak te bring.
As jy met ‘n spul gaste sit wie se voorkeure verskil sny die filet in hompe en haal van die kole af soos wat dit vir die verskillende smake benodig word.
Belangrik:
‘n groot snit beesvleis soos hierdie het tyd nodig om te rus nadat dit gebraai is. Hou dus die vleis warm vir so 10 tot 15 minute nadat dit van die kole gehaal is en voor dit bedien word. Dit gee die vloeistof binne-in die weefsel en die lopende vette kans om met mekaar te trou ‘n huwelik wat ‘n verstommende kind genaamd ‘geur’ baar.
MOSTERD FILLET STEAK: [deur Bertus]
Fillet steak
Mostert
Agurtjies
Spek strips
METODE:
Vat die fillet en “vlek” hom aan die bokant.
Meng mostert en agurkies en druk dit in die fillet. Vou hom toe en draai hom toe met spek strips.
Druk tandestokkies in om die spek vas te hou.
Maak hom gewoonweg gaar.
BINNEBOUD POTJIE ROAST:
Potjie No: 4
Dien: 12 - 14
Gaarmaaktyd: 3 uur
Bestanddele:
2,5-3 kg binneboud (in een stuk)
2 knoffelhuisies (sliertjies gesny)
30 ml botter
30 ml kookolie
2 groot uie (sny in ringe)
1 groen soetrissie (ontpit en in repies gesny)
1 beesvleisaftreksel kubus
250 ml droë rooi wyn
250 ml kookwater
12 medium aartappels
1 groot botterskorsie
10 klein wortels
1 kg groenbone
1 takkie vars roosmaryn (of 5 ml gedroog)
5 ml sout
Vars gemaalde swart peper na smaak
12 knopie sampioene (opsioneel)
½ pakkie ryk beesstert sop
Metode:
Maak klein insnydings in die vleis en voeg sliertjes knoffel.
Verhit botter en olie in 'n Potjie oor matige hitte.
Sit vleis in Potjie en bruin dit aan alle kante.
Voeg uie ringe en groen rissie en soteer tot goudbruin.
Verhit voorraad beesvleisaftreksel kubus, rooi wyn en kook water in 'n kleiner Potjie en voeg by vleis.
Verminder die hitte, bedek die Potjie en laat prut vir 1,5-2 ure of totdat die vleis byna sag is.
Berei groente, terwyl die Potjie prut.
Skrop aartappels en botterskorsies, maar moenie dit skil nie.
Halveer aartappels en sny botterskorsie in gedeeltes na die verwydering van sade.
Laat aartappel en botterskorsie in koue water tot benodig.
Skrop wortels en top en stert groenbone en hou eenkant.
Gaan die vloeistof in Potjie 1,5 uur ná.
Voeg meer kokende water indien nodig.
Geur vleis met roosmaryn, sout en peper.
Wanneer vleis byna sag is, voeg aartappels en botterskorsies.
Laat prut vir 30 minute.
Rangskik wortels, boontjies en sampioene in lae op die top van die vleis en laat prut vir nog 15 minute.
Meng pakkie sop tot 'n pasta met koue water en voeg by vleis sous om te verdik.
Laat prut vir nog 10-15 minute.
Gebruik 'n vurk om te toets of die aartappels en botterskorsies gaar is.
Om te toets of vleis sag is, trek uit 'n string van vleis met jou vingers.
Verwyder vleis uit Potjie en plaas op 'n kerf deelgeneem.
Sny dun en bedien met die groente en sous.
BEESVLEISKERRIE: [Kos & onthaal]
Genoeg vir: 4
Bereidingstyd: 25 minute
Gaarmaaktyd: 10 minute
• sonneblomolie
• 500 g kruisskyf (rump) of ander steak, teen die grein opgesny
• 1 kaneelstokkie
• 6 naeltjies
• 5 ml geel of swart mosterdsaad
• 2 middelslag-uie, gekap
• 2 wortels, geskil en opgesny
• 7 ml fyn koljander
• 15 ml gerasperde vars gemmer
• 2 knoffelhuisies, fyngedruk
• 2-3 vars rissies, ontpit en gekap
• 5 ml elk fyn komyn en borrie
• 1 blik gekapte tamaties
• 2 ml fyn kardemom
• 250 ml gewone jogurt
• 60 ml gekapte vars koljander, plus ekstra vir garnering
• roti’s om voor te sit
1 Verhit ’n dun lagie olie in ’n pan. braai die vleis oor ’n hoë hitte bruin. Hou eenkant.
2 Verhit nog ’n bietjie olie in ’n pan oor medium hitte. Voeg die kaneel, naeltjies en mosterdsaad by. Sodra die saad skiet, voeg die ui en wortel by en braai tot sag. Voeg die koljander, gemmer, knoffel en rissie by. Roer goed. Voeg die komyn en borrie by en dan die tamaties. Geur met sout en ’n knippie suiker. Voeg 250 ml water by en verhit tot kookpunt.
3 Voeg die vleis by en laat prut vir 10 minute. Roer die kardemom, jogurt en koljander by en sit voor met roti’s. Garneer met koljander.
KERRIE EN RYS SONDER NONSENS:
Braai uie tot sag en goudbruin in pot.
Roer daarby 1-2 t kerrie, 1t.borrie, 1t. gemengde vleisspeserye, sout en peper, ½ k. appelkooskonfyt en ½ k. sultanas.
Haal uit en hou vireers eenkant.
Plaas vleis (beeskook, skenkels, skaaprib, maalvleis) onder in pot (of bo-oor rys en water in pot).
Bedek vleis met ‘n lagie aartappels en 1k. gevriesde gemengde groente.
Skep nou uie en spesery-mengsel bo-oor.
Sit pot se deksel op en laat stadig prut tot gaar.
HOMEMADE PASTRAMI: [CHEATERS STYLE]
Is something that has been on my barbecue bucket list for a long time. Even this cheater version turned out better than I expected, and I'd be hard-pressed to go back to the standard grocery store version.
This is a cheater version because I started with store-bought corned beef, as opposed to corning the brisket myself. I'll try the "real" version sometime, but for now this at least gives me a baseline for comparison when I do.
This might look like a lot of work for a "cheater" approach, but it's really pretty straightforward. Here, let me show you.
Ingredients
4-5 lb Corned beef, flat cut
2 Tbsp Yellow mustard, the plain stuff
3 Tbsp Brown sugar, light
1 Tbsp Ground coriander (not six months old, please)
1 tsp Ground allspice
1/4 cup Black peppercorns, coarse ground
Method
Combine the mustard, brown sugar, coriander and allspice in a small mixing bowl and whisk until the sugar is dissolved.
Remove the corned beef from the package, rinse very well under cold running water, then pat dry with paper towels.
Coat all sides of the corned beef with the mustard mixture then coat it completely and evenly with the pepper. Place in a lipped non-reactive pan, cover with plastic wrap and refrigerate overnight.
STIFADO: [GRIEKSE BEESDIKRIB DIS] [ONBEKEND]
Daarvoor gebruik jy dikribskyf (chuck steak) wat oorslaap in ‘n marinade en dan saam met heerlikhede soos pêreluitjies, pypkaneel en korente tot murgsag gekook word. (Jy kan seker kortpad vat, en die vleis net ‘n uur of wat laat marineer – maar hoekom? Die vleis marineer mos darem op sy eie – jy hoef nie voor die yskas te slaap nie).
Bedien 6
1.5 kg dikribskyf in 3 cm blokkies opgesny
5 ml fyn komyn
2 uie, gekap
800 g pêreluitjies of salotte – ente in kruis gesny
45 ml tamatiesmeer
60 ml korente
Olyfolie vir braai
{Vir opdiening: feta in blokkies, gestoomde rys of orzo (ryspasta)}
Marinade
250 ml rooiwyn (jy gaan later nog rooiwyn nodig kry vir op-top)
60 ml rooiwynasyn
3 gekneusde knoffelhuisies
2 lourierblare
2 kaneelstokkies
8 naeltjies
10 ml wonderpeperkorrels (all spice)
Sout en peper
Plaas die vleisblokkies oornag in die marinade-bestandele (gebruik ‘n plastiek- of glasbak). Verhit olyfolie in ‘n groot kastrol en braai die vleis in sarsies tot mooi bruin aan alle kante. Skep die vleis uit en strooi komyn oor. Hou eenkant. Braai die fyngekapte uie en pêreluitjies tot ligbruin. Skep die pêreluitjies uit en hou een kant. Skep die vleis terug in die pan, voeg, die tamatiesmeer by en gooi die marinade-mengsel oor. Top op met nog rooiwyn indien nodig sodat die vleis bedek is. Bedek die kastrol met ‘n dubbellaag-foelie en sit die deksel op. Prut vir 2 ure oor lae hitte. Voeg die pêreluitjies en korente by. Laat prut nog ‘n uur. Die sous moet lekker dik en donker wees. Geur met sout en peper. Verwyder die kaneelstokkies en die lourierblare. Bedien met rys of orzo en gekrummelde feta.
Salute, winter! Salute die keldermense van De Grendel, en alle eer aan beesvoorkwart.
(Terloops, die gereg is in die ou dae in Griekeland met konynvleis gemaak – en sommiges meen steeds dis ‘n uitstekende manier om konyn gaar te maak. Ek eet dit, maar maak dit nie self gaar nie – hoekom weet ek nie)
Jy kan dit ook met seekat maak, los dan die rosyne en sit ontpitte swart olywe by.
STOUTE STEW: [ONBEKEND]
2 Groot rump Steaks
450ml Castle Milk Stout
Pakkie Streaky Bacon
6 knoffel huisies
2 groot uie
2 rooi chillies
2 eeltepels Ina Paarman se Beef Extract
1/2 koppie meel
4 Wortels
4 Aartappels
1/2 koppie water
1 koppie Barley
Sout soos nodig
Sit eerste solank die barley aan die kook saam met twee koppies water. Sodra die vinnig kook sit dit stadiger sodat dit prut solank jy die res van die werk doen. As dit droog gekook het sit dit af, dit gaan in die oond verder gaar word. Dit moenie kokend warm wees as jy dit later in die bak gaan sit nie.
Sny uie blokkies en sny knoffel en chillies fyn.
Sny die vet van die steaks af en sny in klein blokkies.
Sny die res van die steaks in blokke
Sny ook die bacon in blokkies.
Die aartappels word in 30-40mm dik ringe gesny.
Die wortels het ek in die lengte deurgesny in groot julliene repe.
Maak die pot lekker warm en braai dan eerste die vet van die steak in warm olie tot dit omtrent uitgebraai is. Gooi dan die steak blokke by en braai vinnig to bruin. Moenie dat dit te lank braai nie. Skep die steak uit en braai dan die bacon tot ook effe bruin. Skep dit ook uit en gooi dan die uie, knoffel en chillies in die pot om te deglaze. Gooi ook bietjie van die milk stout in om te deglaze as dit nodig is. Braai die uie mengsel tot dit mooi glasig is.
Meng die meel en beef extract en gooi dit bo-oor die steak en bacon en meng dit goed deur.
Sit nou die steak en meel mengsel terug in die pot saam met die uie en gooi die res van die milk stout oor. Moet dit nie te veel meng nie, net genoeg om alles mooi in die pot te versprei. Prut dit nou baie stadig terwyl jy die barley en die bak regkry om in die oond te sit.
Smeer 'n diep bak of pot wat in die oond kan gaan se bodem en sye goed met botter. Gooi die barley onder in die pot en druk dit effe teen die kante van die pot op.
Pak die wortels in 'n laag op die barley. Meng 'm half koppie water effens in die steak en gooi nou die steak mengsel op. Eindig die pot met die skyfies aartappels bo-op. Gooi sout op die aartappels en smeer die bokante daarvan met olyfolie.
Sit die deksel op en bak vir 90 min @ 180C of doen dit buite in jou swartpot.
Haal die deksel af en sit die die gril aan vir 'n paar min om die aartappels lekker mooi te maak.
THE YUMMIEST SILVERSIDE RECIPE EVER AND EASY:
Hiervan kan ek getuig, want dis hoe ek myne ook elke jaar doen met Kersfees en Nuwe Jaar. Heerlik en super sag! [Ek maak my ham ook so]
Prep Time: 2 mins
•Total Time: 1 hrs 50 mins
•Servings: 4-6
About This Recipe
"I found this recipe on the internet and who ever put it there is a god sent !!! I am a big fan of easy recipes and this would have to be one of my favourites !!! Very yummy !!! I believe this is an old fashion recipe, back to basics and you couldnt get anymore basic than this !!! The meat comes out so sweet and this is one of those meals that will get everyone thinking that you are a goddess in the kitchen !!! Try it you'll love it !!!"
Ingredients
o1 silverside pot roast
o2 -3 liters ginger beer
Directions
1.All you do is put your silverside in the pot pour you ginger beer over till its completely covering the roast and then cook on stove.
2.Refer to the cooking instructions on the silverside packet for the cooking time.
3.Serve with your usual vegetables, sauces etc.
4.You will be impressed ! Enjoy !
MY WENK:
Nadat ek my Silverside gekook het, sit ek dit vir 'n dag of twee in 'n bietjie van die water waarin ek dit gekook het en dan in die yskas.
Dan haal ek dit uit en sit dit onder die oondrooster sodat die vet gedeelte net bietjie bruin word.
Laat dit dan afkoel en sit in lugdigte sakkie in jou yskas of vrieskas.
Wanneer jy dit wil gebruik, haal dit uit en laat ontdooi en gebruik dan as kouevleis saam met jou ham en slaaie of hoe jy dit ookal wil gebruik. Ook heerlik saam met mosterd op 'n toebroodjie.
Hierdie vries baie goed vir ongeveer 3 - 4 maande.
BOERE FILET BUNNY CHOW: [MY EIE RESEP wat ek na gelang van 'n bring en braai program gesien het.]
1 x Brood, nie gesny nie
1 beesfilet
Marinade
1 x pk gesnyde sampioene
gekneusde gekapte knoffel
1 Ui fyngekap
1 x pk Creamy garlick potato bake
125ml room
500ml volroom melk
250ml gerasperde cheddarkaas [verkieslik verouderd]
suurlemoenpeper en aromat
30ml suurlemoensap
Gerasperde skil van 1 suurlemoen
Speserye, soos paprika, bietjie cumin en gedroogde pietersielie
MARINADE VIR FILET:
Meng die volgende saam, suurlemoensap en skil, knoffel, cumin, paprika, worcestersous, aromat en suurlemoenpeper.
Marineer nou jou filet in hierdie sous vir 30 minute of langer.
SOUS:
Braai ui in botter en bietjie olyfolie tot sag.
Voeg die sampioene by en braai tot sag.
Voeg die room en melk by en bring tot kookpunt.
Prut vir ongeveer 15 minute tot vloeistof bietjie verminder het.
Meng nou die potato bake met bietjie melk en voeg by die melksous.
Voeg die kaas, suurlemoenpeper en aromat by.
Meng goed deur.
Laat prut tot sous verdik.
Haal van stoof af en gee so 2 of 3 shakes van suurlemoensap by.
Roer deur.
FILET:
Braai die filet in botter en olyfolie tot die verlangde gaarheid na jou smaak. [ek hou van hom nog aan die pienk kant]
Hou dit eenkant.
BUNNY CHOW:
Sny die eenkant se krosie af van die brood.
Hol dit nou versigtig uit volgens die dikte van jou filet.
Stoot nou die filet binne in die gat en bedek met die korsie.
Laat rus dit vir so 5 - 8 minute.
Nou kan jy lekker snye van die brood sny en bedien dit dan met die
sampioensous wat jy gemaak het, asook 'n lekker slaai daarby.
Yummy!!!
HEILIE SE VLEISIE ONDER DIE KOMBERSIE/BEESVLEISKEBABS IN PAPAWERSAADBESLAG: [RSG RESEPTE]
Metode
Lewer 10 – 12 kebabs
200 g biefskyf (steak)
houtstokke of metaalpenne
kookolie vir diepbraai
Beslag
250 ml (1 k) bruismeel
45 ml (3 e) papawersaad (poppyseed)
2 ml ( ½ t) sout
5 ml (1 t) fyn paprika
omtrent 250 ml (1 k) water
Klits al die beslag bestanddele saam en plaas eenkant vir omtrent 30 minute.
Verhit ´n riffelpan tot baie warm.
Braai die biefskyf vir 4-5 minute aan elke kant tot medium gaar en sny in repies.
Ryg die vleis konsertina styl op stokke, omtrent 3 repe per stok
Doop die kebabs in beslag en diepbraai in verhitte olie tot goudbruin.
Variasies
Vervang die bief met stukke wors, hoender, vis, Russians, vieannas, hamburger patties of prawns.
Vervang die papawersaad met enige ander saad, gekapte kruie.
Vervang die paprika met enige ander spesery van keuse.
Vervang die bruismeel met meel en 5 ml bakpoeier.
Vervang die water met sodawater of bier.
BEESBOER SE SNOEK: [WEGKOS - Deur M Struwig]
Jy benodig
• 1x T-been met die filet op die sykant
• appelkooskonfyt
• gerasperde kaas
Só maak jy
1. Braai hom oor matige kole, gooi hom goed sout en peper en dan 'n minuut voor jy hom afhaal.
2. Smeer jy hom lekker dik met appelkoos konfyt en gooi dan lekker fyn gerasperde kaas bo-op.
3. Haal van vuur af en begin hom repies sny en eet hom voor hy koud word.
Wenke
*Onthou- vir voorgereg: 1 t-been per 3 mense, hoofgereg moet jy maar kyk wie jou gaste is, nagereg so 4 mense per t-been)
BEESSTERT VIR SMULPAAP: [deur Moira van der Westhuizen]
Bestanddele:
60ml Koekmeel
12ml Sout
5ml Swartpeper
50ml Olyfolie
25ml Asyn
375ml Kookwater
1 X Beesstert gesaag
10 X Klein uie
4 X Ryp tamaties opgesny
1 X Blik tamatiepasta
1 X Beesstokblokkie
4 X Wortels in ringe gesny
Metode:
Meng meel, sout en swartpeper en rol vleis daarin. Verhit olyfolie en braai vleis daarin tot bruin en skep vleis uit. Braai uie na vleis. Voeg wortels, tamaties, tamatiepasta en asyn by. Los stokblokkie op in kookwater en voeg by. Stoom vir ongeveer 30 minute in stoompot of maak in jou swartpot, sal ongeveer 3 - 4 ure neem. Bedien met rys.
BEESSTERTSKILPADJIES: [PASELLA]
Simoné Rosseau van Babel-restaurant op die Babylonstoren naby Paarl landgoed het hierdie dis ontwerp met Afrikaanssprekendes se tradisionele kosse as agtergrond.
(Bedien 3-6)
Marinade
2 k marsalawyn (kan vervang met soetwyn, port of sjerrie)
2 k port
4-8 k rooiwyn
2 uie, in blokkies gesny
4 wortels, in skywe gesny
1 prei, in skywe gesny
1 selderystingel, met blare in skywe gesny
1 heel knoffel in die helfte gesny
½ k vars gekapte kruie (roosmaryn, pietersielie)
1 kg heel beesstert
Meelmengsel
2 k koekmeelblom
2 e varsgemaalde swartpeper
2 e sout
½ k olie
1 e tamatiepuree
2L lams- of beesaftreksel
500 g lamslewer, skoongemaak
500 g netvet
½ k olie
Koeksisterstroop
2 k suiker
200 ml water
½ t kremetart
2 g gemmer
500 g noem-noemvruggies (opsioneel)
Meng al die marinadebestanddele saam en marineer die beesstert oornag in die marinade. Haal die stert uit, rol in die meelmengsel. Verhit die olie en braai die stert tot goudbruin. Dreineer die groente van die alkohol in die marinade. Voeg die groente by die stert en meng die tamatiepuree by. Voeg alkoholmengsel by en kook af. Voeg die aftreksel by en prut stadig twee ure oor ʼn vuur of in die oond by 180 grade celsius. Dreineer die groente en vleis van die aftreksel en kook die aftreksel tot dik. Haal die vleis van die been af. Sprei die netvet uit, plaas die beesstert vleis bo op met die lewer binne in, vou toe en steek vas met ʼn tandestokkie.
Maak die stroop deur al die bestanddele behalwe die vruggies saam te meng. Kook tot die suiker opgelos is. Voeg die vruggies by en prut tot sag. Braai in olie tot goudbruin en gaar en gooi bietjie van die stroop oor vir glans.
RIBSTEAK MET GEGEURDE BOTTER: [Deur Aletta Lintvelt]
Rib eye is net so geurig soos T-been. Vleis wat jy so aan die been gaarmaak, is mos ekstra-lekker.
Jy benodig (Vir 2-4)
• 2 ribsteaks (rib eye) van 400g - 600 g elk, met die been
PAPRIKASMEER
• 1 eetlepel paprika
1 eetlepel droë rooirissie¬vlokkies
• 2 knoffelhuisies, fyngekap
• olyfolie
GEGEURDE BOTTER
• 6 eetlepels botter
• 4 sondroogtamaties, fyngekap
• 8 kalamata-olywe, ontpit en fyngekap
• ½ teelepel gerookte paprika
• ½ teelepel rooipeper (opsioneel)
Só maak jy
1 Maak die smeer. Meng al die bestanddele saam en gooi genoeg olyf¬olie by om ’n smeer te vorm.
2 Smeer die vleis goed in met die paprikasmeer. Laat dit vir ’n halfuur rus.
3 Maak die botter. Meng al die bestanddele saam. Sit net genoeg botter by om alles te bind – die botter moet nog ’n growwe tekstuur hê. Dit sal ’n week in die yskas hou, of jy kan dit in foelie soos ’n dik wors oprol en vries en dan skyfies afsny wanneer jy dit nodig kry.
4 Braai die steak oor warm kole vir 4 minute aan ’n kant. Laat dit rus vir ten minste 6 minute voor jy dit sny. Terwyl die vleis nog baie warm is, skep van die botter daarop sodat dit kan insmelt.
BEESVLEIS-OLYWE:
Die inwoners van Malta beweer dat dié lekkerny, daar genoem braġjoli, op hulle eiland ontstaan het.
Goed verouderde beesvleis maak die lekkerste beesvleis-olywe.
Vir hierdie resep het jy ’n kilogram beesvleis nodig (lende of boud). Dit moet nie te dun gesny wees nie.
Stamp die vleis plat met ’n vleishamer en sny dit in groottes soos dit jou pas.
Laat die vleis oornag lê in 250 mℓ rooiwyn, ’n paar naeltjies en ’n paar korrels wonderpeper.
Meng 250 mℓ broodkrummels met 5 mℓ gekapte pietersielie, 10 mℓ sout, peper na smaak, 20 mℓ gerasperde ui, ’n eier en ’n bietjie Worcestersous.
Gooi die sous van die vleis af en bewaar dit.
In elke stuk vleis plaas jy ’n stukkie spek en ’n bietjie vulsel. Steek dit vas met tandestokkies of bind dit vas met tou.
Baie mense geniet dit om die vleis gaar te maak oor die kole, maar dit bly maar nog die lekkerste op die tradisionele manier, geprut in rooiwyn of ’n tamatiesous. Braai eers jou beesvleis-olywe bruin in olie voor jy dit stadig oor lae hitte sag prut in die rooiwyn wat jy eenkant gehou het.
WENK:
Ek verkies om my beef olives met tenderise steaks te maak.
BEESVLEIS-KERRIE:
Genoeg vir: 4
Bereidingstyd: 25 minute
Gaarmaaktyd: 10 minute
• sonneblomolie
• 500 g kruisskyf (rump) of ander steak, teen die grein opgesny
• 1 kaneelstokkie
• 6 naeltjies
• 5 ml geel of swart mosterdsaad
• 2 middelslag-uie, gekap
• 2 wortels, geskil en opgesny
• 7 ml fyn koljander
• 15 ml gerasperde vars gemmer
• 2 knoffelhuisies, fyngedruk
• 2-3 vars rissies, ontpit en gekap
• 5 ml elk fyn komyn en borrie
• 1 blik gekapte tamaties
• 2 ml fyn kardemom
• 250 ml gewone jogurt
• 60 ml gekapte vars koljander, 'n plus ekstra vir garnering
• roti’s om voor te sit
1 Verhit ’n dun lagie olie in ’n pan.
Braai die vleis oor ’n hoë hitte bruin. Hou eenkant.
2 Verhit nog ’n bietjie olie in ’n pan oor medium hitte. Voeg die kaneel, naeltjies en mosterdsaad by. Sodra die saad skiet, voeg die ui en wortel by en braai tot sag. Voeg die koljander, gemmer, knoffel en rissie by. Roer goed. Voeg die komyn en borrie by en dan die tamaties. Geur met sout en ’n knippie suiker. Voeg 250 ml water by en verhit tot kookpunt.
3 Voeg die vleis by en laat prut vir 10 minute. Roer die kardemom, jogurt en koljander by en sit voor met roti’s. Garneer met koljander.
BEESVLEISSKENKEL MET AARTAPPEL: [Deur Barbara Joubert SARIE KOS]
Bestanddele
30 ml olyfolie
4 beesvleisskenkels
sout en varsgemaalde swartpeper
4 klein uitjies, gehalveer
2 knoffelhuisies, fyngekap
5 klein aartappels, geskil en gehalveer
3 wortels, in skywe gesny
250 ml beesvleis-aftreksel
200 g klein rosa-tamaties
250 ml rooiwyn
Instruksies
4 porsies
Verhit oond tot 180 °C.
Gooi olyfolie in oondbraaibak. Plaas skenkels in bak en geur met sout en peper. Plaas in oond vir 45 minute.
Voeg uitjies, knoffel, aartappels en wortels by. Voeg aftreksel by en maak toe met tinfoelie. Plaas terug in oond vir 2 uur.
Maak oop en voeg tamaties en rooiwyn by.
Laat oop oondbraai vir nog sowat 30 minute.
KAN MET GROOT SUKSES IN SWARTPOT GEMAAK WORD.
RIBOOGSKYF MET PROVENSAALSE CANNELINI-BOONTJIES: [Kos-redakteur: Vickie de Beer. Assistent: Jana van Sittert]
Genoeg vir 4
4 Prima riboogskywe met of sonder die ribbeen
125 g (½ pak) blokkies spek
15 ml (1 e) olyf- of avokado-olie
1 stingel seldery
1 groot ui
3 klein preie
3 klein wortels
5ml (1 t) gekapte knoffel
60 ml (¼ k) witwyn
200 g (½ blik) kersietamaties
1 x 400 g-blik cannelini-boontjies
Vir die Sampioen sous
250 g (1 pakkie) gesnyde sampioene
15 ml (1 e) verhitte olyfolie
45 ml (3 e) brandewyn of port
10 ml (2 t) sojasous
gemaalde swart peper
`n knypie neutmuskaat
`n handvol basiliekruidblare
Voorverhit die oond tot 200 ºC.
1. Geur die Prima riboogskywe met sout en swartpeper. Braai 4 min. aan elke kant in ‘n verhitte riffelpan oor hoë hitte. Pak op ‘n bakplaat en rooster verder in die oond tot gaar na smaak - sowat 5-8 min. vir halfgaar/pienk steak of rooster tot gaar in pan of rooster.
2. Boontjies:braai die spek in olyf- of avokado-olie oor hoë hitte tot bros. Haal uit die pan en hou eenkant.
3. Kap die seldery, ui, preie en wortels en braai in dieselfde pan met die knoffel tot goudbruin. Giet die witwyn by en laat wegkook. Voeg die spek by en meng die kersietamaties cannelini-boontjies (met die sous) deur. Hou eenkant warm.
4. Maak ‘n vinnige sampioensous: Verhit olyfolie in `n pan en braai die sampioene oor hoë hitte tot goudbruin.
5. Gooi die brandewyn of port by en laat wegkook. Voeg die room by en laat kook tot verdik. Geur met sojasous na smaak, gemaalde swart peper en neutmuskaat. Indien jy jou sous dunner verkies, kan jy dit nou met ekstra room verdun.
6. Sny die riboog-steak in skywe en sit voor met die sampioensous en die Provensaalse boontjies en strooi die basiliekruidblare oor.
BEESLENDE: [T-BEEN been uit/sirlion] [ONBEKEND]
5 kg beeslende met filet en liesskyf aaneen.
Marinade:
•150 ml sojasous
•150 ml suurlemoensap
•6 knoffelhuisies, gekneus
•15 ml vars origanum
•varsgemaalde swartpeper
•10 ml varsgekapte roosmaryn
•Sout en varsgemaalde swartpeper na smaak
Ontbeen of vra die slagter om die T-been te verwyder. Hou die filet apart. Meng marinade-bestanddele en marineer die lende en liesgedeelte daarin vir ten minste 30 minute. Geur die filet met roosmaryn. Braai as voorhappie. Geur met sout en peper en sny in dun skyfies. Bedien in bros mieliemeelkoeverte met blaarslaai, avokado en uie, gerasperde kaas en suurroom. Braai die lende en lies en verf gereeld met marinade. Verwyder sodra die verlangde gaarheid bereik is. Geur, indien nodig, met sout, sny in dun skyfies en bedien.
PINWHEEL STEAK DISH:
Ingredients
Beef flank steak - 1 Large, tenderize
Bacon stripes - 10 Large
Montreal steak seasoning - 1 Teaspoon
Container of gorgonzola cheese crumbles - 5 Ounce, grated
Parmesan cheese - 2 Ounce, grated
Regular salt - 1 Dash
Green bell pepper - 1 Dash
Cherry wood smoking chips - 1 Bag (1kg) (For cooking the steak)
Peppercorn medley - 1 TeaspoonDirections
GETTING READY
1. Soak cherry chips for 20-30 minutes prior to grilling steaks.
MAKING
2. Partially cook bacon, pat dry and set aside.
3. Rub the tenderized flank steak with olive oil.
4. Season it with salt, pepper, Montreal Steak Seasoning and Pepper Corn medley.
5. Slice flank steak, cutting against the grain of the meat, into strips equal to the width of a piece of bacon and keep strips grouped to the shape of the flank steak.
6. Spread Parmesan cheese evenly over the strips and pat to adhere.
7. Spread Gorgonzola cheese evenly over the strips and pat to adhere.
8. Place a slice of bacon over each strip.
9. Begin rolling pin-wheel steak from an end cut.
10. Each pin-wheel will consist of 4-5 strips, depending on the size of the flank steak. (Yeild will be 2 Pin-wheel steaks)
11. Tie each pin-wheel with butcher/kitchen string.
12. Slowly grill over briquettes using the soaked Cherry wood chips for about an hour.
SERVING
13. Remove from grill, plate and serve as your yummy main dish.
PREGO -STEAKROLLETJIES: [Deur JAN BRAAI]
PERI-PERISOUS:
25 ml olie
25 ml druiwe-asyn
25 ml suurlemoensap
25 ml water
5ml paprika
5ml rissiepoeier
5ml sout
2 knoffelhuisies, fyngekap
1-2 klein, rooi brandrissies, fyngekap
PREGO-ROLLETJIES:
4 Portugese-rolletjies
Botter vir smeer
4 x 150g–200 g-stukke rump of sirloin
Seesout en vars gemaalde swartpeper
4 groot slaaiblare
2 ryp tamaties, in dik skywe gesny
Meng alles vir peri-peri-sous saam. Smeer rolletjies. Geur steaks met sout en peper en braai vinnig oor warm kole tot gaar. Sit slaaiblare op rolletjies, tamatie bo-op en warm steak heel bo. Bedruip met peri-perisous en sit voor. Lewer vier porsies.
BRANDIED STEAK WITH MUSTARD SAUCE: [Recipe from:IDEAS]
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
•800g beef fillet, cut into 8 pieces
•freshly ground black pepper
•50ml butter
•20ml sunflower oil
•60ml brandy
•1 small onion, finely chopped
•2 (or more) cloves garlic, crushed
•250ml créme fraiche
•25ml French wholegrain mustard
Method
Cover the steaks with freshly ground black pepper.
Heat a heavy-based frying pan over a high heat until very hot.
Add 20 ml butter and a little oil, then fry the steaks for approximately five minutes, turn and fry the other side.
They should be well browned and cooked to your liking.
Pour over the brandy, light it immediately with a match and wait until the flames have died down.
Remove from the pan and set aside in a warm oven.
Reduce the heat to medium and add remaining butter.
Add onion and garlic and sauté for two minutes, then stir in the créme fraiche and mustard.
Simmer for three minutes, season to taste and remove from the pan.
Serve steaks smothered in sauce with roasted baby potatoes and veggies on the side.
BEESVLEIS KERRIE: [BRAAI-ETES]
Genoeg vir: 4
Bereidingstyd: 25 minute
Gaarmaaktyd: 10 minute
• sonneblomolie
• 500 g kruisskyf (rump) of ander
steak, teen die grein opgesny
• 1 kaneelstokkie
• 6 naeltjies
• 5 ml geel of swart mosterdsaad
• 2 middelslag-uie, gekap
• 2 wortels, geskil en opgesny
• 7 ml fyn koljander
• 15 ml gerasperde vars gemmer
• 2 knoffelhuisies, fyngedruk
• 2-3 vars rissies, ontpit en gekap
• 5 ml elk fyn komyn en borrie
• 1 blik gekapte tamaties
• 2 ml fyn kardemom
• 250 ml gewone jogurt
• 60 ml gekapte vars koljander, n plus ekstra vir garnering
• roti’s om voor te sit
1 Verhit ’n dun lagie olie in ’n pan.
Braai die vleis oor ’n hoë hitte bruin. Hou eenkant.
2 Verhit nog ’n bietjie olie in ’n pan oor medium hitte. Voeg die kaneel, naeltjies en mosterdsaad by. Sodra die saad skiet, voeg die ui en wortel by en braai tot sag. Voeg die koljander, gemmer, knoffel en rissie by. Roer goed. Voeg die komyn en borrie by en dan die tamaties. Geur met sout en ’n knippie suiker. Voeg 250 ml water by en verhit tot kookpunt.
3 Voeg die vleis by en laat prut vir 10 minute. Roer die kardemom, jogurt en koljander by en sit voor met roti’s. Garneer met koljander.
SIMPLE BEEF STROGANOFF: [4 INGREDIENTS]
1kg Beef Round Steak, cut into small strips or chunks
1 can Cream of Mushroom Soup
1 Package Onion Soup Mix
1 Package Egg Noodles or Favorite Pasta
Brown the beef and drain, add salt and pepper.
Meanwhile cook the pasta according to package directions.
Add Mushroom Soup and Onion Soup Mix to the Cooked Beef with 1/2 cup of water, bring to a boil for 10-15 minutes. Add noodles and Mix.
GRILLED MARROW BONES WITH ROSMARY-LEMON BRUSCHETTA:
1.1/4 cup rosemary leaves, plus 2 rosemary sprigs
2.1/4 cup extra-virgin olive oil, plus more for brushing
3.Twenty 2-inch center-cut beef or veal marrow bones
4.Salt and freshly ground pepper
5.10 thick slices country bread
6.1 small lemon, halved
1.In a mortar, gently pound the rosemary leaves with the 1/4 cup of olive oil to flavor the oil. Transfer the oil to a large bowl. Add the marrow bones and toss to coat. Season the bones with salt and pepper, cover with plastic wrap and refrigerate overnight.
2.Light a grill. When the coals are hot, rake them to one side. Wrap the marrow bones in foil in packets of 2 and arrange them on the grill opposite the coals. Cover and grill for about 20 minutes, until the marrow is warmed throughout and starting to sizzle. Carefully remove the bones from the foil and arrange them on a platter.
3.Brush the bread slices on both sides with olive oil and grill, turning once, until toasted, about 3 minutes. Rub the grilled bread with the rosemary sprigs and the cut halves of the lemon. Arrange the bread around the marrow bones and serve.
JOHANNA SE BOBAAS KERRIE BEESSTERT:
Matige groot beesstert in stukke
8 groot aartapples
4 uie
8 bloedrooi tamaties
2 eetlepels matige “Raga Kerrie” (mooi vol)
1 eetlepel borrie
1 eetlepel Worcester sous
2 eetlepels Mrs Balls bladjang
½ koppie olie (om die uie in te braai)
Sout na smaak
1 eetlepel suiker (goed vol)
METODE:
Plaas vleis in ‘n groot kastrol, met genoeg water om gaar te word (met bietjie sout). Gooi kokende water oor die tamaties en trek skille af. Gooi die olie in die pan en braai die uir-ringetjies daarin tot ligbruin. Sny die tamaties daarin en laat stadig braai.
Halveer die aartapples en gooi in die pot by die vleis, met genoeg water om gaar te word. As die aartapples gaar is, gooi tamatiemengsel daaroor (daar noet genoeg water in wees vir sous). Maak twee aartapples fyn in die vleissous om dit dik te kry. Gooi nou die Kerrie, borrie, Worcestersous en die bladjang en suiker in – werk dit so om die vleis, in die sous in op lae hitte
gooi nog ‘n bietjie sout in indien nodig.
KNOFFELBEESVLEIS: (Boerekos : Dine van Zyl)
250 g spek
1 k asyn
sout
1,5 - 2 kg beesvleis
2 knoffelhuisies, of meer
sout en peper
halwe k meel
kookolie
125 ml warm water
Vir die sous:
1 e meel
2 k water
METODE:
Eintlik stop jou spek makliker as dit bevrore is. Behandel dit eers en sit dit dan in die vrieskas vir 'n ruk. Sny die spek in repies van 5 mm dik en 5 cm lank en laat lê dit 'n uur lank in asyn. Sprinkel nou sout oor en vries die spek.
Sodra die spek bevrore is, kan jy jou beesvleis begin stop. Vat 'n skerp mes en maak diep snye in die vleis in die rigting waarin die vesels loop. Stamp twee knoffelhuisies fyn, en druk dit saam met die bevrore spekrepies in die gate in die vleis. Vryf die fyn sout oral om die vleis en jy marineer die vleis in 'n skottel met die orige asyn waarin jy die spek laat lê het. Draai die vleis af en toe om.
Die volgende dag haal jy die vleis uit die asyn en vee dit goed af. Sout en peper die vleis goed en strooi meel oor. Verhit olie, so 5 mm diep, in 'n swaarboomkastrol. Braai die vleis aan alle kante bruin in die warm olie. Voeg 'n halfkoppie warm water by, sit die deksel op en verminder die hitte. Nou kan jy maar die vleis los dat dit gaar stoom. Dit sal ongeveer 2,5 uur lank duur. Jy kan die vleis een keer omdraai en teen die einde, wanneer jou vleis gaar is, kan jy die deksel afhaal en die vleis lekker bruin laat braai in die pot.
As jy nou 'n bietjie sous by die vleis wil maak, dan gaan jy nou so te werk: lig die vleis uit die pot en hou dit warm. As die sous in die pot baie vetterig is, gooi dan die vet af. Roer 'n bietjie meel in die orige vet en voeg water of water en rooiwyn by. Roer terwyl dit verhit word, sodat daar geen klonte vorm nie - daar het jy nou lekker sous.
CARPETBAGGER STEAKS: [SANDRA LEE]
Ingredients
Cook: 10 minutes
4 beef tenderloin steaks
2 cups red wine
2 T garlic and herb dressing mix
2 t ground black pepper
14.50z jar marinated mushrooms, finely chopped
1.4 cup bleu cheese crumbles
1 t Italian salad dressing mix
fresh oregano sprigs
Directions
1.Rinse steaks under cold water and pat dry. Place in zip-top bag and add red wine, dressing mix, and pepper. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator for 1 to 3 hours
2.Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. In a medium bowl, combine chopped mushrooms, bleu cheese, and Italian seasoning; set aside.
3.Remove steaks from marinade and discard marinade. With a sharp knife cut a pocket into the side of each steak, being careful not to cut through. Stuff steaks with mushroom mixture and secure with toothpics. Plae on hot, oiled grill and cook 5 to 7 minutes per side for medium (160 deg F), remove from grill.
4.To Serve, remove toothpics. Garnish steaks with sprigs of fresh oregano and serve hot.
ORANGE-PEPPER BEEF STEAKS: [By PaulaG - Photo by Katel]
Prep Time: 5 mins
Total Time: 20 mins
Servings: 4
About This Recipe
"This recipe was found while web surfing. It is from tyson.com. Sounds like a quick and delicious way to serve beef tenderloin steaks. They suggested it be served with parsleyed potatoes and steamed carrots and asparagus."
Ingredients
4 beef tenderloin steaks, 1 inch thick
1/2 cup orange marmalade
4 teaspoons cider vinegar
1/2 teaspoon ground ginger
2 teaspoons black pepper, coarsely ground
Directions
1.Preheat broiler.
2.Combine the marmalade, vinegar and ginger in a small pan and warm slightly.
3.Sprinkle the pepper over both sides of the meat, pressing in slightly.
4.Place steaks on rack of broiler pan, brush tops of steaks with marmalade mixture; broil, 2 to 3 inches from heat source turning once and brushing with remaining marmalade mixture, 13 to 16 minutes for medium with an internal temperature of 150 to 160°F.
MY WENK:
Marineer steaks in die sous en braai dan oor die kole en borsel gereeld marinade oor die steaks tot verlangde gaarheid.
Dis vreeslik lekker!
SURF AND TURF STEAK: [JULIE GOODMAN –AUS. 1st MASTER CHEF]
Serves 4
Prep time: 15 minutes
Cooking time: 15 minutes
There are many incarnations of Surf and Turf – some have Bearnaise sauce, some use different kinds of seafood and some different cuts of steak. This version has fillet steak, prawns and a creamy garlic sauce.
2 teaspoons olive oil
4 x 220g fillet steaks
Salt, to taste
16 green king prawns, shelled, deveined, tails intact
20g butter
3 cloves garlic, crushed
¼ cup white wine (alternatively ¼ cup beef stock)
1 cup cream
1 tablespoon cornflour
¼ teaspoon ground white pepper
2 tablespoons parsley, finely chopped
HOW TO:
Heat half the oil in a non-stick frying pan over medium high heat. Season the steaks with salt and cook for 4-5 minutes each side. ( Be sure to seal the edges of the steak as well.) Cooking time will depend on how thick the steaks are and how you like them cooked. Remove from the pan and keep warm under foil.
Heat remaining oil in the same pan and cook prawns 1-2 minutes or until just cooked through. Remove from the pan and set aside.
Lower the heat to medium and add butter and garlic to the pan; cook gently until soft. Stir in wine and cook for a further minute. Add cream and pepper and cook for a further 1-2 minutes.
Dissolve cornflour in a little water and stir into the sauce to thicken, a little at a time, until desired consistency. Cook for 3-4 minutes until thickened and the cornflour has cooked out. Taste and adjust seasoning.
Toss prawns and parsley into the sauce and heat gently until warm through.
To serve, place steaks onto each dinner plate and top each with 4 prawns and a good dollop of cream sauce. Beautiful served with salad and chips.
HONGAARSE GOULASH MET KLUITJIES: [BRON ONBEKEND]
(‘n mengsel van ‘n Nederlandse internet resep en my improvisering!)
Smelt 2 eetlepels Holsum vet – of olyf olie
Braai 2 groot gekapte uie, moenie dit karameliseer nie. Strooi 1 eetlepel paprika (die Hongaarse soort as jou kruidenier dit aanhou) en pasop dat dit nie aanbrand nie. Roer deur.
Neem 500g kook beesvleis, in blokkies opgesny, en saute dit in die pot. Die vleis gaan begin vog afgee. Dis perfek.
Gooi 2 huisies fyngekapte knoffel, 1 teelepel caraway sade, ‘n lourier of suurlemoenblaar, sout en peper by .
Gooi water in die pot wat die inhoud net-net bedek, sit die deksel op en prut vir so 1 ½ uur.
Na hierdie eerste kooktyd gooi jy 2 wortels in wieletjies opgesny, 2 Medium tamaties, opgesny, ‘n pakkie tamatie pasta, en 2 greenpeppers, in klein blokkies gesny by.
Gooi nog 2-3 koppies kookwater by, sit die deksel terug en prut verder tot wortels en vleis lekker sag maar nie pap is nie.
Bedien met ‘n lekker potbrood of maak kluitjies bo-op.
KLUITJIES
Klits 2 eiers, 3 ETL gesmelte botter en ¾ kp melk goed. Roer 2 kp bruismeel by. Skep lepelsvol bo-op die vleis, laat gaar stoom vir laaste 10 minute, hou deksel dig toe !
MICHAEL COETZEE SE LEKKER FILET:
Stop fillet met dit wat jou hart begeer: kaas... bacon.... kersies.... pruime... chocolate... Maak toe en wrap met streaky bacon en steek vas met tandestokkies, plaas in oondskottel saam met plat skywe aartappels en laat hulle rustig kuier in die oond met Jimmy's...
meng worcestersous, bruinsuiker, coke, olyfolie, bietjie beef flavoured stockblokkie, sout, peper en hoenderspeserye
Ek het sommer 'n paar bacon & cheese bites bygegooi om die aartappels te geur, die bacon & cheese bites is gerook wat beteken dat die aartappels 'n lekker geur en smaak aanneem tydens die "huwelik" in die oond...
MY WENK:
Jy kan hom ook in jou Buksie-oondjie maak of in jou swartplatboompan, sit deksel op en kooltjies op die deksel. Hou maar dop vir aanbrand, jy wil nie hierdie lekkerte bederf nie!
COUNTRY FRIED STEAK AND EGGS: [MR FOOD]
We first had country-fried steak years ago at a little southern diner. Boy, were we hooked! And once we decided to put fried eggs on top, we discovered our new favorite breakfast.
Serves: 4
Cooking Time: 20 min
What You'll Need:
•1 tablespoon salt, divided
•1 cup cold water
•1 1/2 pounds beef cubed steaks
•1 cup all-purpose flour
•3/4 teaspoon black pepper, divided
•1 cup vegetable oil
•2 cups milk
•8 eggs
What To Do:
1.In a medium-sized bowl, combine 1 teaspoon salt and water; stir until salt is dissolved. Add steaks and soak 10 minutes. In medium-sized bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Reserve 2 tablespoons of mixture and set aside.
2.Remove steaks one at a time from water and coat completely with flour mixture. In a large deep skillet over medium-high heat, heat oil until very hot, but not smoking.
3.Carefully add steaks to skillet and brown 12 to 15 minutes or until juices run clear and coating is golden brown, turning occasionally. Remove steaks to a covered serving platter and keep warm.
4.Drain off all but 2 tablespoons of oil. Add reserved flour mixture to skillet and brown lightly over medium-low heat. Slowly whisk in remaining salt, pepper, and milk. Bring to a boil, stirring frequently. Reduce heat to low and simmer 3 to 5 minutes, or until thick and creamy. Serve steak topped with gravy.
5.Meanwhile, in a medium skillet, cook eggs sunny-side up in batches. Serve on plate next to steak topped with gravy.
GARLICKY T-BONE STEAKS: [MR FOOD]
What makes this sizzling T-bone steak so flavorful? The fresh garlic! Anytime we have a hankering for steak and can't grill out, this one, packing both a filet and a strip steak, cooks up to a "T" on our stovetop!
Serves: 2
What You'll Need:
•2 (12-ounce) T-bone steaks
•1/4 teaspoon salt
•1/4 teaspoon black pepper
•1/4 cup (1/2 stick) butter
•1 tablespoon chopped garlic
•1 tablespoon fresh parsley
What To Do:
1.Season steaks on both sides with salt and pepper. Using a large skillet or grill pan, brown steaks over medium-high heat for 2 to 3 minutes per side, in batches, if necessary.
2.Remove pan from heat for 1 minute; reduce heat to low. Add butter, garlic, and parsley. Cook steaks 1 to 2 more minutes per side, or until desired doneness. Serve immediately.
TIP:
Do outside by the campfire in your skillet.
Serve with extra garlic butter on top of steak.
STEAK AND KIDNEY CASSEROLE WITH DUMPLINGS:
1 tablespoon oil
20g butter
1 kg round or skirt steak, cut into cubes
4 lamb kidneys with cores removed
1 large onion
a few field mushrooms (optional)
1/4 cup plain flour
1 cup of beef stock
DUMPLINGS:
1 cup of plain flour
1 teaspoon baking powder
1/2 cup of chopped fresh parsley
1 egg, lightly beaten
1/3 cup of milk
PREPARE AND COOK THE DISH:
Preheat the oven to warm. [maak in potjie]
The rich flavour of steak and kidney is improved enormously if you take a bit of time and trouble over initially browning the meat. If you put too much meat in at once, this creates a steamy atmosphere and the meat will never brown, so brown the pieces on all sides a few at a time.
Heat half of the oil and butter in a large flame-proof casserole. Brown half the beef and kidneys over high heat for about 2 minutes. Remove.
Brown the rest of the meat in the remaining oil and butter. Remove from flame.
Add onions (and mushrooms if any) and all the meat back in the dish, sprinkle with flour, stir to combine and pour in stock.
Cover the casserole and cook in oven for 1 and 1/2 hours.
MAKE A SOFT DOUGH FOR DUMPLINGS:
Be careful not to over-mix the dough.
After 1 and 1/2 hours turn up the oven so that the sauce in the casserole begins to bubble. Add more stock or water if necessary. (A small drop of red wine does wonders as well).
Sift the flour, baking soda and a pinch of salt into a mixing bowl.
Stir the herbs through the mix and then make a well in the centre.
Add the combined (lightly beaten) egg and milk.
Quickly use a flat bladed knife to bring them together into a soft dough. Be careful not to over-mix.
Drop the Dough into the casserole carefully does it ..
Carefully remove the casserole from the oven and place it on a board on your kitchen bench.
Dro tablespoons of the dough evenly over the meat in the casserole.
Put the casserole lid back on and return to the oven for 20 minutes.
Take off the lid and cook for a further 5 minutes or until dumplings are golden.
MY WENK:
Maak soos potjiekos, werk uitstekend met die resep. Tyd sal bietjie langer wees, maar beslis die moeite werd. Lekker kuier rondom hierdie een.
Jy kan ook groente soos wortels, ertjies ens. hierby voeg.
STEAK AND KIDNEY STEW: [SLOW COOKER RECIPE - by Debbie]
When I was growing up, I kid you not, I was mad for kidney! My brother and sister weren’t so keen, so Mum didn’t make it that often. But when she did make anything with kidney – steak and kidney pie, steak and kidney casserole etc, I was a very happy kid!
For many people, eating liver is a big step, so I really hesitated about posting this since eating kidney may be a total gross out for many! But since we’re talking about real food, and traditional food, then kidneys deserve a place at our table. Steak and Kidney Pie is a traditional British dish, and also popular in New Zealand where I originate from. In fact on my last trip back I had lunch at a local restaurant and there was a kidney dish on the menu.
If you forget about what you’re eating for a minute, the taste of kidney is milder and meatier than liver, vaguely sweet, and certainly not offensive in any way. In fact I’ll eat them sliced and fried in butter with a little salt….but that’s just me
I’ve only ever eaten lamb’s kidneys, so I can’t comment on the flavor of kidneys from other animals. Finally, it’s important to only source kidneys that have come from animals raised naturally on pasture.
INGREDIENTS:
1-2 tablespoons oil (butter, lard, tallow etc)
1.5 lb beef chuck roast, cut into chunks (important to use a well-marbled cut because the meat will be much more tender and flavorful)
1 medium onion
¾ cup water or beef stock
1 teaspoon (approx.) Worcestershire sauce
2 tablespoons tomato paste
1 pair lamb’s kidneys, sliced
3 cloves garlic, finely chopped
1 teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon paprika
2 bay leaves
2-3 carrots, peeled and sliced
2 stalks celery, sliced
Mushrooms, sliced (optional)
HOW TO COOK:
1. Heat oil in a pan to medium-high. Add beef chunks, with a sprinkle of salt and pepper, and brown on all sides (in batches if necessary).
2. Meanwhile, cut up onion and scatter onion pieces on the bottom of your crock pot/slow cooker.
3. Add browned beef to the crock pot.
4. Add the water/stock, Worcestershire sauce and tomato paste to the pan that was used to brown the beef. Heat until simmering, scraping and stirring with a spatula to loosen any browned pieces. Turn off the heat and let this sit while preparing remaining ingredients.
5. Cut the lamb’s kidneys into approx. ¼ inch-thick slices. Add to the crock pot.
6. Sprinkle the garlic, salt, pepper, paprika and bay leaves over the meat.
7. Toss in the vegetables.
8. Pour the liquid from the pan over the meat and vegetables.
9. Cook on low for 8 hours.
MY WENK:
Jy kan dit ook as ‘n potjie maak.
BEESSTERBREDIE: [BRON ONBEKEND](Lewer 4-6 porsies)
Hoewel van Britse oorsprong, het hierdie bredie hier 'n groot gunsteling geword.
1,5 kg beesstert, skoongesny en in litte gesny
1 knoffelhuisie, fyngedruk
500 ml vleisaftreksel
1 lourierblaar
4 kruienaeltjies
5 peperkorrels
5 ml elk sout en gemaalde peper
1 middelgroot ui, in skywe gesny, of 10 vars piekeluitjies
8-10 jong geelwortels.
SO MAAK JY:
Plaas die vleis, knoffel, 250 ml van die aftreksel, die lourierblaar, kruienaeltjies, peperkorrels, sout en peper in 'n swaarboomkastrol. Bedek en prut ¾ uur lank oor matige hitte. Voeg nog kokende aftreksel by wanneer nodig. Voeg die groente na 2 uur by. Verwyder die kruienaeltjies en lourierblaar en skep die vet af. Sit voor saam met kapokaartappels.
BEESRIB IN BAKSAKKIES OOR DIE KOLE:
Gemarineerde beesrib vir aantal persone.
Sit in baksakkies met bietjie olyfolie en marinade.
Draai pakkies toe met swaargewigfoelie.
Bind vas aan 'n dikkerige stok [soos afgesaagde besemstok]
Braai dan oor die kole tot gaar.
WENK:
Jy kan dit ook met ander snitte vleis doen, baie lekker en dit kom murgsag!
MARINATED BEEF BACK RIBS:[HESTINA KARDIA]
You can bake or grill the ribs for this recipe. I chose to cook them for a shorter time than some recipes you may find because I found the longer cooking time dried them out or over crisped the edges and made them too chewy. With the shorter cooking time the meat will still stick onto the bones a little but the meat will still be tender and full of flavor.
3 ½ lbs (about 8 ribs) Beef Back Ribs
2 Tbls. Garlic, chopped
1 tsp. each – Rosemary, Thyme, Sage, and Oregano, fresh chopped
2 Tbls. Lime Juice
2 Tbls. Worcestershire Sauce
2 Tbls. Port Wine
1 tsp. Black Pepper
½ tsp. Salt
2 Tbls. Olive Oil
In a bowl, combine garlic, rosemary, thyme, sage, oregano, lime juice, Worcestershire Sauce, Port Wine, black pepper, salt, and olive oil. Stir or whisk until combined evenly.Rub the marinade all over ribs and place in a platter or Ziplock bag to marinate overnight or for at least six hours.
OVEN METHOD:
Preheat oven to 325° and line a baking pan with aluminum foil. Place ribs in a single layer on pan. Pour any residual liquid from platter or Ziplock bag onto ribs.
Bake for 1 hour and 15 minutes. The ribs should be well browned but not burnt and the meat will pull away from ends of the bone. Remove the pan from the oven and cover with a piece of aluminum foil for 15-30 minutes. This will soften the dry ends of the ribs and help the meat retain the juices. Serve while still warm.
GRILL METHOD (using a gas grill): Heat the grill to 450°. Place the ribs on the grill and lower the burners to low, maintaining a temperature of 350° or slightly lower. Cook for 20 minutes with the lid closed, being careful not to over char the ribs. Flip the ribs over and cook for another 20 minutes. Flip the ribs a third time and cook another 20 minutes (the lid should be closed throughout the cooking time). Total cooking time 1 hour. Remove the ribs to a platter and cover with a piece of aluminum foil for 15-30 minutes.
MY WENK:
Maak gaar in jou Buksie-oond of in ‘n baksakkie in jou potjie of braai stadig oor die kole.
BEESSKOF: [CUPIN]
Dit was ´n skof wat my verlei het. Stadig gebak, soos ´n skaapboud, asyn, knoffelsout, peper en sojasous, is al wat nodig is om die smaak, net reg te maak.
Ás daar iets sou oorbly, dun gesny in skywe, koud, is dit ideaal vir ´n ligte versnapering vir die aand, op varsgebakte brood, met natuurlik, egte botter.
Aangesien Zebubeeste nog volop is in hierdie wêreld, is skof ´n relatief goedkoop snit.
Geen been en goed gemarmer met vet.
Dít is tog die reserwe vir hierdie diere in swaar tye.
Iemand wat nog nie skof geproe het nie, is nog geen kenner van vleis nie.
BEESVLEIS GEREG: [BRON ONBEKEND]
Jy koop ‘n stuk beef roast. Neem ‘n skerp mes, en maak hom ekstra skerp, en sny dun skywe van die homp af. Hoe dunner, hoe beter. Kry daai moerhamertjie agter in die laai uit, daai waarmee ons mense in die 80′s so ewe al wat vleis is, pap gekap het, en moker elke bladsy vleis tot dit ‘n groter bladsy is. Ja, dis die meat tenderizer hamer. En as jy joune al weggemaak het, gebruik ‘n kleinbordjie se kant, en kap vriend, kap!
Sny ‘n groot ui in ringe. Neem ‘n oondskottel en bespuit haar met daai nie-vassit-spuit, en pak die uieringe onder-in. Sit ‘n enkel laag vleis bladsye bo-op die uie, en gee sout en peper na smaak.
Sny ‘n bakkie sampioene in rowwe skywe, en gooi oor die eerste laag vleis, gevolg deur nog ‘n laag vleis bladsye (sout en peper weer)
Dreineer ‘n blik gekapte tamaties, en bou die volgende laag daarmee. As jou oondbak hoog is, kan jy lekker speel met groen, geel en rooi pepers ook. Solank jy die vleis sout en peper gee. En chillievlokkies as jy lus het vir vurigheid.
Bedek die bak met tinfoelie, en druk in ‘n 200 grade celcius oond. Myne het die eerste 2 ure buite in die bakoond deurgebring, wat dit een hemelse geur besorg het, maar die gewone oond sal ook werk.
Maak nou ‘n witsous terwyl die oond met die kos toor. Na ‘n uur gooi jy die witsous oor die gereg, en laat ‘n hoekie van die tinfoelie opgelig, sodat die oortollige vloeistof pad uit kan kry. Draai die oond af na 180 grade celcius.
Vir die derde uur kan jy die gereg se tinfoelie jas afhaal, en hom dophou dat hy nie verbrand nie.
Bedien met ‘n vars slaai. Kraakvars. En as daar more oorskiet is, eet dit koud!
MY WENK:
Kan met sukses in swartplatboompan gemaak word, of in vuurvaste vierkantige stainless steel pan, bedek met foelie en op die rooster.
ITALIAN CUBED STEAK: [MR FOOD]
When you need a way to turn inexpensive cubed steak into a company-worthy entree, Italian Cubed Steak is the answer!
Serves: 4
Cooking Time: 25 min
What You'll Need:
•¼ cup all-purpose flour
•½ teaspoon paprika
•¼ teaspoon black pepper
•6 (6-ounce) beef cubed steaks
•1 (14-1/2-ounce) can Italian-style stewed tomatoes, undrained
•½ pound (8 ounces) fresh mushrooms, sliced
•1 cup condensed beef broth
•1 teaspoon garlic powder
•1¼ cup water
•2 tablespoons cornstarch
What To Do:
1.In a shallow dish, combine flour, paprika, and pepper; add steaks and turn to coat lightly.
2.Coat a large skillet with cooking spray and heat over medium-high heat. Cook steaks 10 to 14 minutes, or until no pink remains, turning halfway through cooking. Remove steaks to a platter and cover to keep warm.
3.Reduce heat to medium and add stewed tomatoes, mushrooms, broth, and garlic powder to skillet. Heat, stirring occasionally, just until mixture begins to boil.
4.In a small bowl, combine water and cornstarch; stir until smooth. Slowly add to tomato mixture and stir until thickened and smooth.
5.Return steaks to pan and cook until thoroughly heated. Serve immediately.
Note
These cubed steaks also make great sandwiches. Just place each steak on a split hoagie roll and top with the sauce.
KNOFFEL MURGBENE EN ROOSTERBROOD: [YUMMY!]
12 murgbene (Niks vleis aan nie, grotes met baie murg)
kwart kop olyfolie
4 eetlepels Botter
1 groot ui fyn gekap
15 huisies knoffel, gekneus
Vars kruie
250 ml rooiwyn
250 ml groente aftreksel
Growwe sout en baie varsgemaalde swartpeper
SO MAAK JY:
In lekker groot kastrol, verhit olie en botter saam, braai ui en knoffel,kruie, saam..tot lekker bruin.
Druk murgbene tussen die uiemengsel in, , plat neer teen die bodem..
Gooi ander bestanddele versigtig oor en prut matig tot murg sag en geel is, en onderaan begin vasbraai..draai versigtig om braai bruin aan onderkant, .moenie roer nie..!!.
Laat rus vir so 2 min...bedien op roosterbrood.
PEPPER STEAK WITH STEWED TOMATOES: [SOUTHERN FOOD]
2kg sirloin tips cut in serving-sized pieces
2 tablespoons oil
1/4 cup chopped onion
1 clove garlic, diced finely
1 teaspoon salt
dash pepper
1 cup beef broth
1 14.5 ounce can stewed tomatoes, tomatoes broken up
1 large green bell pepper, cut into chunks
2 tablespoons cornstarch
1/4 cup cold water
2 tablespoons soy sauce
pinch sugar
HOW TO COOK:
Heat the oil in a skillet over medium low heat. Add the beef and brown, about 15 minutes. Add the onion and garlic and season with the salt and pepper. Add beef broth to the meat and cover and simmer over low heat, about 25 minutes, or until meat is tender. Add the tomatoes and green pepper; cook 10 minutes longer.
In a small bowl or measuring cup, combine the cornstarch, water, and soy sauce. Stir well to make a slurry. Add to the meat mixture, stirring constantly, about five minutes to thicken the sauce. Add a pinch of sugar if desired. Adjust seasoning.
If sauce is too thick for your liking, add a small splash of water and stir. If it's not thick enough, make another batch of slurry (just water and cornstarch) and add in small amounts, allowing it to cook in between before adding more to determine how thick the sauce is going to be.
INDONESIAN BEEF NOODLE CURRY:
This is a simple way to cook a beef curry, the use of cabbage gives this dish a different slant. Not many ingredients so give it a go. You could ...
•1 lb steak, cut into 1-inch cubes •1 onion, finely sliced
•2 garlic cloves, sliced
•1 tablespoon oil
•1 tablespoon curry powder
•1 teaspoon ground coriander
•1/2 teaspoon salt
•2 cups coconut milk
1 cup sliced green beans
•1/4 lb noodles
•1 cup shredded cabbage
Directions:
Heat the oil and brown the onions and garlic.
Add the curry powder and coriander, cook for 2 minutes.
Add the meat and brown it on all sides, add the coconut milk, cover and simmer for 40 minutes.
Add the beans and noodles, cook for 10 mins,.
Add the cabbage and cook for 5 minutes.
Serve.
SWEET BEEF CURRY: [GOOD FOOD]
Wonderfully sweet, aromatic curry, Mum's recipe the kids adore!
Ingredients
Stage 1:
•* 1 kg Round (or chuck or topside) steak
•* 3 tablespoons of oil (or 3 tablespoons of melted Ghee)
Stage 2:
•* 1 onion (chopped)
•* 1 apple (peeled and chopped)
•* ¼ cup chopped raisins
•* ½ cups (250g) chopped dates
•* 2 teaspoons curry powder
•* 1 teaspoon of grated lemon rind
•* 2 tablespoons of lemon juice
•* 1 tablespoon of tomato paste
•* 2 teaspoons of worcestershire sauce
•* 1 tablespoon fruit chutney
•* 1 tablespoon of sugar (preferrably brown or raw)
•* 2 cups of beef stock
Stage 3:
•* 2 tablespoons of cornflour
•* 2 tablespoons of water
Accompaniments:
•* 2 cups of cooked (steamed) rice
HOW TO COOK:
•Dice the steak into cubes (the thickness of your steak will govern the size of the cubes, but if possible don’t exceed ¾-inch cubes).
•Brown the meat in the pan with the oil.
•Add the stage two ingredients, and bring to the boil. Immediately reduce heat and simmer covered for 1½ hours or until the meat is tender (i.e. falls apart).
•Steam your rice closer to the end of the cooking time. (2 cups rice, 3 cups water, 1/2 teaspoon salt, microwave for 14 mins).
•Stir in the blended cornflour and water (stage 3 ingredients) and keep stirring over medium heat until the mixture bubbles (not quite boiling but close) and thickens.
•Serve curry on bed of rice.
•I always do this in the pressure cooker which produces a far superior result as far as I concerned, however if planning to do it on the stovetop you may need more than the 1.5 hours specified, and beware of the liquid levels so as to prevent sticking.
SULTANA BEESSTERT: [RADIO NAMAKWALAND]
Braai 1 kg beesstert stukke in olie tot goudbruin.
Haal uit kastrol.
Braai 1 uie in olie in kastrol.
Meng saam:
1 E mosterd poeier,
1 E koekmeel,
2 t sout,
1 k lemoensap,
1 E suurlemoensap en 1 E worcestersous.
Roer by uie in kastrol tot dikkerige sous.
Gooi ‘n halwe k droeë sultanas by sous en plaas stukke beesstert terug in sous.
Kook saggies tot vleis van been afval.
Bedien met rys of kapokaartappels.
KAMPBREDIE: [BRON ONBEKEND]
3 E Olie
1kg Stowebeesvleisblokkies
250g Spekvleis, grof gekap
3 Uie in ringe gesny
2 Tamaties grof gekap
½ kop Droë rooi wyn
300ml Tamatiesous
½t Paprika
1E Gemengde kruie
4t Suiker
Worcestersous na smaak
Vleisaftreksel [opsioneel]
Sout en peper na smaak
SO MAAK JY:
Verhit die olie in ’n swartpot en braai die beesblokkies tot bruin.
Geur die vleis met sout en peper, haal uit en hou eenkant.
Braai die spekvleis in dieselfde pot tot gaar, maar nie bros nie.
Voeg die uie by en roerbraai tot dit glansig is.
Voeg die tamaties, sowel as die vleisblokkies , rooiwyn en tamatiesous by.
Geur met paprika, gemengde kruie, suiker en worcestersous. Voeg sout en peper by na smaak.
Plaas die deksel op en laat prut oor lae hitte vir ongeveer 1½ uur tot vleis sag is. Voeg die warm vleisaftreksel of water by indien die pot droogkook.
Sit voor saam met rys en ’n lekker slaai.
Indien jy wil, dan kan jy so drie medium aartappels in blokkies sny en ook hierby voeg. Jy kan ook groente hierby sit, indien jy so voel. Sny dit net kleinerig sodat alles saam gaar word.
HEMELSE STEAK: [RENCIA ODENDAAL PRETORIUS - KREATIEWE KOS IDEES]
1kg tenderised steak (sny in stukke)
Meng meel met speserye van jou keuse en rol die steak in die mengsel
Sny 2 uie in dun skywe
Sny 1 bakkie mushrooms in skywe
Pak lae om die beurt van vleis, uie en mushrooms in 'n oondvaste bak.
Meng:
200ml melk,
250 ml room,
1 eetlepel worcestersous,
1 eetlepel chutney,
1 eetlepel tamatiesous,
1 pakkie wit uie sop.
SO MAAK JY:
Meng goed en gooi oor vleis in bak.
Strooi 1 koppie gerasperde kaas bo-oor en bedek met foelie of maak toe metdeksel. Bak vir 60 - 90 min by 160 grade.
MY WENK:
Maak hierdie soos jy potbrood sou maak met kooltjies op die deksel of in jou Buksie-oond.
Sal ook werk in jou prutpot of in 'n baksakkie in jou platboompan.
GRILLED BOURBON STEAK: [MR FOOD]
Our bourbon-laced homemade marinade can turn any steak from ho-hum to wow! With a smoky richness that tenderizes our meat, as well, it's an unbeatable grilling recipe that'll please your gang or impress your company!
Serves: 4
What You'll Need:
•2 teaspoons yellow mustard
•1/2 cup bottled steak sauce
•1/4 cup bourbon whiskey
•1 teaspoon honey
•4 (10-ounce) rib, strip, round or chuck steaks (see Option)
What To Do:
1.In a baking dish or resealable plastic bag, combine all the ingredients except the steaks; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight.
2.Preheat the grill to medium-high heat. Grill the steaks for 5 to 6 minutes per side, or until desired doneness.
OPTION:
You can use four 10-ounce steaks or two 1-1/4-pound steaks—the choice is yours. But remember: The thicker the steak, the longer the cooking time.
COUNTRY BEEF POT: [MY FOOD]
Take your taste buds to a country kitchen with our comforting recipe for Country Beef and Noodle Pot. With only one pot to wash this stick-to-your-ribs dinner is sure to be one of your favorites!
Serves: 4
Cooking Time: 20 min
What You'll Need:
•1 pound lean ground beef
•1 green pepper, chopped
•1 onion, chopped
•3 cups uncooked wide egg noodles (5-ounces)
•2 1/2 cups water
•1 (26-ounce) jar spaghetti sauce
•1/2 teaspoon Italian seasoning
•1 teaspoon granulated garlic
What To Do:
1.In soup pot brown the ground beef, bell pepper and onion over medium heat for 6 to 8 minutes, stirring occasionally, until no pink remains in the beef; drain.
2.Stir in water, spaghetti sauce and seasonings. Over high heat, bring to a boil.
3.Reduce heat, stir in noodles and simmer uncovered for 8 to 10 minutes until noodles are tender. Serve immediately.
MY WENK:
Jy kan gebraaide sampioene en gekapte olywe ook byvoeg……….heerlik!
BEESRIB IN STOOMPOT MET ITALIAANSE VINIGARETTE: [BRON ONBEKEND]
1,5 kg beesrib, in stukke gesny
2 groot uie,gesnipper.
1 groen soetrissie,in blokkies.
200 g bruin sampioene, gesnipper.
3 groot aartappels, elk in 8 dele gesny.
300ml Italiaanse slaaisous.
200ml warm water met 2 tl koffiepoeier daarin opgelos.
1tl koljander.
½ tl swart peper.
½ tl basilie kruid.
¼ tl tiemie
METODE:
Soteer uie en groenpeper in bietjie olie tot sag.
Voeg sampioene , kruie en speserye by en braai nog 2 min.
Gooi vleis,slaaisous en koffie by.
Meng goed.
stoom vir 30 min in drukkoker.
Maak oop en toets vleis vir sagtheid.
As vleis amper sag is voeg aartapels by en stoom nog 10 min.
Bedien met bruin rys.
CARNA ASADA - MEXICAN MOJO STEAK: [25 GRILLING RECIPES]
Steak marinated in a tasty Mexican mojo sauce and then grilled to perfection before being sliced thinly and served as you like.
Servings: 4
Prep Time: 10 minutes
Marinate Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hours 20 minutes
Ingredients
1x 1 lb flank steak
2 tablespoons oil
1/4 cup orange juice (~1 orange)
2 tablespoons lime juice (~1 lime)
3 cloves garlic, finely chopped
1/2 jalapeno, finely diced
1/2 teaspoon cumin, toasted and ground
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cilantro, chopped
Directions
1.Marinate the steak in the mixture of the remaining ingredients for 1-8 hours.
2.Grill the steak over medium-high heat, about 2-4 minutes per side for medium-rare, remove from heat and let rest for 5 minutes before slicing it thinly across the grain.
COFFEE CRUSTED STEAK: [KEVIN AND AMANDA]
2 (8 oz) ribeye steaks
kosher salt, to taste
freshly ground black pepper, to taste
ground coffee (hazelnut)
1/2 tbsp olive oil
1/2 tbsp butter
WHAT TO DO:
Season steaks with salt & pepper, then cover with ground coffee. Heat a heavy-bottomed skillet over medium heat, and add the butter and olive oil, and heat until the butter is just browned. Cook steaks for 3 mins on each side. Let rest on a plate covered with foil for 5-10 mins before serving. Enjoy!
FAGMIEDA SE SAPPIGE FILLET: [TJAILATYD RESEPTE]
Bedien 6 mense
1 kg fillet, in repies gesny
1 ui, fyngekap
1 tamatie, in stukkies
1 gesnyde groen soetrissie
½ koppie olie
1 t fyn droë koljander
1 t komynpoeier
1 eetl opgekapte rissies
1 eetl rissiepoeier
1 teelepel gemmer- en knoffelpasta
½ kopppie tamatiesous
1 eetlepel Worcestersous
SO MAAK JY:
Maak olie warm in pan.
Gooi gemmer en knoffel in, dan fillet, roer en kook op medium.
Gooi rissies, rissiepoeier, koljander en komyn by en roer vir 3 minute.
Voeg ui, tamatie, soetrissie, en tamatie- en worcestersous, sout na smaak by.
Kook tot gaar.
Geniet met roti, brood or basmatirys.
Lekker met 'n tamatieslaai.
BEESLENDE – SIRLOIN: [SENWES RESEP]
5 kg beeslende met filet en liesskyf aaneen.
Marinade:
•150 ml sojasous
•150 ml suurlemoensap
•6 knoffelhuisies, gekneus
•15 ml vars origanum
•varsgemaalde swartpeper
•6ml varsgekapte roosmaryn
•Sout en varsgemaalde swartpeper na smaak
MAAK DAN SO:
Ontbeen of vra die slagter om die T-been te verwyder. Hou die filet apart. Meng marinade-bestanddele en marineer die lende en liesgedeelte daarin vir ten minste 30 minute. Geur die filet met roosmaryn. Braai as voorhappie. Geur met sout en peper en sny in dun skyfies. Bedien in bros mieliemeelkoeverte met blaarslaai, avokado en uie, gerasperde kaas en suurroom. Braai die lende en lies en verf gereeld met marinade. Verwyder sodra die verlangde gaarheid bereik is. Geur, indien nodig, met sout, sny in dun skyfies en bedien
PEPPER STEAK STROGANOFF:
Serves: 2
INGREDIENTS:
750g Fillet of Beef
2 Onion thinly sliced
200g Mushrooms sliced
Salt and pepper tpo taste
100ml Cream
1 packet of cream and pepper sauce
30g Butter
INSTRUCTIONS:
1. Cut fillet into strips across the grain.
2. Slowly fry the onion in butter until golden brown. Remove the fried onions and keep warm.
3. Fry mushrooms in the same pan, and set aside.
4. Increase heat and quickly fry half of the beef in the very hot pan just until juices are sealed, but meat is still rare inside (± 3 minutes).
5. Fry second half of the beef as above.
6. Return all the meat to the hot pan, season well, add mushrooms, onions and stir together for 1-2 minutes.
7. Pour in cream and pepper sauce, bring to boil quickly and serve immediately with buttered noodles
OUMA BEER SE LEKKER STEAK EN GROENTE: [MY EIE RESEP]
Genoeg vir 4 - 6 persone met rys en slaai daarby.
1 - 1½kg tenderize steak in repies gesny of blokkies, nes jy wil
2 uie in ringe gesny
1 x 250g pak sampioene gekerf of 1 grt blik gekerfte sampioene
2 grt aartappels in dikkerige skywe gesny
4 grt wortels in repies of ringe gesny
1 kop gerasperde beleë kaas of cheddarkaas
Gegeurde meel om steakrepies mee te bedek
SOUS:
250ml 2% lae vet melk
250ml volroom of yoghurt [ongegeur]
2 hoogvol eetlepels mayonaise
3e chutney
3e tamatiesous
1e fyngedrukte knoffel
2e worcestersous
3e mosterdsous
½ pakkie bruinuie soppoeier
1 pakkie "onion and bacon Potato bake"
Suurlemoenpeper en Flippen Leka Spice na smaak of Steak en chops speserye na smaak
Meng al die sous bestanddele goed saam en hou eenkant.
SO MAAK JY:
Neem oondskottel, gooi klein bietjie olyfolie op die bodem en pak lae van die groente en steak daarin. [dood steakrepies in die meel en skud oortollige meel af]
Herhaal die lae tot al die groente en vleis gebruik is.
Gooi nou die sous bo-oor.
Strooi nou die kaas bo-oor.
Bak in vooraf verhitte oond of konveksie-oond op 160°C vir 'n uur en 15 minute of tot gaar.
MY WENK:
Jy kan hierdie met gemak as 'n potjie in platboompan doen met kooltjies op die deksel.
Jy kan die dis afwissel deur hoenderrepies of stukkies wors ook te gebruik ipv steak.
Heerlik en vullend, bedien met rys of slaai.
Ons eet hom net soos hy uit die oond kom met niks anders by nie.
SULT
:Hierdie resep vir sult kom van mev. Joey Pienaar:
(Lewer 3 bakke van 33 x 23 x 5 cm)
2 groot beespote
2,5 kg skenkelvleis
14K (3,5 liter) kookwater
4 E (50 ml) sout
1 E (12,5 ml) droë tiemie
1/2 t (2,5 ml) gemaalde naeltjies peper na smaak
SO MAAK JY:
Skraap die beespote goed skoon met 'n skerp mes.
Kook die beespote en skenkelvleis in 1½ liter van die kookwater tot dit baie, baie sag is.
Voeg ekstra kookwater by indien nodig.
Skep die vleis uit die kastrol en verwyder die bene.
Sny die vleis mooi fyn - moet dit nie maal nie.
Plaas terug in die sous in die kastrol.
Voeg die oorblywende kookwater by, asook die sout, tiemie, naeltjies en peper.
Laat die mengsel goed deurkook.
Skep dit in bakke en laat afkoel.
Plaas die sult in die koelkas om te stol.
GRILLED PRIME RIBS OF BEEF WITH GARLIC AND ROSEMARY:
FOR THE BEEF:
roast beef, prime rib (7 ribs; 16 to 18 pounds), tied at 2-inch intervals
clove garlic, each clove cut lengthwise into 4 pieces
to 6 sprig rosemary, fresh or 1 tablespoon dried
FOR THE RUB:
tbs peppercorns, black
tbs rosemary, dried
tbs salt, coarse (kosher or sea)
tbs paprika, sweet
WHAT TO DO:
1. Set the grill up for indirect cooking and place a large drip pan in the center. Preheat to medium.
2. Using the tip of a slender paring knife, make a series of 1/2-inch-deep holes in the roast, mostly in the sheath of fat on top, but also on the sides and bottom. The holes should be about 2 inches apart. Insert slivers of garlic in half the holes. Strip the leaves off one or two of the rosemary sprigs and insert them in the remaining holes (or insert the dried rosemary). Slide the remaining sprigs under the string used to tie up the roast.
3. Make the rub. Grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender. Add the salt and paprika and grind to mix. Rub this mixture all over the roast, especially over the sheath of fat on top.
4. When ready to cook, oil the grill grate. Place the roast, fat side up, on the hot grate over the drip pan and cover the grill.
5. Grill the roast until cooked to taste, 3½ to 4 hours for medium-rare for a roast this size, figuring on 12 to 14 minutes per pound. (If using a charcoal grill, you’ll need to add 10 to 12 fresh coals per side every hour. If using a gas grill, keep the cover closed at all times.) Use an instant-read thermometer to determine doneness; you’ll want to cook the roast to 145°F for medium-rare, 160°F for medium. Transfer the roast to a platter or carving board and cover loosely with aluminum foil. Let the roast rest for 10 to 15 minutes before carving and serving. The easiest way to carve the roast is to cut it into rib sections with a long, slender knife, then into thin slices to serve.
Serves 12 to 16
INDONESIAN BEEF NOODLE CURRY:
This is a simple way to cook a beef curry, the use of cabbage gives this dish a different slant. Not many ingredients so give it a go.
1- 2kg steak, cut into 1-inch cubes
1 onion, finely sliced
2 garlic cloves, sliced
1 tablespoon oil
1 tablespoon curry powder
1 teaspoon ground coriander
1/2 teaspoon salt
2 cups coconut milk
1 cup sliced green beans
1/4 lb noodles
1 cup shredded cabbage
Directions:
Heat the oil and brown the onions and garlic.
Add the curry powder and coriander, cook for 2 minutes.
Add the meat and brown it on all sides, add the coconut milk, cover and simmer for 40 minutes.
Add the beans and noodles, cook for 10 mins,.
Add the cabbage and cook for 5 minutes.
Serve.
WHISKEY GLAZED FLAT IRON STEAKS AND GRILLED POTATOES: [Author: From Food Network Kitchens
Servings 4
Total Time: 45 min
Prep time: 10 min
Cook time: 35 min
Serving size: 4
Ingredients:
½ cup whiskey, such as jack daniels
1 tablespoon brown sugar
kosher salt and freshly ground black pepper
¼ cup olive oil
4 cloves garlic, smashed
ounce four 8- flat iron steaks or filet mignon steaks
1½kg potatoes
2 tablespoons chopped fresh chives
1 teaspoon white wine vinegar
Directions:
Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes. Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil. Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak. Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl. Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.
WEEKNIGHT PEPPER STEAK: [MR FOOD]
Prep Time: 15 mins
Cook Time: 12 mins
Serves: 4
INGREDIENTS
1 package Brown Gravy Mix
3/4 cup cold water
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
1-2kg boneless beef sirloin steak, cut into thin strips
1 small onion, cut into thin wedges
1 medium green or red bell pepper (or 1/2 of each), cut into thin strips
Cooked rice (optional)
Directions
1.Mix Gravy Mix, water, soy sauce and ginger in small bowl until well blended.
2.Heat oil in large skillet on medium-high heat. Add steak; cook and stir 2 minutes or until no longer pink. Stir in gravy mixture, onion and bell pepper.
3.Bring to boil. Reduce heat to low; simmer 6 to 8 minutes or until sauce is thickened, stirring occasionally. Serve over cooked rice, if desired.
Cooking Tips:
Prepare as directed, using 1/4 teaspoon Red Pepper in place of the Ground Ginger. Use 1 bag (16 ounces) frozen pepper stir-fry blend in place of the onion and bell pepper.
STEAK TENDERLOIN WITH GREEN PEPPER CORN SAUCE: [CLOSET COOKING]
Ingredients:
1 tablespoon mixed peppercorns (roughly crushed)
2 steaks
salt to taste
1 tablespoon oil
1 tablespoon butter
1 shallot (chopped)
2 tablespoons brandy
1 tablespoon green peppercorns in brine
1/2 cup beef broth
2 tablespoons heavy cream
1 teaspoon dijon mustard
Directions:
1. Press the steaks into the peppercorns to coat and season with salt.
2. Heat the oil in a pan.
3. Sear the steaks on high heat on both sides for about 2-4 minutes and set aside.
4. Melt the butter in the pan.
5. Add the shallots and saute until tender, about 4 minutes.
6. Add the brandy and deglaze the pan.
7. Add the peppercorns, beef stock, heavy cream and mustard and simmer to reduce by half.
8. Remove from heat and mix in any juices collected under the steaks.
STEAK TENDERLOIN IN A MUSHROOM AND BLUE CHEESE SAUCE: [CLOSET COOKING]
(makes 2 large main courses or 4 lighter main courses)
Ingredients:
2 large steaks or 4 small steaks (your favorite cut and thickness)
salt and pepper to taste
1 tablespoon oil
2 tablespoons butter
1 small onion (sliced)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
8 ounces mushrooms (sliced)
salt and pepper to taste
1/2 cup beef broth
1 splash brandy
1/2 cup blue cheese (crumbled)
Directions
1. Season the steaks with salt and pepper.
2. Heat the oil in a pan.
3. Add the steaks and sear at high heat until done to your preference, about 2-4 minutes per side for rare to medium rare.
4. Let the steaks rest in a heated oven until ready to eat.
5. Melt the butter in the same pan.
6. Add the onion and saute at medium heat until tender, about 5 minutes.
7. Add the garlic and thyme and saute until fragrant, about a minute.
8. Add the mushrooms and season with salt and pepper and saute until tender, about 7-9 minutes.
9. Add the broth and brandy and deglaze the pan and simmer until it has reduced by half.
10. Remove from heat and stir in the blue cheese and pour over the steaks.
"STEAK OUT" VEGGIES: [MR FOOD]
We all love sauteed mushrooms, and when they top our favorite steaks, we've got a double lip smackin' treat!
Serves: 6
Cooking Time: 25 min
What You'll Need:
4 ribeye steaks
½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
1 large red onion, cut into chunks
1kg mushrooms, sliced
What To Do:
1.Preheat the grill to medium-high heat.
2.In a large bowl, combine the olive oil, vinegar, garlic powder, salt, and pepper, and whisk until blended. Toss in the onions and mushrooms and let stand for 10 minutes.
3.Place the vegetables in an 8-inch square disposable aluminum pan, place on the grill and close the grill cover; cook for 8 to 10 minutes or until the onions are tender, tossing them halfway through the cooking.
4. Grill the steaks to perfection and serve with sautéed mushrooms with rice or mash and veggies.
HEAVENLY STEAK: [ARGILLA]
1 kg tenderised steak
meat spices
flour
1 onion, sliced into rings
1 packet mushrooms, sliced
250ml cream
1 tbsp Worcestershire sauce
1 tbsp chutney
1 tbsp tomato sauce
1 packet white onion soup powder
1 cup cheese, grated
WHAT TO DO:
Sprinkle steak with spices and roll in flour. Place in Utility Dish. Place onion rings and mushrooms on top of meat. Mix cream, Worcestershire sauce, chutney, tomato sauce and soup powder. Pour over. Sprinkle with cheese. Bake for 60-90 minutes at 140ºC.
HEMELSE STEAK:
1kg tenderised steak (sny in stukke)
Meng meel met speserye van jou keuse en rol die steak in die mengsel
Sny 1 ui in dun skyweSny 1 bakkie mushrooms in skywe
Pak lae om die beurt van vleis, uie en mushrooms in 'n oondvaste bak.
Meng:
250 ml room,
1 eetlepel worcestersous,
1 eetlepel chutney,
1 eetlepel tamatiesous,
1 pakkie wit uie sop.
Meng goed en gooi oor vleis in bak.
Strooi 1 koppie gerasperde kaas bo-oor en bedek met foelie of maak toe met deksel.
Bak vir 60 - 90 min by 160 grade.
LEMON PEPPER STEAK:
1 to 2kg. chuck arm steak, cut 1 inch thick or ribeye steaks
1/4 cup. fresh lemon juice
1/4 cup. water
1/4 tsp. salt
1/4 tsp. dill weed or chopped green onions
1/2 to 1 tsp. cracked black pepper
WHAT TO DO:
Combine lemon juice, salt and dill weed. Trim all visible fat and place beef chuck steak in plastic bag or dish; add marinade, turning to coat. Tie bag securely or cover dish and marinade in refrigerator 6 to 8 hours or overnight, turning at least once. Remove steak from marinade, press pepper into surface of both side of meat. Place steak on broiler pan and broil 10 to 12 minutes on each side. Carve steak into thin slices.
MY WENK:
Braai lekker vinnig oor warm kole……heerlik!
MARIAN'S BEEF IN BARBECUE SAUCE:
1 – 2 kg. stew meat, boneless beef chuck or round steak
1 tbsp. all-purpose flour
1½ tbsp. oil
½ cup. chopped onion
1 tsp. minced garlic
1 cup. tomato ketchup
2 stalks celery, chopped
¾ cup. beef broth
2 tsp. vinegar
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
¼ tsp. dry mustard
¼ tsp. pepper
1 tbsp. lemon juice
WHAT TO DO:
1. Trim beef of excess fat. Cut into 3/4-inch cubes, dust with flour.
2. Heat oil in a heavy saucepan. Brown the beef in 2 batches. Add a little oil if needed, remove meat.
3. Stir in the onion. Cook for 5 minutes longer.
4. Add the browned meat, ketchup, celery, broth, vinegar, Worcestershire sauce, sugar, mustard, pepper and lemon juice. Stir to combine thoroughly.
5. Bring to a boil. Lower heat to a simmer.
6. Cook covered for 1¼ to 1½ hours. Add a little water or broth if the mixture becomes too thick.
Makes 4 servings.
Good served with crisp Romaine salad, tomatoes and sliced green pepper.
FROZEN BEEF? ROAST IT ANYWAY... HERE'S HOW: [Mary Cokenour]
The scenario goes, suddenly in the mood for roast beef sandwiches; oh no!, all you have is a frozen solid roast in the freezer. What to do? Defrost in the microwave? Hate that, as it eventually begins cooking if you don't time it correctly. Defrost in the refrigerator? Then it won't be ready for roasting until tomorrow....you want it today! Calm down, you can have that roast beef ready in the same amount of time as if it was defrosted; just as tender and juicy as you like it too. Impossible?
Not if you use heavy duty aluminum foil, or one of those aluminum grill bags; roasting in the foil will help keep the moisture in, while maximizing the heat needed to have the beef cooked to the desired doneness in the correct amount of time. I took a frozen solid, three pound rump roast and seasoned it all around with a mixture of: 1 teaspoon each of onion and garlic powders, 1 teaspoon crushed, dried thyme, ½ tsp ground black pepper and ¼ teaspoon of fine sea salt. Placing it inside my aluminum foil pouch, I then surrounded it with an entire tray of ice cubes. Why the ice cubes? To create steam that would not just help the roast defrost properly, but mix with any beef juices that escaped to create an au jus; or a gravy if combined with a cornstarch slurry.
Preheating the oven to 350F; I sealed all the sides tightly to make sure no steam or liquid would leak out. I placed the package on top of a rack inside a roasting pan; again, if there was any leakage of liquid, the pan would catch it. After two hours I placed a food thermometer into the package at its thickest part which was easy to make out through the bump in the foil package. Now be careful when doing this that you don't push it in too far and puncture the bottom; you'll lose that liquid into the pan. At 2½ hours, it was at rare; at 2¾ hours it was at medium; we usually enjoy medium-rare, so I was amazed at how it jumped from rare to medium within a 15 minute time period.
Carefully opening the top of the bag with the point of a knife, the steam escaped completely and left me with a fully cooked roast with a crisp seasoned coating; in the same amount of time as if it had been defrosted first. I removed the beef to a cutting board to rest before slicing. Inside the bag was a lovely brown liquid that I could serve over the roast as is, or as I mentioned earlier, make a cornstarch slurry and create a gravy with. Of course I strained the liquid before using it.
The beef was a medium doneness, tender, juicy, wonderfully seasoned; the scent of the garlic and onion was entralling. My sharp knife cut through it like it was butter; and I just couldn't keep a piece from jumping into my mouth now and then.
So don't panic next time you want to make a roast, but it's frozen solid and you're worried over time. Using heavy duty aluminum foil will get you done on time and with the same results.
GORGONZOLA PINE NUT-HERB BUTTER STEAK:
Filet mignon steaks are grilled outdoors and dabbed with Gorgonzola, pine nut butter. You can make the butter in advance and soften at room temperature before using.
Ingredients:
1/2 cup butter, softened
1/2 cup crumbled gorgonzola cheese
3 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
2 tablespoons fresh Italian parsley, minced
1 teaspoon crushed red pepper flakes
2 cloves garlic
1/4 cup pine nuts
salt and pepper to taste
8 (8 ounce) filet mignon steaks
Directions:
Preheat the outdoor grill on medium - high heat. Place the softened butter, gorgonzola cheese, spices and pine nuts into a food processor. Puree until incorporated, season with salt and pepper.
Season the steaks on both sides with salt and pepper. Grill to desired doneness. To serve, top with 2 Tablespoons of spiced butter.
CARNE BISTEC - COLOMBIAN STEAK WITH ONIONS AND TOMATOES: [Gina's Weight Watcher Recipes]Beef lovers, you'll love this quick Colombian steak dish cooked with onions, tomatoes and cumin. The onions and tomatoes create a flavorful sauce which is wonderful served over rice. Add a salad and you'll have a wonderful meal!
Servings:6
1 - 2kg sirloin tip steak, sliced very thin [tenderised steak will work just as well]
salt to taste
garlic powder to taste
cumin to taste
4 tsp olive oil
1 medium onion, slicd thin or chopped
1 very large tomato or 2 medium tomatoes, sliced thin or chopped
Directions:
Season steak with salt and garlic powder.
Heat a large frying pan until VERY HOT. Add 2 tsp of oil then half of the steak and cookless than a minute on each side. Set steak aside, add another teaspoon of oil and cook remaining steak. Set aside.
Reduce heat to medium, add another teaspoon of oil and add the onions. Cook a minutes, then addthe tomatoes. Seasonwith salt, pepper and cumin and reduce heat to medium-low.
Add about 1/4 cup of water and simmer a few minutes to create a sauce, add more water if needed and taste adjust seasoning as needed. Return the steak to the pan along with the drippings, combine well and remove from heat.
Serve over rice or for a low carb option with a sunny-side up egg on top.
BAKED STEAK BURRITOS: [MEXICAN FOOD]
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
Serves: Makes 6
Ingredients
•1½ - 2kg sirloin tip steak. (Thin sliced into strips)
•1 package taco seasoning mix
•1 can re-fried beans (16 ounce)
•6 soft taco or fajitas (8 inch)
•½ cup butter or margarine
•2 cups shredded cheddar cheese
•3 medium green onions (sliced)
•1 can mild enchilada sauce (10 ounce)
•1 cup Mexican cheese blend
Instructions
Pre-Heat oven to 400F.
Slice the sirloin steak into bite size thin strips. Melt the butter in a large skillet and cook the steak to your desired doneness. Just be for the steak is done stir in the taco seasoning mix. Drain if needed.
Using a microwavable dish or sauce pan- using the microwave or stove top heat the refried beans until warmed. (I also slightly warmed the soft tacos in the microwave to make them easier to work with.)
To make the burritos, using a spoon, spread the refried beans to about 1/ 4 inch from the edge of the wraps. Top with the beef strips, green onion and cheddar cheese. Roll up and fold in the sides.
Place the burritos in a 13×9 baking dish, top with the enchilada sauce and sprinkle on the Mexican blend cheese; bake for about 10 minutes, or until burritos are heated through, and cheese is melted.
MUM'S CURRY AND RICE:
Servings: 6-8
"This is my favourite comfort food and now that I am a vegetarian I keep trying to perfect a vegetarian version. This curry is more like a mild onion stew but I have adored it since childhood. Whenever Mum asked what I wanted for Sunday lunch, this would be my request. I have always preferred to put just enough on my rice to dampen it so a little goes a long way. This recipe is even better heated up in a frypan with left over rice."
Ingredients
rump steak, one large piece
yellow onions, at least one per person,chopped
bay leaves
mild curry powder
arrowroot
butter or oil, for frying
salt, to taste
uncooked white rice, 1/2 cup per person
Directions
1.Chop the rump steak into large bite sized pieces.
2.In a Dutch oven, fry the onions in butter until golden.
3.Add approx 1 T of curry powder depending on your taste preferences.
4.Add the chopped meat and fry.
5.Add about 1-1.5 cups of water for every person and add the bay leaves.
6.Bring to a boil then allow to simmer.
7.This is best cooked slowly ie for a couple of hours.
8.Taste test at some point and add salt as needed.
9.Dissolve 1-2 tsp of arrowroot in a small amount of cold water and carefully add to the stew if it has not thickened sufficiently.
10.Serve with boiled white rice.
NEW YORK STRIP STEAK WITH CARMALIZED SHALLOTS: [Adapted from "Bromberg Bros. Blue Ribbon Cookbook" by Bruce Bromberg, Eric Bromberg, and Melissa Clark]
Total Time: 50 mins | Makes: 4 to 6 servings
Caramelized shallots served atop a simple steak make this a restaurant dish that can be easily replicated at home. In a pinch, your average onion can be substituted for the shallots.
For a behind-the-scenes look at the Brombergs’ cooking philosophy, check out their
INGREDIENTS
6 tablespoons unsalted butter (3/4 stick)
1kg shallots, trimmed and thinly sliced
Salt
Freshly ground black pepper
4 (12-ounce) New York strip steaks
Olive oil
INSTRUCTIONS
1.Melt the butter in a large skillet over medium heat until it starts to foam. Add the shallots and reduce the heat to low. Cook, stirring occasionally, until the shallots are dark amber but not burned, about 30 minutes. Season with salt and pepper. (You can make these up to 1 week ahead and store in the fridge. Bring the shallots to room temperature before serving.)
2.Preheat a grill or grill pan until very hot. Coat the steaks with oil and season generously with salt and pepper. Sear, without moving, until a dark golden crust forms, about 4 to 5 minutes. Flip and cook to the desired temperature, about 4 to 5 minutes more for medium rare (120°F on an instant-read thermometer). Let the steaks stand for 5 minutes before serving. Top with the caramelized shallots.
SPICY CHILLI BEEF WITH MINT, NUTS AND NOODLES:
Ingredients
4 tablespoons of sweet chilli sauce
6 tablespoons of dark soy sauce
4 tablespoons of sherry
4 tablespoons of mint
100 grams of unsalted cashew nuts
2 teaspoons of ginger
4 spring onions sliced
salt and pepper to taste
2 red sliced chillies
2 cloves of garlic
4 tablespoons of ground nut oil
large piece of steak cut into very thin strips
2 blocks of Sharwoods medium noodles
Method
1, In a large wok fry the garlic and steak in the nut oil for 2 minutes.
2. Fry the nuts till brown and remove from heat.
3. Add the chilies, ginger and spring onions and cook for a further minute.
4. Add the sweet chilli sauce, soy sauce, sherry & mint & cook for a further 3 minutes.
5. Add the nuts and cook for 1 minute.
6. Boil the noodles until soft and add them to the wok and stir in well.
7. Serve hot.
PEPPER STEAK STUFFED PEPPERS: [Meals by Misty]
DIT LYK BAIE LEKKER!!!
One of my favorite things to cook for my family and one of my best sellers, is my Perfectly Peppered Steak. It's spicy, super flavorful and one of the best comfort foods there is. The yummy recipe can be found here.
This is one of those dishes that I can make with my eyes closed and arms tied behind my back.
Yes. I. Can.
I was feeling a little wild the other night and decided to make the pepper steak without adding peppers. Instead, I made it just like normal, but instead of dicing the peppers and adding to the pot, I stuffed the mixture inside orange and yellow peppers.
After stuffing the peppers, I grated Havarti cheese on top and put them in a 400 degree oven for about 15 minutes.
I served them up with a side salad and they were delish!!
PS...In order to thicken the pepper steak, I cooked the rice inside the same pot as the meat and tomato mixture. This thickened it up just right which made spooning it into the peppers a breeze!
TENDERISE STEAK MET 'N TWIST OOR DIE KOLE: [OUMA BEER]
Koop tenderise steak vir aantal persone
Maak 'n spinasie en kaas mash, nie te slap nie, moet hanteerbaar wees.
Vul die steak met hierdie vulsel en steek vas met tandestokkies of bind vas met tou wat in water geweek is.
Gooi speserye oor die bondeltjies.
Braai oor die kole tot medium gaar.
MY WENK:
Jy kan verskillende soorte vulsels hier gebruik met mash of jy kan ook gegeurde pap gebruik om mee te vul.
Baie lekker en heeltemal iets anders.
Geniet, saam met geroosterde groente of slaai.
[Foto nie myne nie het dit op die Internet gekry net om 'n voorbeeld te wys.]
BEESVLEISBLOKKIES: [BRON ONBEKEND]
2 blikkies sampioenroomsop
1 pk uiesopmengsel
1½ kop water
2 uie gekerf
500g – 1kg beesvleisblokkies of repies
METODE:
Braai die uie en vleis tot bruin.
Voeg die ander bestanddele by en kook totdat vleis lekker sag is.
Bedien met kapokaartappels of rys en groente.
WENK:
Jy kan ‘n volledige maaltyd maak deur klein aartappeltjies en groente by te voeg.
MARIE SE VINNIGE GEEN NONSENS BEESSTERT: [RSG - TJALATYD]
Bedien 4 mense
1 kg beesstert
1 pakkie beesstert soppoeier
Aartappels en wortels
MAAK DAN SO:
Laat beesstert prut in drukkoker vir 45 minute en haal uit.
Meng pakkie beesstert sop met water.
Plaas beesstert stukke in oondbak, gooi die sop oor, en voeg ook die groente by.
Laat dit stadig prut vir 3 ure.
MY WENK:
Maak 'n potjie van hierdie ene wanneer jy gaan kamp.
LOCRO: [CAPE COOK]
This is Billy Hughes’s South African adaptation of the Argentine Locro.
He say it has metamorphosed somehow and continues to do so depending of what is around to throw in the pot.
The man himself use a Bestduty Pot No 12 – The flat type, but any other Potjie will do.
METHOD:
Warm the pot with a touch of Olive Oil and braise pieces of Shin or other beef stewing meat – Marrow bones are very welcome – I salt the meat about an hour before I put it in – I do not know why, but like with fish, it works..
Add a chopped Onion or two – Medium size.
When the meet is braised and sealed (about 10’after you started) , add a whole bag of White Corn Grains – 1kg , followed by full cream Milk – Enough milk to sit below the surface of the corn – Not too much Milk, you can add more later to top up, because there will be juices coming out of the rest of the ingredients – It would normally use less than 1lts of Milk throughout the process.
Let it simmer very gently. No hurry.
At about 1hr into the venture, stir it a bit to get the meat off the bottom, add some Peas ( ½ cup) , ½ a green Pepper chopped, touch of Chilli/ Paprika to make it slightly zingy . Not hot – this is not a hot dish at all!
Check if you need to top up with milk now and then. Check for salt.
If you can start 4 hs before you serve, it would be nice – Next day is also very good.
Serve it in bowls rather than plates.
OXTAIL WITH MUSHROOM SAUCE: [OVERSEAS PINOY COOKING]
The oxtail is first boiled for hours with usual Pinoy aromatics garlic, onion, peppercorns and salt until very tender then separate from the stock, seared and cooked with the mushroom sauce. The dish could be served with rice but goes well with mashed potatoes. This one is highly recommended if you are looking for new style of cooking oxtail.
INGREDIENTS:
1 kilo oxtail, cut into 2” lengths
200g fresh button mushrooms, sliced
1 medium size onion, quartered
1 small size onion, chopped
1/2 head garlic, crushed
3-4 gloves garlic, chopped
1 tsp. peppercorns
2 tbsp. dried parsley flakes
1/2 cup, sour cream
2-3 tbsp. soy sauce
1/4 cup full cream milk
1/4 cup cornstarch
2 tbsp. butter
salt and pepper
TO SERVE:
mashed potatoes
mixed vegetables
METHOD:
Place the oxtail in a large casserole. Cover with water. Add the quartered onion, crushed garlic, peppercorns and a dash of salt. Bring to a boil and simmer/slow cook for 3 to 4 hours at low heat until the oxtail are tender and the meat start to separate from the bones. Remove scum that rises. Carefully remove the oxtail from the casserole and keep aside. Reduce the broth to about 1 1/2 cup remaining, chill in the refrigerator then discard the fats that solidify. Using a sieve strain the broth into a large bowl and keep aside.
In a sauce pan heat the butter until it start to melt, pan fry the oxtail in batches to sear on all sides, remove from pan and keep aside. Using the same pan, sauté onion and garlic until fragrant. Add in the soy sauce and dried parsley, stir cook for a minute. Add in the mushrooms and stir cook for a minute. Now add in the oxtail and broth, bring to a boil and simmer for 2 to 3 minutes. Add in sour cream and milk and continue to cook until the sour cream is melted and fully blended. Season with salt and pepper to taste. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for another minute until the sauce thickens.
When done serve immediately with mashed potatoes and mixed vegetables or with steaming hot rice.
OXTAIL IN CHINESE TOMATO SAUCE:
1 - 1½kg beef oxtails
1 (28 oz) can peeled tomatoes with liquid
1 cup soy sauce (or 3/4 cup soy sauce with 1/4 cup water if your soy sauce is very salty)
12 peeled shallots [baby onions also ok]
2 tablespoons sugar
1 teaspoon ground ginger
rice or bread to serve
INSTRUCTIONS:
1. Place oxtails in a medium sized pot. Cover with cold water and bring to a boil. Remove from heat and drain. Clean skum off of pot and return oxtails to the pot.
2. Add tomatoes with liquid, soy sauce, shallots, sugar, and ginger. Stir and bring to a boil. Reduce to a simmer and cover. Cook for 30 minutes.
3. Uncover and continue simmering for another 30 minutes, or until sauce has thickened. While it cooks, I skim about 1/2 cup of oil off the top.
4. I grew up eating this with rice but you can also eat it with bread. The sauce is salty so use sparingly.
You’ll have a ton of sauce left over so stay tuned for what else we do with it…
MICHAEL JORDAN'S 23 DELMONICO STEAK: [By Derrick Riches, About.com Guide
23 is Michael Jordan's famous Chicago restaurant. This is their recipe for the Delmonico Steak. This is a fantastic grilled rib-eye, my personal favorite.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Serves 4
INGREDIENTS:
4 14 ounce rib-eye steak
2 portabello mushrooms, stems and gills removed
12 sun-dried tomatoes
4 fresh rosemary sprigs
salt and pepper to taste
STEAK SAUCE:
1 cup beef stock
1/2 cup balsamic vinegar
1/4 cup fresh ginger, finely chopped
1/4 cup shallots, finely chopped
1/4 cup carrots, finely chopped
1/4 cup celery, finely chopped
salt and pepper to taste
PREPARATION:
Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Caramelize (that means sauté until browned slightly). Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.
Meanwhile, preheat your grill. Grill steak. Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and mushrooms until they are tender. Remove everything from the grill. Cut mushrooms into small triangles. Skewer mushrooms pieces with sun-dried tomatoes on to rosemary sprigs.
Place grilled steak on plate. Top with rosemary skewers and sauce. Serve.
MUM'S CURRY AND RICE:
Servings: 6-8
Ingredients
rump steak, one large piece
onions, at least one per person,chopped
bay leaves
mild curry powder
arrowroot [ you can use cornstarch]
butter or oil, for frying
salt, to taste
uncooked white rice, 1/2 cup per person
DIRECTIONS:
1.Chop the rump steak into large bite sized pieces.
2.In a Dutch oven, fry the onions in butter until golden.
3.Add approx 1 T of curry powder depending on your taste preferences.
4.Add the chopped meat and fry.
5.Add about 1-1.5 cups of water for every person and add the bay leaves.
6.Bring to a boil then allow to simmer.
7.This is best cooked slowly ie for a couple of hours.
8.Taste test at some point and add salt as needed.
9.Dissolve 1-2 tsp of arrowroot in a small amount of cold water and carefully add to the stew if it has not thickened sufficiently.
10.Serve with boiled white rice.
CLASSIC BEEF STEW:
INGREDIENTS:
3-4 lbs beef chuck cut into cubes
olive oil
1 yellow onion chopped
4 carrots, peeled and cut into 1/2-inch rounds
1/2 pound button mushrooms quartered (about 1 package)
4 garlic cloves, minced
2 tsp. chopped fresh thyme
3 bay leaves
1/4 cup all-purpose flour
salt and pepper
1 cup full-bodied red wine
2 cups beef stock
Buttered boiled potatoes for serving
Minced fresh flat-leaf parsley for garnish
METHOD:
Season the beef generously with salt and pepper. Toss with the flour to coat evenly.
Coat the bottom of a large Dutch oven or pot with olive oil and heat on medium-high. Add the cubes of beef in batches and brown on all sides. It's important not to crowd the pot or the beef will not properly brown. Set aside the beef for later.
Add a couple of tablespoons of olive oil to the pot. Add the onions, mushrooms and carrots and sauté until almost softened, 5 to 7 minutes. Add the garlic, thyme and bay leaves and sauté for about 30 seconds. At this point you could sprinkle in some flour and stir to coat vegetables. This will make your stew sauce a little thicker.
Add the red wine and stir to scrape up the browned bits from the bottom of the pot. Add the stock and beef. Reduce the heat to low, cover and simmer until the meat is tender, 2 to 2 1/2 hours.
From time to time, taste the stew and season with salt and pepper as needed.
When you're ready to serve, remove the bay leaves and discard. Serve over potatoes and garnish with parsley.
Pair this dish with a smooth, full-bodied red wine and you've got yourself an unforgettable meal.
Happy cooking!
COWBOY BEEF SKILLET: [By: Anne Colagioia -This image courtesy of ezgf.blogspot.com]
This one pot meal recipe will have your dinner guests wondering how the meat was so tender. The secret to this Cowboy Beef Skillet is the cast iron skillet and the garlic and onion that surrounds the London broil as it cooks. The beef will be moist and juicy with an aroma that will fill your house, enticing the family to come down for dinner early. Throw in whatever other healthy vegetables you want to make this a hearty meal everyone will love.
Preparation Time: 10 min
Cooking Time: 2 hr 15 min
INGREDIENTS:
2½kg top round London broil, sliced in half
4 medium potatoes, cut into large pieces
2 medium carrots, peeled and cut into large pieces
1 medium onion, cut into wedges
3 cloves of garlic, halved3 tablespoons olive oil
2½ cups water
salt and pepper to taste
INSTRUCTIONS:
1.Preheat the oven to 350 degrees F (or 175 degrees C) and place a dry 12 inch cast iron skillet over a medium high heat.
2.In a medium bowl sprinkle all of the veggies with salt and pepper then toss them with a tablespoon of olive oil to get them well coated and set this aside.
3.Season the meat liberally with salt and pepper and rub it down with a tablespoon of olive oil.
4.Once the pan is hot add a tablespoon of oil to the pan and place the meat presentation side down into the pan to sear. After five minutes on the first side turn the meat over and let it brown for five minutes on the second side.
5.Turn off the heat and add the water to the pan then add all of the chopped veggies and season the entire pan with additional salt and pepper to help season the water.
6.Cover the pan with a loose tent of heavy duty foil. I like to cut a piece slightly larger than the pan itself then tuck the edges into to pan so nothing drips externally into the oven and the juices drip back into the pan.
7.Bake it for an hour then check to make sure the pan does'nt need additional water. At this point you could also baste the roast.
8.Cover again with the foil tent and bake it for an additional hour.
9.Remove the pan from the oven then remove the meat from the pan and place it on a dish to rest for 10 minutes.
10.Slice the meat into inch slices then return it to the skillet with the veggies to soak up the juice and it's ready to serve.
NOTES:
I sliced the London broil in half so that it would cook more quickly and for easier maneuverability in the pan. If you’d prefer to leave it whole, add an additional half hour of baking time to achieve the same level of tenderness.
MY WENK:
Hierdie maak 'n baie lekker potjie en beslis 'n moet probeer.
MUSSAMAN CURRY BEEF SHANKS: [SLOW COOKER/POTJIE]
Time Cooking: 10:00+
Serves: 2-4
Slow cooked beef shanks alone are hard to beat. this slow cooked mussaman curry beef shank recipe is really good. Try this mussaman curry beef shank recipe, you will love it.
INGREDIENTS:
750g Beef shanks
600ml coconut milk (may need more)
250ml coconut cream
3 tbsp Mussaman curry paste recipe here
2 tbsp Thai fish sauce
1 tbsp palm sugar
4 tbsp tamarind juice
6 green cardamom pods
1 cinnamon stick
1 large potato, about 225g/8oz, cut into even chunks
1 onion, cut into wedges
1/2 cup roasted peanuts
METHOD:
Trim off any excess fat from the beef shanks.
Pour coconut milk into a slow cooker or heavy pan over medium heat and warm coconut milk.
Add the beef, reduce the heat to low, and cook for around 7-8 hours in a slow cooker or a 1-2 hours in a pan or until tender.
Transfer the coconut cream to a separate pan. Cook over a medium heat, stirring constantly, for about 5 minutes, or until it separates.
Stir in the Mussaman curry paste and cook rapidly for 2-3 minutes, until fragrant and thoroughly blended.
Return the coconut cream and curry paste mixture to the pan with the beef and stir until thoroughly blended. Simmer for a further 4-5 minutes, stirring occasionally.
Stir the fish sauce, sugar, tamarind juice, cardamom pods, cinnamon stick, potato chunks and onion wedges into the beef curry.
Continue to simmer for a further 1-2 hours in a slow cooker or 15-20 minutes in a pan, or until the potato is cooked and tender.
Add the roasted peanuts to the pan and mix well to combine. Cook for about 5 minutes more, then transfer to warmed individual serving bowls
BEEF AND BROCCOLI STIR FRY: [MR FOOD]
You'll be able to put take-out on hold once you're armed with this fresh-tasting Beef and Broccoli Stir Fry. Don't forget to pick up a box dinner complete!
Serves: 6
What You'll Need:
3/4 cup beef broth
1 tablespoon light soy sauce
1 teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon black pepper
1 tablespoon packed light brown sugar
1 tablespoon cornstarch
1 pound beef top or bottom round steak, cut into 1/4-inch julienne strips
2 medium-sized onions, cut into 1/2-inch wedges
1 bunch broccoli, cut into florets
What To Do:
1. In a small bowl, combine the beef broth, soy sauce, garlic powder, ginger, pepper, brown sugar, and cornstarch; mix well and set aside.
2. Coat a large skillet or wok with cooking spray. Add beef, and brown over medium-high heat for 5 minutes, stirring frequently. Add onions and broccoli, and cook 3 to 4 minutes, or until onion is tender.
3. Add beef broth mixture to skillet and stir constantly for 2 to 3 minutes, or until sauce begins to thicken. Serve immediately.
Note
Add zing by sprinkling this with orange zest for extra color and freshness.
BEER MARINATED GRILLED STEAK:
Ingredients
2 steaks (sirloin or new york strip preferred)
1 bottle of beer
1/4 cup brown sugar
1 teaspoon black pepper
1 teaspoon salt
1 large bowl or gallon size zip-lock bag
Beer Marinated Grilled Steak Directions :
1.Poke holes in your steaks by using a fork. This will help ensure the beer marinate and seasonings will penetrate the center of your steak.
2.Combine all of your steaks and seasoning ingredients in the large bowl or zip-lock bag to marinate. We recommend marinating for at least 4 hours or as long as overnight in the refrigerator. The longer you marinate your steak in beer, the more tender your grilled steak will be.
3.Remove the steaks from the marinate and pour the leftover marinate in a saucepan on your range. Heat the marinate on the range and bring it to a boil. Lower the temperature and let it simmer for 5 minutes. You will use this leftover marinate to baste it on the steaks during the grilling process.
4.Preheat your grill for direct grilling and medium-high heat.
5.Place your steaks directly over the flame on your preheated grill and grill for 7 minutes on one side. Make sure you turn (not flip) your steaks 45 degrees at 3 1/2 minutes in order to ensure even cooking and create a cross-hatch pattern like a professional grill master.
6.Once your 7 minutes is up, flip the steaks over and drizzle some of the hot marinate over the top of the steaks. Don't use too much or you will drip the liquid on the flame of the grill. After cooking on this side for 7 minutes, your steaks will be ready to take off the grill. Remember to turn the steaks 45 degrees one more time at 3 1/2 minutes.
Beer Marinated Grilled Steak Cooking Time
Steaks are one of those grilled items that can range in terms of doneness. Most grill masters will ask their guests how they want their steak cooked and there is a range from rare to well done that is typically used to determine the degree of doneness. One nice grilling tip is to use the steak doneness test to figure out when to pull your steaks off the grill. You always want to avoid cutting into a steak to determine if it is done, because this will cause your juices to escape the meat and make it much more tough.
PERFECT GRILLED RIB-EYE STEAK:
My favorite cut for steak is most definitely the rib-eye, with it's beautiful marbling of fat assuring me of a moist and flavorful piece of meat.
These steaks were pretty thick, at least 1½ inches, so I made sure to season the sides too:
I covered them loosely with plastic wrap and let them sit on the counter while I peeled the potatoes and got them boiling for garlic-mashed (yum). Then I got a very important element ready for the steaks:
Some olive oil, crushed garlic, chopped fresh rosemary and a bit of coarse salt. This is for basting the steaks with during the very last minute of grilling.
Then I heated the grill to medium-high heat, oiled the grate with a bit of olive oil and put the steaks on. We like our steak medium-rare and I found this took close to 6 minutes per side because of the thickness of these beauties. My rule of thumb for cooking a medium-rare steak is to watch it closely- when I see the blood and juices just beginning to come to the surface of the top of the steak, that's my cue to flip it. Only flip your steaks once during the grilling process to ensure even cooking. When I see blood and juices coming to the surface of the second side, that's my cue to baste the steaks- brush the olive oil mixture over the top of the steak, flip it over and quickly brush the other side then flip it back. Wait about 10 seconds and remove the steaks to a plate. Cover loosely with foil and let them sit for at least 5 minutes to allow the juices to settle. (I apologize for not having any photos of this process- I was multi-tasking with the potatoes, mushrooms and grilled asparagus at the same time).
Now THIS is a perfect steak!
FRENCH GRILLED OXTAIL: [By American Foodstar]
INGREDIENTS:
1 large lean oxtail cut into even sized pieces Several parsley stalks 1 bay leaf 1 sprig thyme 6 or 7 peppercorns 2 onions 2 carrots 6 to 7 tablespoons butter 4 to 5 tablespoons dried white bread crumbs
DIRECTIONS:
Preheat broiler.
Soak oxtail pieces at least 3 hours in cold salted water (overnight if possible). Drain; put into pan of boiling water containing herbs, peppercorns, 2 onions, and carrots. Cook slowly 2 to 3 hours or until meat is tender.
Drain; reserve liquid to use as gravy with vegetables if desired. Dry oxtail.
Melt 3 to 4 tablespoons butter; roll each oxtail in this, then in bread crumbs. Heat broiler until red-hot.
Broil oxtail pieces until brown and crisp; turn frequently.
WICUS SE GEVULDE BEESFILET: [PASELLA]
Hierdie resep het grapjas Wicus van der Merwe op Pasella gemaak. Hy het dit in die Maak ‘n Las-kookboek raakgeblaai.
1 heel beesfilet
4 e olyfolie
2 t gekapte knoffel
4 e heelkorrelmosterd
4 groot agurkies, gerasper
1 k gerasperde Cheddarkaas
½ t varsgemaalde swartpeper
1 t Aromat
2 e brandewyn
250g swoerdlose spekvleis
10 – 12 lang sosatiestokke
SO MAAK JY:
Sny die filet in die lengte oop sonder om dit heeltemal deur te sny. Vou oop en smeer dit met olyfolie en knoffel. Meng die mosterd, agurkies, kaas, peper, aromat en brandewyn. Gebruik dit om die filet mee te ‘vul’. Vou die filet toe, rol die spek om die vleis en steek vas met sosatiestokke wat jy regdeur die filet steek. Braai dit oor matige kole, tot soos jy daarvan hou (draai gereeld om).
STUFFED FILLET:
Made by Wicus van der Merwe for Pasella. A recipe he found in the Maak ‘n Las cook book.
1 whole fillet of beef
4 T olive oil
2 t chopped garlic
4 T whole grain mustard
4 big gherkins, grated or finely chopped
1 c grated Cheddar
½ t freshly ground black pepper
1 t Aromat
2 T brandy
250g rindless bacon
10 – 12 kebab sticks (or toothpicks)
WHAT TO DO:
Cut the fillet open horizontally but not all the way through. Coat well all over with the olive oil and garlic. Mix the mustard, gherkins, cheese, pepper, aromat and brandy. Stuff the filling into the fillet. Roll closed and cover the meat with the bacon. Secure with the sticks. Grill over medium coals, turning often.
ORANGE PEPPER BEEF STEAKS: [By PaulaG - Photo by KateL]
Prep Time: 5 mins
Total Time: 20 mins
Servings: 4
Sounds like a quick and delicious way to serve beef tenderloin steaks. They suggested it be served with parsleyed potatoes and steamed carrots and asparagus."
INGREDIENTS:
4 beef tenderloin steaks, 1 inch thick
1/2 cup orange marmalade
4 teaspoons cider vinegar
1/2 teaspoon ground ginger
2 teaspoons black pepper, coarsely ground
DIRECTIONS:
1.Preheat broiler.
2.Combine the marmalade, vinegar and ginger in a small pan and warm slightly.
3.Sprinkle the pepper over both sides of the meat, pressing in slightly.
4.Place steaks on rack of broiler pan, brush tops of steaks with marmalade mixture; broil, 2 to 3 inches from heat source turning once and brushing with remaining marmalade mixture, 13 to 16 minutes for medium with an internal temperature of 150 to 160°F.
MY WENK:
Marineer in die sous vir 'n paar uur en braai dan oor die kole.
SUID-WES T-BONES: [Stefaans Blaauw - Lekkerreseptevirdiejongergeslag]
Smeer bietjie asyn op en gooi net sout en "lemon pepper" op, dan laat hom so half uurtjie le. Plaas nou die beenkant eerste op die plaat of rooster, tot die bloed naby die vleis uitkom, dan is die been warm, en nou eers gooi ek hom plat...en maak dit so medium rare.....Dan skep ek die rys en die res....
ROAST BONE MARROW WITH ONION MARMALADE AND CIABATTA:
[Recipe by: Andrew Glass]
Serves: 4
Prep time: 30 minutes
Cooking time: 2 hours
INGREDIENTS:
4 x 8 cm beef marrow bone, pieces
1 ciabatta, thinly sliced and toasted
Fresh greens, to garnish
For the red onion marmalade:
2 large oranges
1 grapefruit
6 red onions, thinly sliced
1 1/2 T olive oil
50 g butter
100 g brown sugar
3 T balsamic vinegar
1 cinnamon stick
WHAT TO DO:
Preheat the oven to 230°C. [roast on the bbq]
Place the marrow bones in a roasting pan and roast for 20 minutes, or until the marrow has loosened but not melted. Serve topped with red onion marmalade, toasted ciabatta and fresh greens.
To make the red onion marmalade, peel the oranges and grapefruit, cut the skin into julienne strips and segment the flesh.
Fry the onions in the oil and butter over a low heat until translucent and fragrant.
Add the sugar, vinegar, cinnamon and citrus skin, flesh and juice and simmer gently for 2 hours, or until jam-like in consistency.
Cool before using.
MOSTERD-STEAK: [ARINA DU PLESSIS]
Lewer 4 - 6 porsies.
Dis by verre my gunsteling manier om steak voor te berei vir ’n braai. En die romerige mosterdsous wat bo oor kom, is só lekker, jy sal jou bord wil uitlek!
Onthou net die gulde reël vir steak braai – die vleis moet kamer-temperatuur wees voor dit gebraai word en hoe warmer die kole, hoe beter.
1 kg steak van jou keuse - teen kamertemperatuur
30 ml Dijon mosterd
olyfolie
balsamiese asyn
sout en vars gemaalde swartpeper - na smaak
sap van 1 suurlemoen
MAAK DAN SO:
Smeer die steaks goed in met die mosterd, drup olyfolie oor en laat staan vir 10 minute.
Drup balsamiese asyn oor.
Draai die steaks om sodat albei kante met ’n asyn en olie lagie bedek is.
Sit op die rooster en geur met sout en peper.
Braai vinnig op warm kole tot geseël, draai om en geur aan die ander kant met sout en peper.
Braai tot gaar na smaak.
Verwyder van die kole en druk vars suurlemoensap bo oor uit.
Laat rus die vleis vir 5 - 10 minute.
MOSTERDSOUS:
500 ml room
30 ml heel korrelmosterd
20 ml heuning
sout na smaak
Verhit die room, mosterd en heuning tot kookpunt en kook vinnig tot dit met die helfte afgekook is en begin verdik.
Geur na smaak met sout en sit voor met die steak.
Sit voor met knoffelbrood of aartappels en slaai.
SWART PORTERHOUSE STEAK: [TOKS EN TJOPS]
6 porsies
Bestanddele:
4-6 PnP Porterhouse steaks
Olyfolie
Speserymengsel:
4 teelepels (20ml) gedroogde uie
2 teelepels (10ml) knoffel poeier
1 teelepel (5ml) witpeper
1 teelepel (5ml) rooipeper
1 teelepel (5ml) paprika
2 teelepels (10ml) gedroogde tiemie
1½ teelepels (7ml) gedroogde oregano
1 teelepel (5ml) sout
2 teelepels (10ml) mielieblom
METODE:
•Om die speserymengsel te maak, maal die uie poeier, dan meng al die bestanddele in 'n spesery meul of stamper en mortier.
•Sny enige oortollige vet van die vleis,borsel met olyfolie en sprinkel mildelik met die speserye mengsel.
•Verhit 'n gietyster riffelpan oor direkte hitte, totdat 'n wit hitte kom die plaat af. Vee rooster met baie min olie, net om te verhoed dat die vleis vas sit.
•Voeg die vleis en kook vir sowat 6-8 minute aan elke kant, draai net een keer.
•Laat die vleis staan vir 5 minute voor bediening. Sny in dun snye oor die graan.
•Bedien met sampioen noedels.
SAMPIOEN NOEDELS:
Bestanddele:
½ paket gedroogde Chinese eiernoedels
5 teelepels (25ml) olie
1 bossie sprietuie, skuins gesny
1 groot rooi soetrissie, in blokkies gesny
200g bruin sampioene, in dik skywe gesny
200g wit sampioene of portabellini, in kwarte gesny
150g baba mielies
1-2 rissies, gekap
100ml droë sjerrie
150ml groente-voorraad
50ml oester sous
1 teelepel (5ml) suiker
5 teelepels (25ml) ligte sojasous
Sout en swartpeper
50ml koljander, gekapte
Metode:
Berei noedels soos per verpakking. Dreineer die noedels.
Berei 'n warm direkte vuur.
Verhit die olie in 'n Weber Wok, voeg uie, knoffel en rissies en braai liggies.
Voeg die sampioene, koring, rissies en aftreksel en kook vir 3-4 minute.
Voeg die res van die bestanddele, roer liggies, kook vir 3 minute.
Bedien met snye swart steak, en garneer met koljander.
CARNE BISTEC – COLOMBIAN STEAK WITH ONIONS AND TOMATOES: [Gina's Weight Watcher recipes]
Servings: 6
1-1/2 lbs sirloin tip steak, sliced very thin
salt to taste
garlic powder to taste
cumin to taste
4 tsp olive oil
1 medium onion, sliced thin or chopped
1 very large tomato or 2 medium tomatoes, sliced thin or chopped
DIRECTIONS:
Season steak with salt and garlic powder.
Heat a large frying pan until VERY HOT.
Add2 tsp of oil then half of the steak and cook less than a minute on each side.
Set steak aside, add another teaspoon of oil and cook remaining steak.
Set aside.
Reduce heat to medium, add another teaspoon of oil and add the onions.
Cook a minutes, then add the tomatoes. Season with salt, pepper and cumin and reduce heat to medium-low.
Add about 1/4 cup of water and simmer a few minutes to create a sauce, add more water if needed and taste adjust seasoning as needed. Return the steak to the pan along with the drippings, combine well and remove from heat.
Serve over rice or for a low carb option with a sunny-side up egg on top.
GREEN BEAN AND SWEET POTATO CURRY: [CAMPING AND HIKING]
INGREDIENTS:
30 ml (2 T) oil
750g stewing steak, cubed
3 onions, finely chopped
2 cloves garlic, crushed
5 ml (1 t) fresh ginger
20 ml (4 t) curry powder
5 ml (1 t) turmeric
15 ml (1 T) brown sugar
5 ml (1 t) lemon juice
salt and freshly ground black pepper to taste
250 ml (1 cup) hot water
2-3 sweet potatoes, peeled and cubed
1 can (410g) green beans (French cut), drained or fresh green beans, sliced
1 chilli (optional)
This is a very easy, quick and slightly sweet curry.
METHOD:
Heat the oil in a heavy-based saucepan and brown the meat strips. Remove from the saucepan and set aside. Fry the onions, garlic and ginger in the remaining oil until tender and fragrant.
Return the meat to the saucepan and season with curry powder, turmeric, brown sugar, lemon juice, and salt and black pepper. Stir-fry for about 5 minutes. Add the water, reduce the heat and simmer for about 1-1 ½ hours or until the meat is nearly tender.
Add the sweet potato cubes and fresh green beans (if using) and simmer for another 25 minutes or until the sweet potatoes are tender. Add the canned green beans (if using) and simmer for another 5 minutes until warmed through.
Serves 6-8.
Serve with rice.
MINT AND PINK PEPPERCORN RUMP STEAK: [TOKS EN TJOPS]
Try this for something different!
8 angus rump steaks
50 ml PnP Finest extra-virgin olive oil
1 handful PnP mint , chopped
1 tsp pink peppercorns
1 pinch PnP salt
1 tsp dijon mustard
150 grams PnP butter
WHAT TO DO:
Mix the chopped mint and crushed peppercorn with the olive oil, mustard and salt.
Rub the meat with the marinade and place in the fridge for at least 5 hours.
Remove meat from the fridge 30 minutes before cooking and allow to reach room temperature.
Braai to your liking over very hot coals.
Once cooked, remove from braai and add a knob of butter to each steak and allow to melt over the meat.
BEESVLEISKERRIE: [30 MAKLIKE RESEPTE]
Genoeg vir: 4
Bereidingstyd: 25 minute
Gaarmaaktyd: 10 minute
sonneblomolie
500 g kruisskyf (rump) of ander steak, teen die grein opgesny
1 kaneelstokkie
6 naeltjies
5 ml geel of swart mosterdsaad
2 middelslag-uie, gekap
2 wortels, geskil en opgesny
7 ml fyn koljander
15 ml gerasperde vars gemmer
2 knoffelhuisies, fyngedruk
2-3 vars rissies, ontpit en gekap
5 ml elk fyn komyn en borrie
1 blik gekapte tamaties
2 ml fyn kardemom
250 ml gewone jogurt
60 ml gekapte vars koljander, plus ekstra vir garnering
roti’s om voor te sit of rys
SO MAAK JY:
1 Verhit ’n dun lagie olie in ’n pan.
Braai die vleis oor ’n hoë hitte bruin. Hou eenkant.
2 Verhit nog ’n bietjie olie in ’n pan oor medium hitte. Voeg die kaneel, naeltjies en mosterdsaad by. Sodra die saad skiet, voeg die ui en wortel by en braai tot sag. Voeg die koljander, gemmer, knoffel en rissie by. Roer goed. Voeg die komyn en borrie by en dan die tamaties. Geur met sout en ’n knippie suiker. Voeg 250 ml water by en verhit tot kookpunt.
3 Voeg die vleis by en laat prut vir 10 minute. Roer die kardemom, jogurt en koljander by en sit voor met roti’s of rys.. Garneer met koljander.
BOSVELD FILET: [BRON ONBEKEND]
The Bushveld and red meat are synonymous.
Try this delicious Bushveld fillet and you will know why.
Marinade:
125ml tomato sauce
60ml Worcestershire sauce
15ml mild chutney
10ml French mustard
125ml white wine
15ml olive oil
1 clove of garlic (crushed)
1 tablespoon sugar
Other ingredients:
Thick fillets
spices to taste
125ml cream
Method:
• Mix all the ingredients for the marinade and marinate the meat for two hours.
• Grill over hot coals for 10 to 18 minutes depending on your preference.
• Spice to taste.
• Add cream to marinade and warm lightly over the coals. Serve with the meat.
BOSVELD FILLET:
Die Bosveld en rooi vleis gaan hand aan hand.
Probeer hierdie heerlike Bosveld-fillet en jy sal weet hoekom.
Marinade:
125ml tamatiesous
60ml Worcestersous
15ml matige blatjang
10ml Franse mosterd
125ml wit wyn
15ml olyfolie
1 knoffelhuisie (gekneus)
1 eetlepel suiker
Ander bestanddele:
Dik filetskywe
speserye na smaak
125ml room
Metode:
• Meng al die marinade-bestanddele en marineer vleis vir twee ure.
• Rooster oor warm kole vir 10 tot 18 minute afhangende van hoe gaar dit moet wees.
• Strooi speserye na smaak oor.
• Voeg room by marinadesous en verhit effens oor kole. Sit saam met die vleis voor.
GARLICY T -BONE STEAK: [MR FOOD - LETS GET GRILLING]
What makes this sizzling T‐bone steak so flavorful? The fresh garlic! Anytime we have a hankering for steak and can't grill out, this one, packing both a filet and a strip steak, cooks up to a "T" on our stovetop!
Serves: 2
• 2 (12‐ounce) T‐bone steaks
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup (1/2 stick) butter
• 1 tablespoon chopped garlic
• 1 tablespoon fresh parsley
WHAT TO DO:
1. Season steaks on both sides with salt and pepper. Using a large skillet or grill pan, brown steaks over medium‐high heat 2 to 3 minutes per side, in batches if necessary.
2. Remove pan from heat for 1 minute; reduce heat to low. Add butter, garlic, and parsley. Cook steaks 1 to 2 more minutes per side, or until desired doneness. Serve immediately.
STEAK FINGER: [LOVE BAKES GOOD CAKES AND BREW GOOD STEW]
Ingredients (serves 4)
1kg boneless beef top round steak [tenderise steak is reg]
1 tsp. lemon pepper
¼ tsp. salt
½ cup buttermilk
1 cup all-purpose flour
¼ cup vegetable oil
Instructions
Place the steak between two pieces of plastic wrap and pound to ¼-in. thickness. Cut the steak into strips. Season with lemon pepper and salt. Drip the strips into the buttermilk and dredge in the flour. Heat 2 tbsp. of the oil on a skillet over medium heat. Add half of the strips and brown on both sides. Drain on paper towels. Repeat with remaining strips.
Serve hot.
"STEAK OUT" VEGGIES: [MR FOOD]
We all love sauteed mushrooms, and when they top our favorite steaks, we've got a double lip smackin' treat!
Serves: 6
Cooking Time: 25 min
What You'll Need:
1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 large red onion, cut into chunks
1kg mushrooms, sliced
What To Do:
1.Preheat the grill to medium-high heat.
2.In a large bowl, combine the olive oil, vinegar, garlic powder, salt, and pepper, and whisk until blended. Toss in the onions and mushrooms and let stand for 10 minutes.
3.Place the vegetables in an 8-inch square disposable aluminum pan, place on the grill and close the grill cover; cook for 8 to 10 minutes or until the onions are tender, tossing them halfway through the cooking.
Serve immediately.
KERKBASAAR KERRIE: [BRON ONBEKEND]
My ma maak kerkbasaar-kerrie … van daai met die bekende kerriepoeier wat uit die geel boksies kom: baie lekker maar bietjie te lig in die broek vir vandag se Kaapse koue. Jammer, Ma!
BHEL POORI BYKOS VIR KORMA:
My kosvriend Francois weet dit nie, maar vanaand as hy kom kuier maak ek vir hom ‘n gereg uit sy eie repertoire – Korma en Bel Poori.
Ek kan my altyd verkyk aan hom as hy kerrie maak: hoe hy sy speserye, stamper en vysel nader trek en deur die wasigheid van stomende potte en sissende panne die verhaal skets van kos uit Indië se Imperiale kombuise en straatstalletjies. Hy’t my ook geleer van dhal en biryani, Punjabi tandooris en kormas uit Kashmir, selfs om my eie garam masala te maak wat my eie stempel dra.
Terloops: die woord kerrie is afgelei van die Tamil kari wat sous of groentegereg beteken.
O genade, wat maak ek vanaand?! Stapel boeke op my bedkassie gisteraand ge-Instagram.
Daar’s ‘n kerrie vir elke dag van die jaar, maar vanaand maak ek Francois-korma uit ons eie boek Huiskok Glanskok. Hy ken die kuns om kerrie te maak met laag-op-laag geure.
BIEF KORMA: [Francois aan die korma kook vir ons boek Huiskok Glanskok]
Maak 4 porsies
800 g stowebeesvleis in blokkies gesny
150 ml natuurlike jogurt
15 ml gemaalde komyn
2,5 ml borrie
5 ml poppiesaad
5 ml rissiepoeier
2,5 ml gemaalde naeltjies
2,5 ml kardomom
15 ml gerasperde vars gemmer
3 knoffelhuisies fyngekap
Sout en peper
500 g uie in ringe gesny
60 ml olie
Plaas die beesvleis saam met al die bestanddele behalwe die uie en die olie in ‘n bak. Meng goed deur en plaas vir ten minste 3 ure in die yskas. Verhit die olie in ‘n pot en braai die uie tot sag, roer die vleismengsel by en verhit tot kookpunt. Plaas ‘n deksel op en prut vir 2 ure tot die vleis murgsag is. Bedien met basmati rys (sien resep vir suurlemoenrys) en/of bhel poori. Maak ‘n eenvoudige sambals.
BHEL POORI:
Hierdie lekker aartappel bykos is ook altyd op die tafel as Francois kerrie maak. Dis ‘n gewilde straatkos in Moembaai waar dit as vulsel vir die Indiese brood poori gebruik word. Blatjang is ‘n moet-bykossie.
Maak 4 porsies
1 kg aartappels, gekook en in groterige blokkies gesny
500g uie, gesny
30 ml olie
3 tamaties, vel afgetrek en grof gekap
200 ml jogurt
15 ml gemaalde komyn
5 ml borrie
2 knoffelhuisies, fyn gekap
30 ml gerasperde vars gemmer
1 groen brandrissie, ontpit en fyngekap
Sout en peper na smaak
SO MAAK JY:
Braai die uie in die olie en voeg die komyn, borrie, knoffel, gemmer en rissie by. Braai vir ‘n paar minute terwyl dit heeltyd geroer word. Voeg die tamaties by en prut vir 3-5 minute. Voeg die aartappels by en verhit saam met die res van die bestanddele. Verwyder van die stoof. Voeg die jogurt by, roer goed deur en laat afkoel tot kamer- temperatuur. Skep in klein bakkies. Bedien met poppadums of poori en twee soorte blatjang.
{Interessant}
Die Portugese het tamaties, aartappels en brandrissie aan Indië bekend gestel. Selfs die beroemde vuurwarm Indiese vindaloo het ‘n Portugese invloed. ”Ferreira” is hoeka Portugees, so Francois se voorsate het bygedra dat ons nou so lekker aan Indiense kerries smul.
KRUISSKRYF FAJITAS: [TOKS EN TJOPS]
Geniet die maaltyd saam met vriende, familie en ‘n bottel ‘Like Father Like Son” rooi of wit wyn.
Bedien 6
Bestanddele:
olie vir braai
2 groot uie, in skywe gesny
6 tortillas
Fajita Marinade:
1 koppie (250ml) leoensap
½ koppie (125ml) kookolie
¼ koppie (60ml) rooiwyn
¼ koppie (60ml) suurlemoensap
groot knippie rooipeper
½ t (2.5ml) swart peper
knippie fyn komyn
2 huisies knoffel, fyngedruk
Guacamole:
2 avokado’s2T (30ml) ui, gekapde
1-2 klein groen, gekap
2t (10ml) vars koljander, gekap
2t (10ml) suurlemoensap
sout en swart peper
Salsa:
2 groot tamaties, gekap
1 klein ui, gekap
1-2 groen brandrissies, gekap
1T (15ml) gekapte pietersielie
15ml suurlemoensap
Sout en growwe pepper
Metode:
Marinade:
•Maak die Fajitas-marinade: Klits bestanddele liggies saam.
•Plaas die vleis in ‘n skottel en giet marinade oor.
•Laat ten minste 4 ure staan en keer van tyd tot tyd om.
Guacamole:
•Om guacamole te maak: Meng al die bestanddele.
Salsa:
•Om Salsa te maak: Meng al die bestanddele.
Vir die fajita:
•Maak ‘n direkte vuur, plaas die skottelrooster in posisie en laat dit warm word.
•Giet olie in en laat dit verhit vir n paar sekondes.
•Braai die uie tot mooi bruin, haal uit en plaas eenkant.
•Braai die vleis ‘n paar minute aan albei kante. Die vleis moet buite bruin en binne steeds pienk wees.
•Sny in dun repies.
•Meng met die uie en sit saam met tortillas, guacamole en salsa voor.
Vir ‘n vegetariese opsie vervang kruisskyf met groen peper in skywe gesny, rooi peper in skywe gesny en eiervrug in skywe gesny.
PORCINI STEAK:[the home channel]
Summer Sizzle with Hilary Biller
Dried porcini (or even shiitake) mushrooms can be ground to a powder and rubbed onto the meat for a delicious, deep flavour.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
Serves 4
INGREDIENTS:
50 g dried porcini or shiitake mushrooms freshly ground black pepper
5 ml (1 tsp) dried thyme
4 thick sirloin or rump steaks olive oil
salt
METHOD:
1.Using a spice grinder, food processor or blender, process the mushrooms into a fine powder.
2.Season with pepper and dried thyme.
3.Rub the mixture onto the steaks and place in a ziplock bag. Refrigerate for at least 4 hours.
4.Remove the steaks from the bag and rub with olive oil. Season with salt.
5.Braai over a hot fire for 3–5 minutes per side for rare – the best way to eat the steak – or longer if desired. Good with potatoes of any sort and a salad.
PLATRIBROL GEVUL MET SPINASIE: [Deur Huisgenoot]
Ons lesers weet hoe om uit vleissnitte die heerlikste geregte te maak.
Genoeg vir 6 mense
Bereiding: 20-25 minute
Gaarmaaktyd: sowat 2 uur
15 ml (1 e) olie; 125 g spekvleis, in blokkies gesny; 2 preie, in ringe gesny; 1 knoffelhuisie, gekneus; sout en vars gemaalde swartpeper; 15 ml (1 e) vars tiemie; 125 g spinasie, fyn gekap; 75 ml (5 e) vars witbroodkrummels; 60 g bloukaas, gekrummel; 1,5 kg beesplatrib, ontbeen; 40 ml vars suurlemoensap; 500 ml droë witwyn; geroosterde groente vir opdiening
SO MAAK JY:
Voorverhit die oond tot 160 C of in jou platboompot.
Verhit die olie in ’n pan en braai die spek, preie en knoffel ’n paar minute. Geur met sout en peper en verwyder van die hitte. Laat dit effens afkoel en voeg die tiemie, spinasie, broodkrummels en bloukaas by.
Plaas die vleis op ’n skoon werkoppervlak en skep die vulsel bo-op. Versprei die vulsel sodat die hele oppervlak bedek is en druk die vulsel effens plat met jou hand sodat dit makliker rol. Rol die vleis op en bind dit vas met tou.
Plaas die rol in ’n groot oondbak en geur buite-om met sout, peper en suurlemoensap. Voeg die witwyn by.
Oondbraai 2 uur of tot die vleis gaar is. Laat staan die vleisstuk 10 minute voor jy dit in skywe sny. Sit voor met geroosterde groente.
MY WENK:
Maak soos met 'n potbrood.
Jy kan die rib heel hou en dan net teen die been sny om 'n koevertjie te maak, stop dit dan met die spinasievulsel, steek vas met stokkies of bind vas en maak gaar. [sien foto hierby]
BRAZILIAN FILLET MOZAMBUE STYLE:
Inspired by the Brazilian BBQ. Prime cuts of Beef and Tropical fruits . Instead of making a Kebab I decided to slice the Fillet and stuff it with Peppers and Mango slices. On hindsight Pineapple would probably have been a better choice.
WHAT YOU'LL NEED:
1 Kg Fillet
Salt & Pepper
Olive Oil
Roasted Peppers
Pineapple
1 x Mozambican resident friend
HERE'S HOW:
Slice the Fillet
add the ingredients and Braai leaving it pink on the inside.
Serve with Salads and Tropical fruits.
BEESTONG MET MOSTERDSOUS: [Geskryf deur Pieter van Staaden]
'n Heerlike en maklike Beestong met Mosterdsous Resep.
Lekker tradisonele Boerekos.
BEESTONG:
- 1 kg beestong
- 1 klein ui
- 1 klein geelwortel
- vars seldery of pietersielietakkies
- knippie sout
- 4 peperkorrels
- 2 heel naeltjies
MOSTERDSOUS:
- 125 ml suiker
- 60 ml mosterdpoeier
- 30 ml koekmeel
- 250 ml kookwater
- 250 ml mayonnaise
- 125 ml witasyn
- sap van 1 suurlemoen
SO MAAK JY:
Kook die beestong met die groente, geurmiddels en speserye tot dit sag is. Verwyder dan die buitenste membraam en oortollige vet van die tong af.
Laat die beestong dan afkoel en sny dit dan in skywe en pak dit in 'n oondvaste bak.
DIE MOSTERDSOUS:
Meng die droë bestanddele bymekaar en voeg die res (buiten die broodkrummels) by en kook stadig op 'n lae hitte.
Gooi die sous oor die tong skywe in die bak, strooi vars broodkrummels oor en bak vir ongeveer 25 - 30 minute op 160C.
Die Beestong en mostert sous kan ook koud bedien word en maklik gevries word.
TOMATO OXTAIL: [BRON ONBEKEND]
1 oxtail, cut into joints
7 ml salt
4 black peppercorns
2 bay leaves
2 sprigs fresh thyme
250 ml meat stock
820 g tomatoes, chopped
15 ml lemon juice
18 pickling onions
3 celery sticks, sliced
2 cloves garlic, crushed
15 ml cooking oil
30 ml chopped parsley
200 g baby carrots
WHAT TO DO:
Cut tail through the joints and remove excess fat. Place in a heavy- based saucepan and sprinkle salt over the meat. Add peppercorns, bay leaves and thyme. 2. Heat meat stock, tomatoes and lemon juice together, add baby carrots and add to the meat. Bring to the boil, cover with a lid, lower heat and simmer for 2 1/2 to 3 hours or until the meat is tender. 3. Cut a cross on the base of the onions, to keep the shape, and sauté with the celery and garlic in heated cooking oil. Remove vegetables from oil and add to meat. Simmer for another 20 to 30 minutes. 4. Sprinkle chopped parsley over.
Serve with rice or pasta.
BEEF ROULADES WITH POTATO AND TURNIP DUMPLINGS: [By Angeliqueca Roux (Chef Angeliqueca) ]
Inspiration behind this recipe: I love comfort food – a slow-cooked meal which sends beautiful aromas through the house, enticing your senses and making you salivate in anticipation. Different cultures consider different dishes to be comfort food. To me these ingredients lend themselves to just that typical meal. Best of all, it's the kind of dish you can eat family-style with people you love. To me, this is what food is all about... Comfort and family.
Prep time: 45mins
Total time: 3h15min
Serves: 4
INGREDIENTS:
125ml PnP White Wine Vinegar
1 tbsp sugar
1 punnet PnP Soup Pack (carrot, leek, tomato, celery, potato, turnip)
Zest of 1 lemon
5 Salticrax, crushed to breadcrumb consistency
500g beef shin
Olive oil for frying
4 tbsp freshly chopped oregano
1 Knorr Beef Stock Pot
1 whole PnP star anise
1 cup self-raising flour
1 egg
Salt and pepper
WHAT TO DO:
Preheat oven to 200 degrees Celcius.
Mix white wine vinegar and sugar in a bowl, julienne half the carrot and half the leek. Add to bowl. Set aside to marinate.
Roughly dice the remainder of the carrot and leek, as well as tomato and celery. Set aside.
Mix lemon zest and Salticrax together and set aside.
Dice potatoes and turnips. Set aside.
Cut meat off the bone. Roast bones in oven for 25-30 minutes. Remove and set aside. Reduce oven heat to 150 degrees.
Using a very sharp knife, cut beef shin into 6 large chunks. Slice each chunk 3 quaters - way through the middle to make a thin fillet. Place between sheets of plastic wrap and pound gently, creating a wafer-thin slice of meat. Repeat with each chunk. Set aside.
Place sliced meat on a flat surface and season. Put a little of the lemon zest and cracker mix in the middle. Do the same with the pickled carrots and leeks. Roll tightly and secure with one or two toothpicks. Repeat until you have stuffed all the beef slices.
NOTE:
Julienne is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Sometimes called “shoe string”.
COOKING METHOD:
Use an oven-friendly dish that can be used on the hob. Heat over medium to high heat.
Brown beef roulades in a little olive oil. Set aside.
In the same pot, fry roughly diced vegetables until soft, add oregano and 3 tbsp of pickling liquid.
Add beef stock pot and 1l of boiling water. Add roasted bones and star anise and simmer. Season. Add beef rolls gently, cover pot and place in oven for 2 hours.
To make the dumplings, cook potatoes and turnips in a pot of salted boiling water until soft enough to mash. Drain water and mash until smooth. Add flour and mix through. Add egg and mix until all is well incorporated. Season to your liking. Set aside.
After 2 hours, place a heaped tbsp of dumpling mixture into pot with meat. Repeat until you have used up all the mixture. Place back into the oven at 180 degrees and cook for 1 hour. Turn off oven.
Remove pot from oven. Take out dumplings and meat and keep in the warm oven. Blitz sauce and place on medium heat to reduce slightly until thick.Plate up and enjoy. Perfect wintery night comfort.
Note: The sauce is so versatile, you can use it as stock for your next dish or make it into a soup.
MY WENK:
Maak dit soos 'n potjie...hierdie is regtig baie lekker hoor!
BEEFY BREAD BASKETS: [by Anina Meyer (anina's recipes)]
Prep: 2hr30min
Time: 2hr30min
Serves: 4
INGREDIENTS FOR THE BUNS:
500g white flour (whole wheat if you want the healthier option)
50g soft butter
1 sachet instant yeast (10g)
1 tsp salt
300ml warm water
Olive oil for handling
FOR THE BEEF AND VEGGIE STEW:
15ml olive oil
2 garlic cloves, peeled and finely chopped
2 PnP star anise (more if you like the flavour)
3 tbsp PnP White Wine Vinegar
500g beef shin, cut into small pieces
1 punnet PnP Soup Mix (carrot, leek, celery, potato, turnip), cut into small pieces
2 Knorr Beef Stock Pots
Black pepper (lots)
FOR THE CURRY SAUCE:
2 tsp butter
1 tsp PnP hot curry powder
125ml full-cream milk
BREAD BUNS: [gebruik gekooptes as jy tyd wil verkort]
Mix flour, butter, yeast and salt in a large bowl.
Add half the water, turn, add more water until incorporated. The dough should be easily manageable and not sticky.
Drizzle a clean surface with oil. Knead dough for 4 minutes.
Cover with a wet cloth, set aside to double in size (about 1hour). Knock down, cover and leave to rise again (about 1 hour).
Preheat oven to 200 degrees Celcius. Lightly flour baking tray, divide dough into 4 balls, cut a few slices on top with a knife and bake for 30 minutes until crisp and golden.
BEEF AND VEGGIE STEW:
While the dough is rising, prepare the stew. Heat olive oil in a cast-iron pot. Saute garlic and star anise.
Add white wine vinegar, simmer and brown the meat.
Add Knorr Stock Pots and mix. Add enough water to cover meat and cook for 1 hour, stirring occasionally.
Add vegetables and make sure there is enough liquid. Simmer for another 40 minutes until veggies are soft.
To thicken sauce, crush or mash some of the turnips and stir in.
Season with black pepper, but taste before adding salt. The stock pots are quite salty.
CURRY CREAM SAUCE:
Melt butter over low heat, add curry paste and simmer.
Remove from heat and add milk, whisking to avoid curdling.
TO SERVE:
Gently remove the top layer of the buns and a bit from the inside to form a cup.
Add beef stew, garnish with chopped coriander and serve with curry creme on the side.
It is a perfect meal for a lazy, chilly Sunday lunch. The dish might take some time, but you can cut it down by using bought buns instead of home-made ones. Where's the fun in that, though!
BEEFY BREDIE DUMPLINGS: [By Nanima ]
Inspiration behind this recipe: I had no idea how to use the beef suet, then I saw it could be used in dumplings. I thought a lovely kind of beef and vegetable stew with dumplings would hit the spot, especially since it seems to be getting colder. I am not a fancy cook – I cook to feed my family and have to think about meals that will especially appeal to my kids. I always look for the easy way out. This seemed like an easy meal. I have never made beef stew and thought a truly South African tamatiebredie with beef suet dumplings was ideal for the this challenge. My daughter and husband were licking their fingers after this meal. We are used to chillies in food and I find it challenging not to cook with my daily spices. Even though I didn't use my normal spices, we thought this meal was packed with flavour.
PS Do not cook this meal when the electricity power grid is under pressure. Cook during non-peak periods, maybe for a Sunday lunch, as it takes time to reach its perfect tenderness.
Prep time: 15min
Total time: 2hrs
Serves: 6
FOR THE TOATO BREDIE:
1 punnet PnP Soup Pack (carrot, leek, celery, potato, turning, tomato)
500g beef shin
1 onion, chopped
1 whole PnP star anise
1 tbsp PnP Ginger Garlic Dhania Paste
Salt and pepper, to taste
50g All Gold tomato paste
1 Knorr Veg Stock Pot
Quarter cup PnP White Vinegar
2 cups water
FOR THE SUET DUMPLING:
2 tbsp beef suet, shredded into tiny pieces
1 cup flour
2 tsp baking powder
2.5ml salt
Parsley, chopped
Water
TOMATO BREDIE METHOD:
Chop PnP Soup Pack vegetables into bite size pieces and set aside.
Cut beef shin into cubes.
Braise chopped onions in oil. Add 1 whole PnP star anise. When onions are golden brown, add beef cubes, 1 tbsp PnP Ginger Garlic Dhania Paste, 1 tsp salt and quarter tsp black pepper.
Cook for 30 minutes until half done. Add potatoes and braise for 4 minutes. Add tomato paste and bring to boil. Add 1 Knorr Veg Stock Pot and mix well.
Add rest of vegetables, stir well and cook for 5 minutes.
Add quarter cup PnP White Vinegar and bring to boil.
Add 2 cups water and cook for about an hour on medium heat or until all vegetables and beef cubes are tender.
Wait until 15 minutes before bredie is cooked, then drop spoonsful of dumpling batter into the pot to steam on low heat until cooked.
Serve on cold days.
METHOD FOR DUMPLINGS:
Mix beef suet, flour, baking powder, salt and chopped parsley with water to make soft dough. Roll into bite size balls.
BRAZILIAN PICANHA BEEF:
Picanha (pronounced pee-Con-ya) has become one of the most popular dishes at Brazilian BBQ restaurants, called Churrascarias.
The name given to cooking or grilling meat in Brazil is Churrasco and this beef recipe is among the favorites.
The pieces of beef are skewered and slowly cooked over flaming charcoal. As the thick fat begins to melt and drip over the coals the smoke and flames add incredible flavor and seal in the meat.
The cut of beef used comes from the rump of the cow and includes a thick cap of fat that stays on while cooking to keep the meat moist and flavorful but isn't eaten.
When asking your butcher for it try asking for "cap of top sirloin" or "rump cap".
This is a very easy recipe to cook at home but here's some important tips to keep in mind:
•Ask for the cut of beef from the top of the rump opposite from the Tri-Tip. Your butcher may be comfortable calling it "cap of Top Sirloin".
•This piece of meat won't be very large, maybe 3 lbs or so. If it's larger than that you're likely getting more of the rump that extends further down and is tougher meat.
•Use only thick, coarse salt like rock salt or Sea Salt when seasoning the beef. Table salt and even Kosher salt is too fine grained to work well and only makes the meat too salty tasting.
•Picanha is best cooked over charcoal but if using gas make sure you're ok with the fat dripping down on the flames. This fat melting, smoking and flaring up is what gives the beef extraordinary flavor.
•I just use a bare rotisserie rod to skewer the meat on, see below. This works very well.
•When cutting the picanha to be skewered make sure you cut against the grain. Interestingly, after it's cooked you'll be slicing it off the skewer along the grain.
•This is best eaten and served for very laid-back, informal and slower-paced meals. You'll be slicing small slivers of the cooked beef onto your guests plates and putting the beef back over the flames to stay warm and sear the beef further.
MOROCCAN BEEF WITH SPICED FLATBREADS: [by Teresa Ulyate (Cupcakes and Couscous)]
Prep: 40min
Time: 2hrs
Serves: 3
INGREDIENTS FOR THE BEEF:
500g beef shin
3 tbsp flour
2 tsp ground cumin
Salt and pepper
1 tbsp sunflower oil
1 onion, finely chopped
1 punnet PnP Soup Pack (carrot, celery, parsley)
1 tsp star anise
2 tbsp white wine vinegar
1 Knorr Beef Stock Pot
500ml water
Small handful of fresh coriander, roughly chopped
FOR THE FLATBREAD:
2 cups plain flour
2.5ml ground cumin
2.5ml tsp fine salt
1 tsp baking powder
60g beef suet, minced or shredded
210ml warm water
HERE'S HOW FOR THE BEEF:
Cut shin into cubes of 2-3cm. Combine flour and cumin with a pinch of salt and a good grinding of black pepper. Toss beef in mixture and set aside.
Heat sunflower oil in a deep saucepan over medium heat. Add chopped onion, 3 carrots, peeled and cut into 1cm slices, and 3 tbsp finely chopped celery. Fry for 2 minutes. Add star anise pieces and cook for 1 minute.
Add beef to pan and brown for 3 minutes, stirring constantly. Add white wine vinegar, cover pot and leave to cook over low heat for 5 minutes.
Add beef stock pot and water and mix well. Replace lid and cook over gentle heat for 60-90 minutes, stirring every 20 minutes or so, until the beef is very tender.
Try to remove star anise pieces from beef stew, then stir in 1 tbsp chopped parsley and the coriander. Allow to simmer for a further 5 minutes with lid off.
Season beef with salt and pepper. Dish on to warmed plates, top with some pars
THE FLATBREADS:
Sift flour, cumin, salt and baking powder into a bowl and add suet. Mix.
Add mot of the water to the dry ingredients and mix to combine. Continue adding water until mixture starts coming together, then tip on to a work surface and knead for 5 minutes until you have a soft, smooth dough. Put dough back into mixing bowl, cover with a tea towel and allow to stand for 30 minutes.
Divide dough in half, then divide each half into 3 equal pieces. Roll each piece into a ball. Dust work surface with a little flour. Use a rolling pin to flatten each ball into a circle 2-3mm thick.
Heat a dry griddle pan over medium to high heat. Place flatbread in pan and cook for 1.5 minutes. Flip flatbread over and cook other side for a further 1.5 minutes or until it starts to char and puff up. Repeat with other 5 flatbreads.
ROTISSERIE COOKING BBQ BEEF SIRLOIN WITH ROOT BEER:
One of the nicest things about rotisserie cooking on your BBQ is, once you get it setup and running, there's not much to do but sit in the shade with a cold beer, listen to it go round and round and wait for those magnificent BBQ smells.
For this rotisserie recipe we're cooking a sirloin roast, quite likely the most flavorful cuts of beef.
And just to give this flavor a slight tweak we're marinating the beef in a root beer marinade.
The unusal taste of root beer seems to be a perfect partner to complement the taste of sirloin beef, the licorice and cinnamon accents I think.
Plus it's got Sassafras in it, and I just like that word.
Just pour the root beer over the roast, cover and refrigerate at least 4 hours but best if you can leave it soak overnight before cooking.
HOW TO USE A BBQ ROTISSERIE:
Including a BBQ Rotisserie unit with your grill (gas or charcoal) is a great idea. If you're about to buy a new grill ask if they'd throw one in with the deal.
There are also several after-market universal fit rotisserie units that work fairly well too.
Most big-box hardware stores and BBQ centers have many to choose from.
One of the major advantages to rotisserie cooking is that larger cuts of meat including chickens self-baste as they rotate over (or in front of) the heat.
One of the best tricks is to make sure the food you have on the rotisserie spit is fairly uniform in size from one end to the other. That ensure it cooks evenly.
It's always a good idea to tie up or truss the meat with butchers twine to make this happen and to prevent chicken legs from flopping about.
COLA CARAMELISED STEAKS: [unknown source]
serves 4
4 steaks
2 cups SodaStream Cola (finished soda)
Package of dry onion soup mix
HERE'S HOW:
Place 4 strip steaks in a deep baking dish.
Rub meat with onion soup mix and pour col over top.
Allow to marinate 4 hours or overnight.
Grill over hot coals to desired doneness.
Hint from the chef:
Marinated meat cooks faster than non-marinated meat so you should adjust your cooking time accordingly.
KOM ONS BRAAI MOSTERDSTEAK: [ARINA DU PLESSIS]
Mosterdsteak:
Dis by verre my gunsteling-manier om steak voor te berei vir ’n braai. En die romerige mosterdsous wat bo-oor kom, is só lekker, jy sal jou bord wil uitlek!
Onthou net die gulde reël vir steak braai – die vleis moet kamertemperatuur wees voor dit gebraai word en hoe warmer die kole, hoe beter.
1 kg steak van jou keuse, teen kamertemperatuur
30 ml Dijon-mosterd
Olyfolie
Balsamiese asyn
Sout en vars gemaalde swartpeper na smaak
Sap van 1 suurlemoen
Mosterdsous:
500 ml room
30 ml heel korrelmosterd
20 ml heuning
Sout na smaak
SO MAAK JY:
Smeer die steaks goed in met die mosterd, drup olyfolie oor en laat staan vir 10 minute. Drup balsamiese asyn oor. Draai die steaks om sodat albei kante met ’n asyn-en olielagie bedek is. Sit op die rooster en geur met sout en peper. Braai vinnig op warm kole tot geseël, draai om en geur aan die ander kant met sout en peper. Braai tot gaar na smaak. Verwyder van die kole en druk vars suurlemoensap bo-oor uit. Laat rus die vleis vir 5-10 minute.
Vir die sous: Verhit die room, mosterd en heuning tot kookpunt en kook vinnig tot dit met die helfte afgekook is en begin verdik.
Geur na smaak met sout en sit voor met die steak. Sit voor met knoffelbrood of aartappels en slaai.
Lewer 4-6 porsies.
RIB-OOG STEAK IN SAMPIOEN-EN-MOSTERDSOUS: [ Deur ARINA DU PLESSIS - Foto: NEVILLE LOCKHART]
Hierdie heerlike resep begin met een basisresep waarmee die lekkerste kos opgetower kan word.
GEROOMDE SAMPIOENSOUS:
60 ml botter
500 g gemengde sampioene, grof gesnipper
Sout en vars gemaalde swartpeper na smaak
5ml vars tiemieblaartjies, fyngekap
100 ml sjerrie
500 ml room
SO MAAK JY:
Verhit die botter in ’n groot kastrol of diep pan en voeg die sampioene by. Braai vir ’n paar sekondes en geur goed met sout, peper en tiemie. Braai oor hoë hitte tot die sampioene amper gaar is en voeg die sjerrie by. Braai verder tot die meeste van die sjerrie weggekook is en voeg die room by. Kook en roer aanhoudend tot die mengsel afgekook en die room so dik soos karringmelk is. Verwyder van die hitte en laat afkoel.
Lewer sowat 625 ml geroomde sampioene.
STEAKS:
2x200 g rib-oog-steaks
Sout en vars gemaalde swartpeper na smaak
30 ml olyfolie
1/2 hoeveelheid warm, geroomde sampioene
5ml Dijon- of heelkorrelmosterd
SO MAAK JY:
Geur die steaks met sout en peper en besprinkel met olyfolie. Verhit ’n swaarboompan tot baie warm en seël die steaks aan albei kante. Roer die mosterd by die geroomde sampioene en skep op die steaks. Sit ’n deksel op en verhit tot kookpunt. Prut vir ongeveer vyf minute en sit voor met groente.
Lewer twee porsies.
STEAKTIPS WITH CARAMELIZED ONIONS :[A FAMILY FEAST]
Prep Time: 8 hours
Cook Time: 6 minutes
Total Time: 8 hours, 6 minutes
4 servings
Using Coca Cola is a commonly-used ingredient in steak marinades and it helps tenderize the beef. But - if you use a really good-quality cut of beef, it is not necessary and water can be used. (For our rib eye tips, we used water.)
MARINADE INGREDIENTS:
1 cup ketchup
½ cup Coca-Cola or water (see note)
½ cup sugar
½ cup extra virgin olive oil
¼ cup red wine vinegar
½ cup Worcestershire sauce
½ cup A-1 Sauce
1½ tablespoons freshly ground black pepper
OTHER INGREDIENTS:
2kg sirloin or rib eye trimmed and cut into large cuts as big as 2 to 3 inches square
1 large onion, cut into thick strips vertically
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon sugar
WHAT TO DO:
1.In a mediumsauce pan, place all marinade ingredients and bring to a boil, then reduce heat and gently simmer for 5 minutes. Remove from heat and cool completely.
2.Trim any gristle or large pieces of fat from beef. Cut into large pieces; about 2-3 inches square. Place cut beef in a zip lock bag. Pour cooled marinade over beef, seal and marinate 8-24 hours.
3.In a medium sauté pan over low heat melt butter in olive oil and place onions, salt, pepper and sugar and cook stirring occasionally for 30-40 minutes until onions are caramelized but not cooked down too much. Start cooking tips as the onions get close to finishing.
4.When you are ready to grill, drain all marinade and heat a ribbed grill pan over extremely high heat or heat your outdoor BBQ grill to the highest setting.
5.Lightly oil or spray pan or grill and place beef onto grill or pan not touching each other and cook untouched for 2-3 minutes (Depending on how thick they are and how hot your grill or stove gets, the timing will need to be monitored). If you are not certain, cut into one and check for doneness. Turn once and cook for another 1-2 minutes for medium rare. Remove to a platter and serve with the caramelized onions.
FETA BEESFILET: [HUISGENOOT 100 BESTE LESERSRESEPTE]
Genoeg vir 2 – 4 mense
1 kg beesfilet
200g basillie-knoffelpesto
200g swartpeper fetakaas, gekrummel
150ml olyfolie
100ml balsemieke-asyn
3ml [ruim ½t] rissievlokkies
Sout en peper
SO MAAK JY:
Vlek die filet oop en skep die pesto en feta daarin.
Vou toe en steekvas met peuselstokies.
Vryf die filet aan die buitekant met olyfolie enasyn en geur met rissievlokkies, sout en peper.
Braai oor warm kole tot mediumgaar of totdie feta gesmelt het.
Sit voor saam met braai-aartappels en ‘n vars tuinslaai.
SOUTVEIS: [JOHANN MEYER]
Genoeg vir 6 mense.
20ml [4t] soutvlokkies
20ml [4t] bruinsuiker
5ml [1t] neut
3ml [ruim ½t] kaneel
5ml [1t] pimento of koljnder, gerooster en gemaal
30g salpeter
2,2kg lamsblad of ribbetjie
SO MAAK JY:
Meng al die bestanddele, behalwe die vleis,
Vryf die mengsel in die vleis en laat 5 dae staan.
Dit kan by kamertempratuur gedoen word. Draai daagliks om. Nou kan jy dit laat hang tot winddroog.
Was die vleis af, plaas die boud in ‘n diep swartpot en bedek met water.
Kook stadig tot sag, so 1½ - 2 uur.
Braai vinnig op warm kole tot bruin buite-om.
FIVE-SPICED BRAISED BEEF AND GINGER DUMPLINGS: [By Nicola rge (Wots For Lunch?) ]
Inspiration behind this recipe: My inspiration for the flavours in this dish was the star anise in the challenge ingredients list. It’s one of the spices that make up Chinese five-spice. Wouldn't that be an interesting flavour for a beef stew? What if I made traditional suet dumplings with the stew, but flavoured them with fresh ginger to lighten things up? Would it work or turn out a failed fusion dish? As with all food experiments there was only one way to find out: get into the kitchen and start cooking. I'm happy to report my experiment turned out pretty delicious.
Prep time: 1hr
Total time: 2hr20min
Serves: 4
Ingredients
FOR THE MARINADE:
500g beef shin
200ml arm water
2 tbsp PnP White Wine Vinegar
1 tsp (heaped) Chinese five-spice
FOR THE STEW:
1 punnet PnP Soup Pack (carrot, leek, celery, tomato, potato, turnip)
1 tbsp vegetable oil
500ml water
2 tsp (heaped)Chinese five-spice
2 star anise
1 Knorr Beef Stock Pot
FOR THE DUMPLINGS:
50g suet
100g self-raising flour
2 tbsp chives, snipped
1 tsp ginger, grated
60ml water
HERE’S HOW:
THE MARINADE:
Cut the beef shin into bite-sized cubes, retaining any bones. Place into a glass or ceramic bowl and add water, vinegar and five-spice. Stir to combine and set aside.
THE STEW:
Wash the contents of the Soup Pack and give the root vegetables a good scrub. Slice the leek into thin rounds and finely chop one of the carrots and the bunch of soup celery, including the leaves. Roughly chop the tomato.
Heat oil in a pot and add leek, carrot and celery. Cook for a minute or two until celery leaves start to wilt. Remove the beef from marinade and add to the pot. Include bones, since they add good flavour to the finished dish. Cook for a further minute or two until meat starts to brown. Add chopped tomato, water, five-spice, star anise and contets of Knorr Beef Stock Pot. Stir well, bring to a gentle simmer and cover.
After 45 minutes roughly chop the remaining carrots, turnip and potato. Add to pot, stir and cook for a further 15 minutes.
THE DUMPLINGS:
Prepare your suet. If it is raw you can chop it by hand, grate it or break it apart with your fingers, removing any sinew and blood vessels. If suet is processed, you should grate it. Make the prepared pieces as small as possible.
Sift flour into a bowl, add prepared suet, snipped chives, grated ginger and water. Start with 2-3 tbsp of water and add more if mixture is too dry. Mix with a knife using cutting movements from one side of the bowl to the other. The final mixture should be well combined and rather sticky. Place tbsp of dumpling mixture on top of stew, cover and cook for a further 20 minutes. The mixture should yield 8 dumplings. They’re cooked if they spring back when prodded.
KERRIE BEESRIB MET GEEL MIELIEPAP: [VLEISLAND RESEPTE VIR ALMAL]
1 Kg vet beesrib, dwars oor die been gesaag, so 2 cm dik
1 eetlepel sout
1 teelepel swart peper...
1 teelepel suurlemoen peper
1 eetlepel asyn
2 middelgrootte uie
SO MAAK JY:
Gooi alles in die stoompot, en kook tot die rib lekker sag is.
Gooi nou die volgende in.
2 aartappels in blokkies gesny
1 eetlepel appelkoos konfyt
1 teelepel borrie
1 teelepel kerriepoeier.
GAAN SO VOORT:
Roer die kerrie, borrie en die konfyt lekker deur, en laat weer stoom net vir 10 minute
Maak n potjie GEEL MIELIE PAP, en skep nou saam op......
En dan kan jy maak soos Jealine Hanekom Reynecke, sy gooi nog suiker bo op die pap, en eet dan die soet en die sout so saam.
MY WENK:
Maak in platboompot, dit gaan net bietjie langer neem as in 'n stoompot.
Jy kan Polenta maak, dis maar baie soos geel mieliepap.
BEEFY BREDIE DUMPLINGS: [By Nanima ]
Inspiration behind this recipe: I had no idea how to use the beef suet, then I saw it could be used in dumplings. I thought a lovely kind of beef and vegetable stew with dumplings would hit the spot, especially since it seems to be getting colder. I am not a fancy cook – I cook to feed my family and have to think about meals that will especially appeal to my kids. I always look for the easy way out. This seemed like an easy meal. I have never made beef stew and thought a truly South African tamatiebredie with beef suet dumplings was ideal for the this challenge. My daughter and husband were licking their fingers after this meal. We are used to chillies in food and I find it challenging not to cook with my daily spices. Even though I didn't use my normal spices, we thought this meal was packed with flavour.
PS Do not cook this meal when the electricity power grid is under pressure. Cook during non-peak periods, maybe for a Sunday lunch, as it takes time to reach its perfect tenderness.
Prep time: 15min
Total time: 2hrs
Serves: 6
INGREDIENTS:
FOR THE TOMATO BREDIE:
1 punnet PnP Soup Pack (carrot, leek, celery, potato, turning, tomato)
500g beef shin
1 onion, chopped
1 whole PnP star anise
1 tbsp PnP Ginger Garlic Dhania Paste
Salt and pepper, to taste
50g All Gold tomato paste
1 Knorr Veg Stock Pot
Quarter cup PnP White Vinegar
2 cups water
FOR THE SUET DUMPLING:
2 tbsp beef suet, shredded into tiny pieces
1 cup flour
2 tsp baking powder
2.5ml salt
Parsley, chopped
Water
TOMATO BREDIE METHOD:
Chop PnP Soup Pack vegetables into bite size pieces and set aside.
Cut beef shin into cubes.
Braise chopped onions in oil. Add 1 whole PnP star anise. When onions are golden brown, add beef cubes, 1 tbsp PnP Ginger Garlic Dhania Paste, 1 tsp salt and quarter tsp black pepper.
Cook for 30 minutes until half done. Add tomatoes and braise for 4 minutes. Add tomato paste and bring to boil. Add 1 Knorr Veg Stock Pot and mix well.
Add rest of vegetables, stir well and cook for 5 minutes.
Add quarter cup PnP White Vinegar and bring to boil.
Add 2 cups water and cook for about an hour on medium heat or until all vegetables and beef cubes are tender.
Wait until 15 minutes before bredie is cooked, then drop spoonsful of dumpling batter into the pot to steam on low heat until cooked.
Serve on cold days.
METHOD FOR DUMPLINGS:
Mix beef suet, flour, baking powder, salt and chopped parsley with water to make soft dough. Roll into bite size balls.
PIZZA STEAK: [BO BAAS KOK]
BESTANDDELE:
4 x 200 g Sirlion Biefstuk
1 Geel Soet Rissie
1 Groen Soet Rissie
1 Rooi Soet Rissie
6 Groen Pitlose Olywe
6 Swart pitlose olywe
15 ml Botter of Margarien
250 g Mozzarella Kaas
2 Groot Uie
30 ml Olyfolie of Sonneblom Olie
Sout en Peper Na smaak
SO MAAK JY:
Pizza Mengsel:
•Sny al die bestanddele, behalwe die biefstuk fyn.
•Verhit dikboom pan en voeg olie en margarien in en laat goed warm word.
•Voeg uie en die gekerfde rissies by.
•Braai tot uie glans het en nie bruin is, voeg nou olywe by.
•Haal van stoof af en laat afkoel.
•Voeg nou kaas by en meng.
Gaarmaak van Pizza Steak:
•Verhit dikboom pan. Pan moet baie warm wees.
•Geur biefstuk met sout en peper en smeer liggies met olie.
•Braai dan elke kant net vir so 2 min. (Vleis moet nog pienk wees in die middel).
•Verwyder van pan en pak nou die pizza mengsel bo oor die biefstuk.
•Bak nou vir omtrent 10 minute in voor verhitte oond op 200 grade c.
Kan bedien word saam met aartappel skyfies en slaai of Spaanse gegeurde rys en slaai.
THE KING OF GRILLING STEAK:
The Rib Grilling Steak is without a doubt the King of Steaks.
When shopping for the best steaks ask your butcher for cuts at least 1" thick and look for meat with a lot of marbling or fatty streaks throughout.
It's those fatty streaks that really adds the flavor to the meat and helps keep it juicy while grilling.
HERE'S HOW:
A grilling steak like the Rib with the bone-in also helps keep the meat juicy and flavorful and less prone to drying out like other cuts like strip loin.
These steaks should be cooked rare or medium-rare over high direct heat, 600F - 625F.
If you follow the "2-minute" rule described below then you'll have a perfect medium-rare steak in just 8 minutes.Check out this guide to grilling the perfect steak if you'd like even more information on the different types and cuts of steaks and how to grill them perfectly everytime.
Make this meal complete with this Garlic infused Baked Potato and these easy grilled lobster tails.
DINING CAR STEAK: [MR FOOD]
Nothing fancy here - just good, old-fashioned steak prepared with garlic and butter. Dining Car Steak makes a mouthwatering dinner.
Serves: 2
Chilling Time: 2 hr
Cooking Time: 15 min
YOU’LL NEED::
1/2 cup (1 stick) butter, slightly softened
1 tablespoon minced garlic
1/4 teaspoon lemon juice
2 teaspoons fresh parsley, chopped
2 Delmonico steaks (12 to 16 ounces each)
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
WHAT TO DO:
1.In a small bowl, combine the butter, garlic, lemon juice, and parsley; mix well. Place the mixture down the center of a 12-inch-square piece of waxed paper and roll into a 1-inch-thick log. Wrap tightly and refrigerate about 2 hours, or until firm.
2.Preheat the broiler. Season each side of the steaks with onion powder, salt, and pepper. Place steaks on a broiler pan or rimmed baking sheet and broil 7 to 9 minutes.
3.Turn the steaks over and place four (1/4-inch) slices of herbed butter on each steak; broil 7 to 9 minutes for medium-rare, or until desired doneness. Top each serving with an additional 1/4-inch slice of herbed butter and allow to melt. Store any unused herbed butter in the refrigerator for future use.
MURGBENE "MY WAY": [OUMA BEER SE RESEP]
[foto geleen op Internet net vir illustrasie]
Kry mooi murgbene by jou slagter en laat hy die langbene in lengte deursaag.
Voorverhit oond of oor die kole [oond 180°C ]
Sit bene in oondskottel of platboompan oor vuur.
Gooi lekker met sout en varsgemaalde swartpeper.
Druk vinger op bekopening van bruinasyn bottel en strooi bietjie oor elke murgbeen. [dit help vir die vetterigheid]
Bak nou in oond vir 15 - 20 minute of oor kole tot murg sag is.
Maak intussen 'n mengsel van broodkrummels, knoffelbotter en gekapte tiemie of pietersielie.
Haal bene uit oond of van vuur af.
Sprinkel nou hierdie krummelmengsel lekker oor die murgbene.
Sit terug in oond of oor vuur en laat dit ligbruin word.
Eet saam met varsgebakte potbrood of jy kan dit selfs bedien as ligte maaltyd met geroosterde knoffel groente.
Lekkerder as lekker verby!
CURRIED BEEF WITH STAMPKORING: [WORLD POTJIEKOS]
Potjie No: 2 or 3
Serves: 6-8
Cooking Time: 2.5 hours
INGREDIENTS:
1 kg beef neck or flat rib (sawn into portions)
15 ml cooking oil
2 onions, chopped
1 clove garlic (chopped)
15 ml chopped root ginger or 5 ml ground ginger
15 ml medium curry powder
Small piece of chilli
5 ml turmeric
5 ml ground coriander
1 stick cinnamon
1 bay leaf
5 ml salt
15 ml tomato paste
250 ml beef stock
250 ml hanepoot wine
250 ml uncooked stampkoring (pearl wheat)
WHAT TO DO:
Heat oil, add mat a little at a time and brown on all sides, stirring occasionally.
Add onion and garlic and saute until golden brown and transparent.
Add ginger, curry powder, chilli, remaining spices, bay leaf and salt.
Stir thoroughly until well mixed.
Heat tomato paste, stock and wine and add to meat.
Cover with lid and simmer for 1.5-2 hours or until meat is almost tender.
Add stampkoring in a thin layer on top of meat.
Replace lid and simmer a further 30-40 minutes or until liquid has been absorbed and the meat and stampkoring are tender.
MY WENK:
Jy kan hierby ook groente na jou smaak voeg en jy't 'n heerlike volledige maaltyd.
ONION POT ROAST: [WORLD POTJIEKOS]
Potjie No: 3
Serves: 6-8
Cooking Time: 2 hours
INGREDIENTS:
1.5-2 kg aitchbone
2 cloves garlic (slivered)
125 g spek (cut into strips)
30 ml cooking oil
500 g pickling onions (peeled)
150 ml dry red wine
5-7 ml salt
Freshly ground black pepper to taste
15 ml tomato paste
1 bay leaf
1 brinjal (cut into rings)
2 leeks, washed and sliced
2 green peppers (seeded and quartered)
1 pimiento (seeded and quartered)
WHAT TO DO:
Lard meat with garlic and strips of spek.
Brown meat in heated cooking oil.
Cut a cross in the base of each onion to prevent it from breaking up during cooking.
Add onions to meat and saute.
Heat red wine, salt, pepper, tomato paste and bay leaf and add to meat and onions.
Cover and simmer for 1.5-2 hours or until meat is almost tender.
Add brinjal, leeks, peppers and pimiento to meat and simmer for 10 minutes or unil vegetables are cooked but still crisp.
MY WENK:
Voeg groente by as die gier jou beetpak.
ASIAN BEEF FILLET WITH GINGER, CORIANDER AND GARLIC: [FRESH LIVING]
Spice up your braai.
1.2 kilograms beef fillet
125 ml light soy sauce
2 tsp ground ginger
2 tbsp mustard
8 tbsp whole coriander seeds
2 tbsp garlic flakes
1 tsp salt and cracked black pepper
1 tsp PnP black peppercorns , freshly ground
3 tbsp PnP Finest extra-virgin olive oil
WHAT TO DO:
•Marinate the fillet in the light soy sauce for half an hour and then lightly pat dry
•Rub the beef fillet with the mustard and sprinkle with Robertsons ginger
•Place the Robertsons whole coriander seeds in a small Ziploc bag and lightly bash with a rolling pin
•Mix with the Robertsons garlic flakes, Robertsons Atlantic sea salt and Robertsons freshly ground whole black peppercorns
•Roll the fillet in the spice mix to form a crust.
•Drizzle with olive oil.
•Braai over medium coals and serve with baby Asian leaf salad and a little ginger flavoured soy sauce.
MORE IDEAS:
•Marinate the fillet in a little balsamic vinegar and olive oil for about half an hour, then lightly pat dry. Roll in a mixture of Robertsons parsley, origanum, garlic flakes and freshly ground whole black peppercorns. Drizzle with olive oil and braai over medium coals. Serve with thick wedges of roasted sweet potato and salad.
DELICIOUS STEAK WITH CAPE BASTING: [VAN RENSBURG FOODS]
•4 Sirloin Steaks about 20 mm thick.
•Freshly ground black pepper to taste
Basting Mixture:
•200 ml sour cream 1 ml salt 10 ml
•Dijon mustard
•5 ml dried or 15 ml chopped fresh tarragon
•10 ml dried or 30 ml chopped fresh parsley.•Freshly ground black pepper to taste.
WHAT TO DO:
Prepare the basting mixture by combining all ingredients.
Prepare the meat by slashing the fat edges at 25 mm intervals to prevent curling during cooking.
Place meat on the rack of an oven-roasting pan and grill 1`00 mm under pre-heated element for 5 – 7 minutes in total (rare) or 7 – 10 minutes in total (medium-done), basting the meat frequently with the basting mixture.
Season with salt and pepper and serve immediately.
[4 servings]
BEESFILET MET KORRELMOSTERD: [VAN RENSBURG FOODS]
(Ook baie lekker koud bedien)
•1 beesfilet
•200 ml korrelmosterd
•4 huisies knoffel ,fyngedruk
•sap van 2 suurlemoene
•30 ml olyfolie
•Sout en vars gemaalde swartpeper
SO MAAK JY:
Meng die korrelmosterd, knoffel, suurlemoensap en olyfolie tot ‘n pasta.
Geurbeesfilet met sout en varsgemaalde swartpeper.
Smer goed met mosterdpasta.
Roster oor kole of binne voorafverhitte oond (15 minute vir elke 500g, plus ‘n ekstra 15 minute.
DIKRIBROL MET ROSYNE EN SJERRIE : [HUISGENOOT]
(6 porsies)
150 g (250 ml /1 koppie) pitlose rosyne
250 ml (1 koppie) bruin sjerrie
6 repe bladspekvleis, gesnipper
25 ml (2 eetlepels) olie
1 beesdikribrol van 1,5 - 2 kg
2 uie, in di lengte gehalveer, skil afgetrek en grof gekap
15 ml (3 teelepels) tamatiepasta
4 knoffelhuisies, gekneus, geskil en fyngemaak met 10 ml (2 teelepels) sout
5 ml (1 teelepel) grofgestampte swartpeperkorrels
250 ml (1 koppie) warm vleisaftreksel
2 lourierblare
1 takkie vars tiemie (opsioneel)
25 ml (2 eetlepels) bruin asyn
SO MAAK JY:
1. Week die rosyne oornag in die sjerrie.
2. Skep die spekvleis in 'n swaarboomkastrol saam met die olie en braai oor lae hitte totdat dit bros is. Skep die spekvleis met 'n gaatjieslepel uit en hou eenkant.
3. Verhit die olie in die kastrol tot matig warm en braai die rol rondom bruin. Voeg die uie, tamatiepasta, uitgebraaide spekvleis en knoffel by en verhit tot dit deurwarm is. Geur met die sout en peper en voeg die warm aftreksel by. Boeg die lourierblare, tiemie en asyn by, verhit tot kookpunt, verminder die hitte, bedek en prut een uur lank.
4. Voeg die rosynemengsel by en prut totdat die sous verdik en die vleis gaar is. Sny in skywe en sit voor met geel- of sampioenrys.
MILK STOUT STOWEGEREG MET KLUITJIES: [VAN RENSBURG FOODS]
Buitengewoon anders en smaaklik!
•500 g Soft shin blokkies
•500 ml Milk stout
•2 blikkies tamaties
•Olyfolie
•2 uie, gekap
•2 wortels, in klein blokkies gesny
•2 selderystokkies, in klein blokkies gesny
•5 lourierblare
•Sout en peper na smaak
•1 eetlepel koekmeel
SO MAAK JY:
•Soteer uie, wortels en seldery in olyfolie totdat die uie deurskynend is.
•Voeg die res van die bestanddele by en prut stadig vir ongeveer 3 ure of todat die vleis sag en gaar is.
KLUITJIES:
•125 g bruismeel
•50 g botter
•2 teelepels heelkorrelmosterd
•25 g cheddarkaas
•1 handvol gekapte vars pietersielie
•Sout en peper na smaak
SO MAAK JY:
•Meng al die bestanddele saam met ‘n bietjie koue water om ‘n sagte deeg te vorm.
•Vorm klein balletjies en plaas bo-op die stowegereg vir die laaste 10 – 15 minute van die gaarmaakproses.
VLEISLAND SE RUMP IN NETVET: [VLEISLAND RESEPTE VIR ALMAL]
Vat nou n lekker rypgemaakte Rump of twee, wat so duim dik gesny is...
Maak nou n skaap se netvet op die rooster oop, en sit die Rump in die netvet. gooi Vleisland se braaispice oor, of net sout en swart peper, aan albei kante van die Rump steak.
Vou nou die Rump in die netvet toe, en braai dit op lekker warm kole.
MOENIE AFHAAL AS DIE VET VLAM VAT NIE!!!!
Dit MOET vlam, die steak sal NIE brand nie. Die netvet beskerm die Rump, en dit braai in die vleis in.
Smeer nou n paar snye bruinbrood met BOTTER en VYE Konfyt, en wag vir die steak....
Los dit so 3 Minute op die een kant, en draai dan om en braai in die vlamme vir nog 3 minute......haal nou af, en siedaar.....Niks gebrand onder die netvet nie...net die netvet het gebrand, en die steak is pienk.
BIEFSTUK MET GROENBOONTJIES EN DADEL SOETPATATS: [BOEREKOS KOOK EN GENIET]
SONDAGGENOT:
6 biefstukke (kruisskyf of T-been)
80ml bruinsuiker
1 suurlemoen(skil gerasper, sap uitgedruk)
340ml bier
1ui (fyn gekap)
5ml mosterdpoeier
sout en vars gemaalde swartpeper na smaak
MAAK SO:
Plaas biefstukke in enkellaag in marineringsbak. Verhit bruinsuiker, bier, ui en mosterdpoeier, suurlemoenskil en sap, saam tot kookpunt. Verminder hitte en laat vir sowat 10 minute, onbedek, prut. Laat heeltemal afkoel. Giet marinade bo-oor biefstukke en marineer vir sowat 2 uur. Draai vleis 1-2 keer om. Verwyder uit marinade, geur met sout en peper. Rooster tot verlangde graad van gaarheid.
GROENBOONTJIES:
10 ml olie
1 ui, gekap
2 knoffelhuisies, fyngedruk
1 pakkie groenboontjies, punte afgesny
2 takkies tiemie
150 ml hoender- of groenteaftreksel
1 el botter
MAAK SO:
Verhit die olie in ’n pan , Voeg die ui en knoffel by en soteer vir drie minute. Voeg die boontjies, tiemie en aftreksel by en verhit tot kookpunt. Kook tot aftreksel verdamp het , gooi eetlepel botter by en braai liggies. sout en peper na smaak.
DADEL SOETPATATS:
2-3 groot patats , in dik blokkies
sout na smaak
2-3 eetlepels suiker
½ koppie geblikte fyn pynappel
2-3 eetlepels margarien
1 eetlepel margarien
½ koppie gekapte dadels
MAAK SO:
Sny patats in blokke. Kook amper sag in ‘n klein bietjie water. Wanneer gaar, gooi oortollige water af. Voeg suiker en margarien by en braai saam. Voeg brandewyn, dadels en pynappel by gebraaide patats. Verhit weer net voor opdiening.
MUSHROOM CRUSTED PRIME RIB ROAST: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Sevings: 6
A perfectly cooked prime rib roast crusted with dried porcini mushrooms that is perfect for any special occasion.
INGREDIENTS:
FOR THE PRIME RIB:
•1 tablespoon dijon mustard
•1 tablespoon white miso paste
•1 tablespoon oil
•2 teaspoons thyme, chopped
•2 cloves garlic, chopped
•2 teaspoons black pepper, coarsely ground
•1 (4 pound) prime rib roast with bone and cap
•1 ounce dried porcini mushrooms, chopped into small bits
FOR THE AU JUS:
•1/2 cup red wine
•2 cups beef broth
•2 teaspoons Worcestershire sauce
•salt and pepper to taste
DIRECTIONS:
FOR THE PRIME RIB:
1.Mix the mustard, miso, oil, thyme, garlic and pepper and rub it all over the prime rib before pressing the dried mushrooms onto the roast.
2.Place the beef in an oven safe roasting dish with the bones on the bottom and the fat cap on the top, stick a meat thermometer into the middle of the thickest part, roast in a preheated 450F oven for 15 minutes, reduce the temperature to 275F and continue roasting until the temperature reaches the desired doneness (135F for medium rare, about 2 hours). Note: The temperature of the roast will continue to rise a few degrees while resting.
3.Remove the roast from the oven and set aside to rest, covered for 20 minutes before slicing.
FOR THE AU JUS:
4.Meanwhile, drain all but 2 tablespoons of the dripping from the pan, place the pan over medium heat, add the red wine, deglaze the pan, add the beef broth and Worcestershire sauce and simmer for 5 minutes before seasoning with season with salt and pepper to taste.Option: Replace the miso with another tablespoon of mustard and 1 teaspoon of salt.
Option: Replace the porcini mushrooms with another mushroom such as shiitake mushrooms.
Note: This recipe is for a small, 1 rib (~4 pound) prime rib, but it easily scales up for larger roasts.
Vleisland se BEES AFVAL ...in n BAKSAKKIE IN JOU SLOW COOKER: [VLEISLAND RESEPTE VIR ALMAL]
Hierdie was so 2Kg bees afval.
2 eetlepels sout
1 teelepel swart peper
1 teelepel Borrie
2 teelepels Kerrie poeier
1 teelepel Knoffel sout
4 eetlepels blatjang, of 2 eetlepels appelkoos konfyt. ( JAM)
1 koppie water
SO MAAK JY:
Meng al die speserye en konfyt/blatjang saammet die koppie water.
Pak die afval in n baksakkie en sny 2 groot uie daarin, en gooi nou die speserye mengsel daarin.
Stel die "slowcooker" op "high" en laat oornag prut. Maak in die oggend oop, en sny 2 groot aartappels in klein blokkie en voeg dit daarby.
Laat prut nou wer vir nog 3 ure.
Kook rys en koring mengsel 50/50 saam, of net rys, en wanneer die afval lekker sag is skep op en geniet...
As die tyd min is...eet die afval saam met BRUIN BROOD...soos ekke dit doen.
SIRLOIN AAN DIE BEEN MET PARYS-BOTTER: [deur Herman Lensing]
(genoeg vir 4)
400 g sagte botter
6 ansjovisfilette
6 takkies roosmaryn, grofgekap
4 knoffelhuisies, grofgekap
sout en varsgemaalde swartpeper
80 ml olyfolie
sap en skil van 2 suurlemoene
4 groot sirloinsteaks (vra jou slagter om die been aan te los)
SO MAAK JY:
Plaas botter, ansjovis, roosmaryn en knoffel in voedselverwerker. Meng op matige spoed tot gladde mengsel. Geur goed met sout en peper en meng weer. Skep botter op kleefplastiek en vou toe. Rol in lang wors en hou in yskas. Meng olyfolie, sap en skil van suurlemoene. Geur met sout en peper. Gooi oor steaks. Verhit riffelpan tot baie warm – die rook moet letterlik daaruit trek. Braai steaks sowat 5 minute per kant vir mediumgaar. Skep met die omdraaislag ’n lepel vol botter op die steaks. Haal steaks uit warm pan en laat rus vir 3 minute. Skep nog botter op en sit voor.
Wenk
Dis belangrik om die steaks te laat rus voor jy dit voorsit. Dit verseker dat die vleis.
STEAKS MET MOZARELLA: [Deur Huisgenoot]
Genoeg vir 4 mense
Bereiding: 20 min
Gaarmaaktyd: 10-15 minute
STEAKS:
4 dun steaks (sowat 120 g elk)
60 ml (¼ k) koekmeel
BESLAG:
3 eiers
60 ml (¼ k) koekmeel
100-120 ml melk
5 ml (1 t) vars basilie, fyn gekap
sout en vars gemaalde swartpeper
15 ml (1 e) pietersielie, fyn gekap
30 ml (2 e) parmesaankaas, fyn gerasper
OM TE BRAAI:
50 g botter
50 ml olie
125 ml (½ k) mozzarellakaas, gerasper
knippie paprika
STEAKS:
Bedek die vleis met meel, skud die oortollige meel af en laat die vleis sowat 10 minute in die yskas rus.
BESLAG:
Klits die eiers, voeg die meel by en meng tot glad.
Roer die melk, basilie, sout, peper, pietersielie en parmesaan saam.
Klits goed.
VIR BRAAI:
Verhit die botter en olie saam in ’n groot pan.
Doop die steaks in die beslag en braai in verhitte botter en olie tot bruin aan albei kante.
Skakel die roosterelement van die oond aan.
Pak die gebraaide steaks op ’n bakplaaten besprinkel elkeen met mozzarella en paprika.
Rooster tot die kaas net gesmelt het.
Sit voor met ’n groenslaai en aartappelskyfies.
Wenk:
Kitslendeskywe is ideaal vir hierdie gereg, veral as jy nie baie tyd het vir aankope en voorbereiding nie. Dit is ook goedkoper. Ons stel voor jy vra jou slagter om vir jou lekker dik steaks te gee en dit dan self in dunner skywe te sny – so is die vleis baie sappiger.
ALLES WAT JY MOET WEET OOR 'N BEESVOORKWART: [Deur Huisgenoot]
1 SKENKEL
KENMERKE
Dit bestaan uit ’n groot persentasie been en bevat baie wit bindweefsel (kollageen) wat ’n taai maar geurige
snit maak.
GEBRUIKE
Skywe (15 mm dik) – smoorgeregte of sop.
Blokkies – stowegeregte.
Bene – vleisaftreksel.
2 BOLO
KENMERKE
’n Beenlose snit met ’n growwe tekstuur met min tussenspierse vet.
GEBRUIKE
Heel (meer as 1,5 kg) – potbraai. Skywe (3-5 mm dik) – kitsskywe (vlakvetbraai), stowe.
Skywe (15 mm dik) – smoorgeregte.
Blokkies – stowe.
Afrandstukkies – maalvleis
3 BORSSTUK
KENMERKE
Dit het ’n growwe tekstuur, bevat die borsbeen en ’n paar ribbebene.
GEBRUIKE
Ontbeen en gerol – potbraai, toegedraai in tinfoelie of gaarmaak in ’n baksak.
Ontbeen, gerol en gepekel – soutbeesvleis.
Blokkies en skywe – stowe- en smoorgeregte
4 KORTRIB
KENMERKE
Dit is ’n plat snit en bevat ribbebene.
GEBRUIKE
Heel – gepekel en gekook.
Bene – vleisaftreksel.
Porsies – stowegeregte.
5 PRIMA RIB
KENMERKE
Bestaan uit 3 ribbes, groot oogspier en egalige buitenste vetlaag.
GEBRUIKE
Dis al snit in die voorkwart wat geheel en al met droë hitte gaargemaak kan word (soos steaks en ander snitte uit die agterkwart). Goedkoper steaks soos riboogsteaks word uit hierdie deel gesny.
6 DIKRIB
KENMERKE
Dit bestaan uit deurgesaagde rugwerwels en 6-7 ribbebene en soms die bladbeen.
GEBRUIKE
Ontbeen en gerol – potbraai of gaarmaak in ’n baksak;
steaks of blokkies – stowegeregte;
repies – roerbraai; bene – sop.
7 SKOF
KENMERKE
’n Beenlose snit wat wissel in grootte volgens ras en bevat volop binnespierse vet (marmering).
GEBRUIKE
Heel – soutbeesvleis of potbraai.
8 NEK
KENMERKE
Bestaan uit nekwerwels omring met ’n groot hoeveelheid vleis.
GEBRUIKE
Skywe (15 mm dik) – smoor- en kasserolgeregte.
Blokkies – stowegeregte en pasteie.
Bene – vleisaftreksel
GAARMAAKMETODES
KLAM HITTE (met vloeistof of bedek)
POTBRAAI
Vir taaier, heel vleissnitte of ontbeende rolle wat meer as 1,5 kg weeg (anders vind te veel inkrimping plaas). Bind die vleis vas met tou om die vorm te behou. Braai die vleis in ’n bietjie olie of botter. Voeg ’n bietjie verhitte vloeistof by, plaas die deksel op, verlaag die hitte en laat prut tot die vleis sag is.
STOWE EN SMOOR
Braai vleisblokkies of porsies in ’n bietjie olie in ’n groot kastrol met ’n stewige basis en skep uit. Braai die uie saam met heel kruie in olie. Voeg die vleis en ’n bietjie verhitte vloeistof by, sprinkle die fyn speserye oor, sit die deksel op en laat prut oor lae hitte tot die vleis sag is. Voeg die groentes sowat 40-30 minute voor die einde by. Smoor is wanneer die vleis van die begin af op ’n bed groente gaargemaak word.
KASSEROL
Braai eers die vleis in die kasserol in olie of botter. Voeg verhitte vloeistof en geurmiddels by. Maak dig toe (met tinfoelie of die deksel) en maak gaar vir die verlangde tyd.
BAKSAKKIE
Vryf die heel vleissnit met geurmiddels, plaas dit in die baksakkie, bind dit toe met tou en prik ’n paar gaatjies in die sakkie. Plaas dit in ’n oondskottel en maak die gereg gaar volgens berekende tyd. Vir taaier heel vleissnitte van meer as 1,5 kg, blokkies, skywe en stukke. Dit word altyd in die oond gedoen. Temperatuur: 160 °C. Tydsberekening: 45-50 minute per 500 g vleis plus 40 minute ekstra
DROË HITTE
OONDBRAAI
Vir sagte heel vleissnitte van 1,5 kg of meer. Vryf die vleis in met geurmiddels. Plaas dit onbedek op ’n rakkie wat op die oondpan pas. Dit word altyd in die oond gebraai. Temperatuur: 160 °C. Tydsberekening: Liggaar – 15-20 minute per 500 g plus 15 minute. Mediumgaar – 20-25 minute per 500 g plus 20 minute. Ander droëhittemetodes is nie geskik vir die gaarmaak van voorkwartvleis nie, behalwe as jy riboogsteaks wil rooster.
ROMERIGE TEXAS-KAASSTEAK: [Deur Huisgenoot Digitaal ]
Genoeg vir 4 mense
Bereiding: 20 minute
Rustyd: sowat 1 uur of oornag
Gaarmaaktyd: 5-10 minute
STEAK EN MARINADE:
2,5 kg Texas-steak
sap en skil van 2 suurlemoene
25 ml (5 t) worcestersous
vars gemaalde swartpeper
4 knoffelhuisies, fyn gekap
45 ml (3 e) olyfolie
sout
BOLAAG:
100 g cheddarkaas, gerasper
100 g mozzarellakaas, gerasper
145 g bloukaas, gekrummel
2 eiers, geklits
35 ml heelkorrelmosterd
sout en gemaalde swartpeper
30 ml (2 e) gekapte pietersielie
gebakte aartappelwiggies en roketslaai vir voorsit
MAAK DAN SO:
1.STEAK EN MARINADE:
Sny die steak in porsies van 200-230 g. Meng die res van die bestanddele vir die marinade behalwe die sout en mariner die steaks oornag of ’n paar uur.
2.Verhit die oond tot 230 °C en verhit ’n riffelpan tot baie warm.
3.Braai die helfte van die steaks in die verhitte riffelpan. Braai 2-3 minute aan albei kante en sout sodra die steaks geseël is. Wag tot die pan weer baie warm is voor jy die volgende steaks braai. Dit is belangrik om die steaks teen ’n baie hoë hitte te seël.
4.Skep die gebraaide steaks op ’n voorbereide bakplaat en laat ’n paar minute rus.
5.BOLAAG:
Meng al die bestanddele vir die bolaag en deel die vulsel tussen die steaks.
6.Skep die vulsel op die steaks en rooster sowat 5 minute in die oond.
7.Sit voor saam met gebakte aartappelwiggies en roketslaai.
DOUBLE SMOKED BACON WRAPPED FILLET MIGNON WITH CARAMLIZED MUSHROOMS: [ from Closet Cooking]
(makes 2 servings)
INGREDIENTS:
1 tablespoon butter
1 onion (diced)
o8 ounces mushrooms (sliced, I used cremini)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1 tablespoon olive oil
salt and pepper to taste
2 strips double smoked bacon
2 (6 ounce, 1 1/2 inch thick) fillet mignon (room temperature)
1/2 cup red wine
salt and pepper to taste
1 tablespoon butter
1 handful parsley (optional)
1 tablespoon blue cheese (crumbled, optional)
WHAT TO DO:
1. Melt the butter in a pan over medium heat.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and thyme and saute until fragrant, about a minute.
4. Add the mushrooms and saute until they turn golden brown and caramelize, about 15-20 minutes.
5. Meanwhile heat the oil in an oven safe pan over medium high heat.
6 Season both sides of the fillet mignon with salt and pepper and wrap the bacon around holding it together with a toothpick.
7. Sear both sides of the fillet mignon in the pan until slightly caramelized, about 2 minutes per side.
8. Transfer the pan to a preheated 375F oven and cook for 4-6 minutes for medium rare. (If your fillets are 2 inches thick cook for a minute or two longer.)
9. Set the fillet mignon aside to rest for 5 minutes.
10. Add the wine to the pan that the fillet mignon was cooked in and deglaze it.
11. Transfer the wine to the pan with the mushrooms and deglaze it.
12. Add the butter and simmer to reduce the sauce by half.
13.Season with salt and pepper, remove from heat and mix in the parsley.
14. Serve the fillet mignon on the mushrooms and top it with the blue cheese.
SIRLION WITH POTATO AND MUSHROOM CONCOCTION: [POTJIE]
On cooking a steak I don’t need to do another posting, if you have read this blog for any period of time you will know that I believe that you only put olive oil and black pepper on a steak before you cook it. Then a smoking hot griddle pan, cook to medium rare, maximum medium if you really have to, salt afterwards, that bring us to the potato and mushroom concoction.
YOU'LL NEED:
1 onion chopped
2 chilies deseeded and chopped
8 to 10 white mushrooms quartered
5 medium potatoes cooked and quartered
1 tin baked beans
Olive oil
Butter
HERE'S HOW:
Fry the onions and chili until soft, add a good knob of butter and add the mushrooms, fry until done, the add the potatoes and mix through until coated with butter, add the baked beans and mix, fry until everything is heated.
Serve with your medium rare steak and a glass of red wine.
This potato concoction is ideal camping food, but there is no reason not to make it in the comfort of your own kitchen.
Bon appetite
Potjie
BAKED REUBEN CASSEROLE: [Recipe Heavily Adapted by Winner Dinners/Origin Unkown]
Serves about 6
5 to 6 slices of rye bread, divided
3/4 pound thinly sliced corned beef or pastrami (shaved)
1 cup rinsed and well-drained sauerkraut
3/4 cup dill pickles, chopped
1 teaspoon caraway seeds
4 cups Swiss cheese, shredded
3 eggs
1 cup milk
1/4 cup prepared yellow mustard
1/4 cup Thousand Island salad dressing
WHAT TO DO:
Butter a deep 11×7-inch baking dish. Preheat the oven to 180°C. Cut 3 to 4 pieces of the bread into cubes so that you have 2 cups of bread cubes. Line the bottom of the dish with the bread cubes. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese. With a whisk, beat together the eggs, milk, mustard and Thousand Island dressing until well mixed. Pour over the casserole. Using a blender or food processor, make 1 cup of fresh bread crumbs with the remaining slices of bread. Sprinkle the bread crumbs over the top of the casserole. Bake at 180°C for 40 minutes or until set in the center.
MY WENK:
Maak in platboompan met deksel op en kooltjies bo-op deksel of in jou Buksie-veldoond in broodpannetjie as jy een het.
THAI STYLE T-BONE: [FRESH LIVING]
A fresh summer cucumber salad balances the flavours of this Thai-inspired T-bone.
Serves: 4
DRESSING:
1/4 cup PnP olive oil
3 tbsp lime juice, (45 ml)
2 PnP spring onions , thinly slices
1/2 medium clove of garlic, crushed and chopped
2 centimetres fresh ginger, piece
5 ml PnP white sugar
15 ml soy sauce
MAIN INGREDIENTS:
4 pieces PnP t-bone steaks
1/3 cup PnP sweet chilli sauce
1 tbsp fish sauce, (15ml)
1/4 cup lime juice
3 Lebanese cucumbers
125 ml PnP coriander leaves
125 ml picked basil
125 ml PnP mint
1/4 cup PnP spring onions , sliced
250 ml PnP cherry tomatoes , halved
HERE'S HOW:
•Place steaks into mixing bowl and combine sweet chilli sauce, fish sauce, sugar and 2 tbsp of lime juice
•Mix well and allow meat to marinade for 1 hour. Cover with cling film.
•Meanwhile, using a potato peeler, peel cucumbers lengthways to form ribbons. Place into a bowl.
•Add coriander, mint, basil, spring onion and cherry tomatoes. Toss well. Cover. Set aside.
•Add all the dressing components together and whisk and set a side.
•Preheat braai to a medium-high heat.
•Braai steaks, basting with marinade, for 4 minutes each side for medium or until cooked to your liking.
•Serve with cucumber salad.
T-BEEN STEAK – reg op sy tyd: [by marindakook]
Gisteraand toe is ek so lus vir die steak dat ek nie kon wag vir die vuur om uit te brand nie. Ek sit toe die riffelpan op die plaat en laat dit goed warm word.
Voor jy dit in die pan sit. Moenie die olie in die pan gooi nie. Smeer die steak in met olyfolie en geur met speserye van jou keuse. Ek het sout en peper en Portugese speserye gebruik.
As die pan goed warm is, sit jy jou vleis in die pan. Moet nou nie karring nie. Die vleis moet nie dunner as 2,5 cm wees nie.
•medium/rare: 4 minute aan ‘n kant (nog baie pienk binne)
•medium: 5 minute aan ‘n kant (pienk binne)
•well done: 6 -7 minute aan ‘n kant (geen pienk, heel gaar)
Draai dit net een keer om.
Nou elke man soen sy vrou soos hy verkies. Nou so ook met jou steak. Ek verkies slaai daarby en my man skyfies. Kies jy wat vir jou lekker is.
TAMATIEKOS – so van my ma af: [by marindakook]
In ons huis eet ons tamatiekos agter die lekkerte aan en nie net as dit koud is nie. Daar is iets koesterends omtrent tamatiekos. Dis asof jy baie kan vergewe as jy n lekker bord tamatiekos geeet het – selfs die skoonfamilie.
Die resep is genoeg dat 6 mense ruim kan eet. Miskien bly daar n lekseltjie oor vir more.
1.2kg beesvleis – ek hou van voorkwartvleis, brisket is wat ek gebruik het. Jy kan skaapvleis ook gebruik – dit moet n vetjie he.
2 uie fyn gesny
15 ml olie om die uie in te braai
1 blikkie tamatiesmoor
1 blikkie tamatiepuree
1 koevertjie of blikkie tamatiepaste
60 ml asyn
80ml suiker
60 ml worcestersous
6 naeltjies
5 ml fyn gemmer ( as jy nie het nie, los dit uit)
sout en peper na smaak
250ml water
6 aartappels
NOU:
•braai jou uie tot glaserig in ‘n pot bo-op die stoof
•sny jou vleis in kleiner stukkies en braai saam met die uie effens bruin
•in ‘n bakkie meng al die res van die bestandele behalwe die aartappels, gooi dit oor die vleis in die pot. Laat dit saggies prut vir 45 minute.
skil jou aartappels en sny in kwarte, na 45 minute wat jou pot geprut het , kan jy die aartappels in die pot sit.
•kook nou tot die aartappels en vleis lekker sag is- omtrent 30 minute. (jy moet maar proe)
Geniet jou tamatiekos met spierwit rys en groente van jou keuse. Jy sal welbehaaglik voel daarna.
OLD WORLD GOULASH: [MR FOOD]
This saucy one-pot meal earns points for long-cooked flavor without a lot of long prep. Old World Goulash is a hearty all-in-one dish that will warm and satisfy your hungry gang.
Serves: 4
Cooking Time: 1 hr 20 min
INGREDIENTS:
•1/4 cup (1/2 stick) butter
1 1/2 pounds beef round steak, cut into 1-inch chunks
•2 large onions, quartered
•2 potatoes, peeled and quartered
•4 carrots, cut into 1-inch chunks
•2 cups water
•1 3/4 cups beef broth
•1 teaspoon paprika
•1/2 teaspoon black pepper
•2 tomatoes, chopped
WHAT TO DO:
1.In a soup pot, melt butter over high heat. Add steak and onions and cook 6 to 8 minutes, or until meat is browned, stirring frequently. Add remaining ingredients except tomatoes, cover, and reduce heat to low. Simmer 45 minutes.
2.Add tomatoes and simmer, uncovered, 25 to 30 minutes, or until beef is tender and sauce is thickened.
NOTES:
Serve this over medium egg noodles and you won't miss any of the hearty sauce!
HEEL GEBRAAIDE FILET: [KUIERKOS]
•1 heel filet (1.5 – 2 kg)
•125 ml sojasous
•125 ml olyfolie
•Growwe swartpeper
•1 takkie roosmaryn
MAAK DAN SO:
Meng die sojasous met die olyfolie, plaas die filet in ‘n groot bak en giet die mengsel bo-oor.
Maal genoeg swartpeper oor die vleis.
Steek nou die vuur aan. Sodra die hout uitgebrand het, het jou filet lank genoeg gemarineer.
Plaas die filet op die rooster en draai dit elke 5 – 6 minute o mom aan alle kante te seel,
Laat die vleis dan aan die een kant braai en draai dit na elke sluk van jou bier om.
Verf tussendeur die oorblywende marinade met ‘n roosmaryntakkie bo-oor.
Sprinkel sout oor net voordat die filet gaar is en van die vuur verwyder word.
MURGBENE: [Rina Shorty] [beproef]
Voorgereg by braai.
Murgbene
Besprinkel met sout, swartpeper en suurlemoensap.
Braai stadig oor die kole of
Sit murgbene in ‘n plat ysterpot pot en gooi water in tot 1/2 pad teen bene op.
Sprinkel gemengde kruie en sout na smaak oor. Sit deksel op en sit pot oor kole en laat dit half uur tot 40 min stoom.
Sit voor met biltong, varsgebakte brood en room.
TANT WILLEM SE ESTAFO: [BRON ONBEKEND]
2kg stowevleis
sonneblomolie
3 uie gekap
2 knoffelhuisies gekneus
250ml kookwater
6 middelslag aartappels geskil en halveer
1 blikkie tamatiepasta
125ml pitlose rosyne
200ml hanepootwyn
sout en peper na smaak
200ml gaar groen ertjies
6 groen of swart olywe(opsioneel)
SO MAAK JY:
Sny die vleis in blokkies en skroei in kastrol aan albei kante tot bruin en hou eenkant. Braai uie en knoffel in dieselfde kastrol in `n bietjie olie. Skep die vleis op die uie en voeg die kookwater by, sit die deksel op en stowe tot gaar en sag. Voeg meer water by indien nodig. Voeg die aartappels, tamatiepasta, rosyntjies, wyn, sout en peper by en roer dit om sodat die meeste aartappels onder in die kastrol is. Sit die deksel op en stpwe die bredie verder tot die aartappels gaar is. Voeg die ertjies en olywe by, roer dit liggies om en proe of daar genoeg sout, peper en wyn in is. Geur indien nog nodig en sit vuurwarm voor.
GOULASH IN ROOMSOUS: [BRON ONBEKEND]
•1.5kg beef goulash
•100ml meel
•Koppie olie of botter om 4 uie in te braai
•Sout en peper na smaak
•Besprinkel vleis met sout en peper.
•Rol in meel.
•Braai uie in olie of botter en skep uit.
•Braai vleis in olie tot bruin.
SOUS:
•250ml room
•250ml tamatiepuree
•1eetl. asyn
•175ml tamatiesous
•2eetl. Suiker
•1eetl. Paprika
MAAK SO:
•Meng sous bestanddele met die vleis en stowe stadig vir 2 uur.
•Meng gebraaide uie op einde by.
MY WENK:
Vervang die room met gewone joghurt om dit minder ryk te maak, dis heerlik!
BEESFILET MET MOSSELSOUS: [BRON ONBEKEND]
•Murgbene
•1 beesfilet
•250 ml pecorino-kaas, gerasper
•sout en gemaalde swartpeper
MAAK SO:
Gebruik murgbene wat in 5 cm stukke gesaag is en verhit tot murg gaar is.
Verkoel in yskas.
Maak met ‘n skerp messie vlak snitte oral oor die filet en stop met die murg.
Geur met sout en peper en braai vinnig oor warm kole tot bruingebraai buite-om en nog pienk van binne – sowat 15 minute.
Druk kaas bo-op filet vas.
Bedek met foelie en hou warm sodat kaas kan smelt.
SOUS:
•250 ml room
•1 blik gerookte mossels, gedreineer
•Sowat 10 ml kitswitsouspoeier
MAAK DAN SO:
Verhit die room en mossels saam tot kookpunt.
Verdik met pasta van witsouspoeier en water.
Roer by roommengsel in en verhit tot dit kook en effe verdik.
Sny filet versigtig in dikkerige skywe en giet van die sous oor.
GEMMER BEESRIB: [RESEP ALETTA LINTVELT FOTO’S MYBURGH DU PLESSIS] ABSOLUUT FANTASMAGORIES!
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 2 uur
Beeskortrib en prima rib is albei relatiewe goedkoop snitte wat gewoonlik in vaal potjies beland omdat dit ’n langer kooktyd nodig het om sag en geurig te word. Maar as jy hierdie ribbetjies reg maak, smaak hulle vorentoe as hulle oor die kole gebraai word.
BESTANDDELE:
•1 eetlepel knoffelpoeier
•3 eetlepels paprika
•1 eetlepel komyn
•1½ koppie gemmerbier
•1 eetlepel melasse of bruinsuiker
•3 eetlepels sojasous
•1 blikkie (210 g) gerookte oesters
2 kg beeskortrib of prima rib, verkieslik 5 cm dik en 12 cm lank gesny
•½ ui, fyngekap
•2 knoffelhuisies, fyngekap
•1 koppie rokerige braaimarinade (ek het Woolworths s’n gebruik)
•4 eetlepels tamatiesous
MAAK DAN SO:
1.Meng die knoffel, paprika, komyn, ½ koppie gemmerbier, melasse of bruinsuiker en sojasous, en gooi dit oor die rib.
2.Sit die vleis saam met die sousie en die oesters in ’n swartpot en bedek dit met ’n dubbele laag foelie. Laat dit dan vir 2 uur oor louwarm kole prut (óf sit dit in ’n oond van 150 °C). Let wel: As jou ribbetjies dunner as 5 cm is, is dit moontlik dat dit dalk ná ’n uur en ’n half reg sal wees. Dis belangrik dat die ribbetjies nie teen ’n hoër temperatuur gaar word nie.
3.Verhit die ui, knoffel, oorblywende gemmerbier, braaimarinade en tamatiesous daarby en laat dit prut tot die sous verdik.
4.Smeer die ribbetjies met die braaisous en braai dit vir ’n paar minute aan ’n kant oor warm kole – verf elke nou en dan nog van die sous aan. Dis reg om af te haal wanneer die ribbetjies lekker taai en goudbruin is.
TANNIE DASSIE SE BIEFSTUKROLLETJIES: [VAN RENSBURG FOODS]
•Biefstukskywe of “minute steaks”
•Ontbytspek
•Sout en peper
•Speserye
•Uie
•Olie
•1 blikkie sampioene in room
•Knorrox
MAAK SO:
•Geur biefstukskywe met sout, peper en speserye.
•Rol biefstukskywe in meel. Plaas ontbytspek op biefstuk en rol biefstuk op en steek vas met tandestokkie.
•Braai in olie en plaas in oondskottel wat ‘n deksel het.
•Braai uie in bietjie olie. Voeg sampioene by uie.
•Sit 'n blokkie Knorrox en ‘n koppie water in 'n ander pot en kook.
•Voeg dit by sampioene en uie.
•Voeg die mengsel oor die rolletjie en bak in oond teen 180 grade Celsius vir ‘n halfuur tot 45 minute.
MY WENK:
Braai in jou swartplatboompan of oor die kole.
JOHANNA SE BOBAAS KERRIE-BEESSTERT: [ deur Johanna Potgieter - PASELLA]
Matige groot beesstert in stukke
8 groot aartapples
4 uie
8 bloedrooi tamaties
2 eetlepels matige “Raga Kerrie” (mooi vol)
1 eetlepel borrie
1 eetlepel Worcester sous
2 eetlepels Mrs Balls bladjang
½ koppie olie (om die uie in te braai)
Sout na smaak
1 eetlepel suiker (goed vol)
MAAK DAN SO:
Plaas vleis in ‘n groot kastrol, met genoeg water om gaar te word (met bietjie sout). Gooi kokende water oor die tamaties en trek skille af. Gooi die olie in die pan en braai die uir-ringetjies daarin tot ligbruin. Sny die tamaties daarin en laat stadig braai.
Halveer die aartapples en gooi in die pot by die vleis, met genoeg water om gaar te word. As die aartapples gaar is, gooi tamatiemengsel daaroor (daar noet genoeg water in wees vir sous). Maak twee aartapples fyn in die vleissous om dit dik te kry. Gooi nou die Kerrie, borrie, Worcestersous en die bladjang en suiker in – werk dit so om die vleis, in die sous in op lae hitte gooi nog ‘n bietjie sout in indien nodig.
VLEISLAND GEBRAAIDE BEESHART: [VLEISLAND RESEPTE VIR ALMAL]
1 Kg beeshart, in 1cm dik skywe gesny. 15g sout, 15g braaivleis speserye, 10g lemmon pepper, 5g Italian spice. Spesery die beesharte met die spesery mengsel, krummel met "Corn flakes" sny nou een medium ui in skywe.
Braai die gekrummelde beesharte in olyfolie, tot so medium gaar, plaas dit in n oond pan. Braai nou uie in dieselfde olie as die vleis, gooi so 250 ml vars room in en braai vir so 5 minute. gooi bietjie Lemon pepper en Italian spice in. Skep dan die room en uie mengsel oor die beesharte, en rasper bietjie Cheddar kaas oor. Grill in die oond tot die kaas begin bruin word...Skep saam met die rys en bietjie groenigheid, en geniet......
BEESSTERT IN ROOIWYN EN PORT: [Deur ARINA DU PLESSIS -
Foto: NEVILLE LOCKHART]
Hierdie resep is my allergunsteling-manier om beesstert gaar te maak – dit kan regtig nie makliker nie.
Dis vleis het ’n baie donker kleur as dit gaar is, dis van die rooiwyn, dit moet so lyk. Jy moet die kasserolbak nou en dan oopmaak om te kyk of daar nog genoeg vloeistof in is. As die beesstert te droog bak en aanbrand, is dit hartseersake.
BENODIG:
1 kg beesstert
500 ml droë rooiwyn
500 ml port
Water, sout en vars gemaalde swartpeper
MAAK DAN SO:
Voorverhit die oond tot 180 °C. Pak die beesstert in ’n enkellaag in ’n swaarboomkasserolbak met ’n digpassende deksel. Giet die rooiwyn en port bo-oor. Bedek en bak vir 3-4 uur. Kyk nou en dan of daar nog genoeg vloeistof in die bak is. Indien nie, voeg ’n bietjie water by.
SO MAAK JY:
Wanneer die beesstert sag is, geur met sout en peper. Verdik die pansouse met room of ’n roux (botteren- meel-mengsel) en sit die beesstert op romerige kapokaartappels met geroosterde knoffelpuree voor.
Lewer vier porsies.
BEEF AND SAUSAGE FRIED RICE:
This rice dish is basically a Chinese fried rice cooked with chunks of pre-boiled beef shank, chinese sausages, chicken hotdogs, strips of scrambled eggs, sweet peas, corn kernels and steamed rice seasoned with light soy sauce, oyster sauce, steak sauce and sesame seed oil. It’s one of my “instant” recipes–take whatever is available and throw them in with the rice kind of thing.
INGREDIENTS :
6 c. of steamed rice rice, cooled for best results
2 c. of pre-cooked beef chunks, about 1″ cubes
2 chinese sausages (locally known as longganisang macau)
2 chicken hotdogs
3/4 c. of corn kernels
1/2 c. of frozen sweet peas
2 eggs, beaten
2 tbsp. of oyster sauce
1 tbsp. of light soy sauce
1 tsp. of steak sauce
1/2 tsp. of sesame seed oil
4 tbsp. of cooking oil
salt and pepper
WHAT TO DO:
Season the beef chunks with steak sauce. Cut the chinese sausages and chicken hotdogs into 1/4″ thick rings. Set aside.
Heat a skillet or wok. Pour in 1 tbsp. of cooking oil and heat until it starts to smoke. Add the beaten eggs, tilting the skillet or wok to swirl the eggs while cooking. Cook until set. Transfer to a plate. Roll up and cut into 1/2″ wide strips. Cut each strip across into two.
Add the rest of the cooking oil to the skillet or wok and heat until it starts to smoke once more. Add the chinese sausages and chicken hotdogs. Cook over high heat for about 30 seconds. Add the beef chunks. Cook for another 15 seconds, stirring. Add the rice, corn kernels and sweet peas. Cook, stirring, until the rice is heated through. Pour in the oyster sauce and light soy sauce. Add the pepper. Stir well. Adjust seasonings, if necessary. Add the egg strips and pour in the sesame seed oil. Toss a few times. Serve hot.
BEESKERRIE: [UITKYK]
Bedien 6 tot 8
1kg Beesstowe
600ml Water
60g Kerrie poeier
40g Paprika
15ml Bladjang
500g Gevriesde groente mengsel - sout en peper na smaak
MAAK DAN SO:
Kook die beesvleis in water vir 1 uur tot 1 en n half uur tot sag. Voeg al die ander geurmiddels by.
Voeg die gevriesde groente by en kook vir 10 minute.
GOULASH: [UITKYK]
Bedien 4
900g Goulash blokkies
700g Uie (geskil en fyn gekap)
2 Eetlepels olie
2 Eetlepels Paprika
1 Eetlepel Asyn
3 Koppies Bees aftreksel
2 Knoffelhuisies gebreek
1 Knippie Marjoram
1/2 Teelepel Fyn Caraway
1 Teelepel Tamatiepasta
sout en peper na smaak
MAAK DAN SO:
Braai uie in groot pot tot goud bruin. Sprinkel paprika poeier oor, voeg asyn en n paar eetlepels bees aftreksel by . Voeg Goulash blokkies by die speserye mengsel en braai vleis tot geseel. Verminder hitte en laat prut vir ongeveer 1 1/2 uur. Voeg gereeld aftreksel, tamatiepasta en knoffel by. Prut vir 10 min. sout en peper na smaak. Heerlik met vars wit rolletjies. Heerlik die volgende
BEESVLEIS EN MIELIEPOTJIE: [VAN RENSBURG FOODS]
•1½ kg stowebeesvleis, in blokkies gesny
•2 groot uie, fyn gekap
•2 knoffelhuisies, gekap
•¼ koppie botter
•‘n bietjie kookolie
•1 teelepel droë oreganum
•1 groot glas Chateau Libertas [rooiwyn]
•1 glas water
•4 medium aartappels, geskil en in ¼ gesny
•4 koppies groenmielies (van die stronk afgesny)
•varsgemaalde swart peper
MAAK DAN SO:
Braai die beesvleis, uie en knoffel bruin in die botter en olie.
Voeg die oreganum, rooiwyn, water en ‘n knypie sout by.
Sit die deksel op en laat prut oor matige hitte/kole.
As die vleis begin sag word, voeg die aartappels by.
Maak seker dat daar nog genoeg vloeistof in die pot is en voeg nog wyn of water by indien nodig.
Prut vir ‘n verdere 20 minute en voeg dan die mielies by.
Sit die deksel op en laat verder prut tot die aartappels sag en die mielies gaar is.
Geur met gemaalde swart peper en bedien.
MY WENK:
Ook lekker vir bunny chows en as vulsel vir wraps, pannekoek en pitas.Hierdie is heerlik vir 'n bunny show of 'n gevulde omelet.
CURRIED BEEF AND DUMPLINGS: [TASTE OF HOME]
I found this in the Taste of Home Recipe Collection...I can't remember if it was 2009 or 2010 but I thought it sounded different!
2 - 2½kg rump roast
6 carrots cut into chunks, or baby carrots
1 onion sliced
1 14 oz can of diced tomatoes
2 tsp curry powder
1 tsp Worcestershire sauce
1 tsp sugar
1 tsp salt
DUMPLINGS:
1 tsp salt
1 2/3 cups flour
3 tsp baking powder
2 tbsp cold butter
3/4 cup milk
1 cup water(may need more)
WHAT TO DO:
Brown meat in pan, place in crock pot. Mix together tomaotes, curry, sauce, sugar, and salt. Pour over meat, add in onions and carrots. Cook on low for 6-8 hours until meat is tender.
Pour juice into pan, add in hot water and bring to a boil.
Mix together flour, salt, baking powder. Cut in butter until crumbly. Stir in milk until just moistened. Drop dumplings into simmering liquid, cover, and steam for 15 mins. Remove dumplings for sauce and serve with meat and carrots.
**So far this smells a lot like beef stew....it was just ok the first night we had it. I found it needed gravy as the meat was a bit dry. I did add another cup of water to the juices for the dumplings as I just didn't have enough to cook them in. I then took that thickened "gravy" and dumped it over the leftover meat. It was so much better the next day! It was a nice and different take on pot roast and I LOVE curry! The dumplings were delicious too!
BEESVLEISBREDIE MET 'N LANG SOUS: [Deur ARINA DU PLESSIS - Foto: NEVILLE LOCKHART]
’n Geurige bredie met ’n lang sous is die beste winterkos.
Dié een is ’n ware gunsteling van ons gesin en smaak die volgende dag éérs lekker.
45 ml olie
1 kg beesvleisblokkies
5 ml elk sout en vars gemaalde swartpeper
Knippie suiker
3 ml borrie
5 ml paprika
5 ml fyn komyn
5 ml pimento
10 ml fyn koljander
15 ml gekapte, vars gemmer
2 groot uie, gerasper
4 knoffelhuisies, fyn gekap
4 wortels, grof gerasper
1 x 410 g blik gekapte tamaties
500 ml water of beesvleisaftreksel
Sowat 12 baba-aartappels in skil (heel of gehalveer, indien redelik groot)
60 ml gekapte, vars pietersielie of vars koljanderblare
MAAK DAN SO:
Verhit die olie in ’n swaarboompot. Meng die beesvleisblokkies, sout, peper, suiker, speserye en gemmer goed en braai dit saam in die kastrol tot die vleis bruin en die speserye geurig is.
voeg die gerasperde ui en knoffel by en braai vir 3-5 minute. Voeg die wortels by en braai vir ’n paar sekondes. Voeg die tamaties en water (of aftreksel) by en verhit tot kookpunt.
Bedek en prut vir 30 minute. Voeg die aartappels by (en nog water of aftreksel, indien nodig) en prut vir ’n verdere 45-60 minute tot die vleis sag, die aartappels deurgaar en die sous verdik en geurig is.
Rond af met gekapte, vars pietersielie of koljanderblare. Sit voor op rys, koeskoes of krummelpap.
Lewer ses porsies.
JEREPIKO BEEF STEW: [FIRE UP COOKING SA]
•lots of onion, sliced
•stewing beef, cubed
•a punnet of button mushrooms, small ones left whole
•a handful of mixed herbs, I used rosemary, origanum and thyme
•2 cups of beef stock
•a generous glug of jerepiko wine (or sherry, or red wine), and then another one
•a little oil for frying
WHAT TO DO:
Pour the oil into the pot and put on the grid over the flames, add the onions once the oil is hot. Fry until soft, then add the meat and brown. Stir in the mushrooms and herbs. Add the booze to the stock, then stir into the stew. Add an extra cup of water, and watch carefully, as the liquid disappears quickly. Turn down the heat, (ie, lift the grid a little, and spread the coals out a bit). Stir regularly, and cook until the meat is tender, and the gravy reduced, rich and flavourful. This will take about 2 hours, so keep adding wood to keep a small fire going.
Meanwhile, cook some rice in another clever little cast iron pot (I ask you, could teflon take this sort of abuse? Or give the food a wonderful smokey flavour??)
Serve the stew over the rice, sprinkled with chopped fresh parsley, and mixed veggies, or at least, that’s how we had it!!
Enjoy!
STEAKS MET SAMPIOEN BO-LAAG: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
BENODIG:
4 steaks (200 g elk)
Sout en varsgemaalde swartpeper
30 ml (2 e) olyfolie
250 g bruin sampioene
6 rooi slaaiuie (of 1 klein ui), fyn gekap
30 ml (2 e) heelkorrelmosterd
80 ml (1/3 k) geroomde roomkaas
1 eier, geklits
250 g groenbone, geblansjeer
MAAK DAN SO:
Voorverhit die oond tot 220 °C en verhit ‘n riffelpan.
Braai die steaks vir ‘n minuut aan beide kante oor hoë hitte, geur met sout en peper en hou eenkant.
Verhit die olie in’n pan en braai die sampioene tot droog.
Roer die rooi slaaiuie by en braai vir ‘n minuut en verwyder van die hitte.
Skep die sampioen-mengsel in’n mengbak en geur met sout, peper en heelkorrelmoster.
Roer die geroomde roomkaas en eier by en geur indien nodig.
Plaas die gebraaide steaks op ‘n gesmeerde bakplaat en skep die sampioen-mengsel bo-op elke steak.
Bak die steaks vir sowat 5—10 minute of totdat die bo-laag gestol het.
Sit voor saam met die groenbone.
MY WENK:
Geen oond nodig nie, maar soos wat jy met 'n potbrood sou doen en gebruik die metode vir bakproses.
MONGOLIAN BEEF STIR FRY: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Tender stir-fried beef in a tasty sauce.
INGREDEINTS:
•1 tablespoon oil
•1 - 1½kg steak (sirloin or flank), sliced thinly
•3 tablespoons soy sauce
•1 tablespoon hoisin sauce
•1 tablespoon brown sugar
•1 teaspoon chill sauce such as sambal oelek
•1 clove garlic, grated
•1 teaspoon ginger, grated
•1 tablespoon cornstarch
•1/3 cup water or beef broth
•1 teaspoon sesame oil
•1/4 cup green onion, sliced
HERE'S HOW:
1.Heat the oil in a pan over medium-high heat, add the beef and saute until just cooked, about 2-4 minutes.
2.Add the mixture of the soy sauce, hoisin sauce, brown sugar, chili sauce, garlic, ginger and the mixture of the cornstarch and water to the pan and cook until it thickens a bit, about a minute.
3.Serve over white rice or noodles, quinoa, etc. garnished with the green onions.
OPTIONS: Add some vegetables to the mix such as broccoli, peas, peppers, etc.
LEKKER STEAK ONDER DIE KOMBERS: [KREATIEWEKOSIDEES - Georgien Neethling Schoeman]
BENODIG:
500G Tenderised steak
2 groot uie in dun ringe gesny
6 groot aartappels in skywe gesny
3 geskilde tamaties in skywe gesny
Sout en peper na smaak
Knoffelvlokkies (opsioneel)
MAAK DAN SO:
Pan braai steak tot lekker bruin in braaipan of diep pan, gooi net sout en peper oor.
Pak uie ringe dan dik laag aartappelskywe en dan laag tamaties heel bo, gooi liggies sout en peper tussen lae en knoffelvlokkies. Gooi so twee koppies water op, bring tot kookpunt draai hitte af en prut stadig tot aartappels pap gestowe het bo op steak. Aartappels sal self sous dik maak. Bedien bo op rys.gooi so katspoegie room of gewone joghurt ook by, lekker romerig.
STEAKREPIES IN DEEG: [KREATIEWEKOSIDEES - Anjelika van den Berg]
BENODIG:
1 kg tenderised steak
2 eiers
180 ml melk
5 ml knoffelsout of 1/2 tl vlokkies
5 ml hoenderspeserye of enige speserye na smaak
180 ml koekmeelblom
Olie
MAAK DAN SO:
1. Sny vleis in repies en bedek met speserye.
2. Klits eiers en melk saam.
3. Plaas vleisrepies in bak en bedek met eier- en melkmengsel.
4. Plaas bak in yskas vir ‘n uur.
5. Doop die repies een vir een in die koekmeelblom.
6. Braai in pan met vlak olie op medium hitte.
7. Bedien met skyfies en slaai.
MY WENK:
Bedien 'n lekker sous saam met die repies, soos chilisous of mosterdsous.
GEVULDE TENDERISED STEAK: [KREATIEWEKOSIDEES]
Kap jou steak lekker plat met vleis hammertjie of piering. Gooi oor sout, peper , bietjie wostersous en bietjie knoffelvlokkies.
Braai uie sampioene en spek tot sag.
Hier kan jy dan lekker jou verbeelding laat gaan – dink aan spinasie en feta kaas, mossels, kaas en ham, enige iets wat jy lus voel om as vulsel te gebruik.
Smeer oor die steak en rol op.
Steek vas met tandestokkies en bak in die oond tot gaar of jy kan dit ook in vlak panolie bak tot gaar.
Maak ‘n lekker kaassous, of bisto sous, sampioen sous ens. Kyk wat by jou vulsel sal pas.
Bedien met kapokaartappels of skyfies, mengelslaai of volledige bord gekookte groente.
BEEFY SOUR CREAM NOODLE CASSEROLE: [WHONEEDSACAPE]
Yield: 6 servings -Recipe adapted from Pioneer Woman
YOU'LL NEED:
•1- 1½kg Ground Beef
•1 can 15-ounces Tomato Sauce
•3/4 t Salt
•1/2 t freshly ground Black Pepper
•1/4 t Lawry's Seasoning Salt
•1/2 t Garlic Powder
•8 ounces Egg Noodles (1/2 of a package)
•1/2 cup Sour Cream
•1-1/4 cup small curd Cottage Cheese
•1/2 cup sliced Green Onions
•1/2 t Garlic Salt
•Freshly Ground black Pepper
•1 cup shredded Sharp Cheddar Cheese
WHAT TO DO:
1.Preheat oven to 350 degrees.
2.Brown ground beef until thoroughly cooked, drain fat from pan.
3.Stir in tomato sauce, salt, pepper, Lawry's & garlic powder.
4.Simmer on low until ready to use in casserole.
5.Cook egg noodles according to package directions, drain.
6.In large bowl stir to combine: sour cream, cottage cheese, green onions, garlic salt & pepper. Add in cooked egg noodles, stir together.
7.In greased 13x9 assemble in layers. 1st layer 1/2 of noodle mixture, followed by 1/2 of meat mixture, and then 1/2 cup of shredded cheddar. Repeat all layers.
8.Bake 20-25 minutes until cheese is melted and heated through.
STEAK WITH SHRIMP AND PARMESAN CHEESE GARLIC SAUCE: [THE RICE TRAY]
This is a new favorite of ours! The sauce is very rich but it just goes perfectly with the steak. We served ours with grilled asparagus and it was an awesome meal... perfect if you are craving some surf & turf!
INGREDIENTS:
2 New York Strip [sirloin, rump, fillet or rib eye steaks]
2 C heavy cream
1 Tbsp fresh basil, chopped
1/2 C grated Parmesan cheese
2 Tbsp minced garlic
salt & pepper to taste
1 - 1½kg shrimp, deveined, skin, head & tails removed
HERE'S HOW:
Lightly coat both sides of steaks with olive oil, salt, pepper and minced garlic {to taste}. Place Basil leaves on top of steaks and wrap in saran wrap. Refrigerate for at least 30 minutes. Grill steaks to medium rare [remove basil when turn, placing basil on opposite side of steak while grilling].
Heat cream in sauce pan and bring to light boil.
Cook until it is half it's original volume [stirring consistently]. Mix in Parmesan cheese, basil, salt, pepper and garlic and cook for about 1 minute. Add shrimp, and cook until pink and cooked through.
Serve steak with this lovely sauce and enjoy!
COWBOY STEW: [GETAWAY RECIPES]
This stew is a great way to cook up leftover braai meat from the night before – the camping breakfast of champions.
Serves 4
•15 ml oil
•2 red onions, peeled and finely chopped
•2 cloves of garlic, peeled and finely chopped
•1 green pepper, de-seeded and finely chopped
•300 to 400 g leftover braai meat (steak, chops and wors all work well)
•½ teaspoon ground coriander
½ teaspoon cumin
•½ teaspoon chilli powder (adjust to taste)
•400 g can of tomatoes
•400 g can of baked beans
•400 g can of butter beans
•400 g can of corn kernels
•1 tablespoon balsamic vinegar
•1 tablespoon sugar
•Salt and pepper
HERE'S HOW:
Brown the onion, garlic and green pepper in the oil over medium-hot coals in a at-based cast-iron pot. Add the braai meat and spices and stir until coated. Add the canned ingredients (tomatoes, beans and corn) along with the balsamic vinegar and sugar and cook for 25 to 30 minutes until thoroughly heated through. Season to taste and serve with garlic bread.
CHEESY STREAKY BACON RUMP: [Recipe by Jess]
We wanted to share with you Warren Smith’s recipe, one of the entrants in our Best Braai Recipe Competition.
My braai recipe is like this: a good few portions of rump and streaky bacon.
HERE'S HOW:
First sprinkle meat tenderizer, six gun grill seasoning and a bit of sugar on the steak and massage in, and leave to rest for 20 min.
•Braai steak and bacon on flame side of gas braai, to your secifications.
•When ready, move over to cast iron section of braai, steak with beacon on top, then cheese sauce and a generous bit of grated cheese on top.
•Sprinkle paprika, place lid over and leave to infuse for about 5 to 10 minutes.
Believe me, it tastes so good you will definitely do it time and time again.
PS: Chips were done in the oven.
GRILLED STEAK WITH BALSAMIC BRAAI RELISH: [RHODES RECIPES]
Serves 4
This one’s perfect for impressing guests.
Grill the steak over the coals or cook it in a griddle pan.
INGREDIENTS:
600 g Rump steak
1 x 410 g Rhodes Tomato Braai Relish
2 Tbsps. balsamic vinegar
125g (1 wedge) blue cheeseSalt and freshly ground black pepper
WHAT TO DO:
Preheat the oven to 200°C.
Cook both sides of the steak in a heated griddle pan for a couple of minutes.Season with salt and pepper and set aside.Bring the Rhodes Tomato Braai Relish and balsamic vinegar to the boil and season with salt and pepper. Reduce the heat and simmer for 10 minutes.Cut the pita breads in half and arrange them on a greased baking tin.Place a grilled steak on top of each pita half and divide the blue cheese between the steaks.Spoon the balsamic braai relish over the cheese and bake in the oven for 3-5 minutes.Serve with a green salad. Useful Tips Buy one large steak, grill it, leave to rest for a few minutes and then cut it into the desired portions. This keeps the meat nice and juicy.If you aren’t a blue cheese fan, use mozzarella or feta cheese instead.
STEAK BRAAI TIPS: [Posted in Braai, Braai Recipes, South Africa,by ribshackred]
Beef must be thawed before it is grilled. Remove the meat from the freezer at least a day before use and leave it to thaw in the refrigerator in its wrapping.
Meat should be taken from the fridge at least 30 minutes before grilling.
If preferred, brush either the meat or the grill with a little cooking oil to prevent the meat from sticking to the grill.
Beef cut 2 cm thick should be placed about 10 cm from the coals.
Grill steaks as quickly as possible without scorching the meat. Sausages, kebabs and sosaties on the other hand, have to be grilled slowly.
Grill steaks on one side until brown and loose on grid, turn and finish grilling.
Do not use a fork or sharp object to turn the meat since it causes loss of meat juices. Rather use meat tongs.
Cook meat in the correct order, for example steaks should be cooked last, since they toughen if not served immediately.
Sausages can be kept warm successfully and can be cooked first. Remember to reduce the cooking time of meat that is to be kept warm.
Spices and herbs should be used sparingly so as not to overwhelm the flavour.
Sprinkle with salt just before serving – if salted too early it draws out the juices, resulting in dry and tough meat. Serve immediately otherwise it becomes tough.
BRAAIED T-BONE IN ONION AND SOY MARINADE: [By Rumbie - ZIMBAWIAN FOOD]
A lot of Zimbabweans enjoy having a braai, which is commonly known as a barbecue in other countries. This is what I was up to over the weekend. I made this absolutely delicious onion and soy marinade which sipped well into the T-bone steak and the taste was just fantastic. There was some finger-licking going on at the table! For the braai I used commercial charcoal which provided a “slow-cooking” for the steak.
3-4 Servings~ 15-20minutes
YOU'LL NEED:
•1 kg t-bone steak
ONION AND SOY MARINADE:
•1 medium onion, cut into rings
•3 tbsp soy sauce
•3 tbsp brown sugar
•juice from one lime/lemon
•1 cup water
•2 tbsp white grape vinegar
•4 cloves garlic
•3 tbsp olive oil
•1/4 tsp ground black pepper
•1 tsp salt
•1 tbsp sweet chilli sauce
•1 tsp curry powder (with garlic)
•1/2 tsp ground cumin
HERE'S HOW TO MAKE THE MARINADE:
1.Gather your ingredients together. Put onion rings (1 medium onion) in a bowl. Add sugar (3 tbsp brown sugar), oil (3 tbsp olive oil) and sweet chilli sauce (1 tbsp).
2.Add garlic (4 cloves, minced), ground cumin (1/2 tsp), curry powder 1 tsp), salt (1 tsp), ground black pepper (1/4 tsp), water (1 cup water), soy sauce (3 tbsp) and white grape vinegar (2 tbsp). Give a quick stir, combining everything well and your marinade is ready!
This has got to be one of my best marinades yet!!! It will work well for both your red and white meats. I’m not too sure about fish yet though, I’d need to try it out on the fish and I’ll advise if it works. I used it here with t-bone steak. Like most marinades, it’s pretty easy and simple to make.
WHAT TO DO:
1.Place your t-bone steak (1 kg) in your marinating dish. Pour the onion and soy marinade over the T-bone steak. Massage it into the meat and make sure that each piece is covered with the marinade. Seal your marinating container and marinate the meat for at least 2 hours in the refrigerator. Light your fire and place the meat on the braai stand. (Don’t place the meat on direct flames otherwise it’ll burn before being cooked!) Flip the meat until cooked to your preference, *basting as you go. Enjoy!
T-Bone steak (in marinade)
Remember, the longer you marinate your meat, the juicier and tastier it will be. If you cannot braai the meat you can still pan-fry it or put it in the grill at 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 4 and grill for about 60 minutes, basting as you go.
Basting is pouring the marinade over the meat whilst it’s cooking, this aids in the flavour as well as making the meat nice and juicy.
KERRIE BEESRIB MET GEEL MIELIEPAP: [VLEISLAND RESEPTE VIR ALMAL]
BENODIG:
1 Kg vet beesrib, dwars oor die been gesaag, so 2 cm dik
1 eetlepel sout
1 teelepel swart peper...
1 teelepel suurlemoen peper
1 eetlepel asyn
2 middelgrootte uie
MAAK DAN SO:
Gooi alles in die stoompot, en kook tot die rib lekker sag is.
Gooi nou die volgende in.
2 aartappels in blokkies gesny
1 etlepel appelkoos konfyt
1 teelepel borrie
1 teelepel kerriepoeier.
MAAK SO:
Roer die kerrie, borrie en die konfyt lekker deur, en laat weer stoom net vir 10 minute
Maak n potjie GEEL MIELIE PAP, en skep nou saam op......
En dan kan jy maak soos Jealine Hanekom Reynecke, sy gooi nog suiker bo op die pap, en eet dan die soet en die sout so saam.
MY WENK:
Maak 'n heerlike potjie ook.
TRADITIONAL PEANUT BUTTER BEEF STEW: [by Rumbie]
Peanut butter is one of the most used spreads in the Zimbabwean cuisine. Most of the traditional dishes can have a peanut butter twist to them, such as this beef stew. Leafy greens, free-range chicken and cabbage are amongst some of the foods which can be cooked and have peanut butter added to them. If you want to see the plain version of beef stew which does not have peanut butter follow this link. Let’s get to it.
2 Servings~ 40 minutes
YOU'LL NEED:
•350g Beef blade
•1 small onion
•1 large tomato
•2 cloves garlic
•1 tsp salt
•1 1/2 tsp peanut butter
•600ml water
•oil for frying
WHAT TO DO:
1.With your tomato (1 large tomato) and onion (1 small onion) chopped, garlic (2 cloves) minced and peanut butter (1 1/2 tsp) ready, heat oil in pot and add your beef blade (350g) and season with salt (1 tsp). Fry until browned then add water (600ml), reduce heat and simmer until the beef is tender.
2.When the beef is tender, add the garlic and fry for 30seconds. Add the onions, stir and let them cook, about 2 minutes. Add chopped tomato, stir, close pot and let simmer until tomatoes are cooked, this will take about 3 minutes depending on the heat of your stove top. Add peanut butter and stir. Add a little bit of water, cover pot and allow to simmer for about 5 minutes, giving time for the flavours to marry. Check for seasoning and adjust accordingly if need be and simmer for a further 2 minutes and your peanut butter beef stew is ready.
TRADITIONAL ZIMBABWE BEEF BONES neMURIWO: [VEGGIES]
[By Rumbie]
2 Servings~ 1 hr 40 minutes
Beef bones are popular here in our Zimbabwean cuisine. It appears though that they are more popular with the men rather than the women, although some women do eat and enjoy them. You can have them as a stew or mixed with muriwo, (leafy green vegetables) which reminds me of another favourite dish code named highfiridzi. This is basically a beef stew dis, again mixed with leafy greens. Now back to our beef bones, let’s get started.
YOU'LL NEED:
•700g beef bones
•1 small onion
•1 medium tomato
•1/2 bunch leafy green vegetables
•2 tsp salt
WHAT TO DO:
1.Chop your onions (1 small onion), tomatoes (1 medium tomato) and vegetables (1/2 a bunch).
Put your beef bones (700g) in a pot, add water (500 ml) and salt (1 tsp).
Partly cover and bring to the boil then reduce heat, close pot completely and let simmer for 1 hour 30 minutes or until meat on bones is tender.
2.Add oil, onions, tomatoes, vegetables and a bit more salt (1 tsp). Stir then close pot again and let it simmer until the vegetables, tomatoes and onions are cooked (about 3-5 minutes).
Serve with sadza and enjoy. [SADZA - mieliepap]
VLEISLAND se RUMP en Maaskaas sous, met groentekies...
Sny enige steak, Bees of Wild so 2 cm dik (DWARS OOR DIE GREIN)
Hierdie is Rumptail...saam met die grein gesny...Nie reg nie..
Smeer dit lekker met bruin asyn/ Balsamic vinegar en olyf olie in.
Gooi jou braai speserye oor, en laat dit vir so uur of twee le..
Braai nou uie in n pan in BOTTER, en gooi bietjie sout, peper, en pietersiellie in.
Wanner die uie bruin is, haal dit af en skep dit uit die olie uit, in n bakkie.
Braai nou in daardie selfde botter olie, die steaks. op nommer 4 elektries, of so 3/4 op gas stoof.
3 minute op die een kant, draai om en nog 3 minute op die ander kant,
NOU..skep jy een eetlepel MAASKAAS/ Cottage chees op elke steak, krap die uie weer daar by in, en roer deur vir so EEN minuut...skep UIT DIE PAN in die BORD,
Met so bietjie groente of rys.
NOU kom daar nog n stukkie KNOFFEL BOTTER bo op elke steak....en dan gaan sit jy aan....en eet soos ek NOU ge eet het...
SLOW COOKED TOMATO STEW: [Posted by Daily Dose of Fresh]
It is summer in South Africa, the last few days however we have been experiencing some wet and cold weather conditions on the Highveld. It is the kind of weather that reminds you of winter, hot soups and creamy stews, my favorite time of the year!
This lovely Tomato stew (Tamatie Bredie in Afrikaans) is a family favourite that I love to serve with fresh home-baked bread. There is nothing quite as nice as to sweep your plate clean with a slice of bread sucking up all the lovely juices.
Make sure you have at least an hour and half on hand for this dish as it needs to cook slowly at a low temperature.
INGREDIENTS"
20 ml olive oil
1 – 2 Onions (sliced)
2.5 ml Jeera ( Cummin seeds)
2,5 ml Garam Masala spice
1 tsp grated fresh ginger
2 garlic gloves (peeled and crushed)
2.5 ml ground pepper corns
2.5 ml salt
500 g beef chuck ( roughly cubed)
2 – 3 carrots (peeled and sliced into rings)
4-5 potatoes (peeled and quartered)
5 ml dried Thyme
1 bay leave
4 -5 tomatoes (finely chopped)
50 g tomato puree
15 ml sugar
60 ml chutney (strong)
10 ml Worcestershire sauce
WHAT TO DO:
Use a large pot, heat up and add olive oil. Braise the onions together with the Jeera and masala for a few minutes until the onions are soft and translucent. Add the ginger, garlic, salt and pepper and the beef and braise for a few minutes untill the meat is sealed. Add the Thyme, bay leaves, carrots and potatoes and full the pot with just enough water to cover the ingredients, reduce the heat and let it cook with the lid on until the potatoes are soft. Remove the potatoes and keep separate. Add the tomatoes, tomato puree, sugar, chutney and Worcestershire sauce to the meat and cook on a slow heat with the lid on for +- 45 minutes untill the sauce has thickened naturally. Stir every 10 minutes and ensure that there is enough cooking juices by adding water or beef stock to the meat should it cook dry. Before serving add the potatoes and salt and pepper to taste and let the stew rest for 5 minutes with the lid on.
Serve with freshly baked bread.
BEESBLAD en GEELPAP of VET WILDSBLAD: [VLEISLAND RESEPTE AAN ALMAL]
Saag TJOPS van n vet beesblad,
Smeer dit met swart asyn in, en laat le in die yskas vir n uur of twee.
Gooi dan SWA braai speserye oor..(DELI SIN) en laat nog so uur le, en druk dit dan in die oond, op n rakkie.
Grill dit hoog in die oond tot die eenkant krispie is, en draai dan om en grill die anderkant ook.
Braai nou 1 groot ui in 2 eetlepels botter in n pan totdat dit bruin raak, met n knypie sout.
Wanneer die uie bruin is, gooi dan 750ml water saam by die uie in die pan, en roer een koppie GEEL MIELIE MEEL daarin, stel die stoof op EEN, en laat prut terwyl die vleis gaar word.
Wanneer die vleis gaar is, skep op en gooi nou die LEKKER SOUS, wat in die pan is oor die uie PAP en VLEIS.....dit smaak boeke toe, en nou kan ek maar gaan le...
Die resultaat van my BOERE SULT....(let wel na die spelling)...LOL...: [VLEISLAND RESEPTE AAN ALMAL]
Die beestong af "geskil"
Bietjie origanum, en pietersillie oor gegooi en gemeng..
EN TOE krap ek daai TAAI lymgekookte sening daar by in, en laat afkoel...
Toe lyk dit so...
Wildsvleis , beesskensels en tong.
SPICED BEEF IN A CHCOCLATE SAUCE WITH COOK UP RICE: [SIBA'S TABLE]
Using chocolate and nutmeg native to the island, Jonathan's beef dish is Greneda on a plate..
INGREDIENTS:
•2-3 tbsps vegetable oil
•2 lbs 3¼ oz (1kg) Stewing beef cut into ½ in (1 cm) thick medallions
•1 large white onion, sliced
•2 teaspoons chilli powder
•2 tsps sweet paprika
•2 tsps garlic granules
•2 tsps ground cumin
•1 tsp mixed spice
•1 tsp ground nutmeg
•2 tbsps demerara sugar
•4 tbsps tomato ketchup
•1 tbsps Worcestershire sauce
•1 tbsps light soy sauce
•1 tsp local pepper sauce
•0.7 pt (400 ml) beef stock
•14 oz (400g) canned chopped tomatoes in juice
•3 oz (85g) 70% dark unsweetened chocolate
•2 tbsps chopped parsley
FOR THE COOK UP RICE:
•1 tbsp vegetable oil
•1 onion, finely chopped
•3 cloves garlic, finely chopped
•2 red chillies, finely chopped
•1 Cup diced pumpkin
•12 okra, tops removed and thickly sliced on the angle
•1Cup easy cook rice
•1 tsp dried thyme
•½ teaspoon of local pepper sauce
•2 tbsps soy sauce
•0.7 pt (400 ml) coconut milk
•0.4 pt (200 ml) chicken stock
•1 x 400gm tin of black eye peas, drained
•Salt and pepper to taste
WHAT TO DO:
Heat the oil up in the pan and add the sliced onions, sauté for 1 minute. Turn the heat onto high and add the beef medallions and brown on each side.
Sprinkle over the chilli, paprika, garlic granules, cumin, mixed spice, nutmeg and demerara. Turn the meat frequently to coat each piece of beef in the spices. Allow it to cook until the spices become fragrant.
Next add the ketchup, Worcestershire, soy sauce and hot pepper sauce. Continue to turn the meat to coat it well. Add the beef stock and canned tomatoes and season with a little salt and pepper. Bring the mixture up to the boil, then reduce the heat to a gently simmer. Break the chocolate into the sauce, stir well and place a lid on the pan. Allow it to cook on a gentle heat for around an hour or until the meat has softened and the sauce has thickened.
After around half an hour, begin to make the cook up rice. Start by heating up the vegetable oil in the pan. Add the onion and cook until they are softened. Add the garlic and flavour peppers and cook for 2 minutes before adding the pumpkin, okra and rice. Stir well and season with the thyme, pepper sauce and soy sauce. Add the coconut milk and chicken stock and bring to a gentle simmer. Stir the black eyed peas through the rice and place the lid on the pan. Cook for around 25 minutes or until all the liquid has been absorbed and the rice is tender. Taste and season accordingly.
Serve the cook up rice alongside the beef in chocolate sauce. Sprinkle with parsley and enjoy!
COFFEE AND PEPPER FILLET: [Author: Bodys Cooks]
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
INGREDIENTS:
•2 tbs whole coffee beans
•2 tbs whole black peppercorns
•4 fillet steaks (180g each)
•10ml Extra Virgin Olive Oil
•salt
HERE'S HOW:
1.Coarsely grind coffee beans and peppercorns in a food processor or coffee grinder.
2.Press mixture evenly onto both sides of steaks.
3.Lightly brush steaks with olive oil
4.Place on braai and cook for 8-10 minutes, turning once halfway through grilling time, or until desired doneness.
5.Remove steaks from grill.
6.Season both sides with salt.
7.Allow to rest for 2-3 minutes before serving.
RUMP STEAKS ON OAK BRAAI PLANKS WITH MUSTARD BUTTER: [WOOLWORTHS RECIPES - Recipe By:Abigail Donnelly]
Prep Time : 15 minutes
Cooking Time : 10 to 12 minutes
Serves : 4
INGREDIENTS:
•4 200g beef rump steaks
•120 g butter, cubed
•2 Tbsp hot English mustard
•1 1/2 Tbsp parsley, chopped
juice of 1/2 lemon
•2 1/2 tsp sea salt
WHAT TO DO:
1. Combine the butter, mustard, parsley, lemon juice and sea salt and roll them into a cylinder. Cover with cling film and refrigerate.
2. Place soaked braai planks (narrow, thin oak planks) on the open flames. When they starts to smoke, place the rump on the planks and brown on both sides.
3. Place a knob of mustard butter on each steak and allow to melt.
RUE'S BEEF STEW WITH BASIL AND VINEGAR: [By Rumbie]
4-5 Servings~ 1 hr 15 mins
So here I was, with this beef, not thinking about doing any recipe in particular so just decided to make a stew to serve with sadza (pap). But as soon as I had put that meat in the pot and it was frying, something in me just nudged me to “experiment” and see how it goes…. it was absolutely fantastic! My family enjoyed every last bit of it I used stewing beef for this particular recipe.
INGREDIENTS:
•1kg stewing beef
•500 ml water
•3 tbsp pure vegetable oil
•2 tbsp dried/fresh basil
•3 tbsp apple cider vinegar
•1 tsp salt
•1 large tomato
•1 tbsp tomato soup powder + 50 ml water
WHAT TO DO:
1.Wash and cut your meat, trimming off any excess fat. Heat oil (3 tbsp pure vegetable oil) in a good sized pot (do not let the oil over-heat). Add beef (1 kg) and season with salt (1 tsp).
2.Add apple cider vinegar (3 tbsp) and 1 tbsp of basil. Fry meat until it begins to brown, stirring occasionally. When meat has browned up, add water, reduce heat and let it simmer gently until the water is finished and the meat is tender.
3.Add the remaining tbsp of basil to your meat and onions (1/2 small onion, chopped). Fry until the onions are just about cooked (2 mins). Add tomatoes (1 large, chopped), reduce heat and close pot for another 2 minutes.
4.Mix the soup powder and water together and add this to the meat. Simmer gently, close pot and allow the flavours to marry. After 3 minutes, taste for seasoning and adjust accordingly. And you’re done, enjoy!
FILLET STUFFED WITH MUSSLES AND CHEESE:
Yes you read right, fillet stuffed with smoked mussels, cheese and garlic. Making it was straight forward. Take the tube of fillet, cut it in pieces and then cut open. The filling was quite easy. I took a tin of smoked mussels and mixed it in a bowl with grated cheese and crushed garlic. Lots of crushed garlic. Stuff the fillet with the filling and stitch is closed with toothpicks.
I started with my cheese and mushroom sauce for the steak. The fresh mushrooms were cut into slices and fried in my little black pot over the coals. To this I added a packet of Ina Paarman's cheese sauce and some grated cheese. At this stage the sauce was just waiting for the steak to come off the coals.
There it is, the final product. Served on a plastic camping plate (so no chirps about the design now) with carrot salad and baked potato. Nom Nom Nom!!!
BRAAIED RUMP STEAK WITH GARLICK BUTTER: [by Jan Braai]
MY TIPS FOR BRAAIING RUMP STEAK:
This recipe works especially well when you are doing a braai for numerous people with a variety of meats. Steak is a very unique animal and needs to be braaied on extremely hot coals, searing the outside, but keeping the inside medium rare and juicy. This poses a problem when braaing many other things as well, as the steak needs to go on first when the coals are still in a furious state of heat, and that means that by the time everything else is braaied the steak will be completely cold.
I solve this problem by braaing the steaks when the time for doing so is perfect, just after the fire burned out and when the coals are at their hottest, and then serving it as hors d’oeuvres.
Serves 6
YOU NEED:
•600 g steak
•One tube of garlic butter (you could make your own but store-bought tubes are easier)
HERE'S HOW:
Make a very hot fire. Remove steak from fridge and bring to room temperature at least 20 minutes before the braai. Rinse excess blood from the meat under cold water and pat dry with paper towel. There is no need for spices or marinade before putting the meat onto the fire. Braai the steaks on very hot coals for about six to eight minutes, turning halfway through. When you take it off the braai, let it rest for a few minutes before slicing into thick strips. Season with salt and pepper, slice the garlic butter and place between steak strips so it melts.
PLATRIBROL MET SPINASIEVULSEL: [Deur Huisgenoot Digitaal]
Ons lesers weet hoe om uit vleissnitte die heerlikste geregte te maak.
Leona Kritzinger van Bellville vertel haar buurvrou neem haar vulsel en vleis na haar slagter en hy vul en rol dit dan vir haar.
Genoeg vir 6 mense
Bereiding: 20-25 minute
Gaarmaaktyd: sowat 2 uur
JY BENODIG:
15 ml (1 e) olie; 125 g spekvleis, in blokkies gesny; 2 preie, in ringe gesny; 1 knoffelhuisie, gekneus; sout en vars gemaalde swartpeper; 15 ml (1 e) vars tiemie; 125 g spinasie, fyn gekap; 75 ml (5 e) vars witbroodkrummels; 60 g bloukaas, gekrummel; 1,5 kg beesplatrib, ontbeen; 40 ml vars suurlemoensap; 500 ml droë witwyn; geroosterde groente vir opdiening
MAAK DAN SO:
Voorverhit die oond tot 160 C.
Verhit die olie in ’n pan en braai die spek, preie en knoffel ’n paar minute. Geur met sout en peper en verwyder van die hitte. Laat dit effens afkoel en voeg die tiemie, spinasie, broodkrummels en bloukaas by.
Plaas die vleis op ’n skoon werkoppervlak en skep die vulsel bo-op. Versprei die vulsel sodat die hele oppervlak bedek is en druk die vulsel effens plat met jou hand sodat dit makliker rol. Rol die vleis op en bind dit vas met tou.
Plaas die rol in ’n groot oondbak en geur buite-om met sout, peper en suurlemoensap. Voeg die witwyn by.
Oondbraai 2 uur of tot die vleis gaar is. Laat staan die vleisstuk 10 minute voor jy dit in skywe sny. Sit voor met geroosterde groente.
MY WENK:
Maak gaar oor die kole, draai die ribrol styf toe met swaargewigfoelie [2 x].
RUMP STEAK: [RIB SHACK RED]
For a great midweek braai idea, try this rump steak with red wine and mushroom sauce recipe. Perfect with a glass of Rib Shack Red.
INGREDIENTS:
•15ml olive oil
•150g Button mushrooms, sliced
•125ml Red wine
•250ml Cream
•125ml Water
•1 sachet Classic White Sauce
•5ml Rosemary
•4 Rump steaks
Method:
1.Heat olive oil in a pan and fry sliced button mushrooms for about 5 minutes or until they are soft and tender.
2.Add the red wine and allow to simmer for 5 minutes for the alcohol to burn off.
3.Stir in the cream, water and contents of the sachet of Classic White Sauce.
4.Reduce the heat and allow to simmer for about 3 minutes whilst stirring.
5.Stir in the Rosemary and remove from heat.
6.Season the rump steaks and grill or braai to your liking.
Source: whatsfordinner
STEAK DIANE:
Perfectly cooked medium-rare filet mignon in a mustard and brandy pan sauce with mushrooms.
Servings: makes 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
INGREDIENTS:
•2 (4 ounce) filet mignon medallions
•salt and pepper to taste
•1 tablespoon butter
•2 shallots, finely diced
•1 clove garlic, chopped
•1/2 teaspoon thyme, chopped
•1 cup cremini mushrooms, sliced
•1/4 cup brandy or cognac
•2 teaspoons Dijon mustard
•1/4 cup heavy cream
•1/4 cup veal or beef stock
•2 teaspoons Worcestershire sauce
•1 tablespoon parsley, chopped
HERE'S HOW:
1.Season the beef with salt and pepper.
2.Melt the butter in a pan over medium-high heat.
3.Add the beef and sear for 1-2 minutes on each side and set aside.
4.Add the shallots, garlic and thyme and saute for 20 seconds.
5.Add the mushrooms and saute until tender, about 2 minutes.
6.Add the brandy and carefully ignite.
7.Add the mustard and cream and mix while cooking for a minute.
8.Add the veal broth, deglaze the pan and simmer for another minute.
9.Add the Worcestershire sauce, parsley and any juices that collected under the beef to the pan and remove from heat.
10.Divide the beef and sauce between two plates and enjoy.
RUBBED SIRLOIN AND CRUSHED POTATO SALAD: [by ribshackred]
Here’s great rubbed sirloin braai idea for this weekend. Quick and easy to prepare and great with a glass of Rib Shack Red.
INGREDIENTS:
FOR THE RUB:
•50 g whole coriander
•25 g peppercorns
•50 g mustard seeds
•30 g coarse salt
•15 g paprika
FOR THE SALAD:
•2 pieces of matured sirloin – 200 g each
•800 g baby potatoes – cooked in their skins
•50 g onions – chopped
•30 g capers – chopped
•50 g anchovies – chopped
•90 g olives – pips removed
•30 g parsley – chopped
•olive oil
•freshly squeezed lemon juice
•black pepper and coarse sea salt
HERE'S HOW:
First up, combine all the rub spices in a mortar and pestle and give them a good bashing. Rub the ground spices into the meat until generously coated and leave to rest in the fridge for a couple of hours.
Once the braai is ready, whack the sirloin on to your braai-grid (hot coals) and grill on an open flame for about 7 minutes a side. You want the meat to be medium rare.
While the steaks are sizzling, start combining the salad – but remember to keep one eye on the meat!
Crush the cooked potatoes using the palm of your hand. You just want the skin to break open and to crush the potatoes lightly – try not to flatten them completely.
Add the chopped onions, capers, anchovies, olives and parsley. Drizzle with olive oil, a generous squeeze of lemon and cracked black pepper. Taste it before adding salt because the anchovies are very salty.
Mix the salad thoroughly then scoop on to plates. When the meat is done, let it rest for a few minutes then cut it into slices about 1 cm thick.
Put a couple of slices of sirloin on top of the potato salad and you’re done.
RIB EYE STEAKS: [by ribshackred]
Here’s a great steak marinade recipe for the next braai. Light the fire, put on the steaks and open a bottle of Rib Shack Red for best results.
INGREDIENTS:
•125ml soy sauce
•6 cloves garlic, finely chopped
•1 tablespoon grated fresh ginger
•1 teaspoon mustard powder
•1/2 teaspoon sesame oil
•1/4 teaspoon hot pepper sauce
•125ml beer
•4 (285g) rib eye beef steaks
WHAT TO DO:
In a medium size mixing bowl, combine soy sauce, garlic, root ginger, mustard powder, sesame oil and hot pepper sauce; mix well to blend. Add beer and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a knife. Place steaks in a baking dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.
Cover with cling film or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
Place steaks on hot coals and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness.
Source: allrecipes
BEEF RIBS: [by ribshackred]
Nothing says good times better than ribs on a braai. Here’s a great rib recipe for next time, to enjoy with a glass of Rib Shack Red.
INGREDIENTS:
1.5kg short beef ribs
MARINADE::
Juice of 1 lemon
20ml honey
5ml ground ginger
50ml olive oil
50ml sweet chilli sauce
20ml brown sugar
50ml apricot jam
Salt and black pepper
WHAT TO DO:
Mix the marinade ingredients together and heat in the microwave or a pot until smooth.
Place the ribs in a flat baking tray and pour enough warm marinade over them, making sure the meat is covered. Allow to stand for several hours, or overnight if possible. Cook the ribs on the braai or under the grill, basting with the marinade from time to time. Cook on a medium heat to prevent burning the marinade before the meat is cooked through.
FETA BEESFILET: [HUISGENOOT 100 BESTE RESEPTE]
Genoeg vir 2 – 4 mense
BENODIG:
1 kg beesfilet
200g basillie-knoffelpesto
200g swartpeper fetakaas, gekrummel
150ml olyfolie
100ml balsemieke-asyn
3ml [ruim ½t] rissievlokkies
Sout en peper
SO MAAK JY:
Vlek die filet oop en skep die pesto en feta daarin.
Vou toe en steek vas met peuselstokies.
Vryf die filet aan die buitekant met olyfolie en asyn en geur met rissievlokkies, sout en peper.
Braai oor warm kole tot mediumgaar of tot die feta gesmelt het.
Sit voor saam met braai-aartappels en ‘n vars tuinslaai.
KING RANCH BEEF CASSEROLE:
5-6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
INGREDIENTS:
2 lbs. lean ground beef
1 medium onion, diced
1 cup bell pepper, diced
dash of salt
1 10 3/4 oz. can cream of mushroom
1 10 3/4 oz. can cream of chicken
1 10 oz. can mild rotel tomatoes, drained
1/4 tsp garlic powder
1/2 tsp chili powder
2 1/2 cups cheddar cheese, grated
10 corn tortillas
WHAT TO DO:
Preheat oven to 350 degrees.
Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.
Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.
Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.
Cook for 40 minutes
MY WENK:
Maak potjiekos van die resep.
BEEF COOKED IN RED WINE BEEF BOURGUIGNON: [CAKE COOK]
INGREDIENTS:
Olive oil
2 tbsp butter
250g cubed bacon
4 to 6 anchovy fillets
1 large onion finely chopped
3 cloves garlic finely chopped
15 to 20 baby onions
2 carrots finely chopped
1.5Kg cubed stewing beef
250g button mushrooms
3 tbsp flour
25ml tomato puree
15ml fresh parsley
1 bouquet garni (or replace with 3 tsp mixed spice)
500ml beef stock
1 bottle (750ml) red wine (preferable a “heavy” wine)
HERE'S HOW:
Fry the chopped onion, garlic, bacon and anchovy’s in a little olive oil until the onion are soft. Remove from the pot and drain most of the oil, only keep enough to brown the meat with. Brown the meat in small batches, remove each batch when it is brown and add the next bath, if you don’t do this the meat will start to boil before it have browned. When you have browned the last of the meat, add the rest of the meat and sprinkle the flour over the meat and fry another minute or two. Add the bacon and onions back to the pot, add the tomato puree and stir. Add the wine and the stock; the meat should be completely covered by the liquid. Add the bouquet garni and bring to the boil, reduce the heat and let simmer (covered) for about 3 hours, or until the meat is very soft. Stir occasionally (this is not a potjie so stirring is allowed). When the meat is almost done, take half the butter and melt it in a frying pan, add the onions and fry until golden, remove from pan and set aside. Melt the rest of the butter in the same pan and add the mushrooms. Fry until golden.
Add the onions and mushrooms to the casserole and simmer for another 30 minutes until the onions are soft, by this time the liquid have cooked away and the stew will have a nice rich sauce, if not use a little corn starch to thicken the stew.
I don’t know what it is served with traditionally, but mashed potatoes works for me. Oh yes, don’t forget to remove the bouquet garni before you serve the stew.
See that you have ignored my advice not to use that expensive bottle of wine to cook with, you now have only one to enjoy with your meal, and then you will be forced to drink the plonk, I hope that’s a lesson to you, next time cook with the plonk and drink the good stuff, but never cook with wine that is “off”.
HOW TO BRAAI A BEEF ROAST ON THE COLES IN DOUGH:
Braai a Beef Roast with mushroom sauce Roast Potatoes and Fresh Vegetables, all cooked over the coals.
This may seem an impossible meal to cook on a braai, but it’s not! And you just need an open fire with a grid – no need for a Weber!!
It takes some skill but the results are well worth it – the meat is tender and full of flavour, and just delicious with the creamy sauce, and even roast potatoes are not out of reach for a camper.
This meal would be suitable for a celebration, maybe an anniversary dinner for two, cooked at a romantic campsite in the wilderness. Remember to take along a lovely table-cloth and candles, for a dinner under the stars! Or maybe cook this just to celebrate the fact that you’ve escaped the rat race for a few days, and are in your favourite place in the world – a campsite (well – it’s mine, anyway).
The beef fillet is ‘roasted’ in a casing of dough, and cooked directly in the coals. The roast potatoes are cooked in a tinfoil tray, and the vegetables in tinfoil as well. The mushroom sauce is cooked in a pan or pot over the fire.
So here’s how to make roast beef with all the trimmings on a fire.
ROAST BEEF FILLET:
1 piece of beef fillet (an idea of quantities – about 1 kg will feed 6 people)
salt and freshly ground pepper
cake flour
1 teaspoon of salt
water to mix
HERE'S HOW:
•Start by getting your fire ready, you’ll need a nice hot bed of coals.
•Make a dough with the flour, salt and enough water to mix, to about the same consistency as a bread dough.
NOTE: about 5 cups of flour will make enough dough for a 1 kg fillet.
•Knead the dough lightly until it’s firm and not sticky anymore, adjusting the amount of flour if needed, then press it out about 2 cms thick.
•Wipe the fillet, and dry it well with a paper towel. Season thoroughly with salt and pepper.
•Place the fillet on the dough, and wrap the dough firmly and snugly around the meat, making sure it is very well sealed. Use a little water to help the dough bind together at the closing edges. Make sure there are no gaps or cracks.
•Once the meat is wrapped, cook it immediately. Place the meat on the braai grid over hot coals and let the dough cook until hard, turning it once to harden on both sides. Move it gently when turning it.
•Now move the hardened dough parcel directly into the coals, and cook for 45 minutes to an hour per kg, depending on how well done you want your roast. Roll the parcel over once while cooking.
•Remove from the coals, crack the dough open with an axe or hammer (discard the dough), and remove the fillet.
•Slice and serve with the sauce.
MUSHROOM SAUCE:
Butter for frying
2 small onions, chopped
½ punnet of mushrooms, chopped
3 tablespoons chopped fresh parsley
200 mls cream
salt and freshly ground pepper
WHAT TO DO:
•Melt the butter in a cast iron pan or pot over the hot coals
•Add the onions, fry until softened
•Add the mushrooms and parsley, and fry for a few minutes, then add the cream.
•Cook until the cream has reduced and the sauce is thick. Season to taste.
•Serve over the sliced meat.
ROAST BABY POTATOES:
Baby potatoes
Salt and freshly ground pepper
A few sprigs of rosemary
Olive oil
HERE'S HOW:
oPlace the washed, unpeeled baby potatoes in a tinfoil roasting dish.
oDrizzle with a generous amount of olive oil, and season.
oSeal the dish with tinfoil, and place on the braai grid.
oCook until the potatoes are golden brown, giving the tray a good shake every now and then to move the potatoes around.
FRESH VEGETABLE PACKET:
Young seasonal vegetables – I used beans and baby sweetcorn
Butter
Salt and pepper
HERE'S HOW:
•Prepare the vegetables
•Place them in the centre of a large piece of tinfoil
•Dot on some butter and season
•Place on the grid over hot coals and cook until done, about 30 minutes.
And there you have it – something ambitious to try next time you have a braai, or go camping!
Enjoy!
GROBBIES SE BEESSTERT-TAGINE: [WAT KOOK JY]
Die afgelope naweek wou ek ’n beesstertjie of wat in die pot gooi, maar ná al die reën is droë braaihout skaarser as common sense by Eskom. Toe skiem ek ek gaan vir hom tagine. Kyk, ’n tagine is so ’n fênsie pot met ’n dome-agtige deksel wat jy op die stoof of in die oond kan gebruik. Hy lyk amper soos Noddy se hoedjie. Anyway, as jy nie ’n tagine het nie, kan jy sommer ’n gewone casserole-pot gebruik. Hier is wat jy alles gaan nodig kry vir so 4 mense:
BENODIG:
Beesstert – so 1,5 – 2 kg
Olyfolie
Vars roosmaryn en tiemie, fyngekap – so handvol
So 3 teelepels vars gekapte knoffel
1 – 2 rooiuie
Port of rooiwyn – 1 koppie
Beesaftreksel – so 1 koppie
Vars room – 250 ml
Blatjang – 3 eetlepels
Bruinsampioene
Sout en swartpeper
MAAK DAN SO:
Op ’n warm stoof-/gasplaat, kry die olie lekker warm en braai die vleis lekker bruin. Haal dit uit en braai die uie en knoffel in die vleis se sappe vir so 5 minute. Sit dan weer die vleis by. Nou moet die port bykom. Ek is seker iemand het al vir jou ’n bottel port present gegee op ’n kol, maar as jou vriende te common is kan jy maar rooiwyn ook gooi. Probeer ten minste iets ordentliks in die hande kry. Johannisberger Red-boxwyn is nie die ticket nie. Saam met die port/wyn kan jy so bietjie aftreksel bygooi, sodat die vleis mooi bedek is. Gooi sout en swartpeper en die vars kruie by en kry die hele spulletjie aan die kook. Nou wat die oom nou gaan sê is baie belangrik, outjies: Sodra die vloeistof lekker borrel, VERLAAG die plaat se hitte. Hy moet net-net prut. Sit die deksel op. Want hy moet LANK kook, pappie. En moenie elke 10 minute die deksel gaan lig om te check wat aangaan nie. Los die ding. Solank jy nie brand ruik nie, is alles klopdisselboom. Na so 3-4 uur kan jy die deksel lig, die room en blatjang en sampioene bymoer en die deksel toemaak vir nog so 2 uur. Check, die vleis moet so sag wees dat dit van die bene afval. Dán is hy reg. Gooi weer so bietjie sout en peper en vreet vir hom saam met mash of rys of selfs vars brood. Hy is so lekker, jy gaan sommer jou tjommies se vingers wil aflek.
STUFFED BEEF TENDERLOIN ROAST:
It's true, beef tenderloin is likely the most expensive roast you're going to buy but if you're entertaining and want to really impress your guests then it's also the best choice you can make.
By virtue of it's cut a beef tenderloin is the most lean and tender selection of meat but hasn't the same distinctive flavors as other cuts.
That's why we developed this stuffed beef tenderloin roast recipe to use ingredients that can enhance but not overpower the natural flavor of the tenderloin.
The easiest way to get this beef tenderloin stuffed is to actually butterfly and flatten it and then roll the stuffing ingredients up inside of it.
The butterflied beef tenderloin roast is then "stuffed" or rolled up with sauteed pancetta bacon, balsamic glazed mushrooms, shallots and garlic, add some slivers of sweet red pepper and finish it off with a creamy goat cheese.
Not only does cooking this on your grill add more depth of flavor but it free's up your time (and your kitchen) for the side dishes.
OX TONGUE AND CHICKEN NECK ADOBO: [reel and grill]
To cook the dish we need about half a kilo (500 grams) each of both ox tongue and chicken neck, properly washed, drained and cut up to bite sizes.
The other ingredients needed are 2 tbsp vegetable oil, 6 gloves garlic, peeled and crushed, 2 pcs small bay leaves, 1 tsp ground pepper, ¼ cup white vinegar (adjust the amount depending on the type you are using), ¼ cup soy sauce, 1 tsp salt or to taste and about 1 large potato, peeled and cut into serving sizes.
In a large thick pan or wok, heat the oil and fry the garlic and onion. Add in the ox tongue and sauté. Cover and wait for the meat to render its own liquid. Give it a gentle stir and simmer on low heat until the liquid is reduced and meat starts to sizzle in its own fat and aromatic. Add the ground pepper, salt and bay leaves on the sizzling meat in the pan. Continue sautéing for several minutes.
Pour the vinegar and let it boil uncover. Add the soy sauce, lightly stir to blend and continue simmering on low heat. Add hot water when the liquid is drying up, ½ cup at a time.
Continue simmering until the ox tongue is slightly tender. Add in the chicken neck and continue cooking until both meats are just tender. Taste the sauce and adjust the saltiness according to your preference.
Add the potato and simmer further until the potato is cooked through, both meats are fork tender and the sauce is reduced and has a slightly thick consistency.
Transfer in a wide shallow bowl and serve with steaming rice. Some chopped tomatoes or pickled green papaya (“atsara or achara”) on the side will make the dish extra special.
t is amazingly good……a new twist to the familiar Filipino Adobo. Enjoy! c“,)
BEEF STEW WITH BACON: [THE LITTLE FERRARO KITCHEN]
INGREDIENTS:
4-5 slices of bacon, cut in small pieces
3 lbs beef, cubed
1 small onion, chopped
1/2 lb carrots chopped (or use baby carrots)
3 celery, chopped
3 garlic cloves, chopped
1 cup red wine
2 Tb tomato paste
2 cup button mushrooms, cut in half
1 lb potatoes, cut in half or quarters
1/2 cup flour, for dredging meat
2 bay leaves
Few sprigs fresh Oregano, stem removed and chopped
4 cups chicken stock
Salt and pepper, to taste
Olive oi, for drizzling
WHAT TO DO:
In a large dutch oven, drizzle with olive oil and add bacon. Allow bacon to cook and render its fat for about 5 minutes. Once done, remove to a plate and set aside.
1.Dredge cubed beef in flour so that all sides of the meat are covered.Sear the meat in the bacon fat on all sides. Its ok not to cook the meat all the way, that will be done later. When done, remove meat to another plate and set aside.
2.*You may have to do this in 2 batches so don't overcrowd pot.
3.In the same pot, add onion, carrots, celery, garlic and fresh oregano. Season with salt and pepper. Saute until vegetables begin to soften, about 5 minutes.
4.Add red wine and deglaze pan. Bring it to a high boil then using a wooden spoon, scraping all of the bits on the bottom. The wine should reduce by half. Add tomato paste and stir through.
5.Add mushrooms, potato, bacon, bay leaves and 4 cups of stock. Bring to a high simmer and then reduce to a slow simmer. Place cover on and allow to cook for about 3 hours,or until meat and potatoes are tender.
T-BONE STEAK WITH JALAPENO AND CHEESE: [ROBERTSON RECIPES]
35 min cooking time
Serves 4
INGREDIENTS:
•4 T-Bone Steaks Trimmed of excess fat
•15 ml Olive Oil
•15 ml Robertsons Paprika
•10 ml Robertsons Thyme
•1 Cloves Crushed Garlic
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
•4 Pickled Jalapeno Chillies Chopped
•4 Thick slices Cheddar Cheese
WHAT TO DO:
1.Combine olive oil, spices, herbs and garlic in a bowl and rub evenly onto the four steaks
2.Season the steaks with Robertsons Atlantic Sea Salt and Robertsons Black Pepper and braai for about 5 – 8 minutes on each side depending on the thickness of the steaks and preferred doneness
3.Remove steaks from the braai and place into an oven-proof dish, top with chopped jalapeno chillies and cheddar cheese and place under a hot grill until the cheese has melted .
BRAAIED MINUTE STEAKS: [ROBERTSON RECIPES]
25 min cooking time
Serves 4
TIP:
Take care of your heart and reduce unwanted bad saturated fat in this dish by choosing lean cuts of meat such as rump or fillet and trimming off excess visible fat before cooking.Take care of your heart and reduce unwanted bad saturated fat in this dish by choosing lean cuts of meat such as rump or fillet and trimming off excess visible fat before cooking.
INGREDIENTS:
•8 Minute Steaks
•5 ml Robertsons Zeal
•5 ml Robertsons Mixed Herbs
•1 Onion peeled and chopped
•60 ml Tomato Sauce
•65 ml Fruit Chutney
•30 ml Worcestershire Sauce
•45 ml Water
•10 ml Sugar
•Robertsons Atlantic Sea Salt
•Robertsons Coarsely Ground Black Pepper to taste
WHAT TO DO:
1.Sprinkle the zeal spice on the minute steaks.
2.Braai quickly over hot coals.Keep warm.
3.Fry the onion and add remaining ingredients and simmer for 5-10 minutes until sauce thickens.
4.Serve steak with generous helping of sauce.
LEARN HOW TO COOK BEEF RIBS TEXAS STYLE:
As with many other things in life, the best way to cook Beef Ribs is to keep it simple.
You're really looking for the beef flavor to dominate when you cook these ribs, not a bunch of competing flavors.
That's why the only rub we use on these is simply salt and pepper.
All of that being said, there's nothing wrong with adding a little complimentary flavors towards the end of cooking the beef ribs.
The finishing basting sauce is applied during the last half hour of cooking and none of the flavors dominate the beef.
As a matter of fact, you can gauge the punch you pack with this sauce by adding more or less of the chipotle pepper.
Cook the beef ribs low and slow, around 225F to 250F for 3 hours or so and the meat is very tender but not falling off the bone.
That's when the true Texas beef flavor really shines through.
T-BONE STEAKS WITH CHILLI BUTTER: [unknown]
Serves 10
In this recipe your steaks will be on fire, in more ways than one. First you braai them on the coals of a wood fire, then you serve them with a fiery-spiced butter. You can prepare the butter ahead of time.
Theoretically it will last in your fridge for weeks, but in real life you'll probably finish it before then. It's no secret that I prefer dry-aged steaks (to their wet-aged counterparts) and a T-bone steak dry-ages well.
Don't marinate the steaks. Add some salt before, during or after the braai as you see fit. Once the steaks are braaied, you put a piece of spiced butter on each, and let them rest like that for a few minutes, with the butter melting into them while your guests get ready for the feast.
WHAT YOU NEED:
250g butter at room temperature (soft, but not melted)
2 fresh chillies (finely chopped, or 1 tsp chilli flakes)
1 tsp cayenne pepper (or ground peri-peri)
1 tsp paprika
1 tot parsley (finely chopped)
1 tsp lemon juice
1 tsp coarse salt flakes
A grind of black pepper
1 T-bone steak per person
WHAT TO DO:
Using electric beaters, a food processor or a wooden spoon and some effort, beat/whisk/process all of the ingredients, except the steak, of course, until mixed well.
If you are feeling fancy, tip the mixture onto a layer of plastic wrap or greaseproof baking paper, then shape it into a log. Twist the ends to close the log and keep it in the fridge until you're ready to use it. If you are not feeling fancy, you can leave the soft butter in the container you mixed it in, and use a teaspoon to dish it up later.
Braai the T-bone steaks for between 8 and 10 minutes on very hot coals, and turn them only once. If you're wondering whether your coals are hot enough, they aren't. If you're wondering whether your steaks are cut too thin, they are. Add salt before, during or after the braai, as you prefer. Although you should turn steaks on the braai once only, the shape of the T-bone steak does allow you one extra trick - if you'd like to make use of it, you can stand the steaks upright on the flat bone part for the final few minutes on the braai. That back side of the bone tends to burn black quite easily, but that's not a crisis, as you're not going to eat the meat and spit out the bones. You're not going to eat the bone in the first place.
Once the steaks are braaied, put them either on a serving platter or straight onto each guest's plate. Put some spiced butter on each steak so the butter can melt into the steak while it rests for a few minutes until you eat.
AND ...
If you like your food even hotter than this recipe, you could add more finely chopped chilli or chilli powder to the butter.
MASALA BEEF CURRY: [ROBERTSONS SPICE RECIPES]
1 hr 45 min cooking time
Serves 4-6
INGREDIENTS:
FOR THE MASALA MIX:
•10 ml Robertsons Chilli Flakes
•5 ml Robertsons Black Pepper
•5 ml Robertsons Ground Cumin
•30 ml Robertsons Whole Coriander Seeds
•5 ml Robertsons Turmeric
•5 ml Robertsons Ginger
•4 Robertsons Whole Cloves
•4 Sticks Robertsons Whole Cassia
•6 Cardamon Pods
•Pinch of Robertsons Atlantic Sea Salt
FOR THE CURRY:
•15 ml Sunflower Oil
•1 Onion chopped
•1 kg Beef Cubes
•3 Potatoes peeled and cubed
•250 ml Frozen Peas
•400 ml Beef Stock
•410 g Tin of Chopped Tomatoes
•1-2 tbsp Prepared Masala
WHAT TO DO:
1.MASALA:
2.Place all the whole spices on a mixing tray and roast at 180°C for 2 minutes.
3.Place in a mortar and pestle and grind. Mix with the ground spices and store in an airtight container.
4.CURRY:
5.Heat the oil in a saucepan. Fry the onion until soft, then brown the meat. Add about a tablespoon of the ground Masala or a bit more depending on how spicy you like it and allow to fry for a few minutes to enhance the flavour.
6.Add the beef stock and tomatoes. Simmer gently for about an hour and then add the potatoes.
7.Cook for a further 20 -30 minutes until potatoes are cooked and meat is tender. Add peas. Heat through and serve.
BEEF SISHEBO: [ROBERTSONS SPICE RECIPES]
1 hr 5 min cooking time
Serves 4
INGREDIENTS:
•1 Beef Stock Cube
•1/2 Green Pepper Chopped
•1 tsp Robertsons Chakalaka Seasoning
•1 tsp Robertsons Peri-Peri
•500 g Beef Chuck
•1 Tomato Chopped
•3 Potatoes Chopped
•3 Carrots Chopped
•1.5 cups Water
•1 tbsp Sunflower Oil For frying
•1 Onion Finely chopped
WHAT TO DO:
1.In a pot, heat the oil and fry the onion and green pepper together. with the Chakalaka Seasoning and Peri-Peri until the onions and green pepper are soft .
2.Add the beef chuck and fry until well browned.
3.Add the tomato, potatoes, carrots, stock cube and water and stir well.
4.Cover with a lid and allow to simmer for 45 minutes stirring occasionally.
5.Serve with pap or rice.
BEESVLEIS RAGU MET PASTA: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
Bereiding: 15 minute
Gaarmaaktyd: 20-30 minute
BENODIG:
30 ml (2 e) olyfolie
30 g botter
1 ui, grof gekap
2 knoffelhuisies, fyn gekap
1 seldery, grof gekap
1 wortel, geskil en gerasper
30 ml (2 e) pietersielie, grof gekap
500-600 g gaar oorskietribvleis, in repies gesny
1 blik (410 g) gekapte tamaties
5 ml (1 t) sagte bruinsuiker
200 ml droë witwyn
200 ml water
sout en vars gemaalde swartpeper
150 ml (²/³ k) room
300 g pasta van jou keuse
basilieblare om mee voor te sit
MAAK DAN SO:
1.Verhit die olyfolie en botter in ’n kastrol en braai die ui, knoffel, seldery, wortel en pietersielie ’n paar minute.
2.Roer die vleis, tamaties, bruinsuiker, witwyn en water by die uimengsel in en laat 20 minute prut. Geur na smaak.
3.Roer die room by en laat prut nog 10 minute.
4.Kook intussen die pasta volgens die aanwysings op die pakkie, dreineer en skep in ’n groot opdienbak.
5.Skep die vleissous oor die pasta en garneer met basilieblare.
WENKE:
•Vervang die oorskietvleis met beesmaalvleis.
•Vul die ragù met spek aan as die vleis te min is.
•Voeg knypies paprika, tiemie, roosmaryn, basilie of origanum en beesvleisaftreksel by vir ekstra geur.
•Kook die ragù verder af tot ’n dik, geurige sous en gebruik dit as die vleisvulsel vir lasagne, pasteie, pannekoeke, tortillas, pitabrode en selfs as pizza-bolaag.
STEAKBREDIE: [Deur Huisgenoot Digitaal]
Genoeg vir 4-6 mense
Bereiding: 15-20 minute
Gaarmaaktyd: sowat 2 uur
BENODIG:
1,5 kg Texas-steaks
80 ml (¹/³ k) olyfolie
sout en gemaalde swartpeper
1 ui, grof gekap
2 knoffelhuisies, grof gekap
1 selderystingel, grof gekap
2 groot wortels, grof gekap
250 g (1 k) vleisaftreksel
250 ml (1 k) droë witwyn
1 blik (410 g) cannelliniboontjies
125 ml (½ k) gekapte kruie (pietersielie, basilieblare en tiemie)
aartappels, in die skil gekook
MAAK SO:
1.Sny die Texas-steaks in blokkies van 2 cm.
2.Verhit van die olyfolie. Braai die steak-blokkies oor baie hoë hitte tot goudbruin en skep uit. Geur die gebraaide vleisblokkies
3.met sout en vars gemaalde swartpeper. Herhaal tot al die blokkies gebraai is. Hou eenkant.
4.Verhit nog olie en braai die gekapte ui, knoffel, seldery en wortels ’n minuut. Skep die vleis terug in die kastrol.
5.Giet die aftreksel en witwyn by en bring tot kookpunt. Verlaag die hitte, sit die deksel op en laat prut sowat 2 uur of tot sag.
6.Roer die witboontjies en al die kruie by sodra die vleis sag gekook is. Roer tot goed gemeng. Voeg nog ’n bietjie aftreksel of wyn by as die bredie droog lyk. Laat prut tot geurig en sag.
7.Sit voor saam met aartappels en roketslaai.
Pleks van Texas-steak kan jy enige beesstowevleis gebruik.
BRAAIED STEAK: [ROBERTSONS SPICE RECIPES]
30 min cooking time
Serves 4
Culinary Tip:
The secret to a juicy steak or roast is to allow it to rest before you start to slice or carve. Allowing it to rest allows the meat juices to be redistributed throughout the meat and be reabsorbed. This will mean that once it has rested you won’t end up with a puddle of meat juices that end up dripping off your chopping board and your meat will be tender and juicy.
INGREDIENTS:
•30 ml Wholegrain Mustard
•30 ml Dijon Mustard
•15 ml Olive Oil
•15 ml Robertsons Garlic Salt
•10 ml Robertsons Mixed Herbs
•4 Sirloin Steaks
WHAT TO DO:
1.Mix the mustards, olive oil, Garlic Salt and Mixed Herbs together.
2.Rub the mixture over the 4 steaks and braai until done.
BBQ BEEF STIR FRY: [KOO RECIPES]
Serves 4
INGREDIENTS:
30 ml sunflower oil
500 g beef strips
1 onion, sliced
1 clove garlic, crushed
2 carrots, cut into strips
2 mixed peppers, seeded and sliced
half small cabbage, sliced
salt and freshly ground black pepper to taste
1 x 410 g can KOO BBQ tomato baked beans
250 g Fatti’s & Moni’s spaghetti, cooked
WHAT TO DO:
1.Heat the oil in a heavy-based frying pan or a wok. Add the beef strips and fry until golden brown in colour. Add the onion and garlic and sauté until onion is translucent. Add the remaining vegetables except for beans. Stir-fry for 5 – 7 minutes or until meat is cooked.
2.Add the KOO BBQ tomato baked beans with sauce to stir-fry and toss to combine. Cook for another 3 – 4 minutes or until heated through.
3.Cook spaghetti as per cooking instructions.
4.Serve hot on cooked spaghetti.
Variation:
Replace beef strips with chicken or pork strips.
DELICIOUS STEAK WITH CAPE BASTING: [VAN RENSBURG FOODS]
INGREDIENTS:
•4 Sirloin Steaks about 20 mm thick.
•Freshly ground black pepper to taste
BASTING MIXTURE:
•200 ml sour cream
1 ml salt 10 ml
•Dijon mustard
•5 ml dried or 15 ml chopped fresh tarragon
•10 ml dried or 30 ml chopped fresh parsley.
•Freshly ground black pepper to taste.
WHAT TO DO:
Prepare the basting mixture by combining all ingredients.
Prepare the meat by slashing the fat edges at 25 mm intervals to prevent curling during cooking.
Place meat on the rack of an oven-roasting pan and grill 1`00 mm under pre-heated element for 5 – 7 minutes in total (rare) or 7 – 10 minutes in total (medium-done), basting the meat frequently with the basting mixture.
Season with salt and pepper and serve immediately.
[4 servings]
STEAK AND EGGS DONE THE RIGHT WAY:
This here is my favourite way to eat steak. Grill it up medium rare, smother it with some freshly made parsley garlic butter, and throw on some grilled asparagus. Top it all off with an egg or two, sunny side up drizzled with some Worcestershire sauce. Season with salt and pepper. Dig in, breaking up the yolk with your fork and spreading the runny goodness all over. Nomnomnom….
BEEF IN BEER OVEN POTJIE: [KOO RECIPES]
Serves 4 – 6
INGREDIENTS:
•30 ml sunflower oil
•1,5 kg sliced beef shin
•125 ml streaky bacon, chopped
•2 onions, chopped
•2 cloves garlic crushed
•1 x 50 g sachet KOO Tomato Paste Beef Flavour
•1x 35 g KOO Concentrated Wet Stock Beef Flavour
•330 ml bottle of beer
•25 ml water
•30 ml honey
•5 ml salt
•Freshly ground black pepper to taste
•60 ml cake flour
•100 ml water
WHAT TO DO:
Creamy mashed potato
•Preheat oven to 160C.
•Heat oil in a heavy-based ovenproof potjie and fry meat in batches until meat is golden brown in colour. Fry bacon and set aside with meat. Add onion and garlic and fry until onions are soft.
•Mix KOO Tomato Paste, KOO Concentrated Wet Stock, beer, water and honey together. Pour over meat mixture. Season with salt and pepper.
•Cover with lid and place in the preheated oven for 1 ½ – 2 hours or until beef is tender.
•Make a paste with the cake flour and water, stir into cooking liquid. Simmer on the stove top for a further 10 minutes until the sauce has thickened.
•Served with mashed potato.
Variations:
•Use ginger ale as an alternative to the beer in this recipe.
•Add a can of KOO Mixed Vegetables to make the meal go further.
•Add a punnet of freshly chopped and sautéed mushrooms to the dish for a variation.
MY WENK:
Maak 'n heerlike potjie oor die kole ook.
GRILLED T-BONE STEAKS WITH OLIVE OIL, LEMOM, GARLIC AND ROSEMARY MARINADE: [Adapted From: Jamie Purviance, Weber's Smoke]
Cooking time: 12 minutes
INGREDIENTS:
MARINADE:
•1/4 cup extra virgin olive oil
•1 clove garlic, minced
•juice of 1/2 lemon (about 2 tablespoons)
•2 teaspoons chopped fresh rosemary
•2 (1 1/4 inch thick) T-Bone Steaks
•Smoking wood: 1 cup soaked wood chips (gas grill) or 1 fist-sized wood chunk (charcoal grill)
•4 sprigs rosemary (plus the stripped rosemary sprig used below)
•Coarse sea salt and coarsely ground black pepper to taste
WHAT TO DO:
1. Marinate the steak:
One to two hours before cooking, whisk the marinade ingredients together in a small bowl. Put the steaks in a gallon zip-top bag and pour the marinade over the steaks. Seal the bag and let the steaks marinate at room temperature, turning occasionally, until it is time to grill.
2. Prepare the grill:
Preheat the grill, clean the grill grate thoroughly, then set the grill up with a two level fire; half the grill set up for direct high heat and the other half of the grill off. For my Weber Summit, I turn all the burners to high and preheat for fifteen minutes. Then I brush the grate clean with my grill brush, turn off half the burners, and turn on my smoker burner to get it ready for the wood chips.
3. Grill the steaks:
Remove the steaks from the marinade, then pat dry with paper towels. Add the smoking wood to the grill, put the rosemary sprigs on top, close the lid, and wait for the wood to start smoking. Put the steaks over direct high heat and close the lid to trap the smoke. Cook the first side of the steak until it is crusty brown, about 6 minutes, rotating the steak 90 degrees after about three minutes to add a crosshatch of grill marks. Flip the steak and cook the other side until the steak reaches an internal temperature of 120°F for medium rare, about six more minutes, rotating halfway through. (Cook to 115°F for rare, 130°F for medium). If the heat is too high, and the outside is burning before the steak is cooked through, move it to the indirect side of the grill and cook with the lid closed until you reach the desired doneness.
4. Serve:
Season the steaks on both sides with the coarse salt and pepper as soon as they come off the grill. Let the steaks rest for ten minutes, then serve.
NOTES:
•Don't cook the steaks directly over the wood and rosemary. You don't want the steak directly over the burning wood flames.
•I used huge flakes of Maldon salt on my steak, but any coarse salt (including my usual kosher salt) works. Just make sure to salt the steaks immediately after they come off the grill, so the salt has time to melt over the surface of the steak.
BEESVLEIS PASTRAMI: [HENNIE LUES by VLEISLAND
RESEPTE VIR ALMAL]
PEKEL:
3/4 k Sout
1/2 k Suiker
2 tl pienk sout
5 huisies knoffel platgedruk
2 el piekel speserye
Bees brisket (omtrent 7kg)
AANSMEER:
Handvol grof gemaalde swartpeper
Handvol geroosterde gebreekte koljander
S0 MAAK JY:
Kook die pekel mengsel in 4 liter water. Laat dit net kook en roer tot alles opgelos is. Laat afkoel. Sit in yskas tot lekker koud.
Sit brisket vir 2 tot 3 dae in die pekel. Sit gewig op dat hy mooi kan versuip.
Haal uit en spoel goed af. Laat staan oornag in yskas.
Meng peper en koljander bedek die stuk vleis daarmee.
Rook met warm rook tot medium rare. Kan ook in oond sit op so 120°C vir ongeveer 3 ure. Hy moet net medium rare wees. Sit die vleis op n rooster met foelie onder hom. Die vet wat in die foelie drup maak sy eie rookgeur en hy proe ook dan of hy gerook is sonder enige saagsels.
Laat hom weer in die yskas rus tot lekker koud en sny so dun as moontlik skyfies. Meatslicer werk maar die beste. Geniet n goedkoper snit vleis wat by Delis vir sowat R260/kg verkoop vir n fraksie van die prys en dan ook nog lekkerder.
SOUTVEIS: [JOHANN MEYER]
Genoeg vir 6 mense.
BENODIG:
20ml [4t] soutvlokkies
20ml [4t] bruinsuiker
5ml [1t] neut
3ml [ruim ½t] kaneel
5ml [1t] pimento of koljander, gerooster en gemaal
30g salpeter
2,2kg lamsblad of ribbetjie
SO MAAK JY:
Meng al die bestanddele, behalwe die vleis,
Vryf die mengsel in die vleis en laat 5 dae staan.
Dit kan by kamertempratuur gedoen word. Draai daagliks om. Nou kan jy dit laat hang tot winddroog.
Was die vleis af, plaas die boud in ‘n diep swartpot en bedek met water.
Kook stadig tot sag, so 1½ - 2 uur.
Braai vinnig op warm kole tot bruin buite-om.
BEESTONG: [landbouweekblad]
Met vandag se vleispryse kan g’n mens meer van boude en blaaie alleen lewe nie – deesdae moet jy uitvind watse ander dele ’n bees het.
vir 6 tot 8 eters
BENODIG:
1 gepekelde beestong (sowat 2 kg)
3 naeltjies
2 lourierblare
1 ui
2 stokkies seldery
2 medium grootte wortels
Vir die sous
1½ koppie water
½ koppie suiker
2 teelepels Dijon-mosterd
sap en gerasperde skil van 1 suurlemoen
¾ koppie sultanas
1 eetlepel mielieblom
MAAK SO:
Sit die beestong in ’n houer en bedek die hele ding met water. Laat dit oornag in die water staan, verkieslik buite die bereik van kinders, want ’n mens weet nooit watse sielkundige probleme die kind later kan ontwikkel as hy of sy in die middel van die nag melk loop drink en op ’n heel beestong afkom nie.
Die water word die volgende dag afgegooi. Sit die tong in ’n pot, bedek dit weer met water en voeg die naeltjies, lourierblaar, ui, wortels en seldery by.
Sit die deksel op en kry die water aan die kook. Draai die hitte af, of krap die kole weg en laat die water stadig prut vir 2 tot 3 uur totdat die tong so sag soos ’n baba se boudjies is.
Haal die pot van die plaat of kole af en laat die tong in die water afkoel. As dit koel is, haal jy jou knipmes uit en speel dokter-dokter – kerf en trek die velletjie van die tong af. Gebruik ook jou mes om die stukke van die bees se keel, wat soms nog aan die tong vassit, te verwyder.
Sny die tong in dun skywe.
Maak die sous
Kook die water, mosterd, suiker en suurlemoen. Wanneer dit kook, gooi die sultanas by en kook dit stadig vir 10 minute.
Meng die Maizena met ’n bietjie water tot ’n pasta en roer dit by die sous. Laat waai met die sout en peper totdat alles reg smaak.
Sit die tong voor met kapokaartappels en gooi die sous oor.
Resep: Prof TT Cloete se gunsteling – EWWIE SE BEESSTERT: [
Eveleen (Ewwie) Mvala - Foto: Maroela Media]
‘n Foto van die heerlike beesstert volg onderaan die berig. Prof TT Cloete het sy gunstelingresep met Maroela Media se lesers gedeel. Sy versorger, Eveleen (Ewwie) Mvala, maak glo dié besonderse beesstert.
Maroela Media publiseer die resep net soos ons dit ontvang het.
BESTANDDELE:
2 beessterte
Ongeveer 10 aartappels
Een teelepel gewone kerrie
1 koppie blatjang
MAAK SO:
1. Kook beessterte in drukkoker vir ongeveer 45 minute.
2. Sodra dit gaar is, haal dit uit en laat die drukkoker afkoel.
3. Halveer die aartappels en kook dan in die sous van die beesstert totdat die aartappels gaar is.
4. Voeg die kerrie by en meng.
5. Neem dan die blatjang en voeg dit by die beesstert en aartappels en meng.
Die sous is veronderstel om soetsuur te wees, indien dit nie soet genoeg is nie, voeg nog blatjang by.
CHILLI CON CARNE MET POLENTAKLUITJIES: [ROOI ROSE RESEPTE]
GENOEG VIR 8
SIT DIE SMAAKLIKE BREDIE MET LA MOTTE SE 2011 SYRAH VOOR.
BENODIG:
30 ml olyfolie
1,5 kg borsstuk (brisket), in 2 cmblokkies gesny
sout en gemaalde swartpeper
1 ui, ruweg gekap
15 ml fyn gekapte knoffel
10 ml elk paprika, komyn, koljander
5 ml cayenne-peper
60 ml bruinsuiker
2 x 400 g-blik kersietamaties
1 x 410 gblik nierboontjies, gedreineer
500 ml beesvleisaftreksel
’n hand vol koljanderblare
POLENTAKLUITJIES:
Meng 225 g koekmeel, 15 ml bakpoeier, 170 g polenta,
375 ml karringmelk en ’n knypie sout met 120 g gerasperde cheddar en 1 fyn gekapte rooi brandrissie.
Skep lepels vol van die kluitjies op die vleis en bak by 200 °C vir 15-20 minute of tot goudkleurig en deurgaar.
MAAK SO:
Geur die vleis en braai in die verhitte olie in ’n oondvaste kastrol. Skep uit en hou eenkant.
Braai die knoffel en ui in dieselfde kastrol tot sag en goudkleurig.
Gooi die speserye by en braai vir 2 min.
Gooi die vleis, suiker, tamatiepasta, kersietamaties, nierboontjies en
aftreksel by en laat vir 3-4 min. kook.
Sit die deksel op en laat prut vir 3-3½ uur of tot sag.
Verhit intussen die oond tot 200 °C.
Bak die kluitjies op die vleis soos bo beskryf.
MY WENK:
Hierdie maak 'n lieflike potjie in die koue weer.
KIDDIES SAL HIERIE GENIET, ek's seker daarvan!
STEAK POPS:
Make your steak as desired. I just put the heat on high, toasted each side, turned down the heat and put a lid on it until I got my desired color.
Let the meat rest before cutting it. :)
Make your steak as desired. I just put the heat on high, toasted each side, turned down the heat and put a lid on it until I got my desired color.
Let the meat rest before cutting it. :)
I chose to go with a (newly) classic steak pop shape - the circle. So I cut my steak up into 3 portions and cut away the excess until I found my shape. You can eat the scraps or put them onto lollipop sticks for smaller snacks.
Take your stick and drill it up into the steak round gently but with force. You will see that it's very simple and very secure. I even ate these things and when I tore into them, they stayed on the stick PERFECTLY. Brilliant! You want to thread it all the way to the top, but not going through.
Last step is to slather with a glaze and set it ablaze.
If you put it on thick, it may drip. I like to cover it nicely and then get rid of the excess.
Use your hand torch and start making those brûlée bubbles and you will smell an INSTANT BBQ. No joke. It was so much fun and it smelled great, tasted amazing. I love those specks of black on there, the torch really takes it up a notch.
Garnish accordingly and enjoy!
PAKKIES MET BEESVLEISREPIES: [Deur Huisgenoot Digitaal]
Genoeg vir 6
Bereiding: 10 minute
Gaarmaaktyd: 2 uur
BENODIG:
30 ml (2 t) olie
1 kg beesvleisblokkies
1 groot ui, in kwarte gesny
4 knoffelhuisies, fyngedruk
125 (½ k) rooiwyn
500 ml (2 k) beesaftreksel
1 kaneelstokkie
2 naeltjies
5 ml (1 t) rissievlokkies
6 tortillas
boonste laag van jou keuse
koolslaai vir bediening
MAAK SO:
Verhit die olie in ’n groot kastrol oor matige hitte en maak die beesvleis in bietjies-bietjies bruin. Plaas al die vleis terug in die kastrol, roer die ui en knoffel by en laat 2 minute kook.
Gooi die rooiwyn en aftreksel by en voeg die kaneel, naeltjies en rissievlokkies by. Laat dit stadig twee uur lank kook terwyl jy elke halfuur roer, of tot die vleis maklik in repies breek.
Skep die vleis uit die kastrol en breek in stukkies met twee vurke of sny in dun repies.
Rooster die tortillas 2 minute aan elke kant in ’n warm, droë pan.
Skep die vleis op die tortillas saam met ’n klein bietjie van die kookolie. Voeg boonste laag van jou keuse by, rol toe en sit voor saam met koolslaai.
COWBOY STEAKS: [BOEREKOS KOOKENGENIET]
BENODIG:
6 steaks, snit van jou keuse , elk minstens 2,5 cm dik gesny
12.5ml koekmeelblom
25ml sojasous
340ml bier
50ml rissiesous
12.5ml aangemaakte mosterd
2ml Tabascosous
1 middelslag ui, gekap
4 knoffelhuisies, geskap 2 selderystingels, gekap
5ml sout
2ml peper
MAAK SO:
Sny kepies in vetrande van vleisskywe. Meng alle bestanddele behalwe sout en peper en laat ‘n halfuur lank prut. Verf sous oor vleis terwyl dit tot die verlangde graad van gaarheid gerooster word. Geur met sout en peper en sit dadelik voor.
DEVILED SWISS STEAK:
YOU NEED:
1x 3kg beef round steak, 1 inch thick
2 teaspoons dry mustard
1 ½ teaspoons salt
¼ teaspoon black pepper
1 tablespoon Worcestershire sauce
Liquid from a 4 ounce can of mushrooms
WHAT TO DO:
Pound the seasoning into the steak (I had the butcher tenderize it for me, so just rubbed it in the meat). Brown in a small amount of fat. Drain pan. Stir the liquid into the pan with the Worcestershire sauce. Return meat to pan. Cook on low heat on stove top or in a slow oven 300° to 350° for 1 ½ hours or until tender. Add the mushrooms to the pan; heat through.
If not making gravy, cook down the liquid and pour it and the mushrooms and onions if using over the steak on the platter.
BEEF FRIED RICE: [THE IOWA HOUSWIFE]
YOU NEED:
1tbsp Olive Oil
3 Large Eggs -- lightly beaten
16 Ounces Top Sirloin Steak -- cut in thin strips
2 1/2 Cups Coleslaw Mix
1/2 punet Fresh Asparagus -- 1-1/2" long pieces
1/2 Cup Onion -- chopped
4 Cups Cooked Rice -- cold
3tbsp butter cubed
3tbsp soy Sauce
1/8 Teaspoon Pepper
WHAT TO DO:
In large skillet or wok, heat 1 tablespoon of oil until hot. Add eggs; cook and stir over medium heat until completely set, remove and keep warm.
In the same pan, stir fry the beef, coleslaw mix, asparagus and onion in remaining oil for 4-6 minutes or until beef is no longer pink and vegetables are crisp-tender.
Add rice and butter, cook and stir over medium heat for 1-2 minute until heated through.
Add eggs; stir in soy sauce and pepper.
6 Main Dish Servings
INEZ'S FLEMISH CARBONADE: [THE IOWA HOUSEWIFE]
1kg of round steak (our butcher tenderized it)
Oil
3 medium onions sliced in rings
1 can or bottle dark beer
1 teaspoon butter
Salt and Pepper
Brown sugar to taste
WHAT TO DO:
Cut round steak in 3 inch pieces. Brown in a small amount of oil. Remove the meat and add onions, stirring to brown. Remove and off of the heat, pour in the can of beer, stirring in the drippings from the pan. Add butter to beer mixture.
Put meat and onions in a casserole dish pour the beer mixture over. Add 1 or 2 bay leaves and a teaspoon dried thyme leaves. Cover and bake in a slow oven, 325° for 2 to 3 hours or until tender. About an hour before it is done, add a tablespoon or less of brown sugar. You want a sweet sour flavor.
Served over mashed potatoes, rice or noodles, great cold weather food.
MARITZA FARHAM SE BEESSTERT: [Maritza Farham via Boerekos]
....."spoke about pressure cookers earlier .... made me do some oxtail. This is an tomatoe bredie made with oxtail. Took me 60 min to make instead of 5 hrs."
.... ek maak ma so uit my kop uit.
I browned onions and added the meat. Then I adden a tin on tomato and onion mix a tin of tomato pure. And then a tin of tomato paste..... 2 knorr beef stock pots salt , pepper and bay leaves. Cook for about 5 hr in a oven proof dish that can close or do in a pressure cooker for about 60 to 90 min. Then add potatoes. Im my pressure cooker potatoes takes about 8 min. If they still a bit hard after that just close the lid. Is will soften up in the heat of the pot.
. PIZZA STEAK: [By Bo Baas Kok]
BESTANDDELE:
4 x 200 g Sirlion Biefstuk
1 Geel Soet Rissie
1 Groen Soet Rissie
1 Rooi Soet Rissie
6 Groen Pitlose Olywe
6 Swart pitlose olywe
15 ml Botter of Margarien
250 g Mozzarella Kaas
2 Groot Uie
30 ml Olyfolie of Sonneblom Olie
Sout en Peper Na smaak
MAAK SO:
PIZZA-MENGSEL:
•Sny al die bestanddele, behalwe die biefstuk fyn.
•Verhit dikboom pan en voeg olie en margarien in en laat goed warm word.
•Voeg uie en die gekerfde rissies by.
•Braai tot uie glans het en nie bruin is, voeg nou olywe by.
•Haal van stoof af en laat afkoel.
•Voeg nou kaas by en meng.
GAARMAAK VAN PIZZA STEAK:
•Verhit dikboom pan. Pan moet baie warm wees.
•Geur biefstuk met sout en peper en smeer liggies met olie.
•Braai dan elke kant net vir so 2 min. (Vleis moet nog pienk wees in die middel).
•Verwyder van pan en pak nou die pizza mengsel bo oor die biefstuk.
•Bak nou vir omtrent 10 minute in voor verhitte oond op 200 grade c.
Kan bedien word saam met aartappel skyfies en slaai of Spaanse gegeurde rys en slaai.
BEEF STEW WITH BEER AND PAPRIKA:
Prep Time: 10 Minutes
Cook Time: 2 Hours 30 Minutes
Servings: 6
INGREDIENTS:
3 Tablespoons Olive Oil
1 Tablespoon Butter
2kg Stew Meat
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1 can (12 Oz. Size) Beer
4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
2 cups Water (additional, If Needed)
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
1/2 teaspoon Paprika
1/2 teaspoon Kosher Salt
Freshly Ground Black Pepper
1-1/2 teaspoon Sugar
4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
4 whole New Potatoes, Quartered
Minced Parsley (optional)
WHAT TO DO:
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread.
Sprinkle with minced parsley, if desired.
MEAT EATERS - MIND YOUR FINGERS: [by Freud Fission Chips]
WARNING: Attempting this recipe without due caution could be harmful to your fingers. No, really…
HICKORY SMOKED Fillet of BEEF; Pommes de terre et salade
Today’s recipe takes a posh piece of meat (The Beef Fillet) and makes it deliciously available to us commoners. It’s also for those fans of the Weber or “closed in” type of braais (barbeques for the millions of my non-South African readers).
Those unfortunate enough to be closely acquainted with me, will know that I prefer an open wood fire to the modern, almost clinical, Webers or Weber wannabes. However, since we invested in a Cobb some while back, it seemed senseless to leave it lying in the cupboard until the next expedition.
Essentially, having acquired your piece of fillet (about 700g will feed 2 adults), you cover it in herbs ‘n spices all under a layer of butter or oil; shove it in the Weber/Cobb until done and serve with chips, gravy, salad and (if you’re feeling energetic) pumpkin fritters.
But if you would like some additional details:
INGREDIENTS:
700g Beef Fillet
3 or 4 cloves garlic – finely chopped
1/2 large onion – finely chopped
1/4 red bell pepper – finely chopped
1 heaped teaspoon mixed herbs
Ground black pepper – to taste
Salt – to taste
1 heaped teaspoon coriander
2 Tablespoons olive or sunflower oil (optionally you can use same qty of butter)
2/3 of a cup of Hickory wood chips – soaked for 15 minutes before adding to fire.
WHAT TO DO:
We like our meat cooked on the medium side of medium rare so the cooking times you see here are to achieve that level of ‘done’. When we cook for guests we use a meat thermometer to avoid overdoing the meat.
1.Mix all the herbs and spices, and massage into the fillet.
2.Cover the fillet with the oil or butter.
3.Wrap the fillet in cling wrap and leave in the fridge for at least 24 hours.
The fillet after unwrapping the clingwrap.
Light the fire and wait until flames die down.
Waiting in flaming anticipation
...and now the coals are ready
Place fillet in the Cobb, spread about a 2 teaspoon knob of butter onto the fillet and cook for approximately 20 minutes.
The fillet lying submissively on the grid.
After 20 minutes, place the soaked wood chips on the coals and replace the lid. Continue cooking/smoking for another 10 to 15 minutes. This provides a more subtle smoky flavour than if you let the meat steep in the smoke for the full duration
The fillet - smoking away - oblivious of the fact that smoking is dangerous to one's health.
At this time you can prepare your potato chips, salad and pumpkin fritters. Oh yes, don’t forget to make a gravy. A nice easy way is to take 1 beef stock cube and 1 vegetable stock cube. Add 2 cups of boiling water, 2 teaspoons of Worcester Sauce, onion and garlic flakes to taste, mixed herbs and a bouquet garni. Simmer for a few minutes before thickening with corn flour in the normal fashion.
If you’re measuring the internal temperature of the meat, here’s a guideline for the various stages:
140°F or 60°C – Rare
150°F or 66°C – Medium Rare
160°F or 71°C – Medium
170°F or 77 °C – Well done
Ready to be trasferred to the kitchen
When the meat is done to satisfaction, remove from the fire and let it rest for 5 to 10 minutes. Carve the meat into 10mm thick slices and serve.
Back in the kitchen, Mrs Chips showing knife skills that oughtn't to be trifled with.
HICKORY SMOKED Fillet of BEEF; Pommes de terre et salade - a meal that nearly cost us our fingers.
GRILLED KOREAN STYLE BEEF SHORT RIBS: [YEARONTHEGRILL]
This is a new favorite! Definitely my favorite beef rib recipe, my favorite Asian inspired recipe and maybe my favorite of all time recipe.
No joke... These are amazing and simple to do. They are marinated overnight and then grilled. that's it. Cooks fast, in only about 10 minutes. But that marinade stays with 'em. Salty from the soy sauce, hints of Asia from Sesame seeds and oil, Ginger and Kiwi, sweetened from Brown Sugar and Honey... And all seeped into the meat with carbonation from a couple of bottles of 7-Up (really, helps the marinade to get deep into the meat).
The end product is simply amazing. Deep rich beef flavors with all the hints and flavors of Asia... Best bite from the grill I have ever had!!!
OK... Here's what I did...
INGREDIENTS:
3kg Beef Short Ribs, slice against the bone about 1/2 inch thick
•3 Medium Kiwi, peeled and pureed into a paste
•3 TBS Dark Brown Sugar
•3/4 Cup Soy Sauce
•1 Head of Garlic, peeled, smashed and minced
•2 TBS Fresh grated Ginger
•2 TBS Sesame Oil
•2 TBS Sesame Seeds
•3 TBS Honey
•1 TBS Red Pepper Flakes
•Large Pinch Black pepper
•2 (16 Ounce) Bottles 7-Up (Lemon Lime Soda)
•Drizzle of Olive Oil
WHAT TO DO:
1.Get messy... Rub the short ribs with the kiwi paste. Sprinkle each piece evenly with sugar and let sit while you make the marinade.
2.In a medium bowl, mix together the soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper flakes, pepper, and soda. Place the ribs in a single layer in a wide shallow pan and pour the marinade over, turning to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, overnight, at least 12 hours.
3.Prepare a medium charcoal fire (you can hold your hand over the rack for no more than 3 or 4 seconds) with the rack 4 to 6 inches from the coals, or preheat a gas grill to medium. While the grill is heating up, drain the ribs from the marinade. Reserve the marinade for basting, if desired.
4.Drizzle the ribs with the Olive Oil and grill the ribs in batches until they turn caramel brown and develop slightly charred edges, 6 to 8 minutes on each side. Baste with the reserved marinade during the first 10 minutes of grilling if you like.
5.Warning, the dripping marinade from the ribs will cause flare ups so stay close.
6.Once done, allow to rest for 5 minutes before serving so the juices can redistribute into the meat.
7.Serve HOT and ENJOY!
I made an Asian themed meal with grilled Bok Choy and some grilled Scallion Pancakes with a dipping sauce. I'll be doing those posts in the next two days... Enjoy!
ITALIAN STYLE BABY BACK RIBS:
Serves 2 to 3 (recipe may be doubled by doubling meat proportions.)
YOU NEED:
1 Half Rack of Baby Back Ribs
2 teaspoons salt
2 teaspoons pepper
2 teaspoons basil
2 teaspoons Thyme
2 teaspoons Sage
2 teaspoons garlic powder
1 jar of your favorite marinara sauce
1 16 oz can of Stewed tomatoes
2 cups of Santa Barbara Pinot Noir
2 Tablespoons Olive Oil
1 Bag of Gluten Free Pasta
WHAT TO DO:
In a large Skillet heat up Olive Oil.On Stove and preheat oven to 300 degrees. Season meat on both sides with salt, pepper, garlic powder, basil, thyme and sage.
Brown all sides of ribs
Add 2 cups of wine almost a half of a bottle you will have lots of steam.
Once steam vanishes and wine is boiling pour stewed tomatoes on meat, then marinara and place in oven for 3 hours.
Cover and place in oven for 3 hours.
About 15 minutes before you serve make gluten free pasta according to directions and serve with extra sauce.
Tip I always cook my gluten free pasta in half beef broth half water. Gives it more flavor.
PAN SEARED THICK T-BONE: [THEONEYEARGRILL]
SIMPLE SEASONING:.
Salt
Pepper
Olive Oil
On a Simple Luxurious Cut of Meat
2 - One and a half inch thick T-Bone Steaks (Look for even thin marbling of fat throughout the meat. If in doubt, ask your butcher to pick out the best ones. They want you to succeed and are ALWAYS very helpful).
WHAT TO DO:
1.One hour before you plan to cook, remove thawed steaks from the refrigerator. Generously sprinkle about 1 TBS each of Salt and Pepper on the steaks. Rub each with a tBS of Olive Oil. Wrap each steak in Cling Wrap and set aside. This allows the meat to slowly come to room temperature which allows the meat to cook more evenly, even when it is this thick.
2.And that hour is just the right amount of time to bake the side dishes (Baked potatoes and spaghetti squash)
3.OK... Time to "Grill". Set your oven to BROIL. Position a rack in the middle. It is best to use a slotted grill pan. If you do not have one you can use a jelly roll pan as long as it has sides to prevent the rendering fat from dripping into the oven.
4.There is a MUST HAVE piece of technology... a remote probe digital thermometer, One with a cord that you can measure the temperature with while the oven door is baking.
5.BUT FIRST, before you "Grill" in the oven, you need to pan sear the steak. PREHEAT for 5 minutes a cast iron or heavy bottomed frying pan. Set the burner on HIGH and the pan with nothing in it on the burner. HOT HOT HOT. WARNING, this will SMOKE once you add the meat.. Smoke alot. Part of the charm. Have a window open and a fan to suck the smoke out as much as possible. Just think of it as a way to test your smoke detector (I am only allowed to cook steaks this way once a year... This is why).
6.OK. Unwrap the steaks and put them down into the HOT HOT HOT Frying Pan. have a timer ready. One minute per side. This will get a nice beautiful charred outside as the pepper blackens. The Olive Oil you rubbed on the steak earlier will keep the meat from sticking. After one minute, flip the meat and sear the other side. If the pan holds both steaks, great, once both sides are seared, just move the pan to the oven under the broiler. In this case, the steaks were too big for a single pan. I did them in stages.
7.Once in the oven, hook up the remote temperature probe. Your goal is 130 to 140 degrees internal temperature. These came out of the oven a beautiful medium rare... pink in color, warm and cooked throughout. The steaks need to be turned every 2 minutes as they cook. Each steak cooks differently, based on how thick they are, how much fat content and how well the cow lived his life. COOK BY TEMPERATURE to be sure.
8.When the steaks reach temperature, remove from oven and allow to rest on a cutting board for 15-20 minutes (very thick cuts like these, leave for 20 minutes). This allows the steaks to relax, allowing the steaks to reabsorb the juices. If you cut into them right from the oven, the steaks will bleed out all those juices making them tough and dry.
9.A T-Bone steak is actually two different cuts of meat. One is a Filet Mignon cut and the longer larger side is a KC (OK, some say New York) strip. You can serve them caveman style, just plop a big steak on a big plate and serve. OR, cut the meat from the bones and serve as strips and/or filets. OR, as I did here, cut the steaks from the bone and then slice the steaks... Always against the grain.
10. And if you slice them before serving you can plate them up on a platter along with the sides for a presentation tableside. Either way, served warm and ENJOY!
STRIP STEAK WITH PEPPER AND HERB MARINADE: [ONEYEARONTHEGRILL]
YOU NEED:
•2 - One inch thick Eight Ounce New York Strip Steaks
FOR THE MARINADE:
•1/4 Cup Herbes de Provence Spice Mix (Store Bought or Make your Own)
•3 TBS Fresh Cracked Pepper
•3 TBS Coarse Sea Salt
•4 Garlic Cloves, Crushed and minced
•3 TBS Brown Sugar
•1 tsp Crushed Red Pepper Flakes (To taste, more if you want Spicy, less if you prefer less spicy)
•2 TBS Soy Sauce
•2 TBS Olive Oil
WHAT TO DO:
1.Mix all ingredients to form a paste
2.Smear the paste to coat each steak.
3.Wrap each steak in Cling wrap or seal in a Ziplock bag.
4.Refrigerate for 8 Hours.
5.Remove from fridge and unwrap, and allow to come to almost room temperature, about 1 hour.
6.Meanwhile, prepare your grill for high heat, Direct Grilling.
7.Grill, about 5 minutes each side until internal temperature reaches 125 degrees for Medium Rare (add 1 minute for Medium (130 degrees), 2 minutes for Medium Well (135 Degrees))
8.Remove from grill and allow to rest for 5 minutes. This allows the juices to be reabsorbed into the meat, making for a juicy steak (and not a steak served in a pool of bloody juices).
9.Slice against the grain, I like to serve the slices rather than a big hunk of meat. Serve warm and ENJOY!
T-BONE STEAK WITH MONKEY GLAND SAUCE ON THE BRAAI: [FOOD I LOVE]
SERVES 4-6:
PREP: 5 MINS:
COOK: 4-6 MINS
INGREDIENTS FOR THE MONKEY GLAND SAUCE:
Olive oil for frying
1 x Large red onion sliced
1/2 x Cup water
2 x Large tomatoes diced (can of tomatoes work just as well)
1 x Cup of All Gold Tomato sauce
1/2 x Cup of Worcestershire sauce
3 x Coves of garlic finely chopped
1 x Cup of Mrs Ball Hot/Ex-Hot chutney
1/2 x Cup of brown sugar
12Tbsp x Safari Vinegar
1Tsp x Tabasco sauce
20g x Piece of fresh ginger finely chopped
METHOD FOR MAKING THE MONKEY GLAND SAUCE:
•Preheat the Braai to 300°C (570°F)
•Heat the olive oil in a heavy skillet or frying pan.
•Add the onions and sauté with ginger and garlic until soft.
•Add remaining ingredients into a bowl, mix well and simmer for a few minutes.
•Set aside to use later.
BIG TIP, always let the meat rest for at least 5-10 minutes after it comes off the braai so that it relaxes and re-absorbs the juices. Be patient and you will be rewarded.
This was just the perfect carnivores meal and if you wish to wash it down with a glass of Nederburg Baronne red wine even better.
STEAK AND CHIPS: [MY EASY COOKING]
I like to keep it simple when preparing steak.
Ingredients for marinade
fresh herbs (Rosemary, oregano and thyme) chopped finely
zest and juice of a lemon
1-2 Tbs olive oil
Toss all the ingredients in a ziploc bag and marinade the steak for as long as you can, but if you cannot wait long, 1/2 hour will do.
Heat your griddle pan till it is smoking and slap the steak on. Do not be tempted to try and turn the meat. If it is sticking to the pan, it is saying: “I’m not ready to be turned”. Add salt and pepper right at the end. When steak is done to your liking, remove from pan and let meat rest for at least 5-10 minutes.(this is very important)
Our steak tonight was done on a barbecue – In SA we refer to it as a “braai” (pronounced b-r-y, as in fry)
Serve with piping hot chips and a simple tomato salad.
BALSAMIC FIG MARINATED STEAKS: [YEARONTHEGRILL]
INGREDIENTS:
•2 (6 Ounce) Rib Eye Steaks
•1/4 Cup Balsamic Fig Vinegar
•1/4 Cup Olive Oil
•2 Cloves Garlic, Minced
•2 tsp Fresh chopped Rosemary (can use dry spice if needed)
•Salt and Pepper To Taste
WHAT TO DO:
1.Using a blender, mini chopper or food processor, mix all of the ingredients (except the steak of course).
2.Combine steak and marinade ingredients in a gallon-size, sealable plastic bag. Squeeze as much of the air out as possible
3.Let marinate 8 hours to overnight in the fridge.
4.Remove steak from refrigerator around 30 minutes before cooking.
5.Grill about three minutes per side for medium rare, or longer to your desired temperature.
6.Take off heat and let stand 8 minutes before slicing
7.Slice against the grain
8.Serve WARM and ENJOY!!!
SWEET AND TANGY PEPPERED BEEF RIBS: [FOOD FOR MY FAMILY]
YOU NEED:
3kg beef ribs
FOR THE GLAZE:
1/4 cup molasses
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground pepper
2 teaspoons onion powder
1 1/2 teaspoons kosher salt
WHAT TO DO:
Trim any excess fat from the ribs and set aside. Mix together all ingredients for the glaze in a bowl or medium measuring cup.
This method of cooking works best on a charcoal grill. Use a chimney starter or other means to light your charcoal. Allow the coals to fully light and become glowing hot. Move all the coals to one side of the grill and adjust your lower air control to about 1/4 open; we want low heat for this one.
Place the ribs on the opposite side, putting the thicker sections closest to the coals. Baste with the glaze and cover. Turn and baste every ten minutes. Cooking these slowly will allow the glaze to penetrate and the tougher rib meat to become tender. Your cooking time should be somewhere between 40 and 60 minutes. You can tell that they’re done when the meat shrinks up and 1/4-to 1/2-inch of bone is exposed. When you see this, pull them off the grill and wrap them in foil for at least 10 minutes. Use a sharp knife to slice the individual rib sections apart, and serve.
FLAME BRAAIED FILLET: [BY Justin Bonello]
Serves4
Cooking Time10 - 20min
Prep Time: 15min
Cooking Time: 10 - 20min
INGREDIENTS:
STEAK RUB:
Equal Quantities of:
Coriander seeds
Mustard seeds
Maldon salt
Mixed peppercorns
Crushed garlic
Put all of the steak rub ingredients into a mortar and pestle and bash them until you have a nice, crumbly rub.
YOU NEED:
A decent sized fillet
Olive oil
Sunflower oil
WHAT TO DO:
Put all of the steak rub ingredients into a mortar and pestle and bash them until you have a nice, crumbly rub.
Rub the fillet with olive oil and then rub the spice mixture all over the fillet – be generous!
Make sure the coals are nice and hot, then seal the fillet on the fire. Once it’s sealed on both sides, drizzle with sunflower oil and let the flames lick (not burn) the one side. Turn the meat around and do the same on the other side. Remove the fillet from the heat, let it rest for about 5 minutes and the cut the meat into friend-size portions. Braai over moderate coals until done to your liking.
[Courtesy of Ultimate Braai Master: Roads Less Travelled. Published by Penguin.]
CAPE MALAY OXTAIL WITH DRIED FRUIT: [CLOVER RECIPES]
INGREDIENTS:
•1/2 Pack Cocktail Tomatoes, Quartered
•2 Medium Red Chillies, Seeds Removed And Sliced
•1/2 Lemon Zest
•1/4 Cup Fresh Parsley, Finely Chopped
•4tbsp Olive Oil
•Salt And Pepper, To taste
•1kg Oxtail Pieces, Patted Dry Using A Paper Towel
•3tbsp Olive Oil
•2 Large Onions, Sliced
•2 Cloves Garlic, Sliced
•2cm Piece Fresh Ginger, Peeled And Sliced
•1/2tbsp Mild Curry Powder
•1tbsp Garam Masala
•1/2tbsp Coriander Seeds
•1/2tbsp Turmeric
•1/2tbsp Cumin Seeds
•Salt And Pepper, To taste
•500ml Good Quality Beef Stock
•200g Mixed Dried Fruit, Soaked In Water For 10 Minutes
•125ml Clover Cream
WHAT TO DO:
Brown the oxtail pieces in the oil until a deep rich golden brown and keep aside. Use the same oil to fry the onions until starting to soften, then add garlic, ginger and all the remaining spices and seasonings. Return the meat, add the stock, and cook the oxtail for about 4 hours on very low heat on top of the stove, covered in the oven or use a pressure cooker for speedy results, topping up the liquid as needed. Towards the end of the cooking time (1/2 hour before meat is soft) add the dried fruit and the cream. Cook for another half an hour until the sauce has thickened and the dried fruit has softened. Correct the seasoning and add a bit more cream to mellow out the sauce.
Mix together all the sambal ingredients and serve with the creamy curry and steamed basmati rice.
BEEF BRISKET AND BRAAI SAUCE POTJIEKOS : [COOK SISTERS - Adapted from Potjiekos Favourites by Sannie Smit]
(serves 6)
INGREDIENTS:
1.5 kg beef brisket or stewing steak, in large cubes
3-4 courgettes, thickly sliced
200g button mushrooms, thickly sliced
15 ml cooking oil
FOR THE SAUCE:
2 large onions, chopped
2 cloves garlic, minced
5 ml cooking oil
1 x 410g can of tinned tomatoes, coarsely chopped
25ml beef stock
125ml malt vinegar
ml grated nutmeg
1ml ground ginger
5 ml smoked paprika
2 whole cloves
2 bay leaves
15ml Worcestershire auce
15ml brown sugar
5 ml salt
30ml Mrs Balls chutney
2 celery stalks, sliced
WHAT TO DO:
Prepare the braai sauce first. Over medium heat, heat the oil and then sauté the onion and garlic in it until onion is light brown and translucent. Add the remainign sauce ingredients, cover with lid and allow to simemr for 30-45 minutes so thatthe flavours combine and the sauce thickens.
Heat 15ml cooking oil in a no. 3 size potjie (or a large Dutch oven) until very hot. Add the meat in batches, stirring so that the meat browns on all sides. Add the courgette slices in a layer on top of the meat, then add the mushroom slices in a laayer on top of the courgettes. Carefully pour the sauce over everything, trying not to dusturb the layers.
Cover tightly with a lid and simmer slowly for 2-2.5 hours, or until meat is tender. Serve on creamy mashed potatoes.
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 8, 2011 at 4:39pm.
Begin deur jou vuur lekker warm te kry.
1 Lekker groot beesfillet [ 1 kg is genoeg vir 6 mense]
Sout en varsgemaalde swartpeper
5 koppies Koekmeel [genoeg om 1kg fillet te bedek]
5ml Sout
Water om mee te meng.
MAAK SO:
Maak ‘n deeg aan van die koekmeel, sout en water.
Moet omtrent dieselfde wees as vir brooddeeg.
Knie die deeg liggies totdat dit ferm en elasties is.
Rol of druk dit uit met hande tot ongeveer 2 cm dikte.
Droog jou fillet af met papierhanddoek.
Geur met sout en peper.
Plaas dit op die deegkombers en vou die fillet styf toe daarin.
Maak seker dat dit goed verseël is.
Gebruik ‘n bietjie water om dit te verseël.
Plaas die deegpakkie op jou rooster met warm kole.
Laat die deegpakkie braai totdat die deeg gaar en hard is.
Draai een keer om gedurende die braai proses.
Wanneer deeg gaar en hard is haal dit af van rooster en plaas direk
op die kole vir ongeveer 45 minute – 1 uur afhangende van hoe gaar jy jou vleis wil hê.
Keer een keer om terwyl dit op kole is.
Verwyder van kole, wees versigtig, want dis baie warm.
Breek die deegkombers met ‘n hammer of byl.
Gooi die deeg weg en sny jou heerlike gebraaide fillet in dun snytjie en bedien met ‘n heerlike sampioenesous en groente.
BIERBREDIE:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 30, 2011 at 12:43pm
60ml olie
1 groot ui, gekap
2 knoffelhuisies, gekap
80ml koekmeel
sout en varsgemaalde swartpeper na smaak
250ml bier
1kg stowe beesvlleis, in 15mm blokkies gesny
250ml rooiwyn
375ml beesvleisaftreksel
50g tamatiepasta
15ml gekapte vars of 5ml droë gemengde kruie
3 wortels in ringe gesny
3 aartappels, geskil en in kwarte gesny
Verhit 2 eetlepels van die oli in ‘n groot kastrol oor matige hitte en braai die ui en knoffel tot sag en bruin.
Skep dit met ‘n gaatjieslepel uit en hou eenkant.
Geur die meel met sout en peper en rol die vleisblokkies in die meel om dit te bedek.
Die meel kan ook in ‘n plastieksak gesit word en dan kan die vleisstukkies daarin geskud word.
Braai die vleisblokkies in kleiner hoeveelhede in dieselfde kastrol as waarin die ui gebraai is tot bruin.
Voeg nog olie by indien nodig.
Nadat al die vleis gebraai is, skep dit terug in die kastrol saam met die gebraaide ui en knoffel.
Voeg die bier, rooiwyn, aftreksel, tamatiepasta en kruie by.
Sit die deksel op, bring tot kookpunt, verlaag die hitte en laat dit 30 minute prut.
Voeg die wortels en aartappels by en laat nog 50-60 minute prut tot die vleis sag is.
Sit voor saam met rys.
Lewer 4-6 porsies.
T-BEEN MET ROMERIGE BEDRUIPSOUS:
.by Kos vir kampeerders met idees vir kampering on Friday, July 1, 2011 at 2:46pm.
1 T-beenskyf, 25 mm dik
5 ml sout
1 ml varsgemaalde swartpeper.
Bedruipmengsel:
100 ml aangesuurde room
10 ml suurlemoensap;
1 ml sout
10 ml vars of 5 ml gedroogde dragon
5 ml gerasperde suurlemoenskil.
Voorverhit oondrooster minstens 10 minute voor die vleis gerooster word
Meng bestanddele vir bedruipsous en hou eenkant.
Sny vetkante van die skywe af om te voorkom dat die vleis omkrul en rooster sowat 200 mm onder die element soos volg:
Liggaar: Rooster vir 7 minute en bedruip dikwels met mengsel. Draai vleis om en rooster vir nog 7 minute terwyl vleis dikwels bedruip word.
Mediumgaar: Dieselfde as vir liggaar, maar rooster 10 minute per kant.
Geur skywe met sout en peper. Sit dadelik voor met tamaties gevul met bros, gebotterde groente.
KRUISSKYF MET BRANDEWYN & SAMPIOENROOM:
.by Kos vir kampeerders met idees vir kampering on Friday, July 1, 2011 at 2:53pm.
3 x 25 mm dik kruisskywe
7 ml sout
vars gemaalde swartpeper
100 g botter
50 ml suurroom
1 knoffelhuise, fyn gekap
15 ml gekapte vars gemengde kruie
75 ml gekapte vars sampioene
30 ml-brandewyn
15 ml suurlemoensap
Meng die bestanddele van die brandewyn-en-sampioenroom saam.
Rooster die vleis oor gloeiende kole tot liggaar, 10-12 minute aan albei kante, of halfgaar, 16-18 minute aan albei kante.
Geur met sout en peper. Verdeel die -brandewyn-en-sampioenroom in drie gelyke dele en skep 'n deel daarvan bo-oor elke vleisskyf.
Bedien dadelik.
CHINESE ROERBRAAI:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 5, 2011 at 2:20pm.
1 Eetlepel olyfolie
1 x 4x Pak gevriesde groente
"Sweet and Sour” sous
1 Koppie rys
500g Steak in repies gesny
Kook die rys in water vir sowat 20 minute totdat dit gaar is en al die water weg gekook is.
Braai die vleis in bietjie olyfolie totdat dit amper gaar is, voeg dan die gevriesde groente by.
Braai alles nou saam.
Skep rys in ’n bakkie met die groente mengsel bo-oor.
Gooi bietjie sous by en meng.
COCA-COLA POT ROAST:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 12, 2011 at 12:55pm
3 pounds Beef
2 tablespoons Oil
1 can Tomatoes
1 cup Coca−Cola
1 each Onions, chopped
1 package Spaghetti sauce mix
1−1/2 teaspoons Salt
1/2 teaspoon Garlic salt
Brown meat in oil for ten minutes on each side; remove to potjie.
Drain fat.
Break up tomatoes in their juice; add remaining ingredients, stirring until spaghetti sauce mix is dissolved.
Pour over meat.
Cover; simmer until meat is tender.
Thicken gravy; serve over sliced meat.
Add veggies to your choice and serve withmash.
TONG IN APPELKOOSSOUS:
.by Kos vir kampeerders met idees vir kampering on Tuesday, July 12, 2011 at 1:20pm.
2 soutbeestonge lourierblare
wortelskyfies 1 groot ui, in skywe gesny
Sous:
1 groot blik appelkooshalwes
190ml bruin suiker
5ml droë mosterd
125ml wit druiwe-asyn
3ml sout
15ml meel & water om ‘n pasta te maak
1 beesvleisekstrakblokkie
85ml sultanas
Fondor
Laat die tong vir sowat 2 ure prut, saam met die lourierblaar, wortels en ui, of totdat die vel oplig.
Doop die tong in koue water en ontvel.
Sny in skywe en hou eenkant.
Druk die appelkose deur ‘n sif in die pot en voeg die appelkoossous by.
Voeg die suiker, mosterd, sultanas, asyn en sout by.
Verhit tot kookpunt.
Roer deurgaans.
As dit te soet is, voeg ‘n blokkie biefaftreksel by.
Voeg die meel en ‘n bietjie water by en meng deeglik.
Roer totdat dit verdik.
Plaas die tongskywe weer terug in die pot, en verhit dwarsdeur voor bediening
BEES GOULASH MET BIER:
.by Kos vir kampeerders met idees vir kampering on Monday, July 18, 2011 at 1:12pm
30 ml olie
750 g beesvleisblokkies
2 uie, grof gekap
3 knoffelhuisies, fyn gedruk
10 ml paprika
2 blikke (410 g elk) heel, geskilde tamaties
1 blikkie Bier
10 ml bruinsuiker
Sout en vars gemaalde swartpeper
125 ml suurroom of jogurt
Verhit olie in ’n swaarboompot en braai vleisblokkies bruin.
Voeg uie en knoffel by en braai tot uie sag is.
Voeg paprika by, braai liggies en voeg tamaties, bier, bruinsuiker, sout en peper by.
Verhit tot kookpunt.
Bedek pot, verlaag hitte en prut vir 1 ½-2 uur of tot vleis sag en sous dik is.
Verwyder van hitte en geur na smaak.
Roer suurroom deur.
Sit voor op aartappels of pasta.
Genoeg vir 4-6 mense.
BBQ Beef Short Ribs with Dry Sherry-Ginger Marinade - serves 6
.by Kos vir kampeerders met idees vir kampering on Thursday, August 18, 2011 at 3:43pm.
6lb beef chuck ribs, cut into 1 rib pieces
1 cup water
3/4 cup soy sauce
2/3 cup dry sherry
1/2 cup packed dark brown sugar
6 ea cloves garlic, minced
1 tbsp ground red pepper
1 tbsp fresh grated ginger
2 tsp Chinese five spice powder
In large roasting pan, arrange ribs in single layer.
For marinade, in medium saucepan combine remaining ingredients.
Cook over medium heat on range top until sugar is dissolved.
Remove from heat; cool slightly.
Pour marinade over ribs.
Cover and marinate in refrigerator for at least 1 hour, turning ribs once.
Cover roasting pan with foil.
Arrange medium hot briquettes around drip pan.
Place roasting pan on grill, cover grill and cook ribs 45 minutes.
Remove ribs from roasting pan and place directly on grid; reserve marinade.
Continue barbecuing, covered for 45 to 60 minutes longer or until ribs are tender, turning occasionally.
Brush ribs again with reserved marinade during last 10 minutes of grilling.
Serve warm.
BEEF CHOW MEIN:
.by Kos vir kampeerders met idees vir kampering on Tuesday, September 6, 2011 at 1:09pm.
3/4 lb Round steak
1 Tbsp Soy sauce
1 tsp Salt
1 Tbsp Sugar
8 Fresh mushrooms (optional)
1/2 lb Bean sprouts
6 oz Bamboo shoots (can)
3 ea Green onions (scallions)
2 cup Beef stock
2 Tbsp Cornstarch
1 tsp Sesame oil
2 cup dried egg noodles
Deep frying oil
Cut beef about 1” long ½” wide and as thin as possible.
Mix the salt,sugar and soy sauce together and mix well, then add the beef and marinate for at least one hour.
Wash and slice the mushrooms, including stems.
Slice the bamboo into thin strips; slice the scallions into 1” pieces; soak, rinse and drain the bean sprouts.
In a separate bowl, mix the cornstarch and beef stock together.
Drain the beef reserving the marinade.
Heat the sesame oil and stir-fry the beef for 4 to 5 minutes.
Add the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; add the vegetables and simmer for 5 minutes longer.
Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.
Deep fry as needed draining on absorbent paper.
Place cooked noodles on a plate or serving platter, top with beef mixture.
THREE-PEPPER STEAK:
.by Kos vir kampeerders met idees vir kampering on Wednesday, September 14, 2011 at 11:33am.
Barbecue: Direct/High [weber braai or on the braai]
Steaks of your choice, about 25mm thick
Three-peppercorn mixture
2 teaspoons black peppercorns
2 teaspoons white peppercorns
2 teaspoons Szechwan peppercorns
1/8 teaspoon ground allspice
Coarsely crush peppercorns and mix together with the allspice.
Trim excess fat from steaks and discard.
Rub peppercorn mixture onto both sides of steaks.
Refrigerate steaks, covered, 1 to 2 hours.
Cook steaks over Direct High heat for 4-6 minutes each side or until cooked as you like.
MARINATED PORTERHOUSE STEAK:
.by Kos vir kampeerders met idees vir kampering on Wednesday, September 14, 2011 at 11:37am.
Barbecue: Direct/Medium [weber or on the braai]
Porterhouse steaks, about 15mm thick
For the marinade:
½ cup olive oil
1/3 cup soy sauce
¼ cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
Combine marinade ingredients in a shallow, non-metal container.
Trim excess fat from the steaks and discard.
Place the steaks in marinade turning to coat completely.
Marinate covered in the refrigerator for at least 4 hours or overnight.
Remove steak from marinade and discard the marinade.
Cook over Direct Medium heat for 4-6 minutes each side or until cooked to your liking.
BOEREWORS WITH A DIFFERENCE:
By Kos vir kampeerders met idees vir kampering · 13 seconds ago
■1 cup ordinary vinegar
■2 cups Hanepoot/Muscadel/Jerepigo
■Boerewors
Firstly prick the sausage all over so it can absorb the liquid, don’t panic when the wors takes on a really insipid colour, when it cooks all the grape sugars from the wine create an attractive sticky brown caramel on the skin.
BANANA AND COCONUT BEEF STEW:
This Gambian recipe for Banana and Coconut Beef stew is a delicious example of the over 260 recipes contained in the African Recipes Cookbook
·2 lb lean beef
·5 firm, green bananas (ensure that they are not ripe)
·2 large onions
·1 large tomato
·2 cups coconut milk
·1 cup water
·2 tbsp vegetable oil
·½ lb peas
·6 oz snow peas, mange tout, washed
·salt and pepper (to taste)
Banana and Coconut Beef Stew from Gambia
Peel and dice the onions finely
Dice the tomato into coarse pieces
Peel the bananas and cut into 1 to 1 ½ inch pieces
Dice the beef into approximately ½ inch pieces
Place the meat in a saucepan, cover with water, add salt, bring to the boil and then simmer until tender.
Heat the oil in a saucepan and sauté the onions without browning. Add the tomato as well as the meat mixture. Adjust the seasoning to taste. Continue cooking until the tomatoes soften.
Add the coconut milk, stirring continuously and bring the mixture to the boil. Add the banana pieces and the peas to the stew. Reduce the heat and simmer for approximately 10-15 minutes, or until the bananas are cooked, soft but not mushy.
The Banana and Coconut Beef Stew should be served hot, over rice
or accompanied by one of the stiff maize porridges (Ugali, which we show you how to make in the African Recipes Cookbook)
PORTUGESE GHOELASJ: (Annetjie Cilliers)
50ml olie
2 groot uie, in skywe gesny
1 knoffelhuisie, gekneus
90ml koekmeelblom
5ml sout
2ml peper
1 kg stowebiefstuk, in blokkies gesny
410g tamatiepuree
25ml bruinsuiker
175ml rooiwyn
5ml Paprika 5ml piri-piri
285g ( 1blik ) sampioene, gedreineer
kruisementtakkies vir garnering
Metode
Verhit die olie in 'n swaarboomkastrol.
Soteer die uie en knoffel ongeveer 5 minute lank daarin tot sag.
Skep uit met gaatjieslepel en hou eenkant.
Vermeng die koekmeelblom, sout en peper en bedek die vleisblokkies daarmee.
Verbruin die vleisblokkies alkante in dieselfde olie.
Voeg die uimengsel, tamatiepuree, bruinsuiker, rooiwyn, paprika
en peri-peri by die vleis.
Vermeng goed en verhit tot kookpunt.
Plaas die deksel op en stowe dit ongeveer 2 uur lank oor lae hitte.
Of totdat die vleisblokkies amper sag is.
Voeg 'n bietjie aftreksel of warm water by indien die bredie droogkook.
Voeg die sampioene by. Plaas die deksel op en stowe dit nog 30 minute lank.
Kyk of vleis sag is.
Proe en voeg nog geurmiddels by indien nodig.
Skep die bredie uit in 'n warm opskepskottel en garneer dit met kruisementtakkies.
Bedien dit warm.
KOOL EN SPEKFILLET: [onbekend]
Om mee te begin, het mens 'n lekker fris beesfillet nodig wat jou slagter 'n hele paar dae lank vir jou in sy yskas rypgemaak het.
Soos met alle kos, is dit belangrik om net met die beste produkte te werk, want dan is die stryd al halfpad gewen. Dan neem jy jou skerp slagtersmes en sny die fillet al teen die kant af, feitlik, maar nie heeltemal deur nie. Die fillet lyk nou soos 'n lang beursie.
Die volgende stap is om nou van die beursie 'n ``soetkys'' te maak.
Wat jy nou doen, is om die beursie versigtig met 'n vleishamer platter en groter te tik.
Nou gaan ons die kêrel lekker stop met die volgende mengsel
koppie fyn, vars pietersielie
4 fyn knoffeltoontjies
/koppie gevlokte amandels of okkerneute
'n Vuisgrootte Mozzarella-kaas, gerasper
Twee koppies vars, fyngesnyde spinasie
Sout en swartpeper na smaak
Intussen het jy 'n kool se blare losgemaak van mekaar en in kookwater geblansjeer vir ongeveer vyf minute. Droog hulle mooi af met absorberende papier of 'n skoon vadoek. Maak intussen 'n mosterd van twee eetlepels Engelse mosterd met 'n eetlepel water en 'n eetlepel wynasyn. Bedek die gestopte fillet mildelik daarmee en draai hom mooi toe met die koolblare, sodat daar ten minste drie koolblaardiktes om die vleis is.
Nou neem jy 'n pakkie swoerdlose spek (met baie vet in) en draai die koolbedekte fillet daarin toe. Jy kan nou alles mooi met kombuistou toedraai, maar as die oondpan waarin jy hom gaan gaarmaak net groot genoeg is vir die fillet om in te pas, is dit nie nodig nie.
En nou maak jy hom gaar net soos wat jy 'n skaapboud sou gaarmaak: Deksel op en in 'n matige tot warm oond vir een en 'n half tot twee uur.
Die laaste halfuur haal jy die deksel af en smeer hom met ’n mengsel van sojasous en heuning sodat hy 'n lekker bruin en soet korsie kry.
Bedien hom dan in lekker dik skywe saam met soetpampoen met kaneelsuiker waarin jy 'n vyeblaar of twee gesit het vir 'n bykomende smakie.
Om alles af te rond, maak jy begrafnisrys waarin jy 'n handvol dennepitte en 'n bietjie vars tiemie gesit het.
En 'n lekker nagereg hierby is ingelegte vye met 'n fris sny brie of camembert-kaas.
Smaaklike ete, en mag die moderne tye ons nooit laat vergeet van die wonders van ons oupas en oumas se kostafels nie.
Jy kan hierdie ook buite op jou rooster gaarmaak in 'n platboompot. Heerlik!!!
TERIYAKI STEAKS WITH CRUNCHY ONIONS AND PEPPERS: [FRENCH KITCHEN]
4 Servings
prep 10 min.
cooking 25 min.
4 (1 inch) thick boneless top loin steaks
3/4 cup low sodium teriyaki sauce
2 tbsp. butter
1 (10 oz.) pkg. mushrooms, sliced
1 large red bell pepper, cut into strips
1 1/3 cups (2.8 oz.) FRENCH's French Fried Onions
MARINATE steaks in teriyaki sauce for 30 min. or up to 3 hours in refrigerator.
MELT butter in skillet. Cook mushrooms until golden brown. Add bell pepper and cook 3 min. until tender. Keep warm.
GRILL steaks over high heat 15 min. for medium doneness.
PLACE steak on serving plates. Stir French Fried Onions into mushroom-pepper mixture. Serve over steaks.
OUMA NANNA SE BEESVLEISPOTBRAAD: [onbekend]
50ml olie
1.3kg binneboud of dikrib, in een stuk
Geurige Sous:
300ml tamatiesous
50ml suurlemoensap
'n paar druppels tabascosous
13ml worcestersous
3 lourierblare
40ml koekmeelblom
300ml water
15ml aangemaakte mostert
75ml vrugte blatjang
40ml heuning
7ml sout
50ml pietersielie, fyn gekap
Verhit die olie oor hoë hitte in 'n kastrol. Braai die vleis alkante bruin, skep uit en hou dit eenkant. Giet alle oortollige olie uit die kastrol. Berei die geurige sous: Voeg al die bestanddele vir die sous behalwe die koekmeelblom en pietersielie in 'n kastrol. Klits goed met 'n draadklitser. Verhit die sous tot kookpunt. Voeg die vleis by. Laat dit weer opkook, plaas die deksel op en laat dit 1½ uur lank oor lae hitte prut, of totdat die vleis sag is. Draai die vleis af en toe om. Skep die vleis uit die sous en sny dit met 'n lang, skerp mes in skywe. Rangskik die skywe in 'n verhitte, vlak oondbak. Maak die koekmeelblom met 'n klein bietjie koue water aan in 'n bakkie. Voeg dit by die sous in die kastrol. Roer dit met 'n houtlepel oor matige hitte tot dik. Giet die sous oor die vleis en garneer met pietersielie.
Lewer 4 - 6 porsies.
Net reg vir 'n potjie buite ook.
COWBOY – BEESVLEISSKYWE:
6 kruisskywe, elk 2,5 cm dik gesny
12.5ml koekmeelblom
25ml sojasous
340ml bier
50ml rissiesous
12.5ml aangemaakte mosterd
2ml Tabascosous
1 middelslag ui, gekap
2 knoffelhuisies, geskap
2 selderystingels, gekap
5ml sout
2ml peper
Sny kepies in vetrande van vleisskywe.
Meng alle bestanddele behalwe sout en peper en laat ‘n halfuur lank prut.
Verf sous oor vleis terwyl dit tot die verlangde graad van gaarheid gerooster word. Geur met sout en peper en sit dadelik voor.
BEESVLEISSOSATIES:
Vir 10-12 sosaties neem jy 1 kg “rump” of “sirloin” wat in blokkies gesny is.
Ryg die vleis aan die stokkie en sit ’n skyfie ui tussen elke tweede, derde blokkie. Wat ook lekker is, is om nou en dan ’n stukkie spek tussen die vleis te sit.
Maak ’n sous aan met ’n koppie witwyn, ’n halwe koppie tamatiesous en drie eetlepels Worcestersous. Laat die sosaties vir een uur in die sous marineer.
Kole: Warm.
Toerusting: Toeklaprooster. ’n Sosatie is ’n bogger om met ’n tang om te draai aangesien die vleis heeltyd van die stokkie af wil val.
Tyd: 10 minute, maar draai dit gereeld om en bedruip dit met die sous waarin dit gelê het.
STEAKPOTJIE:
VLEIS:
3cm Dik Rumsteaks, sny steaks in ongeveer 300g stukke
SOUS:
250ml Mayonnaise
½kop Mrs Balls perske blatjang
250ml Brandewyn
2 Blikke Denny roomsampioene
1E Droë origanum
250g Botter
2 Handevol geraperde kaas
BBQ speserye na smaak
Verbruin al die vleistukke en plaas eenkant vir later.
[Jy kan die deksel van die pot gebruik om vleis in te verbruin]
SOUS:
Voeg alles bymekaar oor direkte hitte. Laat kook vir 10 minute, maar roer gedurig tot alles goed warm is. Voeg verbruinde vleisstukke by en prut vir 10 – 20 minute.
Bedien saam met gerasperde pynappel-en-botterskorsie vir ‘n heerlike kombinasie.
FILET GEREGTE: [Chris Vorster]
2 kg rugfilet
50 ml botter
50 ml sjerrie sout en peper na smaak
1 blikkie sampioensop
5 ml vegamine
13 ml room
15 ml pietersielie
Braai vleis in botter, voeg sout, peper en room by, soteer . voeg sop by en prut tot sag, voeg room by en roer gekapte pietersielei by. Sit dadelik voor met kruie brood en vars gemengde slaai.
SOETSUUR BIEFSTUK: [Ben Heystek]
2 Heel rugstringe Botter of margarien
Marinade:
6 Knoffelhuisies gekap 2 Uie gekap
50mI Rosyne 150mI Appelkooskonfyt
5mI Droë mosterd 10mI Sojasous
100ml Bruin asyn 2 Lourierblare
15ml Suiker 5ml Varsgemaalde swartpeper
2ml Tiemie 300ml Water
Braai gekapte uie tot goud van kleur, voeg ander bestandele by en laat prut vir 15 tot 20 minute. Verwyder alle senings en vliese van vleis. Sny 3cm biefstukdele, vlek oop en versag (.tenderize.) met hammer. Sit vleis in marinade en los in yskas vir 1 tot 2 dae, roer 2 keer per dag. Braai in botter of margarien. Bedien met ‘n dik geroomde sampioensous en aartappel skyfies.
OOSTERSE BEES LENDESKYF: [Chef sharkie]
30 ml heuning
45 ml soya sous
15 ml suurlemoensap
sout en peper na smaak
2 gedroogde rissies
2 ster anys
1 kg bees lendeskyf
45 ml olie
1 koppie witwyn
1 koppie beesaftreksel
bisto
Meng die heuning, soya sous, suurlemoensap, sout en peper goed saam. Krummel die rissies en maal die anys en voeg dit by die mengsel. Plaas die vleis in n sak en gooi die marinade oor. Los dit vir 2 ure in die yskas. Braai die vleis aan al die kante in die olie. Voeg nou die marinade, wyn en die aftreksel by en bring dit tot kookpunt. Plaas die vleis op n koekie plaat en bak dit in n voorverhitte oond van 200 Grade vir 25 minute. Draai die vleis toe in foelie en laat dit rus vir 7 minute. Bring die sous weer tot kookpunt en verdik dit met die bisto en geur met sout en peper en gooi dit deur n sif. Bedien die sous saam met die vleis.
RUMPSTEAK (KRUISSKYF) VIR DIE EERSTE AAND IN DIE WILDTUIN:
Bestanddele
Die volgende is vir een lekker dik kruisskyf – pas maar die bestanddele aan vir meer as een stuk.
Een ordentlike dik skyf rumpsteak - dit moet darem so bietjie gelê het om ryp te word
Balsamic asyn
Extra virgin olyfolie cold pressed
Koljanderkorrels fyngestamp – omtrent ‘n eetlepel
Peperkorrels fyngestamp – omtrent ‘n halwe eetlepel
Tiemie - vars of uit die botteltjie – omtrent ‘n teelepel of twee
Mosterd (warm Engelse mosterd van Colman’s)
Knoffel – een hele huisie knoffel – sommer so met skil en al
Growwe Sout Twee redelike groot plastieksakke - sommer hierdie groot wittes wat jy by die supermarkte kry – sorg net dat jy dit eers skoonwas
Voorbereiding
Onthou net weer dat hierdie is net ‘n aanwysing en omdat elke mens se smaak gaan verskil - meng al die bestandele (die hoeveelhede is jou keuse) na jou eie smaak.
Smeer bietjie mosterd aan beide kante van die steak. Plaas dan jou steak in ‘n plastieksak.
Sprinkel nou bietjie Balsamic asyn in die sak. Sprinkel bietjioe olyfolie in die sak. Gooi nou die res van die bestanddele ook in die sak. Knoop die sak baie styf toe (pers eers al die lug uit) en vryf die bestanddele in, deur die sak te vryf sodat dit meng. Plaas dan die toegeknoopte plastieksak binne nog een sodat die lekker sousie nie uitlek nie en knoop dit ook styf toe.
Nou kan jy dit net so los of selfs binne in ‘n tupperware bak sit en die deksel toemaak.
Laat dit dan staan vir so hele paar uur voor jy braai, of maak soos ek. Ek plaas die sakkie, met die rumpsteak in, sommer hier naby my in die kar wanneer ek wegtrek van die huis af en as ek by die kamp aankom, is dit sommer byderhand. Dan haal jy die steak uit, gryp ‘n aartappel of twee (reeds vooraf toegedraai in foelie met bietjie botter en sout daarby) en daar gaat jy.
Jy wil nie verder sukkel met kosvoorberei en dies meer nie, want jy is mos moeg gery. Nou wil jy net die vuur aan die gang kry, ‘n lekker drankie ingooi en onstpan langs die vuurtjie terwyl jy na die veld se geluide luister. So ‘n rukkie later braai jy die steak en eet dit saam met die aartappel of twee wat jy gaargemaak het in die kole. Lekker maklik en eenvoudig.
O ja en as daar ‘n ou hoendertjie aan jou sy is, sny maar so een tamatie in kwarte op en dit kan dan dien as slaai!
En as ou Dikkes saamgaan of ongenooid daar opdaag, dan hoef jy nie eers jou kar uit te pak nie want hy sal dit sommer doen – al wat hy in ruil wil hê, is iets vir sy keel en ‘n lekker stuk steak. Onthou net, jy sal ‘n ekstra groot steak byderhand moet hê, asook sommer genoeg vuurwater want soos dit is, daardie man is altyd dors en honger!
Gaarmaak
Braai daardie steak op vuurwarm kole. Dit moet vinnig omgedraai word sodat dit die sap binne seel. Braai daardie kruisskyf nou so - buite moet hy baie mooi gebraai wees (manne – dis daardie kleur van ‘n mooi meisie se lyfie as sy in die somervakansie op die strand gelê en tan het) en binne moet hy sappig en “medium tot rare” wees. Ek sê altyd die steak moet buite brand (nie verbrand nie!) en binne bulk die bees nog.
Uit die aard van die saak gaan die steak baie vinnig reg wees en moenie langer as ‘n paar minute gebraai word nie. Die growwe sout kan jy later bystrooi na smaak terwyl jy eet.
Miskien sal jy bietjie moet oefen om die metode reg te kry maar jy gaan definitief na so een of twee probeerslae die tegniek na jou smaak geskaaf het.
Nou ja daar is hy – vir my en meeste mense wat al hierdie Rumpsteak geproe het is dit ‘n maklike manier om voor te berei en regtig baie smaaklik.
Lekker eet. En Etienne my ou maat, moenie komkommer nie. As ons weer steak gaan braai, sal ons ‘n doodgewone steak braai – ‘n lekker dik Rump met suurlemoen, peper en sout – net so lekker!
Johan van der Walt
Wildlife South Africa
BLOUKAAS EN SPINASIE BEESREPES:
2 e olie
½ Uie, grof opgesny
1 e suiker
1 e asyn
500g Roerbraai Bees Repies – vir ‘n halfuur laat week in Worcestor sous
1 t Knoffel
1 e Vissous
Opgesnyde vars Chillies
Sout en Swart Peper
100 g Blou kaas
200 g Spinasie
50 g Cashew Neute (opsioneel)
Sesame Saadjies en vars koljander vir Garnering
MAAK DAN SO:
1. In ‘n wok verhit die olie en voeg die uie by.
2. Braai die uie tot deurskynend, daarna voeg die suiker en asyn by om die uie karamaliseer (wees versigtig die asyn spat as jy dit byvoeg).
3. Braai die bees repies saammet die uie – maar vir ‘n maksimum van 3 min.
4. Voeg al die ander bestandele by (behalwe die sesame saadjies. en die vars koljander) en braai vir niks langer as 2 min.
5. Bedien in klein bakkies vir ‘n voorgereg of bo-op rys as ‘n hoofgereg.
Probeer:
Hierdie vulsel werk ook fantasties vir binne ‘n wrap of saam met rysnoedels.
BEESVLEISBLOKKIES MET ROMERIGE TAMATIESOUS:
3 Eetl Botter
3 Eetl Olie
1,5 Kg Beesvleisblokkies
2 Uie Gekap
12 Pekeluitjies Geskil
24 Klein Wortels, geskil
6 Murgpampoentjies, in groterige stukke gesny
Sous
½ Teel Sout
½ Teel Swartpeper
1 Teel Gedroogde pietersielie
4 Teel Bruinsuiker
3 Eetl Blatjang
1 Ml Tabasco-sous
½ Koppie Tamatiepuree
1 Koppie Beesvleisaftreksel
1 Koppie Dikroom
Verhit botter en olie in swaarboomkastrol/POT en verbruin vleis. Skep uit. Soteer gekapte uie. Skep uit en hou eenkant tot benodig. Roer sousbestanddele, behalwe room, by warm beesvleisaftreksel en voeg by vleis. Laat oor lae hitte vir 2 ure met deksel op prut of in drukkoker vir 1 uur. Voeg uie, piekuitjies en groente by en prut nog 20 minute. Roer room net voor bediening by. Verdik sous, indien nodig met, ‘n bietjie maizena wat met water tot pasta gemeng is. Sit saam met rys, aartappels of koeskoes voor.
RUGFILET: [Chris Vorster]
1 rugbiltong sny in dwartse maar nie deur nie.
Geur met sout en peper en mosterd. Vul snit met bacon of met vrugte soos perske, appelkoos, piesang. Drup suurlemoen oor en werk toe. Verf met olyfolie en bak vir ongeveer 1 uur. Gooi 1 koppie room oor en bak stadig totdat sous dik en bruin is.
BEESVLEIS EN GROENTEBREDIE:
3 pd dikrib
2 eetlepels meel
2 teelepels sout
kwart teelepel peper
3 eetlepels olie
5 middelmatige wortels
5 klein uie
l klein koolkop
2 koppies ertjies
2 koppies vleis-ekstrak
kwart lb droëperske snippers
Sny vleis, rol in meel, sout en peper en braai bruin in warm olie.
Voeg ekstrak by en laat stadig kook vir 1 uur.
Berei groente en vrugte voor. Sny uie middeldeur en sny die wortels in die lengte.
Voeg groente en perskes by die vleis en laat stowe tot sag.
Kook ertjies apart. Kook koolblare sag.
Haal vleis en groente uit die sous en verdik die sous
Rangskik koolblare in vleisskottel en skep vleis, wortels, perskes en uie daarop. Versier met ertjies.
BEESVLEIS EN BOK CHOI ROERBRAAI:
Pasella het ʼn insetsel geskiet waar daar ʼn spyskaart vir ʼn volle week vir maklike aandetes uitgewerk is. Vanessa Joubert van Sugar&Spice opleidingskool het hierdie Maandagaanddis met ons gedeel.
(Bedien 4)
300 g biefstuk, in repies gesny
5 cm stuk vars gemmer, fyngesny
4 klein bok choi, gesny
5 sprietuie, gekap
225 g droë eier- of rysnoedels, gaar
1 e sojasous
1 e oestersous
2 t ryswynasyn
Verhit ʼn bietjie sesam- of sonneblomolie ʼn wok of pan en roerbraai die biefstuk 1 minuut. Haal uit die pan en geur met sout en peper (oppas vir te veel want die sojasous is ook sout). Sit die gemmer, bok choi en sprietuie in die pan en roerbraai 1 minuut. Sit die biefstukrepies terug in die pan saam met die gaar noedels, sojasous, oestersous en asyn. Roer deur en bedien wanneer alles warm is.
RUMP STEAKS IN BIER MARINADE:
4 lekker Rump steaks
BIER MARINADE:
25ml paprika
4 knoffelhuisies gekneus
125 ml bier
20ml worcestersous
10ml dijon mostert
2ml droë tiemie
15ml suurlemoensap
2ml bruinsuiker
METODE:
Meng al die bestanddele vir die marinade deeglik en gooi in 'n zip lock sakkie.
Plaas jou steaks daarin en meng sodat elke steak goed bedek is met die marinade.
Marineer vir 2 - 3 ure by kamer tempratuur of oornag in yskas.
Haal steaks uit en braai oor warm kole vir 10 minute, afhangende van die dikte van die steaks.
Bedien met gebakte aartappel, gebraaide dik uieringe op rooster en
'n lekker mengelslaai.
SOUSERIGE BEESSTERT:
2 kg beesstert (in porsies gesny)
paprikakoekmeelblom
250g swoerdlose spekvleis (in blokkies)
2 groot uie (gekap)
2 knoffelhuisies (gekneus)
60ml tamatiepasta
10ml roosmaryn
500ml droë rooiwyn
410g heel tamaties
250ml vleisaftreksel
sout
vars gemaalde swartpeper
Rol beesstert in mengsel van paprika en meelblom. Braai spekvleis in eie vet. Verwyder uit pot en hou eenkant. Giet olie in pot indien nodig en braai beesstert in klompies tot goudbruin. Hou eenkant. Soteer uie in dieselfde pot tot sag en voeg knoffel by. Roer tamatiepasta en roos maryn by en voeg wyn by. Verhit tot kookpunt en skraap boom om deeltjies wat vassit, los te maak. Voeg tamaties en aftreksel by vloeistof en voeg beesstert en spekvleis by. Verhit tot kookpunt, verlaag hitte en plaas deksel op. Laat prut tot vleis sag is, - ongeveer 2 ure. Geur na smaak. Indien verkies kan sous verdik met pasta van meelblom en water.
CHEESY MUSTARD STEAKS:
Steak (club, t-bone, fillet)
15ml (1E) cooking oil
2 E freshly chopped herbs (parsley or 3ml dried mixed herbs)
4 thin slices cheese
2 tablespoons prepared English mustard
1 E Lemon juice
Slash the fat edges of the steaks. Mix together the mustard, oil and lemon juice. Braai the steaks over hot coals for 5-6 minutes on one side, then turn and spread the mustard mixture on the cooked side. Braai for another 10-12 minutes. Turn steaks again on the other side. Sprinkle with herbs and put a slice of cheese on top. Serve immediately before the cheese starts to drip.
Serves 4.
TENDERISED STEAK MET SPESERYSOUS:
600g tenderised steaks, 3-5mm dik (ongeveer 4)
30ml kookolie
15ml gekapte vars of 5ml droë pietersielie
1 ui, geskil en gekap
60ml tamatiesous
60ml vrugteblatjang
45ml Worcestersous
5ml masala
10ml suiker
30ml asyn
sout en varsgemaalde swartpeper na smaak
Verhit olie in ´n groot swaarboompan. Voeg steaks by en braai vir 2- 3 minute per kant tot bruin. Verwyder van hitte. Voeg meer olie by en braai die uie tot sag. Voeg al die ander bestanddele by en prut vir 5-10 minute. Plaas die steaks terug in die pan en prut ´n verdere 2 minute. Bedien dadelik.
INGE SE DRAADJIESVLEIS: [BOEREKOS]
’n paar stukke beesvleis [silversidesteaks]
drie uie
’n klont botter
sout en peper
½ ℓ beesaftreksel
2 lourierblare
2 kruinaeltjies
2 takkies roosmaryn
2 E asyn
Braai die vleis en uie in ‘n klont botter. Geur met sout en peper. Voeg beesaftreksel by, asook die res van die bestanddele. Kook tot die vleis begin draderig raak.
SIMPLE BEEF STROGANOFF:
1 lb Beef Round Steak, cut into small strips or chunks
1 can Cream of Mushroom Soup
1 Package Onion Soup Mix
1 Package Egg Noodles or Favorite Pasta
WHAT TO DO:
Brown the beef and drain, add salt and pepper.
Meanwhile cook the pasta according to package directions.
Add Mushroom Soup and Onion Soup Mix to the Cooked Beef with 1/2 cup of water, bring to a boil for 10-15 minutes. Add noodles and Mix.
BEEF CHOW MEIN:
3/4 lb Round steak
1 Tbsp Soy sauce
1 tsp Salt
1 Tbsp Sugar
8 Fresh mushrooms (optional)
1/2 lb Bean sprouts
6 oz Bamboo shoots (can)
3 ea Green onions (scallions)
2 cup Beef stock
2 Tbsp Cornstarch
1 tsp Sesame oil
2 cup dried egg noodles
Deep frying oil
Cut beef about 1” long ½” wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then add the beef and marinate for at least one hour.
Wash and slice the mushrooms, including stems. Slice the bamboo into thin strips; slice the scallions into 1” pieces; soak, rinse and drain the bean sprouts.
In a separate bowl, mix the cornstarch and beef stock together.
Drain the beef reserving the marinade. Heat the sesame oil and stir-fry the beef for 4 to 5 minutes. Add the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; add the vegetables and simmer for 5 minutes longer.
Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.
Deep fry as needed draining on absorbent paper. Place cooked noodles on a plate or serving platter, top with beef mixture.
FILET-SOSATIES MET VERMICELLI SPESIAAL:
Hierdie resep is ook geskik vir braai.
900g beesfilet
10 ml gerookte paprika
20 vars lourierblare
4 knoffelhuisies, fyngedruk
60 ml olyfolie
300 g rys-vermicelli-noedels
80ml vars koljanderblare
175g mangetoute-ertjies, in fyn repies gesny en geblansjeer
2 klein rooi rissies, gekerf
60ml Verjuice
30ml ekstra suiwer olyfolie
growwe sout en varsgemaalde swartpeper
KOM ONS KOOK
Sny die filet in 4cm x 4cm blokkies.
Meng die paprika, 3 lourierblare, knoffel, olyfolie, sout en peper in 'n diep bak.
Vryf die mengsel in die vleis in met vingerpunte. Bedek en marineer vir 'n uur in die yskas.
Verhit die oond tot 200 gradeC.
Sit die vermicelli in 'n mengbak en bedek met kookwater.
Week vir 6-8 minute tot sag.
Dreineer en spoel onder warm water af. Gooi saam met koljanderblare, ertjies en rissies in 'n mengbak. Meng die olyfolie en Verjuice saam. Drup oor die slaai.
Ryg die filetblokkies op 6 stokkies en wissel af met lourierblare na elke 2 blokkies.
Sit op ’n bakplaat en verf die lourierblare met olie om te verhoed dat hulle brand.
Plaas die sosaties in die oond vir 15 minute.
Draai die stokkies na elke 5 minute om, sodat die vleis aan al die kante bruin word.
Haal die sosaties uit die oond en bedien dadelik.
GENOEG VIR: 6 PERSONE
SOETSUUR BIEFSTUK: (Met erkenning aan Ben Heystek)
2 Heel rugstringe
Botter of margarien
Marinade:
6 Knoffelhuisies gekap
2 Uie gekap
50mI Rosyne
150mI Appelkooskonfyt
5mI Droë mosterd
10mI Sojasous
100ml Bruin asyn
2 Lourierblare
15ml Suiker
5ml Varsgemaalde swartpeper
2ml Tiemie
300ml Water
Braai gekapte uie tot goud van kleur, voeg ander bestandele by en laat prut vir 15 tot 20 minute. Verwyder alle senings en vliese van vleis. Sny 3cm biefstukdele, vlek oop en versag (.tenderize.) met hammer. Sit vleis in marinade en los in yskas vir 1 tot 2 dae, roer 2 keer per dag. Braai in botter of margarien. Bedien met ‘n dik geroomde sampioensous en aartappel skyfies.
LEKKER BOEPENS STEAKS OP DIE ROOSTER: [MY EIE RESEP]
Genoeg lekker dikkerige steaks vir die aantal mense wat gaan saam eet.
Fetakaas in blokkies gesny
Pepperdews [jy kry rooi en geles]
Aromat en peper na smaak
Vars Basilblare [opsioneel]
Heelgraankorrel mosterd
Tandestokkies vir vassteek
Sny 'n sakkie in op die sykant van die steak, nie heeltemal deur nie, om te vul.
Smeer mosterd in die steaksakkie en geur na smaak.
Druk blaartjies Basil ook langs die kante in sakkie.
Druk fetablokkies in die pepperdews.
Druk nou so drie of vier van die gevulde pepperdews ook in die steaksakkie langs mekaar.
Steek goed vas met tandestokkies.
Smeer bietjie olyfolie, gemeng met mosterd, Aromat en peper weerskante van die steaks aan die buitekant.
Braai hierdie op jou rooster buite tot medium gaar.
Heerlik!!!
Jy kan dieselfde doen ook met dikkerige varktjops of met filet.
Vulsels kan ook varieer soos dit jou smaak pas.
GRILLED PEPPER STEAK: (SERVES 6)
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon powdered ginger
• 2 3/4 pounds boneless sirloin steak (1 inch thick)
• 1/4 teaspoon salt
At the Campsite:
1. Prepare the grill. Using your hands, rub the cayenne pepper and ginger into both sides of the steak and let stand for 30 minutes in a cool place.
2. Cook the steak on the first side for 6 minutes, then turn it and sprinkle with the salt. Grill the steak on the second side for 5 to 6 minutes for medium-rare, or until desired doneness. Transfer the steak to a platter and let it rest for about 5 minutes. Carve into thin slices and serve.
KITSSULT:
3t gelatien
1/4 kop warm water
250ml vleisekstrak
3 kop gekookte vleis [in blokkies gesny]
sout en peper na smaak
2 hardgekookte eiers
Los gelatien op in die warm water en voeg die vleisekstrak by.
Geur die vleis met sout en peper en skep dit in 'n bak.
Rangskik die skywe eier bo-op die vleis.
Gooi die gelatienmengsel oor en plaas in yskas om te stol.
Sny in skywe en bedien met slaai of vars brood.
BOSVELD FILLET:
Die Bosveld en rooi vleis gaan hand aan hand.
Probeer hierdie heerlike Bosveld-fillet en jy sal weet hoekom.
Marinade:
125ml tamatiesous
60ml Worcestersous
15ml matige blatjang
10ml Franse mosterd
125ml wit wyn
15ml olyfolie
1 knoffelhuisie (gekneus)
1 eetlepel suiker
Ander bestanddele:
Dik filetskywe
speserye na smaak
125ml room
Metode:
• Meng al die marinade-bestanddele en marineer vleis vir twee ure.
• Rooster oor warm kole vir 10 tot 18 minute afhangende van hoe gaar dit moet wees.
• Strooi speserye na smaak oor.
• Voeg room by marinadesous en verhit effens oor kole. Sit saam met die vleis voor.
GERHARD SE SOET BOERE KERRIE: [ROER]
Bestanddele:
30 ml Olie
1,5 Kg Stewing Beef or Mutton Rib or shoulder
2 groot uie
30 ml matige kerriepoeier
6 knoffelhuisies, gekap
1 blik (420 g) gekapte tamaties
2 lourierblare
Warm beesaftreksel
30 ml bruinsuiker of appelkooskonfyt, na smaak
Sout en swart peper, na smaak
Metode:
1. Verhit die olie in ‘n pan en verbruin die vleis, verwyder en sit dit vir eers eenkant.
2. Sorteer die uie in die orige olie tot sag. Gooi die kerriepoeier oor en roerbraai vir omtrent 15 sekondes.
3. Voeg nou die knoffel by en braai vir so 1 minuut.
4. Gooi die vleis terug in die pan en voeg die tamaties by.
5. Laat die mengsel kook en voeg dan die lourierblare en klein bietjie aftreksel by.
6. Bedek en prut vir so 2 ure oor lae hitte of tot die vleis sag is.
7. Meng die suiker of konfyt by en bedien met rys.
KERRIEBIEFSTUK:
Sny gekapte kruisskyf in porsies.
Sout en peper en lê oornag in sous.
Sous:
Klits 1 eier en voeg by:
2 e Tamatiesous
2 e Worcestersous
2 e asyn
2 t kerriepoeier
1 e kookolie
2 e blatjang
1 gerasperde ui
3 huisies knoffel gekap
Metode:
Braai vleis in rooster op kole.
TIENIE SE KASSEROL:
"Wintertyd is bredietyd, hoewel hierdie kasserolgereg altyd 'n wenner bly, ongeag die weer."
Só sê Tienie van Zyl van Nylstroom. Sy maak hierdie gereg graag op 'n Vrydagaand as die getroude kinders kom kuier, want as dit moet, kan dit 'n rukkie staan. (Bedien 6 persone)
Bestanddele:
750 g diklies of binneboudvleis, in blokkies gesny
75ml koekmeel
40 ml olie
2 huisies knoffel, gekneus (opsioneel, of 2 t knoffelsout)
300 g heel kleinuitjies
5 preie, opgesny
15 ml droë origanum
knypie roosmaryn
sout na smaak
250 g swoerdlose ontbytspek, opgesny
75 ml tamatiepuree
15 ml bruinsuiker
300 ml droë rooi wyn
1 blik roomsampioene
125 ml suurroom
Metode
• Gooi meel en sout in plastieksak en gooi blokkies vleis daarin. Skud en haal blokkies uit.
• Verhit olie in dikboom kastrol en verbruin vleisblokkies daarin.
• Voeg knoffel, uie, preie en kruie by en soteer 'n paar minute.
• Voeg puree, suiker en wyn by en prut saggies sonder 'n deksel tot sous met die helfte verminder het.
• Gooi mengsel in 'n kasserol en voeg roomsampioene by.
• Sit deksel op en bak in voorverhitte oond (160°C) vir ongeveer 40-50 minute totdat vleis sag is. Jy kan die hele gereg ook net in jou potjie voorberei.
• Wanneer gereed vir opdien, roer suurroom in, garneer en bedien met rys, soet ertjies en 'n slaai.
BBQ SPICED GRILLED TENDERLOIN STEAKS:
1 Servings
1 T brown sugar
1 T sweet paprika
1 t dry mustard
1 t allspice,Ground
1/4 t pepper
2 6 oz 1 thick tenderloin steaks
Combine first 6 ingredietns in small bowl. (Can be prepared 1 week
ahead. Store in airtight container.)
Prepare barbeque (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot.
GEURIGE BEESPENS:
500 g beespens
1 gekapte ui
1 tamatie
Sout en peper na smaak
12,5 ml gekapte wortellowwe
12,5 ml olie
Was die beespens goed skoon.
Sny die beespens in klein stukkies en kook stadig tot amper sag.
Braai die ui en wortellowwe in die olie.
Voeg die res van die bestanddele by en kook totdat die vleis sag is.
Verdik die mengsel met broodkrummels indien verkies.
Dien op saam met stampmielies.
6 porsies
BEESVLEISBLOKKIES MET ROMERIGE TAMATIESOUS:
3 Eetl Botter
3 Eetl Olie
1,5 Kg Beesvleisblokkies
2 Uie Gekap
12 Pekeluitjies Geskil
24 Klein Wortels, geskil
6 Murgpampoentjies, in groterige stukke gesny
Sous
½ Teel Sout
½ Teel Swartpeper
1 Teel Gedroogde pietersielie
4 Teel Bruinsuiker
3 Eetl Blatjang
1 Ml Tabasco-sous
½ Koppie Tamatiepuree
1 Koppie Beesvleisaftreksel
1 Koppie Dikroom
Verhit botter en olie in swaarboomkastrol en verbruin vleis. Skep uit. Soteer gekapte uie. Skep uit en hou eenkant tot benodig. Roer sousbestanddele, behalwe room, by warm beesvleisaftreksel en voeg by vleis. Laat oor lae hitte vir 2 ure met deksel op prut of in drukkoker vir 1 uur. Voeg uie, piekuitjies en groente by en prut nog 20 minute. Roer room net voor bediening by. Verdik sous, indien nodig met, ‘n bietjie maizena wat met water tot pasta gemeng is. Sit saam met rys, aartappels of koeskoes voor.
THAISE BIEFREPIES:
700 G Biefstuk, in repies gesny
Bietjie olie
2 Uie Gekap
1 Knoffelhuisie, gekneus
1 Rooi Soetrissie, ontpit en in blokkies gesny
1 ½ Teel Maizena
1 Blik Klappermelk
2 Eetl Vars koljanderblare, gekap
3 Eetl Grondboontjiebotter
Sout en swartpeper na smaak
Braai vleisrepies bietjie op ‘n slag in olie tot goudbruin aan albei kante. Skep uit en hou apart. Voeg nog olie by indien nodig en soteer uie en knoffel tot deurskynend.
Voeg soetrissie by en soteer nog 2 minute. Sprinkel maizena bo-oor en roer tot maizena geabsorbeer is. Voeg klappermelk, koljander, grondboontjiebotter, sout, peper en vleisrepies by. Verhit tot kookpunt en prut oor medium hitte vir 10 minute.
Sit warm saam met pasta of rys voor.
BEES-EN-GROENTEBREDIE:
Bietjie olie
1 Kg Beesvleis, in blokkies gesny
2 Uie Gekap
2 Knoffelhuisies, gekneus
1 Pakkie Groentesoppoeier
3 Eetl Heelkorrelmosterd
2 Koppie Hoenderaftreksel
Knippie gedroogde tiemie
Sout en gemaalde swartpeper na smaak
5 Wortels, geskil en in skyfies gesny
12 Klein Aartappels, geskil en gehalveer
1 Pakkie Sampioene, gehalveer
½ Pakkie Murgpampoentjies, in skywe gesny
1 Eetl Vars pietersielie, gekap
Verhit olie en braai ‘n biejie vleisblokkies op ‘n slag, aan albei kante tot bruin. Skep uit en hou eenkant. Volg nog olie by indien nodig. Soteer uie en knoffel tot sag en deurskynend. Skep vleis terug in kastrol. Meng soppoeier, mosterd, aftreksel, tiemie, sout en peper saam en giet by vleis in kastrol. Plaas deksel op en laat prut oor lae hitte vir 2 uur. Voeg wortels en aartappels by. Laat prut 15 minute. Voeg sampioene, murgpampoentjies en pietersielie by en laat prut nog 15 minute. As bredie te dik is, kan bietjie water bygevoeg word om te Verdun. Sit warm saam met rys voor.
KAASBIEFSTUK:
(Vir 4 kampeerders)
2 eetlepels Engelse mosterd
1 eetlepel olie
1 eetlepel suurlemoensap
4 stukke biefstuk
1/2 teelepel gemengde droë kruie
4 snye cheddarkaas
1. Meng die mosterd, olie en suurlemoensap.
2. Rooster die biefstuk vir sowat ses minute aan een kant oor warm kole (of langer as die vleis goed gaar verkies word).
3. Draai die vleis om en smeer die helfte van die mosterd oor die gaar kant.
4. Rooster vir nog ses minute. Draai om en smeer die orige helfte van die mosterd op die ander kant.
5. Sprinkel kruie oor.
6. Plak 'n stuk kaas op elke biefstuk. Bedien onmiddellik.
ARGENTYNSE VLEISGEREG:
Hierdie resep is genoeg vir 8 persone.
Neem jou steak en sny dit in blokkies, genoeg vir 4 koppies.
Sny wortels in blokkies, 1 koppie vol.
4 uie, fyngekap
3 knoffelhuisies, fyngekap
Aartappel in blokkies gesny, 1 koppie vol
’n Halwe pakkie spaghetti.
’n Halwe blikkie ertjies.
’n Klein blikkie tamatiepasta.
3 lourierblare
2 eetlepels olie
’n paar basiliekruidblare
sout en peper
Jy het ’n groot pot nodig. Begin deur die vleis in die olie te braai vir 20 minute lank.
Voeg die uie en knoffel by en braai nog 5 minute.
Maak nou ’n laag met die aartappels bo-op, gevolg deur ’n laag van wortels en laastens die spaghetti. Druk die lourierblare tussenin.
Gooi genoeg kookwater by sodat alles net bedek is. Kook stadig vir 30 minute. Moenie roer nie.
Roer die ertjies en tamatiepasta by en roer deur.
Verhit tot alles warm is en bedien.
Bedien saam met gerasperde cheddar.
STIFADO -BEESVLEIS GEREG: [HUISKOK]
Dis daarom dat stifado op my radar verskyn, ‘n kasserol wat so lekker is dat dit die Grieke uit hul euro-krisis kan kry. Daarvoor gebruik jy dikribskyf (chuck steak) wat oorslaap in ‘n marinade en dan saam met heerlikhede soos pêreluitjies, pypkaneel en korente tot murgsag gekook word. (Jy kan seker kortpad vat, en die vleis net ‘n uur of wat laat marineer – maar hoekom? Die vleis marineer mos darem op sy eie – jy hoef nie voor die yskas te slaap nie).
Stifado
Bedien 6
1.5 kg dikribskyf in 3 cm blokkies opgesny
5 ml fyn komyn
2 uie, gekap
800 g pêreluitjies of salotte – ente in kruis gesny
45 ml tamatiesmeer
60 ml korente
Olyfolie vir braai
{Vir opdiening: feta in blokkies, gestoomde rys of orzo (ryspasta)}
Marinade
250 ml rooiwyn (jy gaan later nog rooiwyn nodig kry vir op-top)
60 ml rooiwynasyn
3 gekneusde knoffelhuisies
2 lourierblare
2 kaneelstokkies
8 naeltjies
10 ml wonderpeperkorrels (all spice)
Sout en peper
Plaas die vleisblokkies oornag in die marinade-bestandele (gebruik ‘n plastiek- of glasbak). Verhit olyfolie in ‘n groot kastrol en braai die vleis in sarsies tot mooi bruin aan alle kante. Skep die vleis uit en strooi komyn oor. Hou eenkant. Braai die fyngekapte uie en pêreluitjies tot ligbruin. Skep die pêreluitjies uit en hou een kant. Skep die vleis terug in die pan, voeg, die tamatiesmeer by en gooi die marinade-mengsel oor. Top op met nog rooiwyn indien nodig sodat die vleis bedek is. Bedek die kastrol met ‘n dubbellaag-foelie en sit die deksel op. Prut vir 2 ure oor lae hitte. Voeg die pêreluitjies en korente by. Laat prut nog ‘n uur. Die sous moet lekker dik en donker wees. Geur met sout en peper. Verwyder die kaneelstokkies en die lourierblare. Bedien met rys of orzo en gekrummelde feta.
Salute, winter! Salute die keldermense van De Grendel, en alle eer aan beesvoorkwart.
(Terloops, die gereg is in die ou dae in Griekeland met konynvleis gemaak – en sommiges meen steeds dis ‘n uitstekende manier om konyn gaar te maak. Ek eet dit, maar maak dit nie self gaar nie – hoekom weet ek nie)
LORRAINE SE CHAKALAKA/KERRIEBREDIE: [Nie sterk nie] [deur Lorraine]
Jy benodig:
•4 groot aartappels in kwarte gesny
•5 groot wortels in skuins skyfies gesny
•± 500gr stowe beesvleis
•± 200gram kookvleis
•Chakalaka medium & sweetcorn
•1 groot ui
•Bisto
•Olyfolie
•Suurlemoensap
•Aromat – chilli beef
•Fyn appelkooskonfyt
•Kerrie (opsioneel)
Só maak jy
1.Braai ui in olyfie (moenie suinig wees met die olyfolie nie). Wanneer sag en bruingebraai, skep ui uit en hou eenkant.
2.Braai vleis bruin in dieselfde pot. Gooi aromat en sout bo-oor terwyl dit braai. Haal uit en sny vleis op in kleiner stukke. Gooi weer terug in dieselfde pot, voeg 3 eetlepels suurlemoensap by en roerbraai verder. Voeg 'n koppie water by en stoom tot sag vir sowat 1 uur.
3.Stoom aartappel en wortel in 'n ander pot tot halfgaar.
4.Voeg alle bestanddele in slowcooker en versprei 'n halwe koppie fyn appelkooskonfyt asook Chakalaka bo-oor. Prut vir sowat 2 ure.
5.Roer 3 x hoë eetlepels aangemaakte Bisto by.
Ek gooi my gebraaide ui eers by nadat ek die bisto ingegooi het, want dan proe jy die uie-smaak beter.
My man se hy gaan hierdie resep probeer in 'n 'n nommer 3 pot.
PREGO-STEAKROLLETJIES: [Deur JAN BRAAI]
Peri-Peri-sous
25 ml olie
25 ml druiwe-asyn
25 ml suurlemoensap
25 ml water
5ml paprika
5ml rissiepoeier
5ml sout
2 knoffelhuisies, fyngekap
1-2 klein, rooi brandrissies, fyngekap
Burgers
4 Portugese-rolletjies
Botter vir smeer
4 x 150g–200 g-stukke rump of sirloin
Seesout en vars gemaalde swartpeper
4 groot slaaiblare
2 ryp tamaties, in dik skywe gesny
Meng alles vir peri-peri-sous saam. Smeer rolletjies. Geur steaks met sout en peper en braai vinnig oor warm kole tot gaar. Sit slaaiblare op rolletjies, tamatie bo-op en warm steak heel bo. Bedruip met peri-perisous en sit voor.
Lewer vier porsies.
WONDERLIKE BEESFILET: [Deur Emile Joubert]
Meer is nie noodwendig beter nie; ’n 1,5 kg-filet is piekfyn.
Daar langs die bees se rugstring lê ’n klein wonderwerk: die filet. En as jy dit – net so heel – vinnig op die kole braai, is dit darem koningskos. Sonder enige fieterjasies.
Só maak jy
1.Soek ’n filet van ’n beskeie grootte (so 1,5kg). Daai wat soos ’n jong luislang in die slaghuis lê, is lomp en nie jou braaivaardighede waardig nie. Hulle brand gou buite terwyl dit binne nog rou is.
2.Maak ’n spul warm kole. As jy steeds jouWeber-ketel gebruik, krap jy die kole onder die rooster oop. (Dit moet warm wees; jy moet jou hand vir drie sekondes bo die rooster kan hou voor jy om water roep.)
3.Geur die filet met sout en vars gemaalde swartpeper en sit hom op die oop rooster. Draai dit ná sowat een minuut om sodat al twee kante verseël is.
4.Nou braai jy die filet met jou volle aandag. Voordat jy die vleis elke twee minute omdraai, smeer jy hom met ’n mengsel van olyfolie, sojasous en witasyn (gebruik een derde van elk). Die smeersel gaan die vleis liggies geur, maar ook die lieflikste goudbruin lagie verleen.
’n Filet van 1,5kg sal ná 15 minute medium rare wees. Enigiets oor 17 minute gaan hom medium se kant toe druk. Dis egter maklik om vir jou ’n stukkie af te sny en te kyk hoe sake aan die binnekant lyk. Wanneer hy reg is, laat die vleis ’n bietjie rus, en sny dit dan in duimdik skywe.
Dis vleisliefde op sy beste – warm óf koud.
BBQ BEEF AND CORNBREAD TART:
•1 lb ground turkey or 1 lb ground beef
•3/4 cup chopped onions
•1 (16 ounce) jars barbecue sauce
•2 cups shredded cheddar cheese
Corn bread mix
o1 1/4 cups flour
o3/4 cup cornmeal
o1/4 cup sugar
o2 teaspoons baking powder
o1/2 teaspoon salt
o1 cup milk
o1/4 cup vegetable oil
o2 egg whites or 1 egg, beaten
Brown meat with onion. Drain off grease. Add BBQ sauce and mix well. Spoon into 9x13 ungreased baking dish. Sprinkle half of the cheese on the meat. Spoon corn bread mix on top of meat mixture/cheese.
Top with remaining cheese. Bake at 400 degrees for 20 min. (or until lightly brown).
While this recipe isn't very fancy, it sure is good. I guess if you really wanted to go crazy you could add corn to the corn bread. The corn bread by the way, is very good by itself too. To make just corn bread bake at the same temperature for the same amount of time.
[Jy kan hierdie ook met krummelpap maak.]
BBQ CHUCK ROAST:
4 pounds Round (7−bone chuck roast), Cut 2" thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.
Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne.
Combine worcestershire, burgundy and oil and pour over meat. Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again.
Sear both sides over glowing coals. Raise grill and continue cooking, having meat about six inches from heat, until done as desired. Allow from 50 to 60 minues for total cooking time. Brush frequently during cooking with any remaining marinade.
BIEFREPIES MET ROOIRISSIEKONFYT: [PASELLA]
Die soet en pikante vleis gereg, gemaak met Bakers KIPs, kan bedien word as 'n vinger voorgereg of as 'n ligte middagete saam 'n vars groen slaai.
Bestandele
•400 g dik stuk bief kruisskyf, vet verwyder
•sout en gemaalde swartpeper
•250 ml karringmelk
•10 – 15 ml knoffelpuree (sien NS)
•15 ml olyfolie
•1 klein fyngekapte ui
•250 ml tamatie konfyt
•5 – 15 ml gekapte rooi brandrissies
•100 g (½ pakkie) Bakers KIPS, (bees-biltong geur)
•4 pietersielietakkies
•olie om in te braai
Instruksies
Sny die vleis in dun repies en geur met sout en peper. Meng die karringmelk en knoffelpuree en voeg die vleis by. Meng goed deur en marineer vir 10 – 20 minute.
Verhit dan die olie in ’n klein kastrol en voeg die ui by. Soteer tot glasig en voeg die konfyt by. Laat die mengsel vinnig kook vir ’n paar minute, voeg dan die brandrissies by, verlaag hitte en prut vir nog 5 minute. Skep dit oor in ’n opdienbak en sit eenkant.
Sit die Bakers KIPS en pietersielietakkies in ’n voedselverwerker en verwerk tot fyn. Gooi dit oor in ’n vlak bak. Dreineer die vleis en doop dit dan in die krummels. Druk die krummels liggies vas.
Braai die vleis in ongeveer 1 cm warm olie tot gaar en goudbruin. Dreineer en bedien warm met die konfyt.
Lewer 18 – 24.
NS:
Jy kan jou eie heerlike, vars knoffelpuree maak. Plaas die geskilde huisies van ’n hele knoffelknol in die voedselverwerker en voeg 5 ml sout, 15 ml suurlemoensap en 45 ml olyfolie by. Verwerk tot glad, meer olie mag dalk nodig wees. Sit dit in ’n skoon, lugdigte fles en hou dit in die yskas om te gebruik soos benodig.
BIEF KORMA:
Maak 4 porsies
800 g stowebeesvleis in blokkies gesny
150 ml natuurlike jogurt
15 ml gemaalde komyn
2,5 ml borrie
5 ml poppiesaad
5 ml rissiepoeier
2,5 ml gemaalde naeltjies
2,5 ml kardomom
15 ml gerasperde vars gemmer
3 knoffelhuisies fyngekap
Sout en peper
500 g uie in ringe gesny
60 ml olie
Plaas die beesvleis saam met al die bestanddele behalwe die uie en die olie in ‘n bak. Meng goed deur en plaas vir ten minste 3 ure in die yskas. Verhit die olie in ‘n pot en braai die uie tot sag, roer die vleismengsel by en verhit tot kookpunt. Plaas ‘n deksel op en prut vir 2 ure tot die vleis murgsag is. Bedien met basmati rys/ suurlemoenrys en/of bhel poori. Maak ‘n eenvoudige sambals.
HENNIE SE VLEISREPIES VIR AANDETE: (Vinnige aandete)
Bestanddele
1 ui, opgekap
2 tamaties, gesny
½ kg bief of hoender, in repies gesny
4 aartappels, gerasperd
1 blikkie Chakalaka
1 glas rooiwyn
Metode
Braai ui en tamaties saam in pan.
Voeg vleis en aartappels by.
Sodra vleis gaar is, voeg die Chakalaka en wyn by.
Prut saam.
Bedien met pitabrood, rys of pasta.
ORANGE BEEF STEW WITH BUTTERNUT SQUASH:
[ serves 4]
¼ cup of oil
1 small onion -diced
5 large garlic cloves -whole
2 kg Chuck Roast -cut into 1½ inch cubes
2 kg Butternut Squash cut into 1½ inch cubes
4 oranges
1 large carrot or 2 smaller ones -sliced into ½ inch rounds
6 thyme sprigs
¼tsp red pepper flakes + more to taste
3 whole cloves
1 tsp sea salt
¼ tsp black pepper -freshly grated
1½tbs balsamic vinegar
2 bay leaves
nut meg -freshly grated
¼ cup italian parsley chopped
3 tbs all purpose flour
3/4 cup sweet paprika
3 cups water -filtered
1. Mix the flour and paprika together in a plastic bag. Season the beef with the sea salt and black pepper and transfer them to the plastic bag. Toss everything together to coat.
2. Heat up 2 tablespoons of the olive oil in a cast iron dutch oven over medium flame. Add the garlic cloves and sear until golden on both sides. Transfer to a bowl. Shake any excess flour from the beef and sear each cube for a couple of minutes until golden brown at the edges. Work in batches so you don’t overcrowd the pot and add 1 tablespoon of olive oil in between batches if necessary. Transfer them all to the bowl with the garlic and cover with plastic wrap to keep warm.
3. Add one more tablespoon of olive oil to the pot and saute the onion with a pinch of sea salt until translucent. Add the red pepper flakes and cook one more minute.
4. Meanwhile save two strips of orange peel from the oranges and zest the rest and reserve. Squeeze 1 cup of juice from the oranges and add it to the pot together with the balsamic vinegar. Using a silicone spatula make sure to scrape all the brown bits from the bottom. Add the bay leaf, cloves, thyme sprigs and orange peels and allow to simmer for 3 minutes.
5. Add the beef cubes with all the juices and the garlic back to the pot and stir to combine. Add the water and bring to a simmer. Cover with a tight lid and transfer to a 350 F degrees oven. Let it cook for 2 hours or cook outside in your potjie.
6. Add the butternut squash and carrots to the pot, give it a good stir, cover tightly with the lid and let cook in the oven for an additional 45 minutes or until the meat and vegetables are tender.
Discard the bay leaf and thyme sprigs and gently stir in 1/2 teaspoon of the reserved orange zest. Serve hot sprinkled with the parsley and a pinch of freshly grated nutmeg and bruschetta.
Tip:
Use chuck roast whenever making beef stew, it is one of the most flavorful cuts and the best for cooking slowly in some liquid.
PINWHEEL STEAK DISH:
Ingredients
Beef flank steak - 1 Large, tenderize
Bacon stripes - 10 Large
Montreal steak seasoning - 1 Teaspoon
Container of gorgonzola cheese crumbles - 5 Ounce, grated
Parmesan cheese - 2 Ounce, grated
Regular salt - 1 Dash
Green bell pepper - 1 Dash
Cherry wood smoking chips - 1 Bag (1kg) (For cooking the steak)
Peppercorn medley - 1 Teaspoon
Directions
GETTING READY
1. Soak cherry chips for 20-30 minutes prior to grilling steaks.
MAKING
2. Partially cook bacon, pat dry and set aside.
3. Rub the tenderized flank steak with olive oil.
4. Season it with salt, pepper, Montreal Steak Seasoning and Pepper Corn medley.
5. Slice flank steak, cutting against the grain of the meat, into strips equal to the width of a piece of bacon and keep strips grouped to the shape of the flank steak.
6. Spread Parmesan cheese evenly over the strips and pat to adhere.
7. Spread Gorgonzola cheese evenly over the strips and pat to adhere.
8. Place a slice of bacon over each strip.
9. Begin rolling pin-wheel steak from an end cut.
10. Each pin-wheel will consist of 4-5 strips, depending on the size of the flank steak. (Yeild will be 2 Pin-wheel steaks)
11. Tie each pin-wheel with butcher/kitchen string.
12. Slowly grill over briquettes using the soaked Cherry wood chips for about an hour.
SERVING
13. Remove from grill, plate and serve as your yummy main dish.
HEEL GEBRAAIDE BEESFILET MET SOJA-SWARTPEPERMARI-NADE:RESEPTE: [Tiaan Langenegger FOTO'S: Ruvan Boshoff]
Steak vra nie vir fieterjasies nie. Daardie vlamgebraaide geur... dis al wat jy eintlik soek. Braai hom na jou eie smaak.
Jy benodig
1 heel filet (so 1,5 – 2 kg)
125 ml sojasous
125 ml olyfolie
growwe swartpeper
sout na smaak
Só maak jy
Meng die sojasous met die olyfolie, plaas die filet in ’n groot genoeg bak en giet die mengsel bo-oor.
Maal genoeg swartpeper oor die vleis.
Steek nou die vuur aan. Sodra die hout uitgebrand het, het jou filet lank genoeg gemarineer en kan dit direk op die rooster gaan.
Draai die filet vir 5 tot 6 minute heen en weer op die rooster om dit ordentlik aan alle kante te seël.
Laat die vleis dan aan die een kant braai en draai dit na elke sluk van jou bier om.
Verf tussendeur die oorblywende marinade met ’n roosmaryntakkie bo-oor en besprinkel die filet ook met sout.
Druk ná 15 minute ’n koue mes in die vleis en dan teen jou onderlip – as die lem warm uitkom, beteken dit die vleis is so medium-rou. (Dis nou as jy ’n heel filet braai. ’n Dunner stuk steak sal gouer gaar word.)
Sny porsies af vir diegene wat hul vleis só verkies en braai die res ’n bietjie gaarder vir die ander.
WegSleep sê
’n Ordentlike stuk filet gaan jou so R150/kg kos. Jy kan reken op porsies van 250 g vir vroue en 350 g vir mans.
BOSVLED FILET:
Marinade:
125ml tamatiesous
60ml Worcestersous
15ml matige blatjang
10ml Franse mosterd
125ml wit wyn
15ml olyfolie
1 knoffelhuisie (gekneus)
1 eetlepel suiker
Ander bestanddele:
Dik filetskywe
speserye na smaak
125ml room
Metode:
• Meng al die marinade-bestanddele en marineer vleis vir twee ure.
• Rooster oor warm kole vir 10 tot 18 minute afhangende van hoe gaar dit moet wees.
• Strooi speserye na smaak oor.
• Voeg room by marinadesous en verhit effens oor kole. Sit saam met die vleis voor.
BEESVLEIS-ESPETADA MET AVO EN NACHO'S: [Deur Aletta Lintvelt]
Dit is ’n lywige sosatie hierdie – een per persoon is meer as genoeg! Sit dit voor met ’n hoop nacho’s, avokado-en-tamatiesalsa en ’n glas bier.
Jy benodig
(vir 4 sosaties)
•800 g-1 kg-beesfilet, in 5 cm-blokke gesny
•4 varkrepies (rashers), in groterige stukke gesny (hou die vet eenkant)
•2 teelepels rooisoetrissie, fyngekap
•1 hele knoffelbol, geskil en fyngekap
•2 teelepels fyn lourierblare
•growweswartpeper
•¼ koppie olyfolie
•½ koppie Madeira-wyn (of droëport)
•growwesout
•¼ koppie botter, saggemaak
Só maak jy
1.Vryf die rissie, knoffel, louerierblare en swartpeper in die vleisblokkies. Bedek dit met olyfolie en die port en laat die vleis vir minstens 4 uur marineer.
2.Ryg die vleisblokke op stokke met hier en daar ’n stuk varkvet tussenin.
3.Braai die sosaties oor matige kole, maar moenie die filet doodbraai nie.
4.Garneer dit met growwesout en botter en sit dadelik voor.
MIFF’S STUFFED FILLET: [Posted by Miff Marais]
Ingredients
•1.5kg Beef fillet, trimmed
•Salt & black pepper
•2 TBSP melted butter (or olive oil)
•100g smoked oysters (canned) – optional OR chopped canned mushroom pieces & stems
•3 TBSP fresh breadcrumbs
•3 TBSP fresh parsley, chopped
•TSP dried thyme
•TSP rosemary
•Salt & black pepper
•2 TBSP melted butter
•1 Finely chopped onion
•1 Crushed clove of garlic (optional)
•2 TBSP sherry
•3 TBSP sour cream
Method
•Make the stuffing first. Melt the butter, salt, onion and garlic.
•Let it cool down for a few minutes.
•Then add the mixture of oysters (or mushrooms), breadcrumbs, parsley, thyme, rosemary, salt & pepper.
•Add sour cream and sherry and mix well.
•Cut the fillet down on one side of the fillet – leaving, the 2 ends closed. Stuff the fillet.
•Tie with string to keep in shape. Season lightly and brush with melted butter.
•Prepare fire and put a foil drip tray between the coals.
•Place meat on grill and seal – braai all around.
•Wrap the fillet in foil and place back on the braai – cook for 30-40 minutes.
•Serve with a simple pasta (fettuccini or Fusilli) cooked al dente and mixed with a dash of Pesto and fresh cream (optional) .
MONKEY GLAND STEAK: [Posted by Braden]
500grams Rump Steak
1/2 jar (200ml) Steers Monkeygland Sauce
2 crushed cloves of garlic
3 tablespoons tomato sauce
2 teaspoons olive oil
Seasoning (Sea Salt & Pepper
Method
1.Mix all ingredients together.
2.Add cuts of meat.
3.Gently massage the marinade into meat.
4.Leave in fridge for at least 3 hours. (The longer you leave it in, the more tender it will be).
GREAT STEAK: [Posted by Emile Joubert]
Vleis: Sirloinsteaks
Sous:
Twee koppies Coke
Halwe koppie brandewyn
Eetlepel Mrs Ball’s blatjang
Twee eetlepels sojasous
Twee eetlepels goeie asyn (nie balsamies nie – dis te soet)
METODE:
Verhit pan.
Gooi die Coke en Brandewyn in die pan.
Voeg Mrs Ball’s by. Kook af tot die hele storie ‘n dunnerige stroop maak.
Klits dan die sojasous en asyn by en kook vir nog so 3-4 minute. Koel af.
Nou vat jy jou sirloinsteaks en plaas hulle in die swart sous. Bedek die vleis met die sous en los vir 30 minute maksimum.
Braai nou die steaks op jou rooster op oop warm kole.
Dieselfde marinade kan uiteraard op rumpT-been en filet gebruik word.
FILET HEEL GEBRAAI:
Hierdie ware primasnit is nou nie geuriger as sirloin of rump nie maar die malvasag tekstuur is sensueel. Ek hou daarvan om voor die braaislag vir my 'n paar skywe te sny en sommer rou te eet met peper en suurlemoensap.
Hoe ook al ‘n filet braai fantasties op die kole
Smeer die filet met olyfolie sout en peper.
Kry jou kole op die vlak waar jy jou hand vir vier tellings op roosterhoogte kan nou.
Sit filet bo op die rooster. Gee elke kant van die silindriesvormige vleis so ‘n minuut se hitte om te kleur en te siel. Nou draai jy hom elke drie vier minute.
Vir ‘n gewone filet van twee kilogram gaan 20 minute genoeg wees om hom halfgaar te kry warm in die middel maar pienkrooi. So 30 minute hoort jou vleis op die medium-gaarvlak te bring.
As jy met ‘n spul gaste sit wie se voorkeure verskil sny die filet in hompe en haal van die kole af soos wat dit vir die verskillende smake benodig word.
Belangrik:
‘n groot snit beesvleis soos hierdie het tyd nodig om te rus nadat dit gebraai is. Hou dus die vleis warm vir so 10 tot 15 minute nadat dit van die kole gehaal is en voor dit bedien word. Dit gee die vloeistof binne-in die weefsel en die lopende vette kans om met mekaar te trou ‘n huwelik wat ‘n verstommende kind genaamd ‘geur’ baar.
MOSTERD FILLET STEAK: [deur Bertus]
Fillet steak
Mostert
Agurtjies
Spek strips
METODE:
Vat die fillet en “vlek” hom aan die bokant.
Meng mostert en agurkies en druk dit in die fillet. Vou hom toe en draai hom toe met spek strips.
Druk tandestokkies in om die spek vas te hou.
Maak hom gewoonweg gaar.
BINNEBOUD POTJIE ROAST:
Potjie No: 4
Dien: 12 - 14
Gaarmaaktyd: 3 uur
Bestanddele:
2,5-3 kg binneboud (in een stuk)
2 knoffelhuisies (sliertjies gesny)
30 ml botter
30 ml kookolie
2 groot uie (sny in ringe)
1 groen soetrissie (ontpit en in repies gesny)
1 beesvleisaftreksel kubus
250 ml droë rooi wyn
250 ml kookwater
12 medium aartappels
1 groot botterskorsie
10 klein wortels
1 kg groenbone
1 takkie vars roosmaryn (of 5 ml gedroog)
5 ml sout
Vars gemaalde swart peper na smaak
12 knopie sampioene (opsioneel)
½ pakkie ryk beesstert sop
Metode:
Maak klein insnydings in die vleis en voeg sliertjes knoffel.
Verhit botter en olie in 'n Potjie oor matige hitte.
Sit vleis in Potjie en bruin dit aan alle kante.
Voeg uie ringe en groen rissie en soteer tot goudbruin.
Verhit voorraad beesvleisaftreksel kubus, rooi wyn en kook water in 'n kleiner Potjie en voeg by vleis.
Verminder die hitte, bedek die Potjie en laat prut vir 1,5-2 ure of totdat die vleis byna sag is.
Berei groente, terwyl die Potjie prut.
Skrop aartappels en botterskorsies, maar moenie dit skil nie.
Halveer aartappels en sny botterskorsie in gedeeltes na die verwydering van sade.
Laat aartappel en botterskorsie in koue water tot benodig.
Skrop wortels en top en stert groenbone en hou eenkant.
Gaan die vloeistof in Potjie 1,5 uur ná.
Voeg meer kokende water indien nodig.
Geur vleis met roosmaryn, sout en peper.
Wanneer vleis byna sag is, voeg aartappels en botterskorsies.
Laat prut vir 30 minute.
Rangskik wortels, boontjies en sampioene in lae op die top van die vleis en laat prut vir nog 15 minute.
Meng pakkie sop tot 'n pasta met koue water en voeg by vleis sous om te verdik.
Laat prut vir nog 10-15 minute.
Gebruik 'n vurk om te toets of die aartappels en botterskorsies gaar is.
Om te toets of vleis sag is, trek uit 'n string van vleis met jou vingers.
Verwyder vleis uit Potjie en plaas op 'n kerf deelgeneem.
Sny dun en bedien met die groente en sous.
BEESVLEISKERRIE: [Kos & onthaal]
Genoeg vir: 4
Bereidingstyd: 25 minute
Gaarmaaktyd: 10 minute
• sonneblomolie
• 500 g kruisskyf (rump) of ander steak, teen die grein opgesny
• 1 kaneelstokkie
• 6 naeltjies
• 5 ml geel of swart mosterdsaad
• 2 middelslag-uie, gekap
• 2 wortels, geskil en opgesny
• 7 ml fyn koljander
• 15 ml gerasperde vars gemmer
• 2 knoffelhuisies, fyngedruk
• 2-3 vars rissies, ontpit en gekap
• 5 ml elk fyn komyn en borrie
• 1 blik gekapte tamaties
• 2 ml fyn kardemom
• 250 ml gewone jogurt
• 60 ml gekapte vars koljander, plus ekstra vir garnering
• roti’s om voor te sit
1 Verhit ’n dun lagie olie in ’n pan. braai die vleis oor ’n hoë hitte bruin. Hou eenkant.
2 Verhit nog ’n bietjie olie in ’n pan oor medium hitte. Voeg die kaneel, naeltjies en mosterdsaad by. Sodra die saad skiet, voeg die ui en wortel by en braai tot sag. Voeg die koljander, gemmer, knoffel en rissie by. Roer goed. Voeg die komyn en borrie by en dan die tamaties. Geur met sout en ’n knippie suiker. Voeg 250 ml water by en verhit tot kookpunt.
3 Voeg die vleis by en laat prut vir 10 minute. Roer die kardemom, jogurt en koljander by en sit voor met roti’s. Garneer met koljander.
KERRIE EN RYS SONDER NONSENS:
Braai uie tot sag en goudbruin in pot.
Roer daarby 1-2 t kerrie, 1t.borrie, 1t. gemengde vleisspeserye, sout en peper, ½ k. appelkooskonfyt en ½ k. sultanas.
Haal uit en hou vireers eenkant.
Plaas vleis (beeskook, skenkels, skaaprib, maalvleis) onder in pot (of bo-oor rys en water in pot).
Bedek vleis met ‘n lagie aartappels en 1k. gevriesde gemengde groente.
Skep nou uie en spesery-mengsel bo-oor.
Sit pot se deksel op en laat stadig prut tot gaar.
HOMEMADE PASTRAMI: [CHEATERS STYLE]
Is something that has been on my barbecue bucket list for a long time. Even this cheater version turned out better than I expected, and I'd be hard-pressed to go back to the standard grocery store version.
This is a cheater version because I started with store-bought corned beef, as opposed to corning the brisket myself. I'll try the "real" version sometime, but for now this at least gives me a baseline for comparison when I do.
This might look like a lot of work for a "cheater" approach, but it's really pretty straightforward. Here, let me show you.
Ingredients
4-5 lb Corned beef, flat cut
2 Tbsp Yellow mustard, the plain stuff
3 Tbsp Brown sugar, light
1 Tbsp Ground coriander (not six months old, please)
1 tsp Ground allspice
1/4 cup Black peppercorns, coarse ground
Method
Combine the mustard, brown sugar, coriander and allspice in a small mixing bowl and whisk until the sugar is dissolved.
Remove the corned beef from the package, rinse very well under cold running water, then pat dry with paper towels.
Coat all sides of the corned beef with the mustard mixture then coat it completely and evenly with the pepper. Place in a lipped non-reactive pan, cover with plastic wrap and refrigerate overnight.
STIFADO: [GRIEKSE BEESDIKRIB DIS] [ONBEKEND]
Daarvoor gebruik jy dikribskyf (chuck steak) wat oorslaap in ‘n marinade en dan saam met heerlikhede soos pêreluitjies, pypkaneel en korente tot murgsag gekook word. (Jy kan seker kortpad vat, en die vleis net ‘n uur of wat laat marineer – maar hoekom? Die vleis marineer mos darem op sy eie – jy hoef nie voor die yskas te slaap nie).
Bedien 6
1.5 kg dikribskyf in 3 cm blokkies opgesny
5 ml fyn komyn
2 uie, gekap
800 g pêreluitjies of salotte – ente in kruis gesny
45 ml tamatiesmeer
60 ml korente
Olyfolie vir braai
{Vir opdiening: feta in blokkies, gestoomde rys of orzo (ryspasta)}
Marinade
250 ml rooiwyn (jy gaan later nog rooiwyn nodig kry vir op-top)
60 ml rooiwynasyn
3 gekneusde knoffelhuisies
2 lourierblare
2 kaneelstokkies
8 naeltjies
10 ml wonderpeperkorrels (all spice)
Sout en peper
Plaas die vleisblokkies oornag in die marinade-bestandele (gebruik ‘n plastiek- of glasbak). Verhit olyfolie in ‘n groot kastrol en braai die vleis in sarsies tot mooi bruin aan alle kante. Skep die vleis uit en strooi komyn oor. Hou eenkant. Braai die fyngekapte uie en pêreluitjies tot ligbruin. Skep die pêreluitjies uit en hou een kant. Skep die vleis terug in die pan, voeg, die tamatiesmeer by en gooi die marinade-mengsel oor. Top op met nog rooiwyn indien nodig sodat die vleis bedek is. Bedek die kastrol met ‘n dubbellaag-foelie en sit die deksel op. Prut vir 2 ure oor lae hitte. Voeg die pêreluitjies en korente by. Laat prut nog ‘n uur. Die sous moet lekker dik en donker wees. Geur met sout en peper. Verwyder die kaneelstokkies en die lourierblare. Bedien met rys of orzo en gekrummelde feta.
Salute, winter! Salute die keldermense van De Grendel, en alle eer aan beesvoorkwart.
(Terloops, die gereg is in die ou dae in Griekeland met konynvleis gemaak – en sommiges meen steeds dis ‘n uitstekende manier om konyn gaar te maak. Ek eet dit, maar maak dit nie self gaar nie – hoekom weet ek nie)
Jy kan dit ook met seekat maak, los dan die rosyne en sit ontpitte swart olywe by.
STOUTE STEW: [ONBEKEND]
2 Groot rump Steaks
450ml Castle Milk Stout
Pakkie Streaky Bacon
6 knoffel huisies
2 groot uie
2 rooi chillies
2 eeltepels Ina Paarman se Beef Extract
1/2 koppie meel
4 Wortels
4 Aartappels
1/2 koppie water
1 koppie Barley
Sout soos nodig
Sit eerste solank die barley aan die kook saam met twee koppies water. Sodra die vinnig kook sit dit stadiger sodat dit prut solank jy die res van die werk doen. As dit droog gekook het sit dit af, dit gaan in die oond verder gaar word. Dit moenie kokend warm wees as jy dit later in die bak gaan sit nie.
Sny uie blokkies en sny knoffel en chillies fyn.
Sny die vet van die steaks af en sny in klein blokkies.
Sny die res van die steaks in blokke
Sny ook die bacon in blokkies.
Die aartappels word in 30-40mm dik ringe gesny.
Die wortels het ek in die lengte deurgesny in groot julliene repe.
Maak die pot lekker warm en braai dan eerste die vet van die steak in warm olie tot dit omtrent uitgebraai is. Gooi dan die steak blokke by en braai vinnig to bruin. Moenie dat dit te lank braai nie. Skep die steak uit en braai dan die bacon tot ook effe bruin. Skep dit ook uit en gooi dan die uie, knoffel en chillies in die pot om te deglaze. Gooi ook bietjie van die milk stout in om te deglaze as dit nodig is. Braai die uie mengsel tot dit mooi glasig is.
Meng die meel en beef extract en gooi dit bo-oor die steak en bacon en meng dit goed deur.
Sit nou die steak en meel mengsel terug in die pot saam met die uie en gooi die res van die milk stout oor. Moet dit nie te veel meng nie, net genoeg om alles mooi in die pot te versprei. Prut dit nou baie stadig terwyl jy die barley en die bak regkry om in die oond te sit.
Smeer 'n diep bak of pot wat in die oond kan gaan se bodem en sye goed met botter. Gooi die barley onder in die pot en druk dit effe teen die kante van die pot op.
Pak die wortels in 'n laag op die barley. Meng 'm half koppie water effens in die steak en gooi nou die steak mengsel op. Eindig die pot met die skyfies aartappels bo-op. Gooi sout op die aartappels en smeer die bokante daarvan met olyfolie.
Sit die deksel op en bak vir 90 min @ 180C of doen dit buite in jou swartpot.
Haal die deksel af en sit die die gril aan vir 'n paar min om die aartappels lekker mooi te maak.
THE YUMMIEST SILVERSIDE RECIPE EVER AND EASY:
Hiervan kan ek getuig, want dis hoe ek myne ook elke jaar doen met Kersfees en Nuwe Jaar. Heerlik en super sag! [Ek maak my ham ook so]
Prep Time: 2 mins
•Total Time: 1 hrs 50 mins
•Servings: 4-6
About This Recipe
"I found this recipe on the internet and who ever put it there is a god sent !!! I am a big fan of easy recipes and this would have to be one of my favourites !!! Very yummy !!! I believe this is an old fashion recipe, back to basics and you couldnt get anymore basic than this !!! The meat comes out so sweet and this is one of those meals that will get everyone thinking that you are a goddess in the kitchen !!! Try it you'll love it !!!"
Ingredients
o1 silverside pot roast
o2 -3 liters ginger beer
Directions
1.All you do is put your silverside in the pot pour you ginger beer over till its completely covering the roast and then cook on stove.
2.Refer to the cooking instructions on the silverside packet for the cooking time.
3.Serve with your usual vegetables, sauces etc.
4.You will be impressed ! Enjoy !
MY WENK:
Nadat ek my Silverside gekook het, sit ek dit vir 'n dag of twee in 'n bietjie van die water waarin ek dit gekook het en dan in die yskas.
Dan haal ek dit uit en sit dit onder die oondrooster sodat die vet gedeelte net bietjie bruin word.
Laat dit dan afkoel en sit in lugdigte sakkie in jou yskas of vrieskas.
Wanneer jy dit wil gebruik, haal dit uit en laat ontdooi en gebruik dan as kouevleis saam met jou ham en slaaie of hoe jy dit ookal wil gebruik. Ook heerlik saam met mosterd op 'n toebroodjie.
Hierdie vries baie goed vir ongeveer 3 - 4 maande.
BOERE FILET BUNNY CHOW: [MY EIE RESEP wat ek na gelang van 'n bring en braai program gesien het.]
1 x Brood, nie gesny nie
1 beesfilet
Marinade
1 x pk gesnyde sampioene
gekneusde gekapte knoffel
1 Ui fyngekap
1 x pk Creamy garlick potato bake
125ml room
500ml volroom melk
250ml gerasperde cheddarkaas [verkieslik verouderd]
suurlemoenpeper en aromat
30ml suurlemoensap
Gerasperde skil van 1 suurlemoen
Speserye, soos paprika, bietjie cumin en gedroogde pietersielie
MARINADE VIR FILET:
Meng die volgende saam, suurlemoensap en skil, knoffel, cumin, paprika, worcestersous, aromat en suurlemoenpeper.
Marineer nou jou filet in hierdie sous vir 30 minute of langer.
SOUS:
Braai ui in botter en bietjie olyfolie tot sag.
Voeg die sampioene by en braai tot sag.
Voeg die room en melk by en bring tot kookpunt.
Prut vir ongeveer 15 minute tot vloeistof bietjie verminder het.
Meng nou die potato bake met bietjie melk en voeg by die melksous.
Voeg die kaas, suurlemoenpeper en aromat by.
Meng goed deur.
Laat prut tot sous verdik.
Haal van stoof af en gee so 2 of 3 shakes van suurlemoensap by.
Roer deur.
FILET:
Braai die filet in botter en olyfolie tot die verlangde gaarheid na jou smaak. [ek hou van hom nog aan die pienk kant]
Hou dit eenkant.
BUNNY CHOW:
Sny die eenkant se krosie af van die brood.
Hol dit nou versigtig uit volgens die dikte van jou filet.
Stoot nou die filet binne in die gat en bedek met die korsie.
Laat rus dit vir so 5 - 8 minute.
Nou kan jy lekker snye van die brood sny en bedien dit dan met die
sampioensous wat jy gemaak het, asook 'n lekker slaai daarby.
Yummy!!!
HEILIE SE VLEISIE ONDER DIE KOMBERSIE/BEESVLEISKEBABS IN PAPAWERSAADBESLAG: [RSG RESEPTE]
Metode
Lewer 10 – 12 kebabs
200 g biefskyf (steak)
houtstokke of metaalpenne
kookolie vir diepbraai
Beslag
250 ml (1 k) bruismeel
45 ml (3 e) papawersaad (poppyseed)
2 ml ( ½ t) sout
5 ml (1 t) fyn paprika
omtrent 250 ml (1 k) water
Klits al die beslag bestanddele saam en plaas eenkant vir omtrent 30 minute.
Verhit ´n riffelpan tot baie warm.
Braai die biefskyf vir 4-5 minute aan elke kant tot medium gaar en sny in repies.
Ryg die vleis konsertina styl op stokke, omtrent 3 repe per stok
Doop die kebabs in beslag en diepbraai in verhitte olie tot goudbruin.
Variasies
Vervang die bief met stukke wors, hoender, vis, Russians, vieannas, hamburger patties of prawns.
Vervang die papawersaad met enige ander saad, gekapte kruie.
Vervang die paprika met enige ander spesery van keuse.
Vervang die bruismeel met meel en 5 ml bakpoeier.
Vervang die water met sodawater of bier.
BEESBOER SE SNOEK: [WEGKOS - Deur M Struwig]
Jy benodig
• 1x T-been met die filet op die sykant
• appelkooskonfyt
• gerasperde kaas
Só maak jy
1. Braai hom oor matige kole, gooi hom goed sout en peper en dan 'n minuut voor jy hom afhaal.
2. Smeer jy hom lekker dik met appelkoos konfyt en gooi dan lekker fyn gerasperde kaas bo-op.
3. Haal van vuur af en begin hom repies sny en eet hom voor hy koud word.
Wenke
*Onthou- vir voorgereg: 1 t-been per 3 mense, hoofgereg moet jy maar kyk wie jou gaste is, nagereg so 4 mense per t-been)
BEESSTERT VIR SMULPAAP: [deur Moira van der Westhuizen]
Bestanddele:
60ml Koekmeel
12ml Sout
5ml Swartpeper
50ml Olyfolie
25ml Asyn
375ml Kookwater
1 X Beesstert gesaag
10 X Klein uie
4 X Ryp tamaties opgesny
1 X Blik tamatiepasta
1 X Beesstokblokkie
4 X Wortels in ringe gesny
Metode:
Meng meel, sout en swartpeper en rol vleis daarin. Verhit olyfolie en braai vleis daarin tot bruin en skep vleis uit. Braai uie na vleis. Voeg wortels, tamaties, tamatiepasta en asyn by. Los stokblokkie op in kookwater en voeg by. Stoom vir ongeveer 30 minute in stoompot of maak in jou swartpot, sal ongeveer 3 - 4 ure neem. Bedien met rys.
BEESSTERTSKILPADJIES: [PASELLA]
Simoné Rosseau van Babel-restaurant op die Babylonstoren naby Paarl landgoed het hierdie dis ontwerp met Afrikaanssprekendes se tradisionele kosse as agtergrond.
(Bedien 3-6)
Marinade
2 k marsalawyn (kan vervang met soetwyn, port of sjerrie)
2 k port
4-8 k rooiwyn
2 uie, in blokkies gesny
4 wortels, in skywe gesny
1 prei, in skywe gesny
1 selderystingel, met blare in skywe gesny
1 heel knoffel in die helfte gesny
½ k vars gekapte kruie (roosmaryn, pietersielie)
1 kg heel beesstert
Meelmengsel
2 k koekmeelblom
2 e varsgemaalde swartpeper
2 e sout
½ k olie
1 e tamatiepuree
2L lams- of beesaftreksel
500 g lamslewer, skoongemaak
500 g netvet
½ k olie
Koeksisterstroop
2 k suiker
200 ml water
½ t kremetart
2 g gemmer
500 g noem-noemvruggies (opsioneel)
Meng al die marinadebestanddele saam en marineer die beesstert oornag in die marinade. Haal die stert uit, rol in die meelmengsel. Verhit die olie en braai die stert tot goudbruin. Dreineer die groente van die alkohol in die marinade. Voeg die groente by die stert en meng die tamatiepuree by. Voeg alkoholmengsel by en kook af. Voeg die aftreksel by en prut stadig twee ure oor ʼn vuur of in die oond by 180 grade celsius. Dreineer die groente en vleis van die aftreksel en kook die aftreksel tot dik. Haal die vleis van die been af. Sprei die netvet uit, plaas die beesstert vleis bo op met die lewer binne in, vou toe en steek vas met ʼn tandestokkie.
Maak die stroop deur al die bestanddele behalwe die vruggies saam te meng. Kook tot die suiker opgelos is. Voeg die vruggies by en prut tot sag. Braai in olie tot goudbruin en gaar en gooi bietjie van die stroop oor vir glans.
RIBSTEAK MET GEGEURDE BOTTER: [Deur Aletta Lintvelt]
Rib eye is net so geurig soos T-been. Vleis wat jy so aan die been gaarmaak, is mos ekstra-lekker.
Jy benodig (Vir 2-4)
• 2 ribsteaks (rib eye) van 400g - 600 g elk, met die been
PAPRIKASMEER
• 1 eetlepel paprika
1 eetlepel droë rooirissie¬vlokkies
• 2 knoffelhuisies, fyngekap
• olyfolie
GEGEURDE BOTTER
• 6 eetlepels botter
• 4 sondroogtamaties, fyngekap
• 8 kalamata-olywe, ontpit en fyngekap
• ½ teelepel gerookte paprika
• ½ teelepel rooipeper (opsioneel)
Só maak jy
1 Maak die smeer. Meng al die bestanddele saam en gooi genoeg olyf¬olie by om ’n smeer te vorm.
2 Smeer die vleis goed in met die paprikasmeer. Laat dit vir ’n halfuur rus.
3 Maak die botter. Meng al die bestanddele saam. Sit net genoeg botter by om alles te bind – die botter moet nog ’n growwe tekstuur hê. Dit sal ’n week in die yskas hou, of jy kan dit in foelie soos ’n dik wors oprol en vries en dan skyfies afsny wanneer jy dit nodig kry.
4 Braai die steak oor warm kole vir 4 minute aan ’n kant. Laat dit rus vir ten minste 6 minute voor jy dit sny. Terwyl die vleis nog baie warm is, skep van die botter daarop sodat dit kan insmelt.
BEESVLEIS-OLYWE:
Die inwoners van Malta beweer dat dié lekkerny, daar genoem braġjoli, op hulle eiland ontstaan het.
Goed verouderde beesvleis maak die lekkerste beesvleis-olywe.
Vir hierdie resep het jy ’n kilogram beesvleis nodig (lende of boud). Dit moet nie te dun gesny wees nie.
Stamp die vleis plat met ’n vleishamer en sny dit in groottes soos dit jou pas.
Laat die vleis oornag lê in 250 mℓ rooiwyn, ’n paar naeltjies en ’n paar korrels wonderpeper.
Meng 250 mℓ broodkrummels met 5 mℓ gekapte pietersielie, 10 mℓ sout, peper na smaak, 20 mℓ gerasperde ui, ’n eier en ’n bietjie Worcestersous.
Gooi die sous van die vleis af en bewaar dit.
In elke stuk vleis plaas jy ’n stukkie spek en ’n bietjie vulsel. Steek dit vas met tandestokkies of bind dit vas met tou.
Baie mense geniet dit om die vleis gaar te maak oor die kole, maar dit bly maar nog die lekkerste op die tradisionele manier, geprut in rooiwyn of ’n tamatiesous. Braai eers jou beesvleis-olywe bruin in olie voor jy dit stadig oor lae hitte sag prut in die rooiwyn wat jy eenkant gehou het.
WENK:
Ek verkies om my beef olives met tenderise steaks te maak.
BEESVLEIS-KERRIE:
Genoeg vir: 4
Bereidingstyd: 25 minute
Gaarmaaktyd: 10 minute
• sonneblomolie
• 500 g kruisskyf (rump) of ander steak, teen die grein opgesny
• 1 kaneelstokkie
• 6 naeltjies
• 5 ml geel of swart mosterdsaad
• 2 middelslag-uie, gekap
• 2 wortels, geskil en opgesny
• 7 ml fyn koljander
• 15 ml gerasperde vars gemmer
• 2 knoffelhuisies, fyngedruk
• 2-3 vars rissies, ontpit en gekap
• 5 ml elk fyn komyn en borrie
• 1 blik gekapte tamaties
• 2 ml fyn kardemom
• 250 ml gewone jogurt
• 60 ml gekapte vars koljander, 'n plus ekstra vir garnering
• roti’s om voor te sit
1 Verhit ’n dun lagie olie in ’n pan.
Braai die vleis oor ’n hoë hitte bruin. Hou eenkant.
2 Verhit nog ’n bietjie olie in ’n pan oor medium hitte. Voeg die kaneel, naeltjies en mosterdsaad by. Sodra die saad skiet, voeg die ui en wortel by en braai tot sag. Voeg die koljander, gemmer, knoffel en rissie by. Roer goed. Voeg die komyn en borrie by en dan die tamaties. Geur met sout en ’n knippie suiker. Voeg 250 ml water by en verhit tot kookpunt.
3 Voeg die vleis by en laat prut vir 10 minute. Roer die kardemom, jogurt en koljander by en sit voor met roti’s. Garneer met koljander.
BEESVLEISSKENKEL MET AARTAPPEL: [Deur Barbara Joubert SARIE KOS]
Bestanddele
30 ml olyfolie
4 beesvleisskenkels
sout en varsgemaalde swartpeper
4 klein uitjies, gehalveer
2 knoffelhuisies, fyngekap
5 klein aartappels, geskil en gehalveer
3 wortels, in skywe gesny
250 ml beesvleis-aftreksel
200 g klein rosa-tamaties
250 ml rooiwyn
Instruksies
4 porsies
Verhit oond tot 180 °C.
Gooi olyfolie in oondbraaibak. Plaas skenkels in bak en geur met sout en peper. Plaas in oond vir 45 minute.
Voeg uitjies, knoffel, aartappels en wortels by. Voeg aftreksel by en maak toe met tinfoelie. Plaas terug in oond vir 2 uur.
Maak oop en voeg tamaties en rooiwyn by.
Laat oop oondbraai vir nog sowat 30 minute.
KAN MET GROOT SUKSES IN SWARTPOT GEMAAK WORD.
RIBOOGSKYF MET PROVENSAALSE CANNELINI-BOONTJIES: [Kos-redakteur: Vickie de Beer. Assistent: Jana van Sittert]
Genoeg vir 4
4 Prima riboogskywe met of sonder die ribbeen
125 g (½ pak) blokkies spek
15 ml (1 e) olyf- of avokado-olie
1 stingel seldery
1 groot ui
3 klein preie
3 klein wortels
5ml (1 t) gekapte knoffel
60 ml (¼ k) witwyn
200 g (½ blik) kersietamaties
1 x 400 g-blik cannelini-boontjies
Vir die Sampioen sous
250 g (1 pakkie) gesnyde sampioene
15 ml (1 e) verhitte olyfolie
45 ml (3 e) brandewyn of port
10 ml (2 t) sojasous
gemaalde swart peper
`n knypie neutmuskaat
`n handvol basiliekruidblare
Voorverhit die oond tot 200 ºC.
1. Geur die Prima riboogskywe met sout en swartpeper. Braai 4 min. aan elke kant in ‘n verhitte riffelpan oor hoë hitte. Pak op ‘n bakplaat en rooster verder in die oond tot gaar na smaak - sowat 5-8 min. vir halfgaar/pienk steak of rooster tot gaar in pan of rooster.
2. Boontjies:braai die spek in olyf- of avokado-olie oor hoë hitte tot bros. Haal uit die pan en hou eenkant.
3. Kap die seldery, ui, preie en wortels en braai in dieselfde pan met die knoffel tot goudbruin. Giet die witwyn by en laat wegkook. Voeg die spek by en meng die kersietamaties cannelini-boontjies (met die sous) deur. Hou eenkant warm.
4. Maak ‘n vinnige sampioensous: Verhit olyfolie in `n pan en braai die sampioene oor hoë hitte tot goudbruin.
5. Gooi die brandewyn of port by en laat wegkook. Voeg die room by en laat kook tot verdik. Geur met sojasous na smaak, gemaalde swart peper en neutmuskaat. Indien jy jou sous dunner verkies, kan jy dit nou met ekstra room verdun.
6. Sny die riboog-steak in skywe en sit voor met die sampioensous en die Provensaalse boontjies en strooi die basiliekruidblare oor.
BEESLENDE: [T-BEEN been uit/sirlion] [ONBEKEND]
5 kg beeslende met filet en liesskyf aaneen.
Marinade:
•150 ml sojasous
•150 ml suurlemoensap
•6 knoffelhuisies, gekneus
•15 ml vars origanum
•varsgemaalde swartpeper
•10 ml varsgekapte roosmaryn
•Sout en varsgemaalde swartpeper na smaak
Ontbeen of vra die slagter om die T-been te verwyder. Hou die filet apart. Meng marinade-bestanddele en marineer die lende en liesgedeelte daarin vir ten minste 30 minute. Geur die filet met roosmaryn. Braai as voorhappie. Geur met sout en peper en sny in dun skyfies. Bedien in bros mieliemeelkoeverte met blaarslaai, avokado en uie, gerasperde kaas en suurroom. Braai die lende en lies en verf gereeld met marinade. Verwyder sodra die verlangde gaarheid bereik is. Geur, indien nodig, met sout, sny in dun skyfies en bedien.
PINWHEEL STEAK DISH:
Ingredients
Beef flank steak - 1 Large, tenderize
Bacon stripes - 10 Large
Montreal steak seasoning - 1 Teaspoon
Container of gorgonzola cheese crumbles - 5 Ounce, grated
Parmesan cheese - 2 Ounce, grated
Regular salt - 1 Dash
Green bell pepper - 1 Dash
Cherry wood smoking chips - 1 Bag (1kg) (For cooking the steak)
Peppercorn medley - 1 TeaspoonDirections
GETTING READY
1. Soak cherry chips for 20-30 minutes prior to grilling steaks.
MAKING
2. Partially cook bacon, pat dry and set aside.
3. Rub the tenderized flank steak with olive oil.
4. Season it with salt, pepper, Montreal Steak Seasoning and Pepper Corn medley.
5. Slice flank steak, cutting against the grain of the meat, into strips equal to the width of a piece of bacon and keep strips grouped to the shape of the flank steak.
6. Spread Parmesan cheese evenly over the strips and pat to adhere.
7. Spread Gorgonzola cheese evenly over the strips and pat to adhere.
8. Place a slice of bacon over each strip.
9. Begin rolling pin-wheel steak from an end cut.
10. Each pin-wheel will consist of 4-5 strips, depending on the size of the flank steak. (Yeild will be 2 Pin-wheel steaks)
11. Tie each pin-wheel with butcher/kitchen string.
12. Slowly grill over briquettes using the soaked Cherry wood chips for about an hour.
SERVING
13. Remove from grill, plate and serve as your yummy main dish.
PREGO -STEAKROLLETJIES: [Deur JAN BRAAI]
PERI-PERISOUS:
25 ml olie
25 ml druiwe-asyn
25 ml suurlemoensap
25 ml water
5ml paprika
5ml rissiepoeier
5ml sout
2 knoffelhuisies, fyngekap
1-2 klein, rooi brandrissies, fyngekap
PREGO-ROLLETJIES:
4 Portugese-rolletjies
Botter vir smeer
4 x 150g–200 g-stukke rump of sirloin
Seesout en vars gemaalde swartpeper
4 groot slaaiblare
2 ryp tamaties, in dik skywe gesny
Meng alles vir peri-peri-sous saam. Smeer rolletjies. Geur steaks met sout en peper en braai vinnig oor warm kole tot gaar. Sit slaaiblare op rolletjies, tamatie bo-op en warm steak heel bo. Bedruip met peri-perisous en sit voor. Lewer vier porsies.
BRANDIED STEAK WITH MUSTARD SAUCE: [Recipe from:IDEAS]
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
•800g beef fillet, cut into 8 pieces
•freshly ground black pepper
•50ml butter
•20ml sunflower oil
•60ml brandy
•1 small onion, finely chopped
•2 (or more) cloves garlic, crushed
•250ml créme fraiche
•25ml French wholegrain mustard
Method
Cover the steaks with freshly ground black pepper.
Heat a heavy-based frying pan over a high heat until very hot.
Add 20 ml butter and a little oil, then fry the steaks for approximately five minutes, turn and fry the other side.
They should be well browned and cooked to your liking.
Pour over the brandy, light it immediately with a match and wait until the flames have died down.
Remove from the pan and set aside in a warm oven.
Reduce the heat to medium and add remaining butter.
Add onion and garlic and sauté for two minutes, then stir in the créme fraiche and mustard.
Simmer for three minutes, season to taste and remove from the pan.
Serve steaks smothered in sauce with roasted baby potatoes and veggies on the side.
BEESVLEIS KERRIE: [BRAAI-ETES]
Genoeg vir: 4
Bereidingstyd: 25 minute
Gaarmaaktyd: 10 minute
• sonneblomolie
• 500 g kruisskyf (rump) of ander
steak, teen die grein opgesny
• 1 kaneelstokkie
• 6 naeltjies
• 5 ml geel of swart mosterdsaad
• 2 middelslag-uie, gekap
• 2 wortels, geskil en opgesny
• 7 ml fyn koljander
• 15 ml gerasperde vars gemmer
• 2 knoffelhuisies, fyngedruk
• 2-3 vars rissies, ontpit en gekap
• 5 ml elk fyn komyn en borrie
• 1 blik gekapte tamaties
• 2 ml fyn kardemom
• 250 ml gewone jogurt
• 60 ml gekapte vars koljander, n plus ekstra vir garnering
• roti’s om voor te sit
1 Verhit ’n dun lagie olie in ’n pan.
Braai die vleis oor ’n hoë hitte bruin. Hou eenkant.
2 Verhit nog ’n bietjie olie in ’n pan oor medium hitte. Voeg die kaneel, naeltjies en mosterdsaad by. Sodra die saad skiet, voeg die ui en wortel by en braai tot sag. Voeg die koljander, gemmer, knoffel en rissie by. Roer goed. Voeg die komyn en borrie by en dan die tamaties. Geur met sout en ’n knippie suiker. Voeg 250 ml water by en verhit tot kookpunt.
3 Voeg die vleis by en laat prut vir 10 minute. Roer die kardemom, jogurt en koljander by en sit voor met roti’s. Garneer met koljander.
SIMPLE BEEF STROGANOFF: [4 INGREDIENTS]
1kg Beef Round Steak, cut into small strips or chunks
1 can Cream of Mushroom Soup
1 Package Onion Soup Mix
1 Package Egg Noodles or Favorite Pasta
Brown the beef and drain, add salt and pepper.
Meanwhile cook the pasta according to package directions.
Add Mushroom Soup and Onion Soup Mix to the Cooked Beef with 1/2 cup of water, bring to a boil for 10-15 minutes. Add noodles and Mix.
GRILLED MARROW BONES WITH ROSMARY-LEMON BRUSCHETTA:
1.1/4 cup rosemary leaves, plus 2 rosemary sprigs
2.1/4 cup extra-virgin olive oil, plus more for brushing
3.Twenty 2-inch center-cut beef or veal marrow bones
4.Salt and freshly ground pepper
5.10 thick slices country bread
6.1 small lemon, halved
1.In a mortar, gently pound the rosemary leaves with the 1/4 cup of olive oil to flavor the oil. Transfer the oil to a large bowl. Add the marrow bones and toss to coat. Season the bones with salt and pepper, cover with plastic wrap and refrigerate overnight.
2.Light a grill. When the coals are hot, rake them to one side. Wrap the marrow bones in foil in packets of 2 and arrange them on the grill opposite the coals. Cover and grill for about 20 minutes, until the marrow is warmed throughout and starting to sizzle. Carefully remove the bones from the foil and arrange them on a platter.
3.Brush the bread slices on both sides with olive oil and grill, turning once, until toasted, about 3 minutes. Rub the grilled bread with the rosemary sprigs and the cut halves of the lemon. Arrange the bread around the marrow bones and serve.
JOHANNA SE BOBAAS KERRIE BEESSTERT:
Matige groot beesstert in stukke
8 groot aartapples
4 uie
8 bloedrooi tamaties
2 eetlepels matige “Raga Kerrie” (mooi vol)
1 eetlepel borrie
1 eetlepel Worcester sous
2 eetlepels Mrs Balls bladjang
½ koppie olie (om die uie in te braai)
Sout na smaak
1 eetlepel suiker (goed vol)
METODE:
Plaas vleis in ‘n groot kastrol, met genoeg water om gaar te word (met bietjie sout). Gooi kokende water oor die tamaties en trek skille af. Gooi die olie in die pan en braai die uir-ringetjies daarin tot ligbruin. Sny die tamaties daarin en laat stadig braai.
Halveer die aartapples en gooi in die pot by die vleis, met genoeg water om gaar te word. As die aartapples gaar is, gooi tamatiemengsel daaroor (daar noet genoeg water in wees vir sous). Maak twee aartapples fyn in die vleissous om dit dik te kry. Gooi nou die Kerrie, borrie, Worcestersous en die bladjang en suiker in – werk dit so om die vleis, in die sous in op lae hitte
gooi nog ‘n bietjie sout in indien nodig.
KNOFFELBEESVLEIS: (Boerekos : Dine van Zyl)
250 g spek
1 k asyn
sout
1,5 - 2 kg beesvleis
2 knoffelhuisies, of meer
sout en peper
halwe k meel
kookolie
125 ml warm water
Vir die sous:
1 e meel
2 k water
METODE:
Eintlik stop jou spek makliker as dit bevrore is. Behandel dit eers en sit dit dan in die vrieskas vir 'n ruk. Sny die spek in repies van 5 mm dik en 5 cm lank en laat lê dit 'n uur lank in asyn. Sprinkel nou sout oor en vries die spek.
Sodra die spek bevrore is, kan jy jou beesvleis begin stop. Vat 'n skerp mes en maak diep snye in die vleis in die rigting waarin die vesels loop. Stamp twee knoffelhuisies fyn, en druk dit saam met die bevrore spekrepies in die gate in die vleis. Vryf die fyn sout oral om die vleis en jy marineer die vleis in 'n skottel met die orige asyn waarin jy die spek laat lê het. Draai die vleis af en toe om.
Die volgende dag haal jy die vleis uit die asyn en vee dit goed af. Sout en peper die vleis goed en strooi meel oor. Verhit olie, so 5 mm diep, in 'n swaarboomkastrol. Braai die vleis aan alle kante bruin in die warm olie. Voeg 'n halfkoppie warm water by, sit die deksel op en verminder die hitte. Nou kan jy maar die vleis los dat dit gaar stoom. Dit sal ongeveer 2,5 uur lank duur. Jy kan die vleis een keer omdraai en teen die einde, wanneer jou vleis gaar is, kan jy die deksel afhaal en die vleis lekker bruin laat braai in die pot.
As jy nou 'n bietjie sous by die vleis wil maak, dan gaan jy nou so te werk: lig die vleis uit die pot en hou dit warm. As die sous in die pot baie vetterig is, gooi dan die vet af. Roer 'n bietjie meel in die orige vet en voeg water of water en rooiwyn by. Roer terwyl dit verhit word, sodat daar geen klonte vorm nie - daar het jy nou lekker sous.
CARPETBAGGER STEAKS: [SANDRA LEE]
Ingredients
Cook: 10 minutes
4 beef tenderloin steaks
2 cups red wine
2 T garlic and herb dressing mix
2 t ground black pepper
14.50z jar marinated mushrooms, finely chopped
1.4 cup bleu cheese crumbles
1 t Italian salad dressing mix
fresh oregano sprigs
Directions
1.Rinse steaks under cold water and pat dry. Place in zip-top bag and add red wine, dressing mix, and pepper. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator for 1 to 3 hours
2.Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. In a medium bowl, combine chopped mushrooms, bleu cheese, and Italian seasoning; set aside.
3.Remove steaks from marinade and discard marinade. With a sharp knife cut a pocket into the side of each steak, being careful not to cut through. Stuff steaks with mushroom mixture and secure with toothpics. Plae on hot, oiled grill and cook 5 to 7 minutes per side for medium (160 deg F), remove from grill.
4.To Serve, remove toothpics. Garnish steaks with sprigs of fresh oregano and serve hot.
ORANGE-PEPPER BEEF STEAKS: [By PaulaG - Photo by Katel]
Prep Time: 5 mins
Total Time: 20 mins
Servings: 4
About This Recipe
"This recipe was found while web surfing. It is from tyson.com. Sounds like a quick and delicious way to serve beef tenderloin steaks. They suggested it be served with parsleyed potatoes and steamed carrots and asparagus."
Ingredients
4 beef tenderloin steaks, 1 inch thick
1/2 cup orange marmalade
4 teaspoons cider vinegar
1/2 teaspoon ground ginger
2 teaspoons black pepper, coarsely ground
Directions
1.Preheat broiler.
2.Combine the marmalade, vinegar and ginger in a small pan and warm slightly.
3.Sprinkle the pepper over both sides of the meat, pressing in slightly.
4.Place steaks on rack of broiler pan, brush tops of steaks with marmalade mixture; broil, 2 to 3 inches from heat source turning once and brushing with remaining marmalade mixture, 13 to 16 minutes for medium with an internal temperature of 150 to 160°F.
MY WENK:
Marineer steaks in die sous en braai dan oor die kole en borsel gereeld marinade oor die steaks tot verlangde gaarheid.
Dis vreeslik lekker!
SURF AND TURF STEAK: [JULIE GOODMAN –AUS. 1st MASTER CHEF]
Serves 4
Prep time: 15 minutes
Cooking time: 15 minutes
There are many incarnations of Surf and Turf – some have Bearnaise sauce, some use different kinds of seafood and some different cuts of steak. This version has fillet steak, prawns and a creamy garlic sauce.
2 teaspoons olive oil
4 x 220g fillet steaks
Salt, to taste
16 green king prawns, shelled, deveined, tails intact
20g butter
3 cloves garlic, crushed
¼ cup white wine (alternatively ¼ cup beef stock)
1 cup cream
1 tablespoon cornflour
¼ teaspoon ground white pepper
2 tablespoons parsley, finely chopped
HOW TO:
Heat half the oil in a non-stick frying pan over medium high heat. Season the steaks with salt and cook for 4-5 minutes each side. ( Be sure to seal the edges of the steak as well.) Cooking time will depend on how thick the steaks are and how you like them cooked. Remove from the pan and keep warm under foil.
Heat remaining oil in the same pan and cook prawns 1-2 minutes or until just cooked through. Remove from the pan and set aside.
Lower the heat to medium and add butter and garlic to the pan; cook gently until soft. Stir in wine and cook for a further minute. Add cream and pepper and cook for a further 1-2 minutes.
Dissolve cornflour in a little water and stir into the sauce to thicken, a little at a time, until desired consistency. Cook for 3-4 minutes until thickened and the cornflour has cooked out. Taste and adjust seasoning.
Toss prawns and parsley into the sauce and heat gently until warm through.
To serve, place steaks onto each dinner plate and top each with 4 prawns and a good dollop of cream sauce. Beautiful served with salad and chips.
HONGAARSE GOULASH MET KLUITJIES: [BRON ONBEKEND]
(‘n mengsel van ‘n Nederlandse internet resep en my improvisering!)
Smelt 2 eetlepels Holsum vet – of olyf olie
Braai 2 groot gekapte uie, moenie dit karameliseer nie. Strooi 1 eetlepel paprika (die Hongaarse soort as jou kruidenier dit aanhou) en pasop dat dit nie aanbrand nie. Roer deur.
Neem 500g kook beesvleis, in blokkies opgesny, en saute dit in die pot. Die vleis gaan begin vog afgee. Dis perfek.
Gooi 2 huisies fyngekapte knoffel, 1 teelepel caraway sade, ‘n lourier of suurlemoenblaar, sout en peper by .
Gooi water in die pot wat die inhoud net-net bedek, sit die deksel op en prut vir so 1 ½ uur.
Na hierdie eerste kooktyd gooi jy 2 wortels in wieletjies opgesny, 2 Medium tamaties, opgesny, ‘n pakkie tamatie pasta, en 2 greenpeppers, in klein blokkies gesny by.
Gooi nog 2-3 koppies kookwater by, sit die deksel terug en prut verder tot wortels en vleis lekker sag maar nie pap is nie.
Bedien met ‘n lekker potbrood of maak kluitjies bo-op.
KLUITJIES
Klits 2 eiers, 3 ETL gesmelte botter en ¾ kp melk goed. Roer 2 kp bruismeel by. Skep lepelsvol bo-op die vleis, laat gaar stoom vir laaste 10 minute, hou deksel dig toe !
MICHAEL COETZEE SE LEKKER FILET:
Stop fillet met dit wat jou hart begeer: kaas... bacon.... kersies.... pruime... chocolate... Maak toe en wrap met streaky bacon en steek vas met tandestokkies, plaas in oondskottel saam met plat skywe aartappels en laat hulle rustig kuier in die oond met Jimmy's...
meng worcestersous, bruinsuiker, coke, olyfolie, bietjie beef flavoured stockblokkie, sout, peper en hoenderspeserye
Ek het sommer 'n paar bacon & cheese bites bygegooi om die aartappels te geur, die bacon & cheese bites is gerook wat beteken dat die aartappels 'n lekker geur en smaak aanneem tydens die "huwelik" in die oond...
MY WENK:
Jy kan hom ook in jou Buksie-oondjie maak of in jou swartplatboompan, sit deksel op en kooltjies op die deksel. Hou maar dop vir aanbrand, jy wil nie hierdie lekkerte bederf nie!
COUNTRY FRIED STEAK AND EGGS: [MR FOOD]
We first had country-fried steak years ago at a little southern diner. Boy, were we hooked! And once we decided to put fried eggs on top, we discovered our new favorite breakfast.
Serves: 4
Cooking Time: 20 min
What You'll Need:
•1 tablespoon salt, divided
•1 cup cold water
•1 1/2 pounds beef cubed steaks
•1 cup all-purpose flour
•3/4 teaspoon black pepper, divided
•1 cup vegetable oil
•2 cups milk
•8 eggs
What To Do:
1.In a medium-sized bowl, combine 1 teaspoon salt and water; stir until salt is dissolved. Add steaks and soak 10 minutes. In medium-sized bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Reserve 2 tablespoons of mixture and set aside.
2.Remove steaks one at a time from water and coat completely with flour mixture. In a large deep skillet over medium-high heat, heat oil until very hot, but not smoking.
3.Carefully add steaks to skillet and brown 12 to 15 minutes or until juices run clear and coating is golden brown, turning occasionally. Remove steaks to a covered serving platter and keep warm.
4.Drain off all but 2 tablespoons of oil. Add reserved flour mixture to skillet and brown lightly over medium-low heat. Slowly whisk in remaining salt, pepper, and milk. Bring to a boil, stirring frequently. Reduce heat to low and simmer 3 to 5 minutes, or until thick and creamy. Serve steak topped with gravy.
5.Meanwhile, in a medium skillet, cook eggs sunny-side up in batches. Serve on plate next to steak topped with gravy.
GARLICKY T-BONE STEAKS: [MR FOOD]
What makes this sizzling T-bone steak so flavorful? The fresh garlic! Anytime we have a hankering for steak and can't grill out, this one, packing both a filet and a strip steak, cooks up to a "T" on our stovetop!
Serves: 2
What You'll Need:
•2 (12-ounce) T-bone steaks
•1/4 teaspoon salt
•1/4 teaspoon black pepper
•1/4 cup (1/2 stick) butter
•1 tablespoon chopped garlic
•1 tablespoon fresh parsley
What To Do:
1.Season steaks on both sides with salt and pepper. Using a large skillet or grill pan, brown steaks over medium-high heat for 2 to 3 minutes per side, in batches, if necessary.
2.Remove pan from heat for 1 minute; reduce heat to low. Add butter, garlic, and parsley. Cook steaks 1 to 2 more minutes per side, or until desired doneness. Serve immediately.
TIP:
Do outside by the campfire in your skillet.
Serve with extra garlic butter on top of steak.
STEAK AND KIDNEY CASSEROLE WITH DUMPLINGS:
1 tablespoon oil
20g butter
1 kg round or skirt steak, cut into cubes
4 lamb kidneys with cores removed
1 large onion
a few field mushrooms (optional)
1/4 cup plain flour
1 cup of beef stock
DUMPLINGS:
1 cup of plain flour
1 teaspoon baking powder
1/2 cup of chopped fresh parsley
1 egg, lightly beaten
1/3 cup of milk
PREPARE AND COOK THE DISH:
Preheat the oven to warm. [maak in potjie]
The rich flavour of steak and kidney is improved enormously if you take a bit of time and trouble over initially browning the meat. If you put too much meat in at once, this creates a steamy atmosphere and the meat will never brown, so brown the pieces on all sides a few at a time.
Heat half of the oil and butter in a large flame-proof casserole. Brown half the beef and kidneys over high heat for about 2 minutes. Remove.
Brown the rest of the meat in the remaining oil and butter. Remove from flame.
Add onions (and mushrooms if any) and all the meat back in the dish, sprinkle with flour, stir to combine and pour in stock.
Cover the casserole and cook in oven for 1 and 1/2 hours.
MAKE A SOFT DOUGH FOR DUMPLINGS:
Be careful not to over-mix the dough.
After 1 and 1/2 hours turn up the oven so that the sauce in the casserole begins to bubble. Add more stock or water if necessary. (A small drop of red wine does wonders as well).
Sift the flour, baking soda and a pinch of salt into a mixing bowl.
Stir the herbs through the mix and then make a well in the centre.
Add the combined (lightly beaten) egg and milk.
Quickly use a flat bladed knife to bring them together into a soft dough. Be careful not to over-mix.
Drop the Dough into the casserole carefully does it ..
Carefully remove the casserole from the oven and place it on a board on your kitchen bench.
Dro tablespoons of the dough evenly over the meat in the casserole.
Put the casserole lid back on and return to the oven for 20 minutes.
Take off the lid and cook for a further 5 minutes or until dumplings are golden.
MY WENK:
Maak soos potjiekos, werk uitstekend met die resep. Tyd sal bietjie langer wees, maar beslis die moeite werd. Lekker kuier rondom hierdie een.
Jy kan ook groente soos wortels, ertjies ens. hierby voeg.
STEAK AND KIDNEY STEW: [SLOW COOKER RECIPE - by Debbie]
When I was growing up, I kid you not, I was mad for kidney! My brother and sister weren’t so keen, so Mum didn’t make it that often. But when she did make anything with kidney – steak and kidney pie, steak and kidney casserole etc, I was a very happy kid!
For many people, eating liver is a big step, so I really hesitated about posting this since eating kidney may be a total gross out for many! But since we’re talking about real food, and traditional food, then kidneys deserve a place at our table. Steak and Kidney Pie is a traditional British dish, and also popular in New Zealand where I originate from. In fact on my last trip back I had lunch at a local restaurant and there was a kidney dish on the menu.
If you forget about what you’re eating for a minute, the taste of kidney is milder and meatier than liver, vaguely sweet, and certainly not offensive in any way. In fact I’ll eat them sliced and fried in butter with a little salt….but that’s just me
I’ve only ever eaten lamb’s kidneys, so I can’t comment on the flavor of kidneys from other animals. Finally, it’s important to only source kidneys that have come from animals raised naturally on pasture.
INGREDIENTS:
1-2 tablespoons oil (butter, lard, tallow etc)
1.5 lb beef chuck roast, cut into chunks (important to use a well-marbled cut because the meat will be much more tender and flavorful)
1 medium onion
¾ cup water or beef stock
1 teaspoon (approx.) Worcestershire sauce
2 tablespoons tomato paste
1 pair lamb’s kidneys, sliced
3 cloves garlic, finely chopped
1 teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon paprika
2 bay leaves
2-3 carrots, peeled and sliced
2 stalks celery, sliced
Mushrooms, sliced (optional)
HOW TO COOK:
1. Heat oil in a pan to medium-high. Add beef chunks, with a sprinkle of salt and pepper, and brown on all sides (in batches if necessary).
2. Meanwhile, cut up onion and scatter onion pieces on the bottom of your crock pot/slow cooker.
3. Add browned beef to the crock pot.
4. Add the water/stock, Worcestershire sauce and tomato paste to the pan that was used to brown the beef. Heat until simmering, scraping and stirring with a spatula to loosen any browned pieces. Turn off the heat and let this sit while preparing remaining ingredients.
5. Cut the lamb’s kidneys into approx. ¼ inch-thick slices. Add to the crock pot.
6. Sprinkle the garlic, salt, pepper, paprika and bay leaves over the meat.
7. Toss in the vegetables.
8. Pour the liquid from the pan over the meat and vegetables.
9. Cook on low for 8 hours.
MY WENK:
Jy kan dit ook as ‘n potjie maak.
BEESSTERBREDIE: [BRON ONBEKEND](Lewer 4-6 porsies)
Hoewel van Britse oorsprong, het hierdie bredie hier 'n groot gunsteling geword.
1,5 kg beesstert, skoongesny en in litte gesny
1 knoffelhuisie, fyngedruk
500 ml vleisaftreksel
1 lourierblaar
4 kruienaeltjies
5 peperkorrels
5 ml elk sout en gemaalde peper
1 middelgroot ui, in skywe gesny, of 10 vars piekeluitjies
8-10 jong geelwortels.
SO MAAK JY:
Plaas die vleis, knoffel, 250 ml van die aftreksel, die lourierblaar, kruienaeltjies, peperkorrels, sout en peper in 'n swaarboomkastrol. Bedek en prut ¾ uur lank oor matige hitte. Voeg nog kokende aftreksel by wanneer nodig. Voeg die groente na 2 uur by. Verwyder die kruienaeltjies en lourierblaar en skep die vet af. Sit voor saam met kapokaartappels.
BEESRIB IN BAKSAKKIES OOR DIE KOLE:
Gemarineerde beesrib vir aantal persone.
Sit in baksakkies met bietjie olyfolie en marinade.
Draai pakkies toe met swaargewigfoelie.
Bind vas aan 'n dikkerige stok [soos afgesaagde besemstok]
Braai dan oor die kole tot gaar.
WENK:
Jy kan dit ook met ander snitte vleis doen, baie lekker en dit kom murgsag!
MARINATED BEEF BACK RIBS:[HESTINA KARDIA]
You can bake or grill the ribs for this recipe. I chose to cook them for a shorter time than some recipes you may find because I found the longer cooking time dried them out or over crisped the edges and made them too chewy. With the shorter cooking time the meat will still stick onto the bones a little but the meat will still be tender and full of flavor.
3 ½ lbs (about 8 ribs) Beef Back Ribs
2 Tbls. Garlic, chopped
1 tsp. each – Rosemary, Thyme, Sage, and Oregano, fresh chopped
2 Tbls. Lime Juice
2 Tbls. Worcestershire Sauce
2 Tbls. Port Wine
1 tsp. Black Pepper
½ tsp. Salt
2 Tbls. Olive Oil
In a bowl, combine garlic, rosemary, thyme, sage, oregano, lime juice, Worcestershire Sauce, Port Wine, black pepper, salt, and olive oil. Stir or whisk until combined evenly.Rub the marinade all over ribs and place in a platter or Ziplock bag to marinate overnight or for at least six hours.
OVEN METHOD:
Preheat oven to 325° and line a baking pan with aluminum foil. Place ribs in a single layer on pan. Pour any residual liquid from platter or Ziplock bag onto ribs.
Bake for 1 hour and 15 minutes. The ribs should be well browned but not burnt and the meat will pull away from ends of the bone. Remove the pan from the oven and cover with a piece of aluminum foil for 15-30 minutes. This will soften the dry ends of the ribs and help the meat retain the juices. Serve while still warm.
GRILL METHOD (using a gas grill): Heat the grill to 450°. Place the ribs on the grill and lower the burners to low, maintaining a temperature of 350° or slightly lower. Cook for 20 minutes with the lid closed, being careful not to over char the ribs. Flip the ribs over and cook for another 20 minutes. Flip the ribs a third time and cook another 20 minutes (the lid should be closed throughout the cooking time). Total cooking time 1 hour. Remove the ribs to a platter and cover with a piece of aluminum foil for 15-30 minutes.
MY WENK:
Maak gaar in jou Buksie-oond of in ‘n baksakkie in jou potjie of braai stadig oor die kole.
BEESSKOF: [CUPIN]
Dit was ´n skof wat my verlei het. Stadig gebak, soos ´n skaapboud, asyn, knoffelsout, peper en sojasous, is al wat nodig is om die smaak, net reg te maak.
Ás daar iets sou oorbly, dun gesny in skywe, koud, is dit ideaal vir ´n ligte versnapering vir die aand, op varsgebakte brood, met natuurlik, egte botter.
Aangesien Zebubeeste nog volop is in hierdie wêreld, is skof ´n relatief goedkoop snit.
Geen been en goed gemarmer met vet.
Dít is tog die reserwe vir hierdie diere in swaar tye.
Iemand wat nog nie skof geproe het nie, is nog geen kenner van vleis nie.
BEESVLEIS GEREG: [BRON ONBEKEND]
Jy koop ‘n stuk beef roast. Neem ‘n skerp mes, en maak hom ekstra skerp, en sny dun skywe van die homp af. Hoe dunner, hoe beter. Kry daai moerhamertjie agter in die laai uit, daai waarmee ons mense in die 80′s so ewe al wat vleis is, pap gekap het, en moker elke bladsy vleis tot dit ‘n groter bladsy is. Ja, dis die meat tenderizer hamer. En as jy joune al weggemaak het, gebruik ‘n kleinbordjie se kant, en kap vriend, kap!
Sny ‘n groot ui in ringe. Neem ‘n oondskottel en bespuit haar met daai nie-vassit-spuit, en pak die uieringe onder-in. Sit ‘n enkel laag vleis bladsye bo-op die uie, en gee sout en peper na smaak.
Sny ‘n bakkie sampioene in rowwe skywe, en gooi oor die eerste laag vleis, gevolg deur nog ‘n laag vleis bladsye (sout en peper weer)
Dreineer ‘n blik gekapte tamaties, en bou die volgende laag daarmee. As jou oondbak hoog is, kan jy lekker speel met groen, geel en rooi pepers ook. Solank jy die vleis sout en peper gee. En chillievlokkies as jy lus het vir vurigheid.
Bedek die bak met tinfoelie, en druk in ‘n 200 grade celcius oond. Myne het die eerste 2 ure buite in die bakoond deurgebring, wat dit een hemelse geur besorg het, maar die gewone oond sal ook werk.
Maak nou ‘n witsous terwyl die oond met die kos toor. Na ‘n uur gooi jy die witsous oor die gereg, en laat ‘n hoekie van die tinfoelie opgelig, sodat die oortollige vloeistof pad uit kan kry. Draai die oond af na 180 grade celcius.
Vir die derde uur kan jy die gereg se tinfoelie jas afhaal, en hom dophou dat hy nie verbrand nie.
Bedien met ‘n vars slaai. Kraakvars. En as daar more oorskiet is, eet dit koud!
MY WENK:
Kan met sukses in swartplatboompan gemaak word, of in vuurvaste vierkantige stainless steel pan, bedek met foelie en op die rooster.
ITALIAN CUBED STEAK: [MR FOOD]
When you need a way to turn inexpensive cubed steak into a company-worthy entree, Italian Cubed Steak is the answer!
Serves: 4
Cooking Time: 25 min
What You'll Need:
•¼ cup all-purpose flour
•½ teaspoon paprika
•¼ teaspoon black pepper
•6 (6-ounce) beef cubed steaks
•1 (14-1/2-ounce) can Italian-style stewed tomatoes, undrained
•½ pound (8 ounces) fresh mushrooms, sliced
•1 cup condensed beef broth
•1 teaspoon garlic powder
•1¼ cup water
•2 tablespoons cornstarch
What To Do:
1.In a shallow dish, combine flour, paprika, and pepper; add steaks and turn to coat lightly.
2.Coat a large skillet with cooking spray and heat over medium-high heat. Cook steaks 10 to 14 minutes, or until no pink remains, turning halfway through cooking. Remove steaks to a platter and cover to keep warm.
3.Reduce heat to medium and add stewed tomatoes, mushrooms, broth, and garlic powder to skillet. Heat, stirring occasionally, just until mixture begins to boil.
4.In a small bowl, combine water and cornstarch; stir until smooth. Slowly add to tomato mixture and stir until thickened and smooth.
5.Return steaks to pan and cook until thoroughly heated. Serve immediately.
Note
These cubed steaks also make great sandwiches. Just place each steak on a split hoagie roll and top with the sauce.
KNOFFEL MURGBENE EN ROOSTERBROOD: [YUMMY!]
12 murgbene (Niks vleis aan nie, grotes met baie murg)
kwart kop olyfolie
4 eetlepels Botter
1 groot ui fyn gekap
15 huisies knoffel, gekneus
Vars kruie
250 ml rooiwyn
250 ml groente aftreksel
Growwe sout en baie varsgemaalde swartpeper
SO MAAK JY:
In lekker groot kastrol, verhit olie en botter saam, braai ui en knoffel,kruie, saam..tot lekker bruin.
Druk murgbene tussen die uiemengsel in, , plat neer teen die bodem..
Gooi ander bestanddele versigtig oor en prut matig tot murg sag en geel is, en onderaan begin vasbraai..draai versigtig om braai bruin aan onderkant, .moenie roer nie..!!.
Laat rus vir so 2 min...bedien op roosterbrood.
PEPPER STEAK WITH STEWED TOMATOES: [SOUTHERN FOOD]
2kg sirloin tips cut in serving-sized pieces
2 tablespoons oil
1/4 cup chopped onion
1 clove garlic, diced finely
1 teaspoon salt
dash pepper
1 cup beef broth
1 14.5 ounce can stewed tomatoes, tomatoes broken up
1 large green bell pepper, cut into chunks
2 tablespoons cornstarch
1/4 cup cold water
2 tablespoons soy sauce
pinch sugar
HOW TO COOK:
Heat the oil in a skillet over medium low heat. Add the beef and brown, about 15 minutes. Add the onion and garlic and season with the salt and pepper. Add beef broth to the meat and cover and simmer over low heat, about 25 minutes, or until meat is tender. Add the tomatoes and green pepper; cook 10 minutes longer.
In a small bowl or measuring cup, combine the cornstarch, water, and soy sauce. Stir well to make a slurry. Add to the meat mixture, stirring constantly, about five minutes to thicken the sauce. Add a pinch of sugar if desired. Adjust seasoning.
If sauce is too thick for your liking, add a small splash of water and stir. If it's not thick enough, make another batch of slurry (just water and cornstarch) and add in small amounts, allowing it to cook in between before adding more to determine how thick the sauce is going to be.
INDONESIAN BEEF NOODLE CURRY:
This is a simple way to cook a beef curry, the use of cabbage gives this dish a different slant. Not many ingredients so give it a go. You could ...
•1 lb steak, cut into 1-inch cubes •1 onion, finely sliced
•2 garlic cloves, sliced
•1 tablespoon oil
•1 tablespoon curry powder
•1 teaspoon ground coriander
•1/2 teaspoon salt
•2 cups coconut milk
1 cup sliced green beans
•1/4 lb noodles
•1 cup shredded cabbage
Directions:
Heat the oil and brown the onions and garlic.
Add the curry powder and coriander, cook for 2 minutes.
Add the meat and brown it on all sides, add the coconut milk, cover and simmer for 40 minutes.
Add the beans and noodles, cook for 10 mins,.
Add the cabbage and cook for 5 minutes.
Serve.
SWEET BEEF CURRY: [GOOD FOOD]
Wonderfully sweet, aromatic curry, Mum's recipe the kids adore!
Ingredients
Stage 1:
•* 1 kg Round (or chuck or topside) steak
•* 3 tablespoons of oil (or 3 tablespoons of melted Ghee)
Stage 2:
•* 1 onion (chopped)
•* 1 apple (peeled and chopped)
•* ¼ cup chopped raisins
•* ½ cups (250g) chopped dates
•* 2 teaspoons curry powder
•* 1 teaspoon of grated lemon rind
•* 2 tablespoons of lemon juice
•* 1 tablespoon of tomato paste
•* 2 teaspoons of worcestershire sauce
•* 1 tablespoon fruit chutney
•* 1 tablespoon of sugar (preferrably brown or raw)
•* 2 cups of beef stock
Stage 3:
•* 2 tablespoons of cornflour
•* 2 tablespoons of water
Accompaniments:
•* 2 cups of cooked (steamed) rice
HOW TO COOK:
•Dice the steak into cubes (the thickness of your steak will govern the size of the cubes, but if possible don’t exceed ¾-inch cubes).
•Brown the meat in the pan with the oil.
•Add the stage two ingredients, and bring to the boil. Immediately reduce heat and simmer covered for 1½ hours or until the meat is tender (i.e. falls apart).
•Steam your rice closer to the end of the cooking time. (2 cups rice, 3 cups water, 1/2 teaspoon salt, microwave for 14 mins).
•Stir in the blended cornflour and water (stage 3 ingredients) and keep stirring over medium heat until the mixture bubbles (not quite boiling but close) and thickens.
•Serve curry on bed of rice.
•I always do this in the pressure cooker which produces a far superior result as far as I concerned, however if planning to do it on the stovetop you may need more than the 1.5 hours specified, and beware of the liquid levels so as to prevent sticking.
SULTANA BEESSTERT: [RADIO NAMAKWALAND]
Braai 1 kg beesstert stukke in olie tot goudbruin.
Haal uit kastrol.
Braai 1 uie in olie in kastrol.
Meng saam:
1 E mosterd poeier,
1 E koekmeel,
2 t sout,
1 k lemoensap,
1 E suurlemoensap en 1 E worcestersous.
Roer by uie in kastrol tot dikkerige sous.
Gooi ‘n halwe k droeë sultanas by sous en plaas stukke beesstert terug in sous.
Kook saggies tot vleis van been afval.
Bedien met rys of kapokaartappels.
KAMPBREDIE: [BRON ONBEKEND]
3 E Olie
1kg Stowebeesvleisblokkies
250g Spekvleis, grof gekap
3 Uie in ringe gesny
2 Tamaties grof gekap
½ kop Droë rooi wyn
300ml Tamatiesous
½t Paprika
1E Gemengde kruie
4t Suiker
Worcestersous na smaak
Vleisaftreksel [opsioneel]
Sout en peper na smaak
SO MAAK JY:
Verhit die olie in ’n swartpot en braai die beesblokkies tot bruin.
Geur die vleis met sout en peper, haal uit en hou eenkant.
Braai die spekvleis in dieselfde pot tot gaar, maar nie bros nie.
Voeg die uie by en roerbraai tot dit glansig is.
Voeg die tamaties, sowel as die vleisblokkies , rooiwyn en tamatiesous by.
Geur met paprika, gemengde kruie, suiker en worcestersous. Voeg sout en peper by na smaak.
Plaas die deksel op en laat prut oor lae hitte vir ongeveer 1½ uur tot vleis sag is. Voeg die warm vleisaftreksel of water by indien die pot droogkook.
Sit voor saam met rys en ’n lekker slaai.
Indien jy wil, dan kan jy so drie medium aartappels in blokkies sny en ook hierby voeg. Jy kan ook groente hierby sit, indien jy so voel. Sny dit net kleinerig sodat alles saam gaar word.
HEMELSE STEAK: [RENCIA ODENDAAL PRETORIUS - KREATIEWE KOS IDEES]
1kg tenderised steak (sny in stukke)
Meng meel met speserye van jou keuse en rol die steak in die mengsel
Sny 2 uie in dun skywe
Sny 1 bakkie mushrooms in skywe
Pak lae om die beurt van vleis, uie en mushrooms in 'n oondvaste bak.
Meng:
200ml melk,
250 ml room,
1 eetlepel worcestersous,
1 eetlepel chutney,
1 eetlepel tamatiesous,
1 pakkie wit uie sop.
SO MAAK JY:
Meng goed en gooi oor vleis in bak.
Strooi 1 koppie gerasperde kaas bo-oor en bedek met foelie of maak toe metdeksel. Bak vir 60 - 90 min by 160 grade.
MY WENK:
Maak hierdie soos jy potbrood sou maak met kooltjies op die deksel of in jou Buksie-oond.
Sal ook werk in jou prutpot of in 'n baksakkie in jou platboompan.
GRILLED BOURBON STEAK: [MR FOOD]
Our bourbon-laced homemade marinade can turn any steak from ho-hum to wow! With a smoky richness that tenderizes our meat, as well, it's an unbeatable grilling recipe that'll please your gang or impress your company!
Serves: 4
What You'll Need:
•2 teaspoons yellow mustard
•1/2 cup bottled steak sauce
•1/4 cup bourbon whiskey
•1 teaspoon honey
•4 (10-ounce) rib, strip, round or chuck steaks (see Option)
What To Do:
1.In a baking dish or resealable plastic bag, combine all the ingredients except the steaks; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight.
2.Preheat the grill to medium-high heat. Grill the steaks for 5 to 6 minutes per side, or until desired doneness.
OPTION:
You can use four 10-ounce steaks or two 1-1/4-pound steaks—the choice is yours. But remember: The thicker the steak, the longer the cooking time.
COUNTRY BEEF POT: [MY FOOD]
Take your taste buds to a country kitchen with our comforting recipe for Country Beef and Noodle Pot. With only one pot to wash this stick-to-your-ribs dinner is sure to be one of your favorites!
Serves: 4
Cooking Time: 20 min
What You'll Need:
•1 pound lean ground beef
•1 green pepper, chopped
•1 onion, chopped
•3 cups uncooked wide egg noodles (5-ounces)
•2 1/2 cups water
•1 (26-ounce) jar spaghetti sauce
•1/2 teaspoon Italian seasoning
•1 teaspoon granulated garlic
What To Do:
1.In soup pot brown the ground beef, bell pepper and onion over medium heat for 6 to 8 minutes, stirring occasionally, until no pink remains in the beef; drain.
2.Stir in water, spaghetti sauce and seasonings. Over high heat, bring to a boil.
3.Reduce heat, stir in noodles and simmer uncovered for 8 to 10 minutes until noodles are tender. Serve immediately.
MY WENK:
Jy kan gebraaide sampioene en gekapte olywe ook byvoeg……….heerlik!
BEESRIB IN STOOMPOT MET ITALIAANSE VINIGARETTE: [BRON ONBEKEND]
1,5 kg beesrib, in stukke gesny
2 groot uie,gesnipper.
1 groen soetrissie,in blokkies.
200 g bruin sampioene, gesnipper.
3 groot aartappels, elk in 8 dele gesny.
300ml Italiaanse slaaisous.
200ml warm water met 2 tl koffiepoeier daarin opgelos.
1tl koljander.
½ tl swart peper.
½ tl basilie kruid.
¼ tl tiemie
METODE:
Soteer uie en groenpeper in bietjie olie tot sag.
Voeg sampioene , kruie en speserye by en braai nog 2 min.
Gooi vleis,slaaisous en koffie by.
Meng goed.
stoom vir 30 min in drukkoker.
Maak oop en toets vleis vir sagtheid.
As vleis amper sag is voeg aartapels by en stoom nog 10 min.
Bedien met bruin rys.
CARNA ASADA - MEXICAN MOJO STEAK: [25 GRILLING RECIPES]
Steak marinated in a tasty Mexican mojo sauce and then grilled to perfection before being sliced thinly and served as you like.
Servings: 4
Prep Time: 10 minutes
Marinate Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hours 20 minutes
Ingredients
1x 1 lb flank steak
2 tablespoons oil
1/4 cup orange juice (~1 orange)
2 tablespoons lime juice (~1 lime)
3 cloves garlic, finely chopped
1/2 jalapeno, finely diced
1/2 teaspoon cumin, toasted and ground
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cilantro, chopped
Directions
1.Marinate the steak in the mixture of the remaining ingredients for 1-8 hours.
2.Grill the steak over medium-high heat, about 2-4 minutes per side for medium-rare, remove from heat and let rest for 5 minutes before slicing it thinly across the grain.
COFFEE CRUSTED STEAK: [KEVIN AND AMANDA]
2 (8 oz) ribeye steaks
kosher salt, to taste
freshly ground black pepper, to taste
ground coffee (hazelnut)
1/2 tbsp olive oil
1/2 tbsp butter
WHAT TO DO:
Season steaks with salt & pepper, then cover with ground coffee. Heat a heavy-bottomed skillet over medium heat, and add the butter and olive oil, and heat until the butter is just browned. Cook steaks for 3 mins on each side. Let rest on a plate covered with foil for 5-10 mins before serving. Enjoy!
FAGMIEDA SE SAPPIGE FILLET: [TJAILATYD RESEPTE]
Bedien 6 mense
1 kg fillet, in repies gesny
1 ui, fyngekap
1 tamatie, in stukkies
1 gesnyde groen soetrissie
½ koppie olie
1 t fyn droë koljander
1 t komynpoeier
1 eetl opgekapte rissies
1 eetl rissiepoeier
1 teelepel gemmer- en knoffelpasta
½ kopppie tamatiesous
1 eetlepel Worcestersous
SO MAAK JY:
Maak olie warm in pan.
Gooi gemmer en knoffel in, dan fillet, roer en kook op medium.
Gooi rissies, rissiepoeier, koljander en komyn by en roer vir 3 minute.
Voeg ui, tamatie, soetrissie, en tamatie- en worcestersous, sout na smaak by.
Kook tot gaar.
Geniet met roti, brood or basmatirys.
Lekker met 'n tamatieslaai.
BEESLENDE – SIRLOIN: [SENWES RESEP]
5 kg beeslende met filet en liesskyf aaneen.
Marinade:
•150 ml sojasous
•150 ml suurlemoensap
•6 knoffelhuisies, gekneus
•15 ml vars origanum
•varsgemaalde swartpeper
•6ml varsgekapte roosmaryn
•Sout en varsgemaalde swartpeper na smaak
MAAK DAN SO:
Ontbeen of vra die slagter om die T-been te verwyder. Hou die filet apart. Meng marinade-bestanddele en marineer die lende en liesgedeelte daarin vir ten minste 30 minute. Geur die filet met roosmaryn. Braai as voorhappie. Geur met sout en peper en sny in dun skyfies. Bedien in bros mieliemeelkoeverte met blaarslaai, avokado en uie, gerasperde kaas en suurroom. Braai die lende en lies en verf gereeld met marinade. Verwyder sodra die verlangde gaarheid bereik is. Geur, indien nodig, met sout, sny in dun skyfies en bedien
PEPPER STEAK STROGANOFF:
Serves: 2
INGREDIENTS:
750g Fillet of Beef
2 Onion thinly sliced
200g Mushrooms sliced
Salt and pepper tpo taste
100ml Cream
1 packet of cream and pepper sauce
30g Butter
INSTRUCTIONS:
1. Cut fillet into strips across the grain.
2. Slowly fry the onion in butter until golden brown. Remove the fried onions and keep warm.
3. Fry mushrooms in the same pan, and set aside.
4. Increase heat and quickly fry half of the beef in the very hot pan just until juices are sealed, but meat is still rare inside (± 3 minutes).
5. Fry second half of the beef as above.
6. Return all the meat to the hot pan, season well, add mushrooms, onions and stir together for 1-2 minutes.
7. Pour in cream and pepper sauce, bring to boil quickly and serve immediately with buttered noodles
OUMA BEER SE LEKKER STEAK EN GROENTE: [MY EIE RESEP]
Genoeg vir 4 - 6 persone met rys en slaai daarby.
1 - 1½kg tenderize steak in repies gesny of blokkies, nes jy wil
2 uie in ringe gesny
1 x 250g pak sampioene gekerf of 1 grt blik gekerfte sampioene
2 grt aartappels in dikkerige skywe gesny
4 grt wortels in repies of ringe gesny
1 kop gerasperde beleë kaas of cheddarkaas
Gegeurde meel om steakrepies mee te bedek
SOUS:
250ml 2% lae vet melk
250ml volroom of yoghurt [ongegeur]
2 hoogvol eetlepels mayonaise
3e chutney
3e tamatiesous
1e fyngedrukte knoffel
2e worcestersous
3e mosterdsous
½ pakkie bruinuie soppoeier
1 pakkie "onion and bacon Potato bake"
Suurlemoenpeper en Flippen Leka Spice na smaak of Steak en chops speserye na smaak
Meng al die sous bestanddele goed saam en hou eenkant.
SO MAAK JY:
Neem oondskottel, gooi klein bietjie olyfolie op die bodem en pak lae van die groente en steak daarin. [dood steakrepies in die meel en skud oortollige meel af]
Herhaal die lae tot al die groente en vleis gebruik is.
Gooi nou die sous bo-oor.
Strooi nou die kaas bo-oor.
Bak in vooraf verhitte oond of konveksie-oond op 160°C vir 'n uur en 15 minute of tot gaar.
MY WENK:
Jy kan hierdie met gemak as 'n potjie in platboompan doen met kooltjies op die deksel.
Jy kan die dis afwissel deur hoenderrepies of stukkies wors ook te gebruik ipv steak.
Heerlik en vullend, bedien met rys of slaai.
Ons eet hom net soos hy uit die oond kom met niks anders by nie.
SULT
:Hierdie resep vir sult kom van mev. Joey Pienaar:
(Lewer 3 bakke van 33 x 23 x 5 cm)
2 groot beespote
2,5 kg skenkelvleis
14K (3,5 liter) kookwater
4 E (50 ml) sout
1 E (12,5 ml) droë tiemie
1/2 t (2,5 ml) gemaalde naeltjies peper na smaak
SO MAAK JY:
Skraap die beespote goed skoon met 'n skerp mes.
Kook die beespote en skenkelvleis in 1½ liter van die kookwater tot dit baie, baie sag is.
Voeg ekstra kookwater by indien nodig.
Skep die vleis uit die kastrol en verwyder die bene.
Sny die vleis mooi fyn - moet dit nie maal nie.
Plaas terug in die sous in die kastrol.
Voeg die oorblywende kookwater by, asook die sout, tiemie, naeltjies en peper.
Laat die mengsel goed deurkook.
Skep dit in bakke en laat afkoel.
Plaas die sult in die koelkas om te stol.
GRILLED PRIME RIBS OF BEEF WITH GARLIC AND ROSEMARY:
FOR THE BEEF:
roast beef, prime rib (7 ribs; 16 to 18 pounds), tied at 2-inch intervals
clove garlic, each clove cut lengthwise into 4 pieces
to 6 sprig rosemary, fresh or 1 tablespoon dried
FOR THE RUB:
tbs peppercorns, black
tbs rosemary, dried
tbs salt, coarse (kosher or sea)
tbs paprika, sweet
WHAT TO DO:
1. Set the grill up for indirect cooking and place a large drip pan in the center. Preheat to medium.
2. Using the tip of a slender paring knife, make a series of 1/2-inch-deep holes in the roast, mostly in the sheath of fat on top, but also on the sides and bottom. The holes should be about 2 inches apart. Insert slivers of garlic in half the holes. Strip the leaves off one or two of the rosemary sprigs and insert them in the remaining holes (or insert the dried rosemary). Slide the remaining sprigs under the string used to tie up the roast.
3. Make the rub. Grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender. Add the salt and paprika and grind to mix. Rub this mixture all over the roast, especially over the sheath of fat on top.
4. When ready to cook, oil the grill grate. Place the roast, fat side up, on the hot grate over the drip pan and cover the grill.
5. Grill the roast until cooked to taste, 3½ to 4 hours for medium-rare for a roast this size, figuring on 12 to 14 minutes per pound. (If using a charcoal grill, you’ll need to add 10 to 12 fresh coals per side every hour. If using a gas grill, keep the cover closed at all times.) Use an instant-read thermometer to determine doneness; you’ll want to cook the roast to 145°F for medium-rare, 160°F for medium. Transfer the roast to a platter or carving board and cover loosely with aluminum foil. Let the roast rest for 10 to 15 minutes before carving and serving. The easiest way to carve the roast is to cut it into rib sections with a long, slender knife, then into thin slices to serve.
Serves 12 to 16
INDONESIAN BEEF NOODLE CURRY:
This is a simple way to cook a beef curry, the use of cabbage gives this dish a different slant. Not many ingredients so give it a go.
1- 2kg steak, cut into 1-inch cubes
1 onion, finely sliced
2 garlic cloves, sliced
1 tablespoon oil
1 tablespoon curry powder
1 teaspoon ground coriander
1/2 teaspoon salt
2 cups coconut milk
1 cup sliced green beans
1/4 lb noodles
1 cup shredded cabbage
Directions:
Heat the oil and brown the onions and garlic.
Add the curry powder and coriander, cook for 2 minutes.
Add the meat and brown it on all sides, add the coconut milk, cover and simmer for 40 minutes.
Add the beans and noodles, cook for 10 mins,.
Add the cabbage and cook for 5 minutes.
Serve.
WHISKEY GLAZED FLAT IRON STEAKS AND GRILLED POTATOES: [Author: From Food Network Kitchens
Servings 4
Total Time: 45 min
Prep time: 10 min
Cook time: 35 min
Serving size: 4
Ingredients:
½ cup whiskey, such as jack daniels
1 tablespoon brown sugar
kosher salt and freshly ground black pepper
¼ cup olive oil
4 cloves garlic, smashed
ounce four 8- flat iron steaks or filet mignon steaks
1½kg potatoes
2 tablespoons chopped fresh chives
1 teaspoon white wine vinegar
Directions:
Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes. Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil. Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak. Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl. Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.
WEEKNIGHT PEPPER STEAK: [MR FOOD]
Prep Time: 15 mins
Cook Time: 12 mins
Serves: 4
INGREDIENTS
1 package Brown Gravy Mix
3/4 cup cold water
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 tablespoon vegetable oil
1-2kg boneless beef sirloin steak, cut into thin strips
1 small onion, cut into thin wedges
1 medium green or red bell pepper (or 1/2 of each), cut into thin strips
Cooked rice (optional)
Directions
1.Mix Gravy Mix, water, soy sauce and ginger in small bowl until well blended.
2.Heat oil in large skillet on medium-high heat. Add steak; cook and stir 2 minutes or until no longer pink. Stir in gravy mixture, onion and bell pepper.
3.Bring to boil. Reduce heat to low; simmer 6 to 8 minutes or until sauce is thickened, stirring occasionally. Serve over cooked rice, if desired.
Cooking Tips:
Prepare as directed, using 1/4 teaspoon Red Pepper in place of the Ground Ginger. Use 1 bag (16 ounces) frozen pepper stir-fry blend in place of the onion and bell pepper.
STEAK TENDERLOIN WITH GREEN PEPPER CORN SAUCE: [CLOSET COOKING]
Ingredients:
1 tablespoon mixed peppercorns (roughly crushed)
2 steaks
salt to taste
1 tablespoon oil
1 tablespoon butter
1 shallot (chopped)
2 tablespoons brandy
1 tablespoon green peppercorns in brine
1/2 cup beef broth
2 tablespoons heavy cream
1 teaspoon dijon mustard
Directions:
1. Press the steaks into the peppercorns to coat and season with salt.
2. Heat the oil in a pan.
3. Sear the steaks on high heat on both sides for about 2-4 minutes and set aside.
4. Melt the butter in the pan.
5. Add the shallots and saute until tender, about 4 minutes.
6. Add the brandy and deglaze the pan.
7. Add the peppercorns, beef stock, heavy cream and mustard and simmer to reduce by half.
8. Remove from heat and mix in any juices collected under the steaks.
STEAK TENDERLOIN IN A MUSHROOM AND BLUE CHEESE SAUCE: [CLOSET COOKING]
(makes 2 large main courses or 4 lighter main courses)
Ingredients:
2 large steaks or 4 small steaks (your favorite cut and thickness)
salt and pepper to taste
1 tablespoon oil
2 tablespoons butter
1 small onion (sliced)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
8 ounces mushrooms (sliced)
salt and pepper to taste
1/2 cup beef broth
1 splash brandy
1/2 cup blue cheese (crumbled)
Directions
1. Season the steaks with salt and pepper.
2. Heat the oil in a pan.
3. Add the steaks and sear at high heat until done to your preference, about 2-4 minutes per side for rare to medium rare.
4. Let the steaks rest in a heated oven until ready to eat.
5. Melt the butter in the same pan.
6. Add the onion and saute at medium heat until tender, about 5 minutes.
7. Add the garlic and thyme and saute until fragrant, about a minute.
8. Add the mushrooms and season with salt and pepper and saute until tender, about 7-9 minutes.
9. Add the broth and brandy and deglaze the pan and simmer until it has reduced by half.
10. Remove from heat and stir in the blue cheese and pour over the steaks.
"STEAK OUT" VEGGIES: [MR FOOD]
We all love sauteed mushrooms, and when they top our favorite steaks, we've got a double lip smackin' treat!
Serves: 6
Cooking Time: 25 min
What You'll Need:
4 ribeye steaks
½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
1 large red onion, cut into chunks
1kg mushrooms, sliced
What To Do:
1.Preheat the grill to medium-high heat.
2.In a large bowl, combine the olive oil, vinegar, garlic powder, salt, and pepper, and whisk until blended. Toss in the onions and mushrooms and let stand for 10 minutes.
3.Place the vegetables in an 8-inch square disposable aluminum pan, place on the grill and close the grill cover; cook for 8 to 10 minutes or until the onions are tender, tossing them halfway through the cooking.
4. Grill the steaks to perfection and serve with sautéed mushrooms with rice or mash and veggies.
HEAVENLY STEAK: [ARGILLA]
1 kg tenderised steak
meat spices
flour
1 onion, sliced into rings
1 packet mushrooms, sliced
250ml cream
1 tbsp Worcestershire sauce
1 tbsp chutney
1 tbsp tomato sauce
1 packet white onion soup powder
1 cup cheese, grated
WHAT TO DO:
Sprinkle steak with spices and roll in flour. Place in Utility Dish. Place onion rings and mushrooms on top of meat. Mix cream, Worcestershire sauce, chutney, tomato sauce and soup powder. Pour over. Sprinkle with cheese. Bake for 60-90 minutes at 140ºC.
HEMELSE STEAK:
1kg tenderised steak (sny in stukke)
Meng meel met speserye van jou keuse en rol die steak in die mengsel
Sny 1 ui in dun skyweSny 1 bakkie mushrooms in skywe
Pak lae om die beurt van vleis, uie en mushrooms in 'n oondvaste bak.
Meng:
250 ml room,
1 eetlepel worcestersous,
1 eetlepel chutney,
1 eetlepel tamatiesous,
1 pakkie wit uie sop.
Meng goed en gooi oor vleis in bak.
Strooi 1 koppie gerasperde kaas bo-oor en bedek met foelie of maak toe met deksel.
Bak vir 60 - 90 min by 160 grade.
LEMON PEPPER STEAK:
1 to 2kg. chuck arm steak, cut 1 inch thick or ribeye steaks
1/4 cup. fresh lemon juice
1/4 cup. water
1/4 tsp. salt
1/4 tsp. dill weed or chopped green onions
1/2 to 1 tsp. cracked black pepper
WHAT TO DO:
Combine lemon juice, salt and dill weed. Trim all visible fat and place beef chuck steak in plastic bag or dish; add marinade, turning to coat. Tie bag securely or cover dish and marinade in refrigerator 6 to 8 hours or overnight, turning at least once. Remove steak from marinade, press pepper into surface of both side of meat. Place steak on broiler pan and broil 10 to 12 minutes on each side. Carve steak into thin slices.
MY WENK:
Braai lekker vinnig oor warm kole……heerlik!
MARIAN'S BEEF IN BARBECUE SAUCE:
1 – 2 kg. stew meat, boneless beef chuck or round steak
1 tbsp. all-purpose flour
1½ tbsp. oil
½ cup. chopped onion
1 tsp. minced garlic
1 cup. tomato ketchup
2 stalks celery, chopped
¾ cup. beef broth
2 tsp. vinegar
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
¼ tsp. dry mustard
¼ tsp. pepper
1 tbsp. lemon juice
WHAT TO DO:
1. Trim beef of excess fat. Cut into 3/4-inch cubes, dust with flour.
2. Heat oil in a heavy saucepan. Brown the beef in 2 batches. Add a little oil if needed, remove meat.
3. Stir in the onion. Cook for 5 minutes longer.
4. Add the browned meat, ketchup, celery, broth, vinegar, Worcestershire sauce, sugar, mustard, pepper and lemon juice. Stir to combine thoroughly.
5. Bring to a boil. Lower heat to a simmer.
6. Cook covered for 1¼ to 1½ hours. Add a little water or broth if the mixture becomes too thick.
Makes 4 servings.
Good served with crisp Romaine salad, tomatoes and sliced green pepper.
FROZEN BEEF? ROAST IT ANYWAY... HERE'S HOW: [Mary Cokenour]
The scenario goes, suddenly in the mood for roast beef sandwiches; oh no!, all you have is a frozen solid roast in the freezer. What to do? Defrost in the microwave? Hate that, as it eventually begins cooking if you don't time it correctly. Defrost in the refrigerator? Then it won't be ready for roasting until tomorrow....you want it today! Calm down, you can have that roast beef ready in the same amount of time as if it was defrosted; just as tender and juicy as you like it too. Impossible?
Not if you use heavy duty aluminum foil, or one of those aluminum grill bags; roasting in the foil will help keep the moisture in, while maximizing the heat needed to have the beef cooked to the desired doneness in the correct amount of time. I took a frozen solid, three pound rump roast and seasoned it all around with a mixture of: 1 teaspoon each of onion and garlic powders, 1 teaspoon crushed, dried thyme, ½ tsp ground black pepper and ¼ teaspoon of fine sea salt. Placing it inside my aluminum foil pouch, I then surrounded it with an entire tray of ice cubes. Why the ice cubes? To create steam that would not just help the roast defrost properly, but mix with any beef juices that escaped to create an au jus; or a gravy if combined with a cornstarch slurry.
Preheating the oven to 350F; I sealed all the sides tightly to make sure no steam or liquid would leak out. I placed the package on top of a rack inside a roasting pan; again, if there was any leakage of liquid, the pan would catch it. After two hours I placed a food thermometer into the package at its thickest part which was easy to make out through the bump in the foil package. Now be careful when doing this that you don't push it in too far and puncture the bottom; you'll lose that liquid into the pan. At 2½ hours, it was at rare; at 2¾ hours it was at medium; we usually enjoy medium-rare, so I was amazed at how it jumped from rare to medium within a 15 minute time period.
Carefully opening the top of the bag with the point of a knife, the steam escaped completely and left me with a fully cooked roast with a crisp seasoned coating; in the same amount of time as if it had been defrosted first. I removed the beef to a cutting board to rest before slicing. Inside the bag was a lovely brown liquid that I could serve over the roast as is, or as I mentioned earlier, make a cornstarch slurry and create a gravy with. Of course I strained the liquid before using it.
The beef was a medium doneness, tender, juicy, wonderfully seasoned; the scent of the garlic and onion was entralling. My sharp knife cut through it like it was butter; and I just couldn't keep a piece from jumping into my mouth now and then.
So don't panic next time you want to make a roast, but it's frozen solid and you're worried over time. Using heavy duty aluminum foil will get you done on time and with the same results.
GORGONZOLA PINE NUT-HERB BUTTER STEAK:
Filet mignon steaks are grilled outdoors and dabbed with Gorgonzola, pine nut butter. You can make the butter in advance and soften at room temperature before using.
Ingredients:
1/2 cup butter, softened
1/2 cup crumbled gorgonzola cheese
3 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
2 tablespoons fresh Italian parsley, minced
1 teaspoon crushed red pepper flakes
2 cloves garlic
1/4 cup pine nuts
salt and pepper to taste
8 (8 ounce) filet mignon steaks
Directions:
Preheat the outdoor grill on medium - high heat. Place the softened butter, gorgonzola cheese, spices and pine nuts into a food processor. Puree until incorporated, season with salt and pepper.
Season the steaks on both sides with salt and pepper. Grill to desired doneness. To serve, top with 2 Tablespoons of spiced butter.
CARNE BISTEC - COLOMBIAN STEAK WITH ONIONS AND TOMATOES: [Gina's Weight Watcher Recipes]Beef lovers, you'll love this quick Colombian steak dish cooked with onions, tomatoes and cumin. The onions and tomatoes create a flavorful sauce which is wonderful served over rice. Add a salad and you'll have a wonderful meal!
Servings:6
1 - 2kg sirloin tip steak, sliced very thin [tenderised steak will work just as well]
salt to taste
garlic powder to taste
cumin to taste
4 tsp olive oil
1 medium onion, slicd thin or chopped
1 very large tomato or 2 medium tomatoes, sliced thin or chopped
Directions:
Season steak with salt and garlic powder.
Heat a large frying pan until VERY HOT. Add 2 tsp of oil then half of the steak and cookless than a minute on each side. Set steak aside, add another teaspoon of oil and cook remaining steak. Set aside.
Reduce heat to medium, add another teaspoon of oil and add the onions. Cook a minutes, then addthe tomatoes. Seasonwith salt, pepper and cumin and reduce heat to medium-low.
Add about 1/4 cup of water and simmer a few minutes to create a sauce, add more water if needed and taste adjust seasoning as needed. Return the steak to the pan along with the drippings, combine well and remove from heat.
Serve over rice or for a low carb option with a sunny-side up egg on top.
BAKED STEAK BURRITOS: [MEXICAN FOOD]
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
Serves: Makes 6
Ingredients
•1½ - 2kg sirloin tip steak. (Thin sliced into strips)
•1 package taco seasoning mix
•1 can re-fried beans (16 ounce)
•6 soft taco or fajitas (8 inch)
•½ cup butter or margarine
•2 cups shredded cheddar cheese
•3 medium green onions (sliced)
•1 can mild enchilada sauce (10 ounce)
•1 cup Mexican cheese blend
Instructions
Pre-Heat oven to 400F.
Slice the sirloin steak into bite size thin strips. Melt the butter in a large skillet and cook the steak to your desired doneness. Just be for the steak is done stir in the taco seasoning mix. Drain if needed.
Using a microwavable dish or sauce pan- using the microwave or stove top heat the refried beans until warmed. (I also slightly warmed the soft tacos in the microwave to make them easier to work with.)
To make the burritos, using a spoon, spread the refried beans to about 1/ 4 inch from the edge of the wraps. Top with the beef strips, green onion and cheddar cheese. Roll up and fold in the sides.
Place the burritos in a 13×9 baking dish, top with the enchilada sauce and sprinkle on the Mexican blend cheese; bake for about 10 minutes, or until burritos are heated through, and cheese is melted.
MUM'S CURRY AND RICE:
Servings: 6-8
"This is my favourite comfort food and now that I am a vegetarian I keep trying to perfect a vegetarian version. This curry is more like a mild onion stew but I have adored it since childhood. Whenever Mum asked what I wanted for Sunday lunch, this would be my request. I have always preferred to put just enough on my rice to dampen it so a little goes a long way. This recipe is even better heated up in a frypan with left over rice."
Ingredients
rump steak, one large piece
yellow onions, at least one per person,chopped
bay leaves
mild curry powder
arrowroot
butter or oil, for frying
salt, to taste
uncooked white rice, 1/2 cup per person
Directions
1.Chop the rump steak into large bite sized pieces.
2.In a Dutch oven, fry the onions in butter until golden.
3.Add approx 1 T of curry powder depending on your taste preferences.
4.Add the chopped meat and fry.
5.Add about 1-1.5 cups of water for every person and add the bay leaves.
6.Bring to a boil then allow to simmer.
7.This is best cooked slowly ie for a couple of hours.
8.Taste test at some point and add salt as needed.
9.Dissolve 1-2 tsp of arrowroot in a small amount of cold water and carefully add to the stew if it has not thickened sufficiently.
10.Serve with boiled white rice.
NEW YORK STRIP STEAK WITH CARMALIZED SHALLOTS: [Adapted from "Bromberg Bros. Blue Ribbon Cookbook" by Bruce Bromberg, Eric Bromberg, and Melissa Clark]
Total Time: 50 mins | Makes: 4 to 6 servings
Caramelized shallots served atop a simple steak make this a restaurant dish that can be easily replicated at home. In a pinch, your average onion can be substituted for the shallots.
For a behind-the-scenes look at the Brombergs’ cooking philosophy, check out their
INGREDIENTS
6 tablespoons unsalted butter (3/4 stick)
1kg shallots, trimmed and thinly sliced
Salt
Freshly ground black pepper
4 (12-ounce) New York strip steaks
Olive oil
INSTRUCTIONS
1.Melt the butter in a large skillet over medium heat until it starts to foam. Add the shallots and reduce the heat to low. Cook, stirring occasionally, until the shallots are dark amber but not burned, about 30 minutes. Season with salt and pepper. (You can make these up to 1 week ahead and store in the fridge. Bring the shallots to room temperature before serving.)
2.Preheat a grill or grill pan until very hot. Coat the steaks with oil and season generously with salt and pepper. Sear, without moving, until a dark golden crust forms, about 4 to 5 minutes. Flip and cook to the desired temperature, about 4 to 5 minutes more for medium rare (120°F on an instant-read thermometer). Let the steaks stand for 5 minutes before serving. Top with the caramelized shallots.
SPICY CHILLI BEEF WITH MINT, NUTS AND NOODLES:
Ingredients
4 tablespoons of sweet chilli sauce
6 tablespoons of dark soy sauce
4 tablespoons of sherry
4 tablespoons of mint
100 grams of unsalted cashew nuts
2 teaspoons of ginger
4 spring onions sliced
salt and pepper to taste
2 red sliced chillies
2 cloves of garlic
4 tablespoons of ground nut oil
large piece of steak cut into very thin strips
2 blocks of Sharwoods medium noodles
Method
1, In a large wok fry the garlic and steak in the nut oil for 2 minutes.
2. Fry the nuts till brown and remove from heat.
3. Add the chilies, ginger and spring onions and cook for a further minute.
4. Add the sweet chilli sauce, soy sauce, sherry & mint & cook for a further 3 minutes.
5. Add the nuts and cook for 1 minute.
6. Boil the noodles until soft and add them to the wok and stir in well.
7. Serve hot.
PEPPER STEAK STUFFED PEPPERS: [Meals by Misty]
DIT LYK BAIE LEKKER!!!
One of my favorite things to cook for my family and one of my best sellers, is my Perfectly Peppered Steak. It's spicy, super flavorful and one of the best comfort foods there is. The yummy recipe can be found here.
This is one of those dishes that I can make with my eyes closed and arms tied behind my back.
Yes. I. Can.
I was feeling a little wild the other night and decided to make the pepper steak without adding peppers. Instead, I made it just like normal, but instead of dicing the peppers and adding to the pot, I stuffed the mixture inside orange and yellow peppers.
After stuffing the peppers, I grated Havarti cheese on top and put them in a 400 degree oven for about 15 minutes.
I served them up with a side salad and they were delish!!
PS...In order to thicken the pepper steak, I cooked the rice inside the same pot as the meat and tomato mixture. This thickened it up just right which made spooning it into the peppers a breeze!
TENDERISE STEAK MET 'N TWIST OOR DIE KOLE: [OUMA BEER]
Koop tenderise steak vir aantal persone
Maak 'n spinasie en kaas mash, nie te slap nie, moet hanteerbaar wees.
Vul die steak met hierdie vulsel en steek vas met tandestokkies of bind vas met tou wat in water geweek is.
Gooi speserye oor die bondeltjies.
Braai oor die kole tot medium gaar.
MY WENK:
Jy kan verskillende soorte vulsels hier gebruik met mash of jy kan ook gegeurde pap gebruik om mee te vul.
Baie lekker en heeltemal iets anders.
Geniet, saam met geroosterde groente of slaai.
[Foto nie myne nie het dit op die Internet gekry net om 'n voorbeeld te wys.]
BEESVLEISBLOKKIES: [BRON ONBEKEND]
2 blikkies sampioenroomsop
1 pk uiesopmengsel
1½ kop water
2 uie gekerf
500g – 1kg beesvleisblokkies of repies
METODE:
Braai die uie en vleis tot bruin.
Voeg die ander bestanddele by en kook totdat vleis lekker sag is.
Bedien met kapokaartappels of rys en groente.
WENK:
Jy kan ‘n volledige maaltyd maak deur klein aartappeltjies en groente by te voeg.
MARIE SE VINNIGE GEEN NONSENS BEESSTERT: [RSG - TJALATYD]
Bedien 4 mense
1 kg beesstert
1 pakkie beesstert soppoeier
Aartappels en wortels
MAAK DAN SO:
Laat beesstert prut in drukkoker vir 45 minute en haal uit.
Meng pakkie beesstert sop met water.
Plaas beesstert stukke in oondbak, gooi die sop oor, en voeg ook die groente by.
Laat dit stadig prut vir 3 ure.
MY WENK:
Maak 'n potjie van hierdie ene wanneer jy gaan kamp.
LOCRO: [CAPE COOK]
This is Billy Hughes’s South African adaptation of the Argentine Locro.
He say it has metamorphosed somehow and continues to do so depending of what is around to throw in the pot.
The man himself use a Bestduty Pot No 12 – The flat type, but any other Potjie will do.
METHOD:
Warm the pot with a touch of Olive Oil and braise pieces of Shin or other beef stewing meat – Marrow bones are very welcome – I salt the meat about an hour before I put it in – I do not know why, but like with fish, it works..
Add a chopped Onion or two – Medium size.
When the meet is braised and sealed (about 10’after you started) , add a whole bag of White Corn Grains – 1kg , followed by full cream Milk – Enough milk to sit below the surface of the corn – Not too much Milk, you can add more later to top up, because there will be juices coming out of the rest of the ingredients – It would normally use less than 1lts of Milk throughout the process.
Let it simmer very gently. No hurry.
At about 1hr into the venture, stir it a bit to get the meat off the bottom, add some Peas ( ½ cup) , ½ a green Pepper chopped, touch of Chilli/ Paprika to make it slightly zingy . Not hot – this is not a hot dish at all!
Check if you need to top up with milk now and then. Check for salt.
If you can start 4 hs before you serve, it would be nice – Next day is also very good.
Serve it in bowls rather than plates.
OXTAIL WITH MUSHROOM SAUCE: [OVERSEAS PINOY COOKING]
The oxtail is first boiled for hours with usual Pinoy aromatics garlic, onion, peppercorns and salt until very tender then separate from the stock, seared and cooked with the mushroom sauce. The dish could be served with rice but goes well with mashed potatoes. This one is highly recommended if you are looking for new style of cooking oxtail.
INGREDIENTS:
1 kilo oxtail, cut into 2” lengths
200g fresh button mushrooms, sliced
1 medium size onion, quartered
1 small size onion, chopped
1/2 head garlic, crushed
3-4 gloves garlic, chopped
1 tsp. peppercorns
2 tbsp. dried parsley flakes
1/2 cup, sour cream
2-3 tbsp. soy sauce
1/4 cup full cream milk
1/4 cup cornstarch
2 tbsp. butter
salt and pepper
TO SERVE:
mashed potatoes
mixed vegetables
METHOD:
Place the oxtail in a large casserole. Cover with water. Add the quartered onion, crushed garlic, peppercorns and a dash of salt. Bring to a boil and simmer/slow cook for 3 to 4 hours at low heat until the oxtail are tender and the meat start to separate from the bones. Remove scum that rises. Carefully remove the oxtail from the casserole and keep aside. Reduce the broth to about 1 1/2 cup remaining, chill in the refrigerator then discard the fats that solidify. Using a sieve strain the broth into a large bowl and keep aside.
In a sauce pan heat the butter until it start to melt, pan fry the oxtail in batches to sear on all sides, remove from pan and keep aside. Using the same pan, sauté onion and garlic until fragrant. Add in the soy sauce and dried parsley, stir cook for a minute. Add in the mushrooms and stir cook for a minute. Now add in the oxtail and broth, bring to a boil and simmer for 2 to 3 minutes. Add in sour cream and milk and continue to cook until the sour cream is melted and fully blended. Season with salt and pepper to taste. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for another minute until the sauce thickens.
When done serve immediately with mashed potatoes and mixed vegetables or with steaming hot rice.
OXTAIL IN CHINESE TOMATO SAUCE:
1 - 1½kg beef oxtails
1 (28 oz) can peeled tomatoes with liquid
1 cup soy sauce (or 3/4 cup soy sauce with 1/4 cup water if your soy sauce is very salty)
12 peeled shallots [baby onions also ok]
2 tablespoons sugar
1 teaspoon ground ginger
rice or bread to serve
INSTRUCTIONS:
1. Place oxtails in a medium sized pot. Cover with cold water and bring to a boil. Remove from heat and drain. Clean skum off of pot and return oxtails to the pot.
2. Add tomatoes with liquid, soy sauce, shallots, sugar, and ginger. Stir and bring to a boil. Reduce to a simmer and cover. Cook for 30 minutes.
3. Uncover and continue simmering for another 30 minutes, or until sauce has thickened. While it cooks, I skim about 1/2 cup of oil off the top.
4. I grew up eating this with rice but you can also eat it with bread. The sauce is salty so use sparingly.
You’ll have a ton of sauce left over so stay tuned for what else we do with it…
MICHAEL JORDAN'S 23 DELMONICO STEAK: [By Derrick Riches, About.com Guide
23 is Michael Jordan's famous Chicago restaurant. This is their recipe for the Delmonico Steak. This is a fantastic grilled rib-eye, my personal favorite.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Serves 4
INGREDIENTS:
4 14 ounce rib-eye steak
2 portabello mushrooms, stems and gills removed
12 sun-dried tomatoes
4 fresh rosemary sprigs
salt and pepper to taste
STEAK SAUCE:
1 cup beef stock
1/2 cup balsamic vinegar
1/4 cup fresh ginger, finely chopped
1/4 cup shallots, finely chopped
1/4 cup carrots, finely chopped
1/4 cup celery, finely chopped
salt and pepper to taste
PREPARATION:
Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Caramelize (that means sauté until browned slightly). Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.
Meanwhile, preheat your grill. Grill steak. Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and mushrooms until they are tender. Remove everything from the grill. Cut mushrooms into small triangles. Skewer mushrooms pieces with sun-dried tomatoes on to rosemary sprigs.
Place grilled steak on plate. Top with rosemary skewers and sauce. Serve.
MUM'S CURRY AND RICE:
Servings: 6-8
Ingredients
rump steak, one large piece
onions, at least one per person,chopped
bay leaves
mild curry powder
arrowroot [ you can use cornstarch]
butter or oil, for frying
salt, to taste
uncooked white rice, 1/2 cup per person
DIRECTIONS:
1.Chop the rump steak into large bite sized pieces.
2.In a Dutch oven, fry the onions in butter until golden.
3.Add approx 1 T of curry powder depending on your taste preferences.
4.Add the chopped meat and fry.
5.Add about 1-1.5 cups of water for every person and add the bay leaves.
6.Bring to a boil then allow to simmer.
7.This is best cooked slowly ie for a couple of hours.
8.Taste test at some point and add salt as needed.
9.Dissolve 1-2 tsp of arrowroot in a small amount of cold water and carefully add to the stew if it has not thickened sufficiently.
10.Serve with boiled white rice.
CLASSIC BEEF STEW:
INGREDIENTS:
3-4 lbs beef chuck cut into cubes
olive oil
1 yellow onion chopped
4 carrots, peeled and cut into 1/2-inch rounds
1/2 pound button mushrooms quartered (about 1 package)
4 garlic cloves, minced
2 tsp. chopped fresh thyme
3 bay leaves
1/4 cup all-purpose flour
salt and pepper
1 cup full-bodied red wine
2 cups beef stock
Buttered boiled potatoes for serving
Minced fresh flat-leaf parsley for garnish
METHOD:
Season the beef generously with salt and pepper. Toss with the flour to coat evenly.
Coat the bottom of a large Dutch oven or pot with olive oil and heat on medium-high. Add the cubes of beef in batches and brown on all sides. It's important not to crowd the pot or the beef will not properly brown. Set aside the beef for later.
Add a couple of tablespoons of olive oil to the pot. Add the onions, mushrooms and carrots and sauté until almost softened, 5 to 7 minutes. Add the garlic, thyme and bay leaves and sauté for about 30 seconds. At this point you could sprinkle in some flour and stir to coat vegetables. This will make your stew sauce a little thicker.
Add the red wine and stir to scrape up the browned bits from the bottom of the pot. Add the stock and beef. Reduce the heat to low, cover and simmer until the meat is tender, 2 to 2 1/2 hours.
From time to time, taste the stew and season with salt and pepper as needed.
When you're ready to serve, remove the bay leaves and discard. Serve over potatoes and garnish with parsley.
Pair this dish with a smooth, full-bodied red wine and you've got yourself an unforgettable meal.
Happy cooking!
COWBOY BEEF SKILLET: [By: Anne Colagioia -This image courtesy of ezgf.blogspot.com]
This one pot meal recipe will have your dinner guests wondering how the meat was so tender. The secret to this Cowboy Beef Skillet is the cast iron skillet and the garlic and onion that surrounds the London broil as it cooks. The beef will be moist and juicy with an aroma that will fill your house, enticing the family to come down for dinner early. Throw in whatever other healthy vegetables you want to make this a hearty meal everyone will love.
Preparation Time: 10 min
Cooking Time: 2 hr 15 min
INGREDIENTS:
2½kg top round London broil, sliced in half
4 medium potatoes, cut into large pieces
2 medium carrots, peeled and cut into large pieces
1 medium onion, cut into wedges
3 cloves of garlic, halved3 tablespoons olive oil
2½ cups water
salt and pepper to taste
INSTRUCTIONS:
1.Preheat the oven to 350 degrees F (or 175 degrees C) and place a dry 12 inch cast iron skillet over a medium high heat.
2.In a medium bowl sprinkle all of the veggies with salt and pepper then toss them with a tablespoon of olive oil to get them well coated and set this aside.
3.Season the meat liberally with salt and pepper and rub it down with a tablespoon of olive oil.
4.Once the pan is hot add a tablespoon of oil to the pan and place the meat presentation side down into the pan to sear. After five minutes on the first side turn the meat over and let it brown for five minutes on the second side.
5.Turn off the heat and add the water to the pan then add all of the chopped veggies and season the entire pan with additional salt and pepper to help season the water.
6.Cover the pan with a loose tent of heavy duty foil. I like to cut a piece slightly larger than the pan itself then tuck the edges into to pan so nothing drips externally into the oven and the juices drip back into the pan.
7.Bake it for an hour then check to make sure the pan does'nt need additional water. At this point you could also baste the roast.
8.Cover again with the foil tent and bake it for an additional hour.
9.Remove the pan from the oven then remove the meat from the pan and place it on a dish to rest for 10 minutes.
10.Slice the meat into inch slices then return it to the skillet with the veggies to soak up the juice and it's ready to serve.
NOTES:
I sliced the London broil in half so that it would cook more quickly and for easier maneuverability in the pan. If you’d prefer to leave it whole, add an additional half hour of baking time to achieve the same level of tenderness.
MY WENK:
Hierdie maak 'n baie lekker potjie en beslis 'n moet probeer.
MUSSAMAN CURRY BEEF SHANKS: [SLOW COOKER/POTJIE]
Time Cooking: 10:00+
Serves: 2-4
Slow cooked beef shanks alone are hard to beat. this slow cooked mussaman curry beef shank recipe is really good. Try this mussaman curry beef shank recipe, you will love it.
INGREDIENTS:
750g Beef shanks
600ml coconut milk (may need more)
250ml coconut cream
3 tbsp Mussaman curry paste recipe here
2 tbsp Thai fish sauce
1 tbsp palm sugar
4 tbsp tamarind juice
6 green cardamom pods
1 cinnamon stick
1 large potato, about 225g/8oz, cut into even chunks
1 onion, cut into wedges
1/2 cup roasted peanuts
METHOD:
Trim off any excess fat from the beef shanks.
Pour coconut milk into a slow cooker or heavy pan over medium heat and warm coconut milk.
Add the beef, reduce the heat to low, and cook for around 7-8 hours in a slow cooker or a 1-2 hours in a pan or until tender.
Transfer the coconut cream to a separate pan. Cook over a medium heat, stirring constantly, for about 5 minutes, or until it separates.
Stir in the Mussaman curry paste and cook rapidly for 2-3 minutes, until fragrant and thoroughly blended.
Return the coconut cream and curry paste mixture to the pan with the beef and stir until thoroughly blended. Simmer for a further 4-5 minutes, stirring occasionally.
Stir the fish sauce, sugar, tamarind juice, cardamom pods, cinnamon stick, potato chunks and onion wedges into the beef curry.
Continue to simmer for a further 1-2 hours in a slow cooker or 15-20 minutes in a pan, or until the potato is cooked and tender.
Add the roasted peanuts to the pan and mix well to combine. Cook for about 5 minutes more, then transfer to warmed individual serving bowls
BEEF AND BROCCOLI STIR FRY: [MR FOOD]
You'll be able to put take-out on hold once you're armed with this fresh-tasting Beef and Broccoli Stir Fry. Don't forget to pick up a box dinner complete!
Serves: 6
What You'll Need:
3/4 cup beef broth
1 tablespoon light soy sauce
1 teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon black pepper
1 tablespoon packed light brown sugar
1 tablespoon cornstarch
1 pound beef top or bottom round steak, cut into 1/4-inch julienne strips
2 medium-sized onions, cut into 1/2-inch wedges
1 bunch broccoli, cut into florets
What To Do:
1. In a small bowl, combine the beef broth, soy sauce, garlic powder, ginger, pepper, brown sugar, and cornstarch; mix well and set aside.
2. Coat a large skillet or wok with cooking spray. Add beef, and brown over medium-high heat for 5 minutes, stirring frequently. Add onions and broccoli, and cook 3 to 4 minutes, or until onion is tender.
3. Add beef broth mixture to skillet and stir constantly for 2 to 3 minutes, or until sauce begins to thicken. Serve immediately.
Note
Add zing by sprinkling this with orange zest for extra color and freshness.
BEER MARINATED GRILLED STEAK:
Ingredients
2 steaks (sirloin or new york strip preferred)
1 bottle of beer
1/4 cup brown sugar
1 teaspoon black pepper
1 teaspoon salt
1 large bowl or gallon size zip-lock bag
Beer Marinated Grilled Steak Directions :
1.Poke holes in your steaks by using a fork. This will help ensure the beer marinate and seasonings will penetrate the center of your steak.
2.Combine all of your steaks and seasoning ingredients in the large bowl or zip-lock bag to marinate. We recommend marinating for at least 4 hours or as long as overnight in the refrigerator. The longer you marinate your steak in beer, the more tender your grilled steak will be.
3.Remove the steaks from the marinate and pour the leftover marinate in a saucepan on your range. Heat the marinate on the range and bring it to a boil. Lower the temperature and let it simmer for 5 minutes. You will use this leftover marinate to baste it on the steaks during the grilling process.
4.Preheat your grill for direct grilling and medium-high heat.
5.Place your steaks directly over the flame on your preheated grill and grill for 7 minutes on one side. Make sure you turn (not flip) your steaks 45 degrees at 3 1/2 minutes in order to ensure even cooking and create a cross-hatch pattern like a professional grill master.
6.Once your 7 minutes is up, flip the steaks over and drizzle some of the hot marinate over the top of the steaks. Don't use too much or you will drip the liquid on the flame of the grill. After cooking on this side for 7 minutes, your steaks will be ready to take off the grill. Remember to turn the steaks 45 degrees one more time at 3 1/2 minutes.
Beer Marinated Grilled Steak Cooking Time
Steaks are one of those grilled items that can range in terms of doneness. Most grill masters will ask their guests how they want their steak cooked and there is a range from rare to well done that is typically used to determine the degree of doneness. One nice grilling tip is to use the steak doneness test to figure out when to pull your steaks off the grill. You always want to avoid cutting into a steak to determine if it is done, because this will cause your juices to escape the meat and make it much more tough.
PERFECT GRILLED RIB-EYE STEAK:
My favorite cut for steak is most definitely the rib-eye, with it's beautiful marbling of fat assuring me of a moist and flavorful piece of meat.
These steaks were pretty thick, at least 1½ inches, so I made sure to season the sides too:
I covered them loosely with plastic wrap and let them sit on the counter while I peeled the potatoes and got them boiling for garlic-mashed (yum). Then I got a very important element ready for the steaks:
Some olive oil, crushed garlic, chopped fresh rosemary and a bit of coarse salt. This is for basting the steaks with during the very last minute of grilling.
Then I heated the grill to medium-high heat, oiled the grate with a bit of olive oil and put the steaks on. We like our steak medium-rare and I found this took close to 6 minutes per side because of the thickness of these beauties. My rule of thumb for cooking a medium-rare steak is to watch it closely- when I see the blood and juices just beginning to come to the surface of the top of the steak, that's my cue to flip it. Only flip your steaks once during the grilling process to ensure even cooking. When I see blood and juices coming to the surface of the second side, that's my cue to baste the steaks- brush the olive oil mixture over the top of the steak, flip it over and quickly brush the other side then flip it back. Wait about 10 seconds and remove the steaks to a plate. Cover loosely with foil and let them sit for at least 5 minutes to allow the juices to settle. (I apologize for not having any photos of this process- I was multi-tasking with the potatoes, mushrooms and grilled asparagus at the same time).
Now THIS is a perfect steak!
FRENCH GRILLED OXTAIL: [By American Foodstar]
INGREDIENTS:
1 large lean oxtail cut into even sized pieces Several parsley stalks 1 bay leaf 1 sprig thyme 6 or 7 peppercorns 2 onions 2 carrots 6 to 7 tablespoons butter 4 to 5 tablespoons dried white bread crumbs
DIRECTIONS:
Preheat broiler.
Soak oxtail pieces at least 3 hours in cold salted water (overnight if possible). Drain; put into pan of boiling water containing herbs, peppercorns, 2 onions, and carrots. Cook slowly 2 to 3 hours or until meat is tender.
Drain; reserve liquid to use as gravy with vegetables if desired. Dry oxtail.
Melt 3 to 4 tablespoons butter; roll each oxtail in this, then in bread crumbs. Heat broiler until red-hot.
Broil oxtail pieces until brown and crisp; turn frequently.
WICUS SE GEVULDE BEESFILET: [PASELLA]
Hierdie resep het grapjas Wicus van der Merwe op Pasella gemaak. Hy het dit in die Maak ‘n Las-kookboek raakgeblaai.
1 heel beesfilet
4 e olyfolie
2 t gekapte knoffel
4 e heelkorrelmosterd
4 groot agurkies, gerasper
1 k gerasperde Cheddarkaas
½ t varsgemaalde swartpeper
1 t Aromat
2 e brandewyn
250g swoerdlose spekvleis
10 – 12 lang sosatiestokke
SO MAAK JY:
Sny die filet in die lengte oop sonder om dit heeltemal deur te sny. Vou oop en smeer dit met olyfolie en knoffel. Meng die mosterd, agurkies, kaas, peper, aromat en brandewyn. Gebruik dit om die filet mee te ‘vul’. Vou die filet toe, rol die spek om die vleis en steek vas met sosatiestokke wat jy regdeur die filet steek. Braai dit oor matige kole, tot soos jy daarvan hou (draai gereeld om).
STUFFED FILLET:
Made by Wicus van der Merwe for Pasella. A recipe he found in the Maak ‘n Las cook book.
1 whole fillet of beef
4 T olive oil
2 t chopped garlic
4 T whole grain mustard
4 big gherkins, grated or finely chopped
1 c grated Cheddar
½ t freshly ground black pepper
1 t Aromat
2 T brandy
250g rindless bacon
10 – 12 kebab sticks (or toothpicks)
WHAT TO DO:
Cut the fillet open horizontally but not all the way through. Coat well all over with the olive oil and garlic. Mix the mustard, gherkins, cheese, pepper, aromat and brandy. Stuff the filling into the fillet. Roll closed and cover the meat with the bacon. Secure with the sticks. Grill over medium coals, turning often.
ORANGE PEPPER BEEF STEAKS: [By PaulaG - Photo by KateL]
Prep Time: 5 mins
Total Time: 20 mins
Servings: 4
Sounds like a quick and delicious way to serve beef tenderloin steaks. They suggested it be served with parsleyed potatoes and steamed carrots and asparagus."
INGREDIENTS:
4 beef tenderloin steaks, 1 inch thick
1/2 cup orange marmalade
4 teaspoons cider vinegar
1/2 teaspoon ground ginger
2 teaspoons black pepper, coarsely ground
DIRECTIONS:
1.Preheat broiler.
2.Combine the marmalade, vinegar and ginger in a small pan and warm slightly.
3.Sprinkle the pepper over both sides of the meat, pressing in slightly.
4.Place steaks on rack of broiler pan, brush tops of steaks with marmalade mixture; broil, 2 to 3 inches from heat source turning once and brushing with remaining marmalade mixture, 13 to 16 minutes for medium with an internal temperature of 150 to 160°F.
MY WENK:
Marineer in die sous vir 'n paar uur en braai dan oor die kole.
SUID-WES T-BONES: [Stefaans Blaauw - Lekkerreseptevirdiejongergeslag]
Smeer bietjie asyn op en gooi net sout en "lemon pepper" op, dan laat hom so half uurtjie le. Plaas nou die beenkant eerste op die plaat of rooster, tot die bloed naby die vleis uitkom, dan is die been warm, en nou eers gooi ek hom plat...en maak dit so medium rare.....Dan skep ek die rys en die res....
ROAST BONE MARROW WITH ONION MARMALADE AND CIABATTA:
[Recipe by: Andrew Glass]
Serves: 4
Prep time: 30 minutes
Cooking time: 2 hours
INGREDIENTS:
4 x 8 cm beef marrow bone, pieces
1 ciabatta, thinly sliced and toasted
Fresh greens, to garnish
For the red onion marmalade:
2 large oranges
1 grapefruit
6 red onions, thinly sliced
1 1/2 T olive oil
50 g butter
100 g brown sugar
3 T balsamic vinegar
1 cinnamon stick
WHAT TO DO:
Preheat the oven to 230°C. [roast on the bbq]
Place the marrow bones in a roasting pan and roast for 20 minutes, or until the marrow has loosened but not melted. Serve topped with red onion marmalade, toasted ciabatta and fresh greens.
To make the red onion marmalade, peel the oranges and grapefruit, cut the skin into julienne strips and segment the flesh.
Fry the onions in the oil and butter over a low heat until translucent and fragrant.
Add the sugar, vinegar, cinnamon and citrus skin, flesh and juice and simmer gently for 2 hours, or until jam-like in consistency.
Cool before using.
MOSTERD-STEAK: [ARINA DU PLESSIS]
Lewer 4 - 6 porsies.
Dis by verre my gunsteling manier om steak voor te berei vir ’n braai. En die romerige mosterdsous wat bo oor kom, is só lekker, jy sal jou bord wil uitlek!
Onthou net die gulde reël vir steak braai – die vleis moet kamer-temperatuur wees voor dit gebraai word en hoe warmer die kole, hoe beter.
1 kg steak van jou keuse - teen kamertemperatuur
30 ml Dijon mosterd
olyfolie
balsamiese asyn
sout en vars gemaalde swartpeper - na smaak
sap van 1 suurlemoen
MAAK DAN SO:
Smeer die steaks goed in met die mosterd, drup olyfolie oor en laat staan vir 10 minute.
Drup balsamiese asyn oor.
Draai die steaks om sodat albei kante met ’n asyn en olie lagie bedek is.
Sit op die rooster en geur met sout en peper.
Braai vinnig op warm kole tot geseël, draai om en geur aan die ander kant met sout en peper.
Braai tot gaar na smaak.
Verwyder van die kole en druk vars suurlemoensap bo oor uit.
Laat rus die vleis vir 5 - 10 minute.
MOSTERDSOUS:
500 ml room
30 ml heel korrelmosterd
20 ml heuning
sout na smaak
Verhit die room, mosterd en heuning tot kookpunt en kook vinnig tot dit met die helfte afgekook is en begin verdik.
Geur na smaak met sout en sit voor met die steak.
Sit voor met knoffelbrood of aartappels en slaai.
SWART PORTERHOUSE STEAK: [TOKS EN TJOPS]
6 porsies
Bestanddele:
4-6 PnP Porterhouse steaks
Olyfolie
Speserymengsel:
4 teelepels (20ml) gedroogde uie
2 teelepels (10ml) knoffel poeier
1 teelepel (5ml) witpeper
1 teelepel (5ml) rooipeper
1 teelepel (5ml) paprika
2 teelepels (10ml) gedroogde tiemie
1½ teelepels (7ml) gedroogde oregano
1 teelepel (5ml) sout
2 teelepels (10ml) mielieblom
METODE:
•Om die speserymengsel te maak, maal die uie poeier, dan meng al die bestanddele in 'n spesery meul of stamper en mortier.
•Sny enige oortollige vet van die vleis,borsel met olyfolie en sprinkel mildelik met die speserye mengsel.
•Verhit 'n gietyster riffelpan oor direkte hitte, totdat 'n wit hitte kom die plaat af. Vee rooster met baie min olie, net om te verhoed dat die vleis vas sit.
•Voeg die vleis en kook vir sowat 6-8 minute aan elke kant, draai net een keer.
•Laat die vleis staan vir 5 minute voor bediening. Sny in dun snye oor die graan.
•Bedien met sampioen noedels.
SAMPIOEN NOEDELS:
Bestanddele:
½ paket gedroogde Chinese eiernoedels
5 teelepels (25ml) olie
1 bossie sprietuie, skuins gesny
1 groot rooi soetrissie, in blokkies gesny
200g bruin sampioene, in dik skywe gesny
200g wit sampioene of portabellini, in kwarte gesny
150g baba mielies
1-2 rissies, gekap
100ml droë sjerrie
150ml groente-voorraad
50ml oester sous
1 teelepel (5ml) suiker
5 teelepels (25ml) ligte sojasous
Sout en swartpeper
50ml koljander, gekapte
Metode:
Berei noedels soos per verpakking. Dreineer die noedels.
Berei 'n warm direkte vuur.
Verhit die olie in 'n Weber Wok, voeg uie, knoffel en rissies en braai liggies.
Voeg die sampioene, koring, rissies en aftreksel en kook vir 3-4 minute.
Voeg die res van die bestanddele, roer liggies, kook vir 3 minute.
Bedien met snye swart steak, en garneer met koljander.
CARNE BISTEC – COLOMBIAN STEAK WITH ONIONS AND TOMATOES: [Gina's Weight Watcher recipes]
Servings: 6
1-1/2 lbs sirloin tip steak, sliced very thin
salt to taste
garlic powder to taste
cumin to taste
4 tsp olive oil
1 medium onion, sliced thin or chopped
1 very large tomato or 2 medium tomatoes, sliced thin or chopped
DIRECTIONS:
Season steak with salt and garlic powder.
Heat a large frying pan until VERY HOT.
Add2 tsp of oil then half of the steak and cook less than a minute on each side.
Set steak aside, add another teaspoon of oil and cook remaining steak.
Set aside.
Reduce heat to medium, add another teaspoon of oil and add the onions.
Cook a minutes, then add the tomatoes. Season with salt, pepper and cumin and reduce heat to medium-low.
Add about 1/4 cup of water and simmer a few minutes to create a sauce, add more water if needed and taste adjust seasoning as needed. Return the steak to the pan along with the drippings, combine well and remove from heat.
Serve over rice or for a low carb option with a sunny-side up egg on top.
GREEN BEAN AND SWEET POTATO CURRY: [CAMPING AND HIKING]
INGREDIENTS:
30 ml (2 T) oil
750g stewing steak, cubed
3 onions, finely chopped
2 cloves garlic, crushed
5 ml (1 t) fresh ginger
20 ml (4 t) curry powder
5 ml (1 t) turmeric
15 ml (1 T) brown sugar
5 ml (1 t) lemon juice
salt and freshly ground black pepper to taste
250 ml (1 cup) hot water
2-3 sweet potatoes, peeled and cubed
1 can (410g) green beans (French cut), drained or fresh green beans, sliced
1 chilli (optional)
This is a very easy, quick and slightly sweet curry.
METHOD:
Heat the oil in a heavy-based saucepan and brown the meat strips. Remove from the saucepan and set aside. Fry the onions, garlic and ginger in the remaining oil until tender and fragrant.
Return the meat to the saucepan and season with curry powder, turmeric, brown sugar, lemon juice, and salt and black pepper. Stir-fry for about 5 minutes. Add the water, reduce the heat and simmer for about 1-1 ½ hours or until the meat is nearly tender.
Add the sweet potato cubes and fresh green beans (if using) and simmer for another 25 minutes or until the sweet potatoes are tender. Add the canned green beans (if using) and simmer for another 5 minutes until warmed through.
Serves 6-8.
Serve with rice.
MINT AND PINK PEPPERCORN RUMP STEAK: [TOKS EN TJOPS]
Try this for something different!
8 angus rump steaks
50 ml PnP Finest extra-virgin olive oil
1 handful PnP mint , chopped
1 tsp pink peppercorns
1 pinch PnP salt
1 tsp dijon mustard
150 grams PnP butter
WHAT TO DO:
Mix the chopped mint and crushed peppercorn with the olive oil, mustard and salt.
Rub the meat with the marinade and place in the fridge for at least 5 hours.
Remove meat from the fridge 30 minutes before cooking and allow to reach room temperature.
Braai to your liking over very hot coals.
Once cooked, remove from braai and add a knob of butter to each steak and allow to melt over the meat.
BEESVLEISKERRIE: [30 MAKLIKE RESEPTE]
Genoeg vir: 4
Bereidingstyd: 25 minute
Gaarmaaktyd: 10 minute
sonneblomolie
500 g kruisskyf (rump) of ander steak, teen die grein opgesny
1 kaneelstokkie
6 naeltjies
5 ml geel of swart mosterdsaad
2 middelslag-uie, gekap
2 wortels, geskil en opgesny
7 ml fyn koljander
15 ml gerasperde vars gemmer
2 knoffelhuisies, fyngedruk
2-3 vars rissies, ontpit en gekap
5 ml elk fyn komyn en borrie
1 blik gekapte tamaties
2 ml fyn kardemom
250 ml gewone jogurt
60 ml gekapte vars koljander, plus ekstra vir garnering
roti’s om voor te sit of rys
SO MAAK JY:
1 Verhit ’n dun lagie olie in ’n pan.
Braai die vleis oor ’n hoë hitte bruin. Hou eenkant.
2 Verhit nog ’n bietjie olie in ’n pan oor medium hitte. Voeg die kaneel, naeltjies en mosterdsaad by. Sodra die saad skiet, voeg die ui en wortel by en braai tot sag. Voeg die koljander, gemmer, knoffel en rissie by. Roer goed. Voeg die komyn en borrie by en dan die tamaties. Geur met sout en ’n knippie suiker. Voeg 250 ml water by en verhit tot kookpunt.
3 Voeg die vleis by en laat prut vir 10 minute. Roer die kardemom, jogurt en koljander by en sit voor met roti’s of rys.. Garneer met koljander.
BOSVELD FILET: [BRON ONBEKEND]
The Bushveld and red meat are synonymous.
Try this delicious Bushveld fillet and you will know why.
Marinade:
125ml tomato sauce
60ml Worcestershire sauce
15ml mild chutney
10ml French mustard
125ml white wine
15ml olive oil
1 clove of garlic (crushed)
1 tablespoon sugar
Other ingredients:
Thick fillets
spices to taste
125ml cream
Method:
• Mix all the ingredients for the marinade and marinate the meat for two hours.
• Grill over hot coals for 10 to 18 minutes depending on your preference.
• Spice to taste.
• Add cream to marinade and warm lightly over the coals. Serve with the meat.
BOSVELD FILLET:
Die Bosveld en rooi vleis gaan hand aan hand.
Probeer hierdie heerlike Bosveld-fillet en jy sal weet hoekom.
Marinade:
125ml tamatiesous
60ml Worcestersous
15ml matige blatjang
10ml Franse mosterd
125ml wit wyn
15ml olyfolie
1 knoffelhuisie (gekneus)
1 eetlepel suiker
Ander bestanddele:
Dik filetskywe
speserye na smaak
125ml room
Metode:
• Meng al die marinade-bestanddele en marineer vleis vir twee ure.
• Rooster oor warm kole vir 10 tot 18 minute afhangende van hoe gaar dit moet wees.
• Strooi speserye na smaak oor.
• Voeg room by marinadesous en verhit effens oor kole. Sit saam met die vleis voor.
GARLICY T -BONE STEAK: [MR FOOD - LETS GET GRILLING]
What makes this sizzling T‐bone steak so flavorful? The fresh garlic! Anytime we have a hankering for steak and can't grill out, this one, packing both a filet and a strip steak, cooks up to a "T" on our stovetop!
Serves: 2
• 2 (12‐ounce) T‐bone steaks
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup (1/2 stick) butter
• 1 tablespoon chopped garlic
• 1 tablespoon fresh parsley
WHAT TO DO:
1. Season steaks on both sides with salt and pepper. Using a large skillet or grill pan, brown steaks over medium‐high heat 2 to 3 minutes per side, in batches if necessary.
2. Remove pan from heat for 1 minute; reduce heat to low. Add butter, garlic, and parsley. Cook steaks 1 to 2 more minutes per side, or until desired doneness. Serve immediately.
STEAK FINGER: [LOVE BAKES GOOD CAKES AND BREW GOOD STEW]
Ingredients (serves 4)
1kg boneless beef top round steak [tenderise steak is reg]
1 tsp. lemon pepper
¼ tsp. salt
½ cup buttermilk
1 cup all-purpose flour
¼ cup vegetable oil
Instructions
Place the steak between two pieces of plastic wrap and pound to ¼-in. thickness. Cut the steak into strips. Season with lemon pepper and salt. Drip the strips into the buttermilk and dredge in the flour. Heat 2 tbsp. of the oil on a skillet over medium heat. Add half of the strips and brown on both sides. Drain on paper towels. Repeat with remaining strips.
Serve hot.
"STEAK OUT" VEGGIES: [MR FOOD]
We all love sauteed mushrooms, and when they top our favorite steaks, we've got a double lip smackin' treat!
Serves: 6
Cooking Time: 25 min
What You'll Need:
1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 large red onion, cut into chunks
1kg mushrooms, sliced
What To Do:
1.Preheat the grill to medium-high heat.
2.In a large bowl, combine the olive oil, vinegar, garlic powder, salt, and pepper, and whisk until blended. Toss in the onions and mushrooms and let stand for 10 minutes.
3.Place the vegetables in an 8-inch square disposable aluminum pan, place on the grill and close the grill cover; cook for 8 to 10 minutes or until the onions are tender, tossing them halfway through the cooking.
Serve immediately.
KERKBASAAR KERRIE: [BRON ONBEKEND]
My ma maak kerkbasaar-kerrie … van daai met die bekende kerriepoeier wat uit die geel boksies kom: baie lekker maar bietjie te lig in die broek vir vandag se Kaapse koue. Jammer, Ma!
BHEL POORI BYKOS VIR KORMA:
My kosvriend Francois weet dit nie, maar vanaand as hy kom kuier maak ek vir hom ‘n gereg uit sy eie repertoire – Korma en Bel Poori.
Ek kan my altyd verkyk aan hom as hy kerrie maak: hoe hy sy speserye, stamper en vysel nader trek en deur die wasigheid van stomende potte en sissende panne die verhaal skets van kos uit Indië se Imperiale kombuise en straatstalletjies. Hy’t my ook geleer van dhal en biryani, Punjabi tandooris en kormas uit Kashmir, selfs om my eie garam masala te maak wat my eie stempel dra.
Terloops: die woord kerrie is afgelei van die Tamil kari wat sous of groentegereg beteken.
O genade, wat maak ek vanaand?! Stapel boeke op my bedkassie gisteraand ge-Instagram.
Daar’s ‘n kerrie vir elke dag van die jaar, maar vanaand maak ek Francois-korma uit ons eie boek Huiskok Glanskok. Hy ken die kuns om kerrie te maak met laag-op-laag geure.
BIEF KORMA: [Francois aan die korma kook vir ons boek Huiskok Glanskok]
Maak 4 porsies
800 g stowebeesvleis in blokkies gesny
150 ml natuurlike jogurt
15 ml gemaalde komyn
2,5 ml borrie
5 ml poppiesaad
5 ml rissiepoeier
2,5 ml gemaalde naeltjies
2,5 ml kardomom
15 ml gerasperde vars gemmer
3 knoffelhuisies fyngekap
Sout en peper
500 g uie in ringe gesny
60 ml olie
Plaas die beesvleis saam met al die bestanddele behalwe die uie en die olie in ‘n bak. Meng goed deur en plaas vir ten minste 3 ure in die yskas. Verhit die olie in ‘n pot en braai die uie tot sag, roer die vleismengsel by en verhit tot kookpunt. Plaas ‘n deksel op en prut vir 2 ure tot die vleis murgsag is. Bedien met basmati rys (sien resep vir suurlemoenrys) en/of bhel poori. Maak ‘n eenvoudige sambals.
BHEL POORI:
Hierdie lekker aartappel bykos is ook altyd op die tafel as Francois kerrie maak. Dis ‘n gewilde straatkos in Moembaai waar dit as vulsel vir die Indiese brood poori gebruik word. Blatjang is ‘n moet-bykossie.
Maak 4 porsies
1 kg aartappels, gekook en in groterige blokkies gesny
500g uie, gesny
30 ml olie
3 tamaties, vel afgetrek en grof gekap
200 ml jogurt
15 ml gemaalde komyn
5 ml borrie
2 knoffelhuisies, fyn gekap
30 ml gerasperde vars gemmer
1 groen brandrissie, ontpit en fyngekap
Sout en peper na smaak
SO MAAK JY:
Braai die uie in die olie en voeg die komyn, borrie, knoffel, gemmer en rissie by. Braai vir ‘n paar minute terwyl dit heeltyd geroer word. Voeg die tamaties by en prut vir 3-5 minute. Voeg die aartappels by en verhit saam met die res van die bestanddele. Verwyder van die stoof. Voeg die jogurt by, roer goed deur en laat afkoel tot kamer- temperatuur. Skep in klein bakkies. Bedien met poppadums of poori en twee soorte blatjang.
{Interessant}
Die Portugese het tamaties, aartappels en brandrissie aan Indië bekend gestel. Selfs die beroemde vuurwarm Indiese vindaloo het ‘n Portugese invloed. ”Ferreira” is hoeka Portugees, so Francois se voorsate het bygedra dat ons nou so lekker aan Indiense kerries smul.
KRUISSKRYF FAJITAS: [TOKS EN TJOPS]
Geniet die maaltyd saam met vriende, familie en ‘n bottel ‘Like Father Like Son” rooi of wit wyn.
Bedien 6
Bestanddele:
olie vir braai
2 groot uie, in skywe gesny
6 tortillas
Fajita Marinade:
1 koppie (250ml) leoensap
½ koppie (125ml) kookolie
¼ koppie (60ml) rooiwyn
¼ koppie (60ml) suurlemoensap
groot knippie rooipeper
½ t (2.5ml) swart peper
knippie fyn komyn
2 huisies knoffel, fyngedruk
Guacamole:
2 avokado’s2T (30ml) ui, gekapde
1-2 klein groen, gekap
2t (10ml) vars koljander, gekap
2t (10ml) suurlemoensap
sout en swart peper
Salsa:
2 groot tamaties, gekap
1 klein ui, gekap
1-2 groen brandrissies, gekap
1T (15ml) gekapte pietersielie
15ml suurlemoensap
Sout en growwe pepper
Metode:
Marinade:
•Maak die Fajitas-marinade: Klits bestanddele liggies saam.
•Plaas die vleis in ‘n skottel en giet marinade oor.
•Laat ten minste 4 ure staan en keer van tyd tot tyd om.
Guacamole:
•Om guacamole te maak: Meng al die bestanddele.
Salsa:
•Om Salsa te maak: Meng al die bestanddele.
Vir die fajita:
•Maak ‘n direkte vuur, plaas die skottelrooster in posisie en laat dit warm word.
•Giet olie in en laat dit verhit vir n paar sekondes.
•Braai die uie tot mooi bruin, haal uit en plaas eenkant.
•Braai die vleis ‘n paar minute aan albei kante. Die vleis moet buite bruin en binne steeds pienk wees.
•Sny in dun repies.
•Meng met die uie en sit saam met tortillas, guacamole en salsa voor.
Vir ‘n vegetariese opsie vervang kruisskyf met groen peper in skywe gesny, rooi peper in skywe gesny en eiervrug in skywe gesny.
PORCINI STEAK:[the home channel]
Summer Sizzle with Hilary Biller
Dried porcini (or even shiitake) mushrooms can be ground to a powder and rubbed onto the meat for a delicious, deep flavour.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
Serves 4
INGREDIENTS:
50 g dried porcini or shiitake mushrooms freshly ground black pepper
5 ml (1 tsp) dried thyme
4 thick sirloin or rump steaks olive oil
salt
METHOD:
1.Using a spice grinder, food processor or blender, process the mushrooms into a fine powder.
2.Season with pepper and dried thyme.
3.Rub the mixture onto the steaks and place in a ziplock bag. Refrigerate for at least 4 hours.
4.Remove the steaks from the bag and rub with olive oil. Season with salt.
5.Braai over a hot fire for 3–5 minutes per side for rare – the best way to eat the steak – or longer if desired. Good with potatoes of any sort and a salad.
PLATRIBROL GEVUL MET SPINASIE: [Deur Huisgenoot]
Ons lesers weet hoe om uit vleissnitte die heerlikste geregte te maak.
Genoeg vir 6 mense
Bereiding: 20-25 minute
Gaarmaaktyd: sowat 2 uur
15 ml (1 e) olie; 125 g spekvleis, in blokkies gesny; 2 preie, in ringe gesny; 1 knoffelhuisie, gekneus; sout en vars gemaalde swartpeper; 15 ml (1 e) vars tiemie; 125 g spinasie, fyn gekap; 75 ml (5 e) vars witbroodkrummels; 60 g bloukaas, gekrummel; 1,5 kg beesplatrib, ontbeen; 40 ml vars suurlemoensap; 500 ml droë witwyn; geroosterde groente vir opdiening
SO MAAK JY:
Voorverhit die oond tot 160 C of in jou platboompot.
Verhit die olie in ’n pan en braai die spek, preie en knoffel ’n paar minute. Geur met sout en peper en verwyder van die hitte. Laat dit effens afkoel en voeg die tiemie, spinasie, broodkrummels en bloukaas by.
Plaas die vleis op ’n skoon werkoppervlak en skep die vulsel bo-op. Versprei die vulsel sodat die hele oppervlak bedek is en druk die vulsel effens plat met jou hand sodat dit makliker rol. Rol die vleis op en bind dit vas met tou.
Plaas die rol in ’n groot oondbak en geur buite-om met sout, peper en suurlemoensap. Voeg die witwyn by.
Oondbraai 2 uur of tot die vleis gaar is. Laat staan die vleisstuk 10 minute voor jy dit in skywe sny. Sit voor met geroosterde groente.
MY WENK:
Maak soos met 'n potbrood.
Jy kan die rib heel hou en dan net teen die been sny om 'n koevertjie te maak, stop dit dan met die spinasievulsel, steek vas met stokkies of bind vas en maak gaar. [sien foto hierby]
BRAZILIAN FILLET MOZAMBUE STYLE:
Inspired by the Brazilian BBQ. Prime cuts of Beef and Tropical fruits . Instead of making a Kebab I decided to slice the Fillet and stuff it with Peppers and Mango slices. On hindsight Pineapple would probably have been a better choice.
WHAT YOU'LL NEED:
1 Kg Fillet
Salt & Pepper
Olive Oil
Roasted Peppers
Pineapple
1 x Mozambican resident friend
HERE'S HOW:
Slice the Fillet
add the ingredients and Braai leaving it pink on the inside.
Serve with Salads and Tropical fruits.
BEESTONG MET MOSTERDSOUS: [Geskryf deur Pieter van Staaden]
'n Heerlike en maklike Beestong met Mosterdsous Resep.
Lekker tradisonele Boerekos.
BEESTONG:
- 1 kg beestong
- 1 klein ui
- 1 klein geelwortel
- vars seldery of pietersielietakkies
- knippie sout
- 4 peperkorrels
- 2 heel naeltjies
MOSTERDSOUS:
- 125 ml suiker
- 60 ml mosterdpoeier
- 30 ml koekmeel
- 250 ml kookwater
- 250 ml mayonnaise
- 125 ml witasyn
- sap van 1 suurlemoen
SO MAAK JY:
Kook die beestong met die groente, geurmiddels en speserye tot dit sag is. Verwyder dan die buitenste membraam en oortollige vet van die tong af.
Laat die beestong dan afkoel en sny dit dan in skywe en pak dit in 'n oondvaste bak.
DIE MOSTERDSOUS:
Meng die droë bestanddele bymekaar en voeg die res (buiten die broodkrummels) by en kook stadig op 'n lae hitte.
Gooi die sous oor die tong skywe in die bak, strooi vars broodkrummels oor en bak vir ongeveer 25 - 30 minute op 160C.
Die Beestong en mostert sous kan ook koud bedien word en maklik gevries word.
TOMATO OXTAIL: [BRON ONBEKEND]
1 oxtail, cut into joints
7 ml salt
4 black peppercorns
2 bay leaves
2 sprigs fresh thyme
250 ml meat stock
820 g tomatoes, chopped
15 ml lemon juice
18 pickling onions
3 celery sticks, sliced
2 cloves garlic, crushed
15 ml cooking oil
30 ml chopped parsley
200 g baby carrots
WHAT TO DO:
Cut tail through the joints and remove excess fat. Place in a heavy- based saucepan and sprinkle salt over the meat. Add peppercorns, bay leaves and thyme. 2. Heat meat stock, tomatoes and lemon juice together, add baby carrots and add to the meat. Bring to the boil, cover with a lid, lower heat and simmer for 2 1/2 to 3 hours or until the meat is tender. 3. Cut a cross on the base of the onions, to keep the shape, and sauté with the celery and garlic in heated cooking oil. Remove vegetables from oil and add to meat. Simmer for another 20 to 30 minutes. 4. Sprinkle chopped parsley over.
Serve with rice or pasta.
BEEF ROULADES WITH POTATO AND TURNIP DUMPLINGS: [By Angeliqueca Roux (Chef Angeliqueca) ]
Inspiration behind this recipe: I love comfort food – a slow-cooked meal which sends beautiful aromas through the house, enticing your senses and making you salivate in anticipation. Different cultures consider different dishes to be comfort food. To me these ingredients lend themselves to just that typical meal. Best of all, it's the kind of dish you can eat family-style with people you love. To me, this is what food is all about... Comfort and family.
Prep time: 45mins
Total time: 3h15min
Serves: 4
INGREDIENTS:
125ml PnP White Wine Vinegar
1 tbsp sugar
1 punnet PnP Soup Pack (carrot, leek, tomato, celery, potato, turnip)
Zest of 1 lemon
5 Salticrax, crushed to breadcrumb consistency
500g beef shin
Olive oil for frying
4 tbsp freshly chopped oregano
1 Knorr Beef Stock Pot
1 whole PnP star anise
1 cup self-raising flour
1 egg
Salt and pepper
WHAT TO DO:
Preheat oven to 200 degrees Celcius.
Mix white wine vinegar and sugar in a bowl, julienne half the carrot and half the leek. Add to bowl. Set aside to marinate.
Roughly dice the remainder of the carrot and leek, as well as tomato and celery. Set aside.
Mix lemon zest and Salticrax together and set aside.
Dice potatoes and turnips. Set aside.
Cut meat off the bone. Roast bones in oven for 25-30 minutes. Remove and set aside. Reduce oven heat to 150 degrees.
Using a very sharp knife, cut beef shin into 6 large chunks. Slice each chunk 3 quaters - way through the middle to make a thin fillet. Place between sheets of plastic wrap and pound gently, creating a wafer-thin slice of meat. Repeat with each chunk. Set aside.
Place sliced meat on a flat surface and season. Put a little of the lemon zest and cracker mix in the middle. Do the same with the pickled carrots and leeks. Roll tightly and secure with one or two toothpicks. Repeat until you have stuffed all the beef slices.
NOTE:
Julienne is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Sometimes called “shoe string”.
COOKING METHOD:
Use an oven-friendly dish that can be used on the hob. Heat over medium to high heat.
Brown beef roulades in a little olive oil. Set aside.
In the same pot, fry roughly diced vegetables until soft, add oregano and 3 tbsp of pickling liquid.
Add beef stock pot and 1l of boiling water. Add roasted bones and star anise and simmer. Season. Add beef rolls gently, cover pot and place in oven for 2 hours.
To make the dumplings, cook potatoes and turnips in a pot of salted boiling water until soft enough to mash. Drain water and mash until smooth. Add flour and mix through. Add egg and mix until all is well incorporated. Season to your liking. Set aside.
After 2 hours, place a heaped tbsp of dumpling mixture into pot with meat. Repeat until you have used up all the mixture. Place back into the oven at 180 degrees and cook for 1 hour. Turn off oven.
Remove pot from oven. Take out dumplings and meat and keep in the warm oven. Blitz sauce and place on medium heat to reduce slightly until thick.Plate up and enjoy. Perfect wintery night comfort.
Note: The sauce is so versatile, you can use it as stock for your next dish or make it into a soup.
MY WENK:
Maak dit soos 'n potjie...hierdie is regtig baie lekker hoor!
BEEFY BREAD BASKETS: [by Anina Meyer (anina's recipes)]
Prep: 2hr30min
Time: 2hr30min
Serves: 4
INGREDIENTS FOR THE BUNS:
500g white flour (whole wheat if you want the healthier option)
50g soft butter
1 sachet instant yeast (10g)
1 tsp salt
300ml warm water
Olive oil for handling
FOR THE BEEF AND VEGGIE STEW:
15ml olive oil
2 garlic cloves, peeled and finely chopped
2 PnP star anise (more if you like the flavour)
3 tbsp PnP White Wine Vinegar
500g beef shin, cut into small pieces
1 punnet PnP Soup Mix (carrot, leek, celery, potato, turnip), cut into small pieces
2 Knorr Beef Stock Pots
Black pepper (lots)
FOR THE CURRY SAUCE:
2 tsp butter
1 tsp PnP hot curry powder
125ml full-cream milk
BREAD BUNS: [gebruik gekooptes as jy tyd wil verkort]
Mix flour, butter, yeast and salt in a large bowl.
Add half the water, turn, add more water until incorporated. The dough should be easily manageable and not sticky.
Drizzle a clean surface with oil. Knead dough for 4 minutes.
Cover with a wet cloth, set aside to double in size (about 1hour). Knock down, cover and leave to rise again (about 1 hour).
Preheat oven to 200 degrees Celcius. Lightly flour baking tray, divide dough into 4 balls, cut a few slices on top with a knife and bake for 30 minutes until crisp and golden.
BEEF AND VEGGIE STEW:
While the dough is rising, prepare the stew. Heat olive oil in a cast-iron pot. Saute garlic and star anise.
Add white wine vinegar, simmer and brown the meat.
Add Knorr Stock Pots and mix. Add enough water to cover meat and cook for 1 hour, stirring occasionally.
Add vegetables and make sure there is enough liquid. Simmer for another 40 minutes until veggies are soft.
To thicken sauce, crush or mash some of the turnips and stir in.
Season with black pepper, but taste before adding salt. The stock pots are quite salty.
CURRY CREAM SAUCE:
Melt butter over low heat, add curry paste and simmer.
Remove from heat and add milk, whisking to avoid curdling.
TO SERVE:
Gently remove the top layer of the buns and a bit from the inside to form a cup.
Add beef stew, garnish with chopped coriander and serve with curry creme on the side.
It is a perfect meal for a lazy, chilly Sunday lunch. The dish might take some time, but you can cut it down by using bought buns instead of home-made ones. Where's the fun in that, though!
BEEFY BREDIE DUMPLINGS: [By Nanima ]
Inspiration behind this recipe: I had no idea how to use the beef suet, then I saw it could be used in dumplings. I thought a lovely kind of beef and vegetable stew with dumplings would hit the spot, especially since it seems to be getting colder. I am not a fancy cook – I cook to feed my family and have to think about meals that will especially appeal to my kids. I always look for the easy way out. This seemed like an easy meal. I have never made beef stew and thought a truly South African tamatiebredie with beef suet dumplings was ideal for the this challenge. My daughter and husband were licking their fingers after this meal. We are used to chillies in food and I find it challenging not to cook with my daily spices. Even though I didn't use my normal spices, we thought this meal was packed with flavour.
PS Do not cook this meal when the electricity power grid is under pressure. Cook during non-peak periods, maybe for a Sunday lunch, as it takes time to reach its perfect tenderness.
Prep time: 15min
Total time: 2hrs
Serves: 6
FOR THE TOATO BREDIE:
1 punnet PnP Soup Pack (carrot, leek, celery, potato, turning, tomato)
500g beef shin
1 onion, chopped
1 whole PnP star anise
1 tbsp PnP Ginger Garlic Dhania Paste
Salt and pepper, to taste
50g All Gold tomato paste
1 Knorr Veg Stock Pot
Quarter cup PnP White Vinegar
2 cups water
FOR THE SUET DUMPLING:
2 tbsp beef suet, shredded into tiny pieces
1 cup flour
2 tsp baking powder
2.5ml salt
Parsley, chopped
Water
TOMATO BREDIE METHOD:
Chop PnP Soup Pack vegetables into bite size pieces and set aside.
Cut beef shin into cubes.
Braise chopped onions in oil. Add 1 whole PnP star anise. When onions are golden brown, add beef cubes, 1 tbsp PnP Ginger Garlic Dhania Paste, 1 tsp salt and quarter tsp black pepper.
Cook for 30 minutes until half done. Add potatoes and braise for 4 minutes. Add tomato paste and bring to boil. Add 1 Knorr Veg Stock Pot and mix well.
Add rest of vegetables, stir well and cook for 5 minutes.
Add quarter cup PnP White Vinegar and bring to boil.
Add 2 cups water and cook for about an hour on medium heat or until all vegetables and beef cubes are tender.
Wait until 15 minutes before bredie is cooked, then drop spoonsful of dumpling batter into the pot to steam on low heat until cooked.
Serve on cold days.
METHOD FOR DUMPLINGS:
Mix beef suet, flour, baking powder, salt and chopped parsley with water to make soft dough. Roll into bite size balls.
BRAZILIAN PICANHA BEEF:
Picanha (pronounced pee-Con-ya) has become one of the most popular dishes at Brazilian BBQ restaurants, called Churrascarias.
The name given to cooking or grilling meat in Brazil is Churrasco and this beef recipe is among the favorites.
The pieces of beef are skewered and slowly cooked over flaming charcoal. As the thick fat begins to melt and drip over the coals the smoke and flames add incredible flavor and seal in the meat.
The cut of beef used comes from the rump of the cow and includes a thick cap of fat that stays on while cooking to keep the meat moist and flavorful but isn't eaten.
When asking your butcher for it try asking for "cap of top sirloin" or "rump cap".
This is a very easy recipe to cook at home but here's some important tips to keep in mind:
•Ask for the cut of beef from the top of the rump opposite from the Tri-Tip. Your butcher may be comfortable calling it "cap of Top Sirloin".
•This piece of meat won't be very large, maybe 3 lbs or so. If it's larger than that you're likely getting more of the rump that extends further down and is tougher meat.
•Use only thick, coarse salt like rock salt or Sea Salt when seasoning the beef. Table salt and even Kosher salt is too fine grained to work well and only makes the meat too salty tasting.
•Picanha is best cooked over charcoal but if using gas make sure you're ok with the fat dripping down on the flames. This fat melting, smoking and flaring up is what gives the beef extraordinary flavor.
•I just use a bare rotisserie rod to skewer the meat on, see below. This works very well.
•When cutting the picanha to be skewered make sure you cut against the grain. Interestingly, after it's cooked you'll be slicing it off the skewer along the grain.
•This is best eaten and served for very laid-back, informal and slower-paced meals. You'll be slicing small slivers of the cooked beef onto your guests plates and putting the beef back over the flames to stay warm and sear the beef further.
MOROCCAN BEEF WITH SPICED FLATBREADS: [by Teresa Ulyate (Cupcakes and Couscous)]
Prep: 40min
Time: 2hrs
Serves: 3
INGREDIENTS FOR THE BEEF:
500g beef shin
3 tbsp flour
2 tsp ground cumin
Salt and pepper
1 tbsp sunflower oil
1 onion, finely chopped
1 punnet PnP Soup Pack (carrot, celery, parsley)
1 tsp star anise
2 tbsp white wine vinegar
1 Knorr Beef Stock Pot
500ml water
Small handful of fresh coriander, roughly chopped
FOR THE FLATBREAD:
2 cups plain flour
2.5ml ground cumin
2.5ml tsp fine salt
1 tsp baking powder
60g beef suet, minced or shredded
210ml warm water
HERE'S HOW FOR THE BEEF:
Cut shin into cubes of 2-3cm. Combine flour and cumin with a pinch of salt and a good grinding of black pepper. Toss beef in mixture and set aside.
Heat sunflower oil in a deep saucepan over medium heat. Add chopped onion, 3 carrots, peeled and cut into 1cm slices, and 3 tbsp finely chopped celery. Fry for 2 minutes. Add star anise pieces and cook for 1 minute.
Add beef to pan and brown for 3 minutes, stirring constantly. Add white wine vinegar, cover pot and leave to cook over low heat for 5 minutes.
Add beef stock pot and water and mix well. Replace lid and cook over gentle heat for 60-90 minutes, stirring every 20 minutes or so, until the beef is very tender.
Try to remove star anise pieces from beef stew, then stir in 1 tbsp chopped parsley and the coriander. Allow to simmer for a further 5 minutes with lid off.
Season beef with salt and pepper. Dish on to warmed plates, top with some pars
THE FLATBREADS:
Sift flour, cumin, salt and baking powder into a bowl and add suet. Mix.
Add mot of the water to the dry ingredients and mix to combine. Continue adding water until mixture starts coming together, then tip on to a work surface and knead for 5 minutes until you have a soft, smooth dough. Put dough back into mixing bowl, cover with a tea towel and allow to stand for 30 minutes.
Divide dough in half, then divide each half into 3 equal pieces. Roll each piece into a ball. Dust work surface with a little flour. Use a rolling pin to flatten each ball into a circle 2-3mm thick.
Heat a dry griddle pan over medium to high heat. Place flatbread in pan and cook for 1.5 minutes. Flip flatbread over and cook other side for a further 1.5 minutes or until it starts to char and puff up. Repeat with other 5 flatbreads.
ROTISSERIE COOKING BBQ BEEF SIRLOIN WITH ROOT BEER:
One of the nicest things about rotisserie cooking on your BBQ is, once you get it setup and running, there's not much to do but sit in the shade with a cold beer, listen to it go round and round and wait for those magnificent BBQ smells.
For this rotisserie recipe we're cooking a sirloin roast, quite likely the most flavorful cuts of beef.
And just to give this flavor a slight tweak we're marinating the beef in a root beer marinade.
The unusal taste of root beer seems to be a perfect partner to complement the taste of sirloin beef, the licorice and cinnamon accents I think.
Plus it's got Sassafras in it, and I just like that word.
Just pour the root beer over the roast, cover and refrigerate at least 4 hours but best if you can leave it soak overnight before cooking.
HOW TO USE A BBQ ROTISSERIE:
Including a BBQ Rotisserie unit with your grill (gas or charcoal) is a great idea. If you're about to buy a new grill ask if they'd throw one in with the deal.
There are also several after-market universal fit rotisserie units that work fairly well too.
Most big-box hardware stores and BBQ centers have many to choose from.
One of the major advantages to rotisserie cooking is that larger cuts of meat including chickens self-baste as they rotate over (or in front of) the heat.
One of the best tricks is to make sure the food you have on the rotisserie spit is fairly uniform in size from one end to the other. That ensure it cooks evenly.
It's always a good idea to tie up or truss the meat with butchers twine to make this happen and to prevent chicken legs from flopping about.
COLA CARAMELISED STEAKS: [unknown source]
serves 4
4 steaks
2 cups SodaStream Cola (finished soda)
Package of dry onion soup mix
HERE'S HOW:
Place 4 strip steaks in a deep baking dish.
Rub meat with onion soup mix and pour col over top.
Allow to marinate 4 hours or overnight.
Grill over hot coals to desired doneness.
Hint from the chef:
Marinated meat cooks faster than non-marinated meat so you should adjust your cooking time accordingly.
KOM ONS BRAAI MOSTERDSTEAK: [ARINA DU PLESSIS]
Mosterdsteak:
Dis by verre my gunsteling-manier om steak voor te berei vir ’n braai. En die romerige mosterdsous wat bo-oor kom, is só lekker, jy sal jou bord wil uitlek!
Onthou net die gulde reël vir steak braai – die vleis moet kamertemperatuur wees voor dit gebraai word en hoe warmer die kole, hoe beter.
1 kg steak van jou keuse, teen kamertemperatuur
30 ml Dijon-mosterd
Olyfolie
Balsamiese asyn
Sout en vars gemaalde swartpeper na smaak
Sap van 1 suurlemoen
Mosterdsous:
500 ml room
30 ml heel korrelmosterd
20 ml heuning
Sout na smaak
SO MAAK JY:
Smeer die steaks goed in met die mosterd, drup olyfolie oor en laat staan vir 10 minute. Drup balsamiese asyn oor. Draai die steaks om sodat albei kante met ’n asyn-en olielagie bedek is. Sit op die rooster en geur met sout en peper. Braai vinnig op warm kole tot geseël, draai om en geur aan die ander kant met sout en peper. Braai tot gaar na smaak. Verwyder van die kole en druk vars suurlemoensap bo-oor uit. Laat rus die vleis vir 5-10 minute.
Vir die sous: Verhit die room, mosterd en heuning tot kookpunt en kook vinnig tot dit met die helfte afgekook is en begin verdik.
Geur na smaak met sout en sit voor met die steak. Sit voor met knoffelbrood of aartappels en slaai.
Lewer 4-6 porsies.
RIB-OOG STEAK IN SAMPIOEN-EN-MOSTERDSOUS: [ Deur ARINA DU PLESSIS - Foto: NEVILLE LOCKHART]
Hierdie heerlike resep begin met een basisresep waarmee die lekkerste kos opgetower kan word.
GEROOMDE SAMPIOENSOUS:
60 ml botter
500 g gemengde sampioene, grof gesnipper
Sout en vars gemaalde swartpeper na smaak
5ml vars tiemieblaartjies, fyngekap
100 ml sjerrie
500 ml room
SO MAAK JY:
Verhit die botter in ’n groot kastrol of diep pan en voeg die sampioene by. Braai vir ’n paar sekondes en geur goed met sout, peper en tiemie. Braai oor hoë hitte tot die sampioene amper gaar is en voeg die sjerrie by. Braai verder tot die meeste van die sjerrie weggekook is en voeg die room by. Kook en roer aanhoudend tot die mengsel afgekook en die room so dik soos karringmelk is. Verwyder van die hitte en laat afkoel.
Lewer sowat 625 ml geroomde sampioene.
STEAKS:
2x200 g rib-oog-steaks
Sout en vars gemaalde swartpeper na smaak
30 ml olyfolie
1/2 hoeveelheid warm, geroomde sampioene
5ml Dijon- of heelkorrelmosterd
SO MAAK JY:
Geur die steaks met sout en peper en besprinkel met olyfolie. Verhit ’n swaarboompan tot baie warm en seël die steaks aan albei kante. Roer die mosterd by die geroomde sampioene en skep op die steaks. Sit ’n deksel op en verhit tot kookpunt. Prut vir ongeveer vyf minute en sit voor met groente.
Lewer twee porsies.
STEAKTIPS WITH CARAMELIZED ONIONS :[A FAMILY FEAST]
Prep Time: 8 hours
Cook Time: 6 minutes
Total Time: 8 hours, 6 minutes
4 servings
Using Coca Cola is a commonly-used ingredient in steak marinades and it helps tenderize the beef. But - if you use a really good-quality cut of beef, it is not necessary and water can be used. (For our rib eye tips, we used water.)
MARINADE INGREDIENTS:
1 cup ketchup
½ cup Coca-Cola or water (see note)
½ cup sugar
½ cup extra virgin olive oil
¼ cup red wine vinegar
½ cup Worcestershire sauce
½ cup A-1 Sauce
1½ tablespoons freshly ground black pepper
OTHER INGREDIENTS:
2kg sirloin or rib eye trimmed and cut into large cuts as big as 2 to 3 inches square
1 large onion, cut into thick strips vertically
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon sugar
WHAT TO DO:
1.In a mediumsauce pan, place all marinade ingredients and bring to a boil, then reduce heat and gently simmer for 5 minutes. Remove from heat and cool completely.
2.Trim any gristle or large pieces of fat from beef. Cut into large pieces; about 2-3 inches square. Place cut beef in a zip lock bag. Pour cooled marinade over beef, seal and marinate 8-24 hours.
3.In a medium sauté pan over low heat melt butter in olive oil and place onions, salt, pepper and sugar and cook stirring occasionally for 30-40 minutes until onions are caramelized but not cooked down too much. Start cooking tips as the onions get close to finishing.
4.When you are ready to grill, drain all marinade and heat a ribbed grill pan over extremely high heat or heat your outdoor BBQ grill to the highest setting.
5.Lightly oil or spray pan or grill and place beef onto grill or pan not touching each other and cook untouched for 2-3 minutes (Depending on how thick they are and how hot your grill or stove gets, the timing will need to be monitored). If you are not certain, cut into one and check for doneness. Turn once and cook for another 1-2 minutes for medium rare. Remove to a platter and serve with the caramelized onions.
FETA BEESFILET: [HUISGENOOT 100 BESTE LESERSRESEPTE]
Genoeg vir 2 – 4 mense
1 kg beesfilet
200g basillie-knoffelpesto
200g swartpeper fetakaas, gekrummel
150ml olyfolie
100ml balsemieke-asyn
3ml [ruim ½t] rissievlokkies
Sout en peper
SO MAAK JY:
Vlek die filet oop en skep die pesto en feta daarin.
Vou toe en steekvas met peuselstokies.
Vryf die filet aan die buitekant met olyfolie enasyn en geur met rissievlokkies, sout en peper.
Braai oor warm kole tot mediumgaar of totdie feta gesmelt het.
Sit voor saam met braai-aartappels en ‘n vars tuinslaai.
SOUTVEIS: [JOHANN MEYER]
Genoeg vir 6 mense.
20ml [4t] soutvlokkies
20ml [4t] bruinsuiker
5ml [1t] neut
3ml [ruim ½t] kaneel
5ml [1t] pimento of koljnder, gerooster en gemaal
30g salpeter
2,2kg lamsblad of ribbetjie
SO MAAK JY:
Meng al die bestanddele, behalwe die vleis,
Vryf die mengsel in die vleis en laat 5 dae staan.
Dit kan by kamertempratuur gedoen word. Draai daagliks om. Nou kan jy dit laat hang tot winddroog.
Was die vleis af, plaas die boud in ‘n diep swartpot en bedek met water.
Kook stadig tot sag, so 1½ - 2 uur.
Braai vinnig op warm kole tot bruin buite-om.
FIVE-SPICED BRAISED BEEF AND GINGER DUMPLINGS: [By Nicola rge (Wots For Lunch?) ]
Inspiration behind this recipe: My inspiration for the flavours in this dish was the star anise in the challenge ingredients list. It’s one of the spices that make up Chinese five-spice. Wouldn't that be an interesting flavour for a beef stew? What if I made traditional suet dumplings with the stew, but flavoured them with fresh ginger to lighten things up? Would it work or turn out a failed fusion dish? As with all food experiments there was only one way to find out: get into the kitchen and start cooking. I'm happy to report my experiment turned out pretty delicious.
Prep time: 1hr
Total time: 2hr20min
Serves: 4
Ingredients
FOR THE MARINADE:
500g beef shin
200ml arm water
2 tbsp PnP White Wine Vinegar
1 tsp (heaped) Chinese five-spice
FOR THE STEW:
1 punnet PnP Soup Pack (carrot, leek, celery, tomato, potato, turnip)
1 tbsp vegetable oil
500ml water
2 tsp (heaped)Chinese five-spice
2 star anise
1 Knorr Beef Stock Pot
FOR THE DUMPLINGS:
50g suet
100g self-raising flour
2 tbsp chives, snipped
1 tsp ginger, grated
60ml water
HERE’S HOW:
THE MARINADE:
Cut the beef shin into bite-sized cubes, retaining any bones. Place into a glass or ceramic bowl and add water, vinegar and five-spice. Stir to combine and set aside.
THE STEW:
Wash the contents of the Soup Pack and give the root vegetables a good scrub. Slice the leek into thin rounds and finely chop one of the carrots and the bunch of soup celery, including the leaves. Roughly chop the tomato.
Heat oil in a pot and add leek, carrot and celery. Cook for a minute or two until celery leaves start to wilt. Remove the beef from marinade and add to the pot. Include bones, since they add good flavour to the finished dish. Cook for a further minute or two until meat starts to brown. Add chopped tomato, water, five-spice, star anise and contets of Knorr Beef Stock Pot. Stir well, bring to a gentle simmer and cover.
After 45 minutes roughly chop the remaining carrots, turnip and potato. Add to pot, stir and cook for a further 15 minutes.
THE DUMPLINGS:
Prepare your suet. If it is raw you can chop it by hand, grate it or break it apart with your fingers, removing any sinew and blood vessels. If suet is processed, you should grate it. Make the prepared pieces as small as possible.
Sift flour into a bowl, add prepared suet, snipped chives, grated ginger and water. Start with 2-3 tbsp of water and add more if mixture is too dry. Mix with a knife using cutting movements from one side of the bowl to the other. The final mixture should be well combined and rather sticky. Place tbsp of dumpling mixture on top of stew, cover and cook for a further 20 minutes. The mixture should yield 8 dumplings. They’re cooked if they spring back when prodded.
KERRIE BEESRIB MET GEEL MIELIEPAP: [VLEISLAND RESEPTE VIR ALMAL]
1 Kg vet beesrib, dwars oor die been gesaag, so 2 cm dik
1 eetlepel sout
1 teelepel swart peper...
1 teelepel suurlemoen peper
1 eetlepel asyn
2 middelgrootte uie
SO MAAK JY:
Gooi alles in die stoompot, en kook tot die rib lekker sag is.
Gooi nou die volgende in.
2 aartappels in blokkies gesny
1 eetlepel appelkoos konfyt
1 teelepel borrie
1 teelepel kerriepoeier.
GAAN SO VOORT:
Roer die kerrie, borrie en die konfyt lekker deur, en laat weer stoom net vir 10 minute
Maak n potjie GEEL MIELIE PAP, en skep nou saam op......
En dan kan jy maak soos Jealine Hanekom Reynecke, sy gooi nog suiker bo op die pap, en eet dan die soet en die sout so saam.
MY WENK:
Maak in platboompot, dit gaan net bietjie langer neem as in 'n stoompot.
Jy kan Polenta maak, dis maar baie soos geel mieliepap.
BEEFY BREDIE DUMPLINGS: [By Nanima ]
Inspiration behind this recipe: I had no idea how to use the beef suet, then I saw it could be used in dumplings. I thought a lovely kind of beef and vegetable stew with dumplings would hit the spot, especially since it seems to be getting colder. I am not a fancy cook – I cook to feed my family and have to think about meals that will especially appeal to my kids. I always look for the easy way out. This seemed like an easy meal. I have never made beef stew and thought a truly South African tamatiebredie with beef suet dumplings was ideal for the this challenge. My daughter and husband were licking their fingers after this meal. We are used to chillies in food and I find it challenging not to cook with my daily spices. Even though I didn't use my normal spices, we thought this meal was packed with flavour.
PS Do not cook this meal when the electricity power grid is under pressure. Cook during non-peak periods, maybe for a Sunday lunch, as it takes time to reach its perfect tenderness.
Prep time: 15min
Total time: 2hrs
Serves: 6
INGREDIENTS:
FOR THE TOMATO BREDIE:
1 punnet PnP Soup Pack (carrot, leek, celery, potato, turning, tomato)
500g beef shin
1 onion, chopped
1 whole PnP star anise
1 tbsp PnP Ginger Garlic Dhania Paste
Salt and pepper, to taste
50g All Gold tomato paste
1 Knorr Veg Stock Pot
Quarter cup PnP White Vinegar
2 cups water
FOR THE SUET DUMPLING:
2 tbsp beef suet, shredded into tiny pieces
1 cup flour
2 tsp baking powder
2.5ml salt
Parsley, chopped
Water
TOMATO BREDIE METHOD:
Chop PnP Soup Pack vegetables into bite size pieces and set aside.
Cut beef shin into cubes.
Braise chopped onions in oil. Add 1 whole PnP star anise. When onions are golden brown, add beef cubes, 1 tbsp PnP Ginger Garlic Dhania Paste, 1 tsp salt and quarter tsp black pepper.
Cook for 30 minutes until half done. Add tomatoes and braise for 4 minutes. Add tomato paste and bring to boil. Add 1 Knorr Veg Stock Pot and mix well.
Add rest of vegetables, stir well and cook for 5 minutes.
Add quarter cup PnP White Vinegar and bring to boil.
Add 2 cups water and cook for about an hour on medium heat or until all vegetables and beef cubes are tender.
Wait until 15 minutes before bredie is cooked, then drop spoonsful of dumpling batter into the pot to steam on low heat until cooked.
Serve on cold days.
METHOD FOR DUMPLINGS:
Mix beef suet, flour, baking powder, salt and chopped parsley with water to make soft dough. Roll into bite size balls.
PIZZA STEAK: [BO BAAS KOK]
BESTANDDELE:
4 x 200 g Sirlion Biefstuk
1 Geel Soet Rissie
1 Groen Soet Rissie
1 Rooi Soet Rissie
6 Groen Pitlose Olywe
6 Swart pitlose olywe
15 ml Botter of Margarien
250 g Mozzarella Kaas
2 Groot Uie
30 ml Olyfolie of Sonneblom Olie
Sout en Peper Na smaak
SO MAAK JY:
Pizza Mengsel:
•Sny al die bestanddele, behalwe die biefstuk fyn.
•Verhit dikboom pan en voeg olie en margarien in en laat goed warm word.
•Voeg uie en die gekerfde rissies by.
•Braai tot uie glans het en nie bruin is, voeg nou olywe by.
•Haal van stoof af en laat afkoel.
•Voeg nou kaas by en meng.
Gaarmaak van Pizza Steak:
•Verhit dikboom pan. Pan moet baie warm wees.
•Geur biefstuk met sout en peper en smeer liggies met olie.
•Braai dan elke kant net vir so 2 min. (Vleis moet nog pienk wees in die middel).
•Verwyder van pan en pak nou die pizza mengsel bo oor die biefstuk.
•Bak nou vir omtrent 10 minute in voor verhitte oond op 200 grade c.
Kan bedien word saam met aartappel skyfies en slaai of Spaanse gegeurde rys en slaai.
THE KING OF GRILLING STEAK:
The Rib Grilling Steak is without a doubt the King of Steaks.
When shopping for the best steaks ask your butcher for cuts at least 1" thick and look for meat with a lot of marbling or fatty streaks throughout.
It's those fatty streaks that really adds the flavor to the meat and helps keep it juicy while grilling.
HERE'S HOW:
A grilling steak like the Rib with the bone-in also helps keep the meat juicy and flavorful and less prone to drying out like other cuts like strip loin.
These steaks should be cooked rare or medium-rare over high direct heat, 600F - 625F.
If you follow the "2-minute" rule described below then you'll have a perfect medium-rare steak in just 8 minutes.Check out this guide to grilling the perfect steak if you'd like even more information on the different types and cuts of steaks and how to grill them perfectly everytime.
Make this meal complete with this Garlic infused Baked Potato and these easy grilled lobster tails.
DINING CAR STEAK: [MR FOOD]
Nothing fancy here - just good, old-fashioned steak prepared with garlic and butter. Dining Car Steak makes a mouthwatering dinner.
Serves: 2
Chilling Time: 2 hr
Cooking Time: 15 min
YOU’LL NEED::
1/2 cup (1 stick) butter, slightly softened
1 tablespoon minced garlic
1/4 teaspoon lemon juice
2 teaspoons fresh parsley, chopped
2 Delmonico steaks (12 to 16 ounces each)
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
WHAT TO DO:
1.In a small bowl, combine the butter, garlic, lemon juice, and parsley; mix well. Place the mixture down the center of a 12-inch-square piece of waxed paper and roll into a 1-inch-thick log. Wrap tightly and refrigerate about 2 hours, or until firm.
2.Preheat the broiler. Season each side of the steaks with onion powder, salt, and pepper. Place steaks on a broiler pan or rimmed baking sheet and broil 7 to 9 minutes.
3.Turn the steaks over and place four (1/4-inch) slices of herbed butter on each steak; broil 7 to 9 minutes for medium-rare, or until desired doneness. Top each serving with an additional 1/4-inch slice of herbed butter and allow to melt. Store any unused herbed butter in the refrigerator for future use.
MURGBENE "MY WAY": [OUMA BEER SE RESEP]
[foto geleen op Internet net vir illustrasie]
Kry mooi murgbene by jou slagter en laat hy die langbene in lengte deursaag.
Voorverhit oond of oor die kole [oond 180°C ]
Sit bene in oondskottel of platboompan oor vuur.
Gooi lekker met sout en varsgemaalde swartpeper.
Druk vinger op bekopening van bruinasyn bottel en strooi bietjie oor elke murgbeen. [dit help vir die vetterigheid]
Bak nou in oond vir 15 - 20 minute of oor kole tot murg sag is.
Maak intussen 'n mengsel van broodkrummels, knoffelbotter en gekapte tiemie of pietersielie.
Haal bene uit oond of van vuur af.
Sprinkel nou hierdie krummelmengsel lekker oor die murgbene.
Sit terug in oond of oor vuur en laat dit ligbruin word.
Eet saam met varsgebakte potbrood of jy kan dit selfs bedien as ligte maaltyd met geroosterde knoffel groente.
Lekkerder as lekker verby!
CURRIED BEEF WITH STAMPKORING: [WORLD POTJIEKOS]
Potjie No: 2 or 3
Serves: 6-8
Cooking Time: 2.5 hours
INGREDIENTS:
1 kg beef neck or flat rib (sawn into portions)
15 ml cooking oil
2 onions, chopped
1 clove garlic (chopped)
15 ml chopped root ginger or 5 ml ground ginger
15 ml medium curry powder
Small piece of chilli
5 ml turmeric
5 ml ground coriander
1 stick cinnamon
1 bay leaf
5 ml salt
15 ml tomato paste
250 ml beef stock
250 ml hanepoot wine
250 ml uncooked stampkoring (pearl wheat)
WHAT TO DO:
Heat oil, add mat a little at a time and brown on all sides, stirring occasionally.
Add onion and garlic and saute until golden brown and transparent.
Add ginger, curry powder, chilli, remaining spices, bay leaf and salt.
Stir thoroughly until well mixed.
Heat tomato paste, stock and wine and add to meat.
Cover with lid and simmer for 1.5-2 hours or until meat is almost tender.
Add stampkoring in a thin layer on top of meat.
Replace lid and simmer a further 30-40 minutes or until liquid has been absorbed and the meat and stampkoring are tender.
MY WENK:
Jy kan hierby ook groente na jou smaak voeg en jy't 'n heerlike volledige maaltyd.
ONION POT ROAST: [WORLD POTJIEKOS]
Potjie No: 3
Serves: 6-8
Cooking Time: 2 hours
INGREDIENTS:
1.5-2 kg aitchbone
2 cloves garlic (slivered)
125 g spek (cut into strips)
30 ml cooking oil
500 g pickling onions (peeled)
150 ml dry red wine
5-7 ml salt
Freshly ground black pepper to taste
15 ml tomato paste
1 bay leaf
1 brinjal (cut into rings)
2 leeks, washed and sliced
2 green peppers (seeded and quartered)
1 pimiento (seeded and quartered)
WHAT TO DO:
Lard meat with garlic and strips of spek.
Brown meat in heated cooking oil.
Cut a cross in the base of each onion to prevent it from breaking up during cooking.
Add onions to meat and saute.
Heat red wine, salt, pepper, tomato paste and bay leaf and add to meat and onions.
Cover and simmer for 1.5-2 hours or until meat is almost tender.
Add brinjal, leeks, peppers and pimiento to meat and simmer for 10 minutes or unil vegetables are cooked but still crisp.
MY WENK:
Voeg groente by as die gier jou beetpak.
ASIAN BEEF FILLET WITH GINGER, CORIANDER AND GARLIC: [FRESH LIVING]
Spice up your braai.
1.2 kilograms beef fillet
125 ml light soy sauce
2 tsp ground ginger
2 tbsp mustard
8 tbsp whole coriander seeds
2 tbsp garlic flakes
1 tsp salt and cracked black pepper
1 tsp PnP black peppercorns , freshly ground
3 tbsp PnP Finest extra-virgin olive oil
WHAT TO DO:
•Marinate the fillet in the light soy sauce for half an hour and then lightly pat dry
•Rub the beef fillet with the mustard and sprinkle with Robertsons ginger
•Place the Robertsons whole coriander seeds in a small Ziploc bag and lightly bash with a rolling pin
•Mix with the Robertsons garlic flakes, Robertsons Atlantic sea salt and Robertsons freshly ground whole black peppercorns
•Roll the fillet in the spice mix to form a crust.
•Drizzle with olive oil.
•Braai over medium coals and serve with baby Asian leaf salad and a little ginger flavoured soy sauce.
MORE IDEAS:
•Marinate the fillet in a little balsamic vinegar and olive oil for about half an hour, then lightly pat dry. Roll in a mixture of Robertsons parsley, origanum, garlic flakes and freshly ground whole black peppercorns. Drizzle with olive oil and braai over medium coals. Serve with thick wedges of roasted sweet potato and salad.
DELICIOUS STEAK WITH CAPE BASTING: [VAN RENSBURG FOODS]
•4 Sirloin Steaks about 20 mm thick.
•Freshly ground black pepper to taste
Basting Mixture:
•200 ml sour cream 1 ml salt 10 ml
•Dijon mustard
•5 ml dried or 15 ml chopped fresh tarragon
•10 ml dried or 30 ml chopped fresh parsley.•Freshly ground black pepper to taste.
WHAT TO DO:
Prepare the basting mixture by combining all ingredients.
Prepare the meat by slashing the fat edges at 25 mm intervals to prevent curling during cooking.
Place meat on the rack of an oven-roasting pan and grill 1`00 mm under pre-heated element for 5 – 7 minutes in total (rare) or 7 – 10 minutes in total (medium-done), basting the meat frequently with the basting mixture.
Season with salt and pepper and serve immediately.
[4 servings]
BEESFILET MET KORRELMOSTERD: [VAN RENSBURG FOODS]
(Ook baie lekker koud bedien)
•1 beesfilet
•200 ml korrelmosterd
•4 huisies knoffel ,fyngedruk
•sap van 2 suurlemoene
•30 ml olyfolie
•Sout en vars gemaalde swartpeper
SO MAAK JY:
Meng die korrelmosterd, knoffel, suurlemoensap en olyfolie tot ‘n pasta.
Geurbeesfilet met sout en varsgemaalde swartpeper.
Smer goed met mosterdpasta.
Roster oor kole of binne voorafverhitte oond (15 minute vir elke 500g, plus ‘n ekstra 15 minute.
DIKRIBROL MET ROSYNE EN SJERRIE : [HUISGENOOT]
(6 porsies)
150 g (250 ml /1 koppie) pitlose rosyne
250 ml (1 koppie) bruin sjerrie
6 repe bladspekvleis, gesnipper
25 ml (2 eetlepels) olie
1 beesdikribrol van 1,5 - 2 kg
2 uie, in di lengte gehalveer, skil afgetrek en grof gekap
15 ml (3 teelepels) tamatiepasta
4 knoffelhuisies, gekneus, geskil en fyngemaak met 10 ml (2 teelepels) sout
5 ml (1 teelepel) grofgestampte swartpeperkorrels
250 ml (1 koppie) warm vleisaftreksel
2 lourierblare
1 takkie vars tiemie (opsioneel)
25 ml (2 eetlepels) bruin asyn
SO MAAK JY:
1. Week die rosyne oornag in die sjerrie.
2. Skep die spekvleis in 'n swaarboomkastrol saam met die olie en braai oor lae hitte totdat dit bros is. Skep die spekvleis met 'n gaatjieslepel uit en hou eenkant.
3. Verhit die olie in die kastrol tot matig warm en braai die rol rondom bruin. Voeg die uie, tamatiepasta, uitgebraaide spekvleis en knoffel by en verhit tot dit deurwarm is. Geur met die sout en peper en voeg die warm aftreksel by. Boeg die lourierblare, tiemie en asyn by, verhit tot kookpunt, verminder die hitte, bedek en prut een uur lank.
4. Voeg die rosynemengsel by en prut totdat die sous verdik en die vleis gaar is. Sny in skywe en sit voor met geel- of sampioenrys.
MILK STOUT STOWEGEREG MET KLUITJIES: [VAN RENSBURG FOODS]
Buitengewoon anders en smaaklik!
•500 g Soft shin blokkies
•500 ml Milk stout
•2 blikkies tamaties
•Olyfolie
•2 uie, gekap
•2 wortels, in klein blokkies gesny
•2 selderystokkies, in klein blokkies gesny
•5 lourierblare
•Sout en peper na smaak
•1 eetlepel koekmeel
SO MAAK JY:
•Soteer uie, wortels en seldery in olyfolie totdat die uie deurskynend is.
•Voeg die res van die bestanddele by en prut stadig vir ongeveer 3 ure of todat die vleis sag en gaar is.
KLUITJIES:
•125 g bruismeel
•50 g botter
•2 teelepels heelkorrelmosterd
•25 g cheddarkaas
•1 handvol gekapte vars pietersielie
•Sout en peper na smaak
SO MAAK JY:
•Meng al die bestanddele saam met ‘n bietjie koue water om ‘n sagte deeg te vorm.
•Vorm klein balletjies en plaas bo-op die stowegereg vir die laaste 10 – 15 minute van die gaarmaakproses.
VLEISLAND SE RUMP IN NETVET: [VLEISLAND RESEPTE VIR ALMAL]
Vat nou n lekker rypgemaakte Rump of twee, wat so duim dik gesny is...
Maak nou n skaap se netvet op die rooster oop, en sit die Rump in die netvet. gooi Vleisland se braaispice oor, of net sout en swart peper, aan albei kante van die Rump steak.
Vou nou die Rump in die netvet toe, en braai dit op lekker warm kole.
MOENIE AFHAAL AS DIE VET VLAM VAT NIE!!!!
Dit MOET vlam, die steak sal NIE brand nie. Die netvet beskerm die Rump, en dit braai in die vleis in.
Smeer nou n paar snye bruinbrood met BOTTER en VYE Konfyt, en wag vir die steak....
Los dit so 3 Minute op die een kant, en draai dan om en braai in die vlamme vir nog 3 minute......haal nou af, en siedaar.....Niks gebrand onder die netvet nie...net die netvet het gebrand, en die steak is pienk.
BIEFSTUK MET GROENBOONTJIES EN DADEL SOETPATATS: [BOEREKOS KOOK EN GENIET]
SONDAGGENOT:
6 biefstukke (kruisskyf of T-been)
80ml bruinsuiker
1 suurlemoen(skil gerasper, sap uitgedruk)
340ml bier
1ui (fyn gekap)
5ml mosterdpoeier
sout en vars gemaalde swartpeper na smaak
MAAK SO:
Plaas biefstukke in enkellaag in marineringsbak. Verhit bruinsuiker, bier, ui en mosterdpoeier, suurlemoenskil en sap, saam tot kookpunt. Verminder hitte en laat vir sowat 10 minute, onbedek, prut. Laat heeltemal afkoel. Giet marinade bo-oor biefstukke en marineer vir sowat 2 uur. Draai vleis 1-2 keer om. Verwyder uit marinade, geur met sout en peper. Rooster tot verlangde graad van gaarheid.
GROENBOONTJIES:
10 ml olie
1 ui, gekap
2 knoffelhuisies, fyngedruk
1 pakkie groenboontjies, punte afgesny
2 takkies tiemie
150 ml hoender- of groenteaftreksel
1 el botter
MAAK SO:
Verhit die olie in ’n pan , Voeg die ui en knoffel by en soteer vir drie minute. Voeg die boontjies, tiemie en aftreksel by en verhit tot kookpunt. Kook tot aftreksel verdamp het , gooi eetlepel botter by en braai liggies. sout en peper na smaak.
DADEL SOETPATATS:
2-3 groot patats , in dik blokkies
sout na smaak
2-3 eetlepels suiker
½ koppie geblikte fyn pynappel
2-3 eetlepels margarien
1 eetlepel margarien
½ koppie gekapte dadels
MAAK SO:
Sny patats in blokke. Kook amper sag in ‘n klein bietjie water. Wanneer gaar, gooi oortollige water af. Voeg suiker en margarien by en braai saam. Voeg brandewyn, dadels en pynappel by gebraaide patats. Verhit weer net voor opdiening.
MUSHROOM CRUSTED PRIME RIB ROAST: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Sevings: 6
A perfectly cooked prime rib roast crusted with dried porcini mushrooms that is perfect for any special occasion.
INGREDIENTS:
FOR THE PRIME RIB:
•1 tablespoon dijon mustard
•1 tablespoon white miso paste
•1 tablespoon oil
•2 teaspoons thyme, chopped
•2 cloves garlic, chopped
•2 teaspoons black pepper, coarsely ground
•1 (4 pound) prime rib roast with bone and cap
•1 ounce dried porcini mushrooms, chopped into small bits
FOR THE AU JUS:
•1/2 cup red wine
•2 cups beef broth
•2 teaspoons Worcestershire sauce
•salt and pepper to taste
DIRECTIONS:
FOR THE PRIME RIB:
1.Mix the mustard, miso, oil, thyme, garlic and pepper and rub it all over the prime rib before pressing the dried mushrooms onto the roast.
2.Place the beef in an oven safe roasting dish with the bones on the bottom and the fat cap on the top, stick a meat thermometer into the middle of the thickest part, roast in a preheated 450F oven for 15 minutes, reduce the temperature to 275F and continue roasting until the temperature reaches the desired doneness (135F for medium rare, about 2 hours). Note: The temperature of the roast will continue to rise a few degrees while resting.
3.Remove the roast from the oven and set aside to rest, covered for 20 minutes before slicing.
FOR THE AU JUS:
4.Meanwhile, drain all but 2 tablespoons of the dripping from the pan, place the pan over medium heat, add the red wine, deglaze the pan, add the beef broth and Worcestershire sauce and simmer for 5 minutes before seasoning with season with salt and pepper to taste.Option: Replace the miso with another tablespoon of mustard and 1 teaspoon of salt.
Option: Replace the porcini mushrooms with another mushroom such as shiitake mushrooms.
Note: This recipe is for a small, 1 rib (~4 pound) prime rib, but it easily scales up for larger roasts.
Vleisland se BEES AFVAL ...in n BAKSAKKIE IN JOU SLOW COOKER: [VLEISLAND RESEPTE VIR ALMAL]
Hierdie was so 2Kg bees afval.
2 eetlepels sout
1 teelepel swart peper
1 teelepel Borrie
2 teelepels Kerrie poeier
1 teelepel Knoffel sout
4 eetlepels blatjang, of 2 eetlepels appelkoos konfyt. ( JAM)
1 koppie water
SO MAAK JY:
Meng al die speserye en konfyt/blatjang saammet die koppie water.
Pak die afval in n baksakkie en sny 2 groot uie daarin, en gooi nou die speserye mengsel daarin.
Stel die "slowcooker" op "high" en laat oornag prut. Maak in die oggend oop, en sny 2 groot aartappels in klein blokkie en voeg dit daarby.
Laat prut nou wer vir nog 3 ure.
Kook rys en koring mengsel 50/50 saam, of net rys, en wanneer die afval lekker sag is skep op en geniet...
As die tyd min is...eet die afval saam met BRUIN BROOD...soos ekke dit doen.
SIRLOIN AAN DIE BEEN MET PARYS-BOTTER: [deur Herman Lensing]
(genoeg vir 4)
400 g sagte botter
6 ansjovisfilette
6 takkies roosmaryn, grofgekap
4 knoffelhuisies, grofgekap
sout en varsgemaalde swartpeper
80 ml olyfolie
sap en skil van 2 suurlemoene
4 groot sirloinsteaks (vra jou slagter om die been aan te los)
SO MAAK JY:
Plaas botter, ansjovis, roosmaryn en knoffel in voedselverwerker. Meng op matige spoed tot gladde mengsel. Geur goed met sout en peper en meng weer. Skep botter op kleefplastiek en vou toe. Rol in lang wors en hou in yskas. Meng olyfolie, sap en skil van suurlemoene. Geur met sout en peper. Gooi oor steaks. Verhit riffelpan tot baie warm – die rook moet letterlik daaruit trek. Braai steaks sowat 5 minute per kant vir mediumgaar. Skep met die omdraaislag ’n lepel vol botter op die steaks. Haal steaks uit warm pan en laat rus vir 3 minute. Skep nog botter op en sit voor.
Wenk
Dis belangrik om die steaks te laat rus voor jy dit voorsit. Dit verseker dat die vleis.
STEAKS MET MOZARELLA: [Deur Huisgenoot]
Genoeg vir 4 mense
Bereiding: 20 min
Gaarmaaktyd: 10-15 minute
STEAKS:
4 dun steaks (sowat 120 g elk)
60 ml (¼ k) koekmeel
BESLAG:
3 eiers
60 ml (¼ k) koekmeel
100-120 ml melk
5 ml (1 t) vars basilie, fyn gekap
sout en vars gemaalde swartpeper
15 ml (1 e) pietersielie, fyn gekap
30 ml (2 e) parmesaankaas, fyn gerasper
OM TE BRAAI:
50 g botter
50 ml olie
125 ml (½ k) mozzarellakaas, gerasper
knippie paprika
STEAKS:
Bedek die vleis met meel, skud die oortollige meel af en laat die vleis sowat 10 minute in die yskas rus.
BESLAG:
Klits die eiers, voeg die meel by en meng tot glad.
Roer die melk, basilie, sout, peper, pietersielie en parmesaan saam.
Klits goed.
VIR BRAAI:
Verhit die botter en olie saam in ’n groot pan.
Doop die steaks in die beslag en braai in verhitte botter en olie tot bruin aan albei kante.
Skakel die roosterelement van die oond aan.
Pak die gebraaide steaks op ’n bakplaaten besprinkel elkeen met mozzarella en paprika.
Rooster tot die kaas net gesmelt het.
Sit voor met ’n groenslaai en aartappelskyfies.
Wenk:
Kitslendeskywe is ideaal vir hierdie gereg, veral as jy nie baie tyd het vir aankope en voorbereiding nie. Dit is ook goedkoper. Ons stel voor jy vra jou slagter om vir jou lekker dik steaks te gee en dit dan self in dunner skywe te sny – so is die vleis baie sappiger.
ALLES WAT JY MOET WEET OOR 'N BEESVOORKWART: [Deur Huisgenoot]
1 SKENKEL
KENMERKE
Dit bestaan uit ’n groot persentasie been en bevat baie wit bindweefsel (kollageen) wat ’n taai maar geurige
snit maak.
GEBRUIKE
Skywe (15 mm dik) – smoorgeregte of sop.
Blokkies – stowegeregte.
Bene – vleisaftreksel.
2 BOLO
KENMERKE
’n Beenlose snit met ’n growwe tekstuur met min tussenspierse vet.
GEBRUIKE
Heel (meer as 1,5 kg) – potbraai. Skywe (3-5 mm dik) – kitsskywe (vlakvetbraai), stowe.
Skywe (15 mm dik) – smoorgeregte.
Blokkies – stowe.
Afrandstukkies – maalvleis
3 BORSSTUK
KENMERKE
Dit het ’n growwe tekstuur, bevat die borsbeen en ’n paar ribbebene.
GEBRUIKE
Ontbeen en gerol – potbraai, toegedraai in tinfoelie of gaarmaak in ’n baksak.
Ontbeen, gerol en gepekel – soutbeesvleis.
Blokkies en skywe – stowe- en smoorgeregte
4 KORTRIB
KENMERKE
Dit is ’n plat snit en bevat ribbebene.
GEBRUIKE
Heel – gepekel en gekook.
Bene – vleisaftreksel.
Porsies – stowegeregte.
5 PRIMA RIB
KENMERKE
Bestaan uit 3 ribbes, groot oogspier en egalige buitenste vetlaag.
GEBRUIKE
Dis al snit in die voorkwart wat geheel en al met droë hitte gaargemaak kan word (soos steaks en ander snitte uit die agterkwart). Goedkoper steaks soos riboogsteaks word uit hierdie deel gesny.
6 DIKRIB
KENMERKE
Dit bestaan uit deurgesaagde rugwerwels en 6-7 ribbebene en soms die bladbeen.
GEBRUIKE
Ontbeen en gerol – potbraai of gaarmaak in ’n baksak;
steaks of blokkies – stowegeregte;
repies – roerbraai; bene – sop.
7 SKOF
KENMERKE
’n Beenlose snit wat wissel in grootte volgens ras en bevat volop binnespierse vet (marmering).
GEBRUIKE
Heel – soutbeesvleis of potbraai.
8 NEK
KENMERKE
Bestaan uit nekwerwels omring met ’n groot hoeveelheid vleis.
GEBRUIKE
Skywe (15 mm dik) – smoor- en kasserolgeregte.
Blokkies – stowegeregte en pasteie.
Bene – vleisaftreksel
GAARMAAKMETODES
KLAM HITTE (met vloeistof of bedek)
POTBRAAI
Vir taaier, heel vleissnitte of ontbeende rolle wat meer as 1,5 kg weeg (anders vind te veel inkrimping plaas). Bind die vleis vas met tou om die vorm te behou. Braai die vleis in ’n bietjie olie of botter. Voeg ’n bietjie verhitte vloeistof by, plaas die deksel op, verlaag die hitte en laat prut tot die vleis sag is.
STOWE EN SMOOR
Braai vleisblokkies of porsies in ’n bietjie olie in ’n groot kastrol met ’n stewige basis en skep uit. Braai die uie saam met heel kruie in olie. Voeg die vleis en ’n bietjie verhitte vloeistof by, sprinkle die fyn speserye oor, sit die deksel op en laat prut oor lae hitte tot die vleis sag is. Voeg die groentes sowat 40-30 minute voor die einde by. Smoor is wanneer die vleis van die begin af op ’n bed groente gaargemaak word.
KASSEROL
Braai eers die vleis in die kasserol in olie of botter. Voeg verhitte vloeistof en geurmiddels by. Maak dig toe (met tinfoelie of die deksel) en maak gaar vir die verlangde tyd.
BAKSAKKIE
Vryf die heel vleissnit met geurmiddels, plaas dit in die baksakkie, bind dit toe met tou en prik ’n paar gaatjies in die sakkie. Plaas dit in ’n oondskottel en maak die gereg gaar volgens berekende tyd. Vir taaier heel vleissnitte van meer as 1,5 kg, blokkies, skywe en stukke. Dit word altyd in die oond gedoen. Temperatuur: 160 °C. Tydsberekening: 45-50 minute per 500 g vleis plus 40 minute ekstra
DROË HITTE
OONDBRAAI
Vir sagte heel vleissnitte van 1,5 kg of meer. Vryf die vleis in met geurmiddels. Plaas dit onbedek op ’n rakkie wat op die oondpan pas. Dit word altyd in die oond gebraai. Temperatuur: 160 °C. Tydsberekening: Liggaar – 15-20 minute per 500 g plus 15 minute. Mediumgaar – 20-25 minute per 500 g plus 20 minute. Ander droëhittemetodes is nie geskik vir die gaarmaak van voorkwartvleis nie, behalwe as jy riboogsteaks wil rooster.
ROMERIGE TEXAS-KAASSTEAK: [Deur Huisgenoot Digitaal ]
Genoeg vir 4 mense
Bereiding: 20 minute
Rustyd: sowat 1 uur of oornag
Gaarmaaktyd: 5-10 minute
STEAK EN MARINADE:
2,5 kg Texas-steak
sap en skil van 2 suurlemoene
25 ml (5 t) worcestersous
vars gemaalde swartpeper
4 knoffelhuisies, fyn gekap
45 ml (3 e) olyfolie
sout
BOLAAG:
100 g cheddarkaas, gerasper
100 g mozzarellakaas, gerasper
145 g bloukaas, gekrummel
2 eiers, geklits
35 ml heelkorrelmosterd
sout en gemaalde swartpeper
30 ml (2 e) gekapte pietersielie
gebakte aartappelwiggies en roketslaai vir voorsit
MAAK DAN SO:
1.STEAK EN MARINADE:
Sny die steak in porsies van 200-230 g. Meng die res van die bestanddele vir die marinade behalwe die sout en mariner die steaks oornag of ’n paar uur.
2.Verhit die oond tot 230 °C en verhit ’n riffelpan tot baie warm.
3.Braai die helfte van die steaks in die verhitte riffelpan. Braai 2-3 minute aan albei kante en sout sodra die steaks geseël is. Wag tot die pan weer baie warm is voor jy die volgende steaks braai. Dit is belangrik om die steaks teen ’n baie hoë hitte te seël.
4.Skep die gebraaide steaks op ’n voorbereide bakplaat en laat ’n paar minute rus.
5.BOLAAG:
Meng al die bestanddele vir die bolaag en deel die vulsel tussen die steaks.
6.Skep die vulsel op die steaks en rooster sowat 5 minute in die oond.
7.Sit voor saam met gebakte aartappelwiggies en roketslaai.
DOUBLE SMOKED BACON WRAPPED FILLET MIGNON WITH CARAMLIZED MUSHROOMS: [ from Closet Cooking]
(makes 2 servings)
INGREDIENTS:
1 tablespoon butter
1 onion (diced)
o8 ounces mushrooms (sliced, I used cremini)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1 tablespoon olive oil
salt and pepper to taste
2 strips double smoked bacon
2 (6 ounce, 1 1/2 inch thick) fillet mignon (room temperature)
1/2 cup red wine
salt and pepper to taste
1 tablespoon butter
1 handful parsley (optional)
1 tablespoon blue cheese (crumbled, optional)
WHAT TO DO:
1. Melt the butter in a pan over medium heat.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and thyme and saute until fragrant, about a minute.
4. Add the mushrooms and saute until they turn golden brown and caramelize, about 15-20 minutes.
5. Meanwhile heat the oil in an oven safe pan over medium high heat.
6 Season both sides of the fillet mignon with salt and pepper and wrap the bacon around holding it together with a toothpick.
7. Sear both sides of the fillet mignon in the pan until slightly caramelized, about 2 minutes per side.
8. Transfer the pan to a preheated 375F oven and cook for 4-6 minutes for medium rare. (If your fillets are 2 inches thick cook for a minute or two longer.)
9. Set the fillet mignon aside to rest for 5 minutes.
10. Add the wine to the pan that the fillet mignon was cooked in and deglaze it.
11. Transfer the wine to the pan with the mushrooms and deglaze it.
12. Add the butter and simmer to reduce the sauce by half.
13.Season with salt and pepper, remove from heat and mix in the parsley.
14. Serve the fillet mignon on the mushrooms and top it with the blue cheese.
SIRLION WITH POTATO AND MUSHROOM CONCOCTION: [POTJIE]
On cooking a steak I don’t need to do another posting, if you have read this blog for any period of time you will know that I believe that you only put olive oil and black pepper on a steak before you cook it. Then a smoking hot griddle pan, cook to medium rare, maximum medium if you really have to, salt afterwards, that bring us to the potato and mushroom concoction.
YOU'LL NEED:
1 onion chopped
2 chilies deseeded and chopped
8 to 10 white mushrooms quartered
5 medium potatoes cooked and quartered
1 tin baked beans
Olive oil
Butter
HERE'S HOW:
Fry the onions and chili until soft, add a good knob of butter and add the mushrooms, fry until done, the add the potatoes and mix through until coated with butter, add the baked beans and mix, fry until everything is heated.
Serve with your medium rare steak and a glass of red wine.
This potato concoction is ideal camping food, but there is no reason not to make it in the comfort of your own kitchen.
Bon appetite
Potjie
BAKED REUBEN CASSEROLE: [Recipe Heavily Adapted by Winner Dinners/Origin Unkown]
Serves about 6
5 to 6 slices of rye bread, divided
3/4 pound thinly sliced corned beef or pastrami (shaved)
1 cup rinsed and well-drained sauerkraut
3/4 cup dill pickles, chopped
1 teaspoon caraway seeds
4 cups Swiss cheese, shredded
3 eggs
1 cup milk
1/4 cup prepared yellow mustard
1/4 cup Thousand Island salad dressing
WHAT TO DO:
Butter a deep 11×7-inch baking dish. Preheat the oven to 180°C. Cut 3 to 4 pieces of the bread into cubes so that you have 2 cups of bread cubes. Line the bottom of the dish with the bread cubes. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese. With a whisk, beat together the eggs, milk, mustard and Thousand Island dressing until well mixed. Pour over the casserole. Using a blender or food processor, make 1 cup of fresh bread crumbs with the remaining slices of bread. Sprinkle the bread crumbs over the top of the casserole. Bake at 180°C for 40 minutes or until set in the center.
MY WENK:
Maak in platboompan met deksel op en kooltjies bo-op deksel of in jou Buksie-veldoond in broodpannetjie as jy een het.
THAI STYLE T-BONE: [FRESH LIVING]
A fresh summer cucumber salad balances the flavours of this Thai-inspired T-bone.
Serves: 4
DRESSING:
1/4 cup PnP olive oil
3 tbsp lime juice, (45 ml)
2 PnP spring onions , thinly slices
1/2 medium clove of garlic, crushed and chopped
2 centimetres fresh ginger, piece
5 ml PnP white sugar
15 ml soy sauce
MAIN INGREDIENTS:
4 pieces PnP t-bone steaks
1/3 cup PnP sweet chilli sauce
1 tbsp fish sauce, (15ml)
1/4 cup lime juice
3 Lebanese cucumbers
125 ml PnP coriander leaves
125 ml picked basil
125 ml PnP mint
1/4 cup PnP spring onions , sliced
250 ml PnP cherry tomatoes , halved
HERE'S HOW:
•Place steaks into mixing bowl and combine sweet chilli sauce, fish sauce, sugar and 2 tbsp of lime juice
•Mix well and allow meat to marinade for 1 hour. Cover with cling film.
•Meanwhile, using a potato peeler, peel cucumbers lengthways to form ribbons. Place into a bowl.
•Add coriander, mint, basil, spring onion and cherry tomatoes. Toss well. Cover. Set aside.
•Add all the dressing components together and whisk and set a side.
•Preheat braai to a medium-high heat.
•Braai steaks, basting with marinade, for 4 minutes each side for medium or until cooked to your liking.
•Serve with cucumber salad.
T-BEEN STEAK – reg op sy tyd: [by marindakook]
Gisteraand toe is ek so lus vir die steak dat ek nie kon wag vir die vuur om uit te brand nie. Ek sit toe die riffelpan op die plaat en laat dit goed warm word.
Voor jy dit in die pan sit. Moenie die olie in die pan gooi nie. Smeer die steak in met olyfolie en geur met speserye van jou keuse. Ek het sout en peper en Portugese speserye gebruik.
As die pan goed warm is, sit jy jou vleis in die pan. Moet nou nie karring nie. Die vleis moet nie dunner as 2,5 cm wees nie.
•medium/rare: 4 minute aan ‘n kant (nog baie pienk binne)
•medium: 5 minute aan ‘n kant (pienk binne)
•well done: 6 -7 minute aan ‘n kant (geen pienk, heel gaar)
Draai dit net een keer om.
Nou elke man soen sy vrou soos hy verkies. Nou so ook met jou steak. Ek verkies slaai daarby en my man skyfies. Kies jy wat vir jou lekker is.
TAMATIEKOS – so van my ma af: [by marindakook]
In ons huis eet ons tamatiekos agter die lekkerte aan en nie net as dit koud is nie. Daar is iets koesterends omtrent tamatiekos. Dis asof jy baie kan vergewe as jy n lekker bord tamatiekos geeet het – selfs die skoonfamilie.
Die resep is genoeg dat 6 mense ruim kan eet. Miskien bly daar n lekseltjie oor vir more.
1.2kg beesvleis – ek hou van voorkwartvleis, brisket is wat ek gebruik het. Jy kan skaapvleis ook gebruik – dit moet n vetjie he.
2 uie fyn gesny
15 ml olie om die uie in te braai
1 blikkie tamatiesmoor
1 blikkie tamatiepuree
1 koevertjie of blikkie tamatiepaste
60 ml asyn
80ml suiker
60 ml worcestersous
6 naeltjies
5 ml fyn gemmer ( as jy nie het nie, los dit uit)
sout en peper na smaak
250ml water
6 aartappels
NOU:
•braai jou uie tot glaserig in ‘n pot bo-op die stoof
•sny jou vleis in kleiner stukkies en braai saam met die uie effens bruin
•in ‘n bakkie meng al die res van die bestandele behalwe die aartappels, gooi dit oor die vleis in die pot. Laat dit saggies prut vir 45 minute.
skil jou aartappels en sny in kwarte, na 45 minute wat jou pot geprut het , kan jy die aartappels in die pot sit.
•kook nou tot die aartappels en vleis lekker sag is- omtrent 30 minute. (jy moet maar proe)
Geniet jou tamatiekos met spierwit rys en groente van jou keuse. Jy sal welbehaaglik voel daarna.
OLD WORLD GOULASH: [MR FOOD]
This saucy one-pot meal earns points for long-cooked flavor without a lot of long prep. Old World Goulash is a hearty all-in-one dish that will warm and satisfy your hungry gang.
Serves: 4
Cooking Time: 1 hr 20 min
INGREDIENTS:
•1/4 cup (1/2 stick) butter
1 1/2 pounds beef round steak, cut into 1-inch chunks
•2 large onions, quartered
•2 potatoes, peeled and quartered
•4 carrots, cut into 1-inch chunks
•2 cups water
•1 3/4 cups beef broth
•1 teaspoon paprika
•1/2 teaspoon black pepper
•2 tomatoes, chopped
WHAT TO DO:
1.In a soup pot, melt butter over high heat. Add steak and onions and cook 6 to 8 minutes, or until meat is browned, stirring frequently. Add remaining ingredients except tomatoes, cover, and reduce heat to low. Simmer 45 minutes.
2.Add tomatoes and simmer, uncovered, 25 to 30 minutes, or until beef is tender and sauce is thickened.
NOTES:
Serve this over medium egg noodles and you won't miss any of the hearty sauce!
HEEL GEBRAAIDE FILET: [KUIERKOS]
•1 heel filet (1.5 – 2 kg)
•125 ml sojasous
•125 ml olyfolie
•Growwe swartpeper
•1 takkie roosmaryn
MAAK DAN SO:
Meng die sojasous met die olyfolie, plaas die filet in ‘n groot bak en giet die mengsel bo-oor.
Maal genoeg swartpeper oor die vleis.
Steek nou die vuur aan. Sodra die hout uitgebrand het, het jou filet lank genoeg gemarineer.
Plaas die filet op die rooster en draai dit elke 5 – 6 minute o mom aan alle kante te seel,
Laat die vleis dan aan die een kant braai en draai dit na elke sluk van jou bier om.
Verf tussendeur die oorblywende marinade met ‘n roosmaryntakkie bo-oor.
Sprinkel sout oor net voordat die filet gaar is en van die vuur verwyder word.
MURGBENE: [Rina Shorty] [beproef]
Voorgereg by braai.
Murgbene
Besprinkel met sout, swartpeper en suurlemoensap.
Braai stadig oor die kole of
Sit murgbene in ‘n plat ysterpot pot en gooi water in tot 1/2 pad teen bene op.
Sprinkel gemengde kruie en sout na smaak oor. Sit deksel op en sit pot oor kole en laat dit half uur tot 40 min stoom.
Sit voor met biltong, varsgebakte brood en room.
TANT WILLEM SE ESTAFO: [BRON ONBEKEND]
2kg stowevleis
sonneblomolie
3 uie gekap
2 knoffelhuisies gekneus
250ml kookwater
6 middelslag aartappels geskil en halveer
1 blikkie tamatiepasta
125ml pitlose rosyne
200ml hanepootwyn
sout en peper na smaak
200ml gaar groen ertjies
6 groen of swart olywe(opsioneel)
SO MAAK JY:
Sny die vleis in blokkies en skroei in kastrol aan albei kante tot bruin en hou eenkant. Braai uie en knoffel in dieselfde kastrol in `n bietjie olie. Skep die vleis op die uie en voeg die kookwater by, sit die deksel op en stowe tot gaar en sag. Voeg meer water by indien nodig. Voeg die aartappels, tamatiepasta, rosyntjies, wyn, sout en peper by en roer dit om sodat die meeste aartappels onder in die kastrol is. Sit die deksel op en stpwe die bredie verder tot die aartappels gaar is. Voeg die ertjies en olywe by, roer dit liggies om en proe of daar genoeg sout, peper en wyn in is. Geur indien nog nodig en sit vuurwarm voor.
GOULASH IN ROOMSOUS: [BRON ONBEKEND]
•1.5kg beef goulash
•100ml meel
•Koppie olie of botter om 4 uie in te braai
•Sout en peper na smaak
•Besprinkel vleis met sout en peper.
•Rol in meel.
•Braai uie in olie of botter en skep uit.
•Braai vleis in olie tot bruin.
SOUS:
•250ml room
•250ml tamatiepuree
•1eetl. asyn
•175ml tamatiesous
•2eetl. Suiker
•1eetl. Paprika
MAAK SO:
•Meng sous bestanddele met die vleis en stowe stadig vir 2 uur.
•Meng gebraaide uie op einde by.
MY WENK:
Vervang die room met gewone joghurt om dit minder ryk te maak, dis heerlik!
BEESFILET MET MOSSELSOUS: [BRON ONBEKEND]
•Murgbene
•1 beesfilet
•250 ml pecorino-kaas, gerasper
•sout en gemaalde swartpeper
MAAK SO:
Gebruik murgbene wat in 5 cm stukke gesaag is en verhit tot murg gaar is.
Verkoel in yskas.
Maak met ‘n skerp messie vlak snitte oral oor die filet en stop met die murg.
Geur met sout en peper en braai vinnig oor warm kole tot bruingebraai buite-om en nog pienk van binne – sowat 15 minute.
Druk kaas bo-op filet vas.
Bedek met foelie en hou warm sodat kaas kan smelt.
SOUS:
•250 ml room
•1 blik gerookte mossels, gedreineer
•Sowat 10 ml kitswitsouspoeier
MAAK DAN SO:
Verhit die room en mossels saam tot kookpunt.
Verdik met pasta van witsouspoeier en water.
Roer by roommengsel in en verhit tot dit kook en effe verdik.
Sny filet versigtig in dikkerige skywe en giet van die sous oor.
GEMMER BEESRIB: [RESEP ALETTA LINTVELT FOTO’S MYBURGH DU PLESSIS] ABSOLUUT FANTASMAGORIES!
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 2 uur
Beeskortrib en prima rib is albei relatiewe goedkoop snitte wat gewoonlik in vaal potjies beland omdat dit ’n langer kooktyd nodig het om sag en geurig te word. Maar as jy hierdie ribbetjies reg maak, smaak hulle vorentoe as hulle oor die kole gebraai word.
BESTANDDELE:
•1 eetlepel knoffelpoeier
•3 eetlepels paprika
•1 eetlepel komyn
•1½ koppie gemmerbier
•1 eetlepel melasse of bruinsuiker
•3 eetlepels sojasous
•1 blikkie (210 g) gerookte oesters
2 kg beeskortrib of prima rib, verkieslik 5 cm dik en 12 cm lank gesny
•½ ui, fyngekap
•2 knoffelhuisies, fyngekap
•1 koppie rokerige braaimarinade (ek het Woolworths s’n gebruik)
•4 eetlepels tamatiesous
MAAK DAN SO:
1.Meng die knoffel, paprika, komyn, ½ koppie gemmerbier, melasse of bruinsuiker en sojasous, en gooi dit oor die rib.
2.Sit die vleis saam met die sousie en die oesters in ’n swartpot en bedek dit met ’n dubbele laag foelie. Laat dit dan vir 2 uur oor louwarm kole prut (óf sit dit in ’n oond van 150 °C). Let wel: As jou ribbetjies dunner as 5 cm is, is dit moontlik dat dit dalk ná ’n uur en ’n half reg sal wees. Dis belangrik dat die ribbetjies nie teen ’n hoër temperatuur gaar word nie.
3.Verhit die ui, knoffel, oorblywende gemmerbier, braaimarinade en tamatiesous daarby en laat dit prut tot die sous verdik.
4.Smeer die ribbetjies met die braaisous en braai dit vir ’n paar minute aan ’n kant oor warm kole – verf elke nou en dan nog van die sous aan. Dis reg om af te haal wanneer die ribbetjies lekker taai en goudbruin is.
TANNIE DASSIE SE BIEFSTUKROLLETJIES: [VAN RENSBURG FOODS]
•Biefstukskywe of “minute steaks”
•Ontbytspek
•Sout en peper
•Speserye
•Uie
•Olie
•1 blikkie sampioene in room
•Knorrox
MAAK SO:
•Geur biefstukskywe met sout, peper en speserye.
•Rol biefstukskywe in meel. Plaas ontbytspek op biefstuk en rol biefstuk op en steek vas met tandestokkie.
•Braai in olie en plaas in oondskottel wat ‘n deksel het.
•Braai uie in bietjie olie. Voeg sampioene by uie.
•Sit 'n blokkie Knorrox en ‘n koppie water in 'n ander pot en kook.
•Voeg dit by sampioene en uie.
•Voeg die mengsel oor die rolletjie en bak in oond teen 180 grade Celsius vir ‘n halfuur tot 45 minute.
MY WENK:
Braai in jou swartplatboompan of oor die kole.
JOHANNA SE BOBAAS KERRIE-BEESSTERT: [ deur Johanna Potgieter - PASELLA]
Matige groot beesstert in stukke
8 groot aartapples
4 uie
8 bloedrooi tamaties
2 eetlepels matige “Raga Kerrie” (mooi vol)
1 eetlepel borrie
1 eetlepel Worcester sous
2 eetlepels Mrs Balls bladjang
½ koppie olie (om die uie in te braai)
Sout na smaak
1 eetlepel suiker (goed vol)
MAAK DAN SO:
Plaas vleis in ‘n groot kastrol, met genoeg water om gaar te word (met bietjie sout). Gooi kokende water oor die tamaties en trek skille af. Gooi die olie in die pan en braai die uir-ringetjies daarin tot ligbruin. Sny die tamaties daarin en laat stadig braai.
Halveer die aartapples en gooi in die pot by die vleis, met genoeg water om gaar te word. As die aartapples gaar is, gooi tamatiemengsel daaroor (daar noet genoeg water in wees vir sous). Maak twee aartapples fyn in die vleissous om dit dik te kry. Gooi nou die Kerrie, borrie, Worcestersous en die bladjang en suiker in – werk dit so om die vleis, in die sous in op lae hitte gooi nog ‘n bietjie sout in indien nodig.
VLEISLAND GEBRAAIDE BEESHART: [VLEISLAND RESEPTE VIR ALMAL]
1 Kg beeshart, in 1cm dik skywe gesny. 15g sout, 15g braaivleis speserye, 10g lemmon pepper, 5g Italian spice. Spesery die beesharte met die spesery mengsel, krummel met "Corn flakes" sny nou een medium ui in skywe.
Braai die gekrummelde beesharte in olyfolie, tot so medium gaar, plaas dit in n oond pan. Braai nou uie in dieselfde olie as die vleis, gooi so 250 ml vars room in en braai vir so 5 minute. gooi bietjie Lemon pepper en Italian spice in. Skep dan die room en uie mengsel oor die beesharte, en rasper bietjie Cheddar kaas oor. Grill in die oond tot die kaas begin bruin word...Skep saam met die rys en bietjie groenigheid, en geniet......
BEESSTERT IN ROOIWYN EN PORT: [Deur ARINA DU PLESSIS -
Foto: NEVILLE LOCKHART]
Hierdie resep is my allergunsteling-manier om beesstert gaar te maak – dit kan regtig nie makliker nie.
Dis vleis het ’n baie donker kleur as dit gaar is, dis van die rooiwyn, dit moet so lyk. Jy moet die kasserolbak nou en dan oopmaak om te kyk of daar nog genoeg vloeistof in is. As die beesstert te droog bak en aanbrand, is dit hartseersake.
BENODIG:
1 kg beesstert
500 ml droë rooiwyn
500 ml port
Water, sout en vars gemaalde swartpeper
MAAK DAN SO:
Voorverhit die oond tot 180 °C. Pak die beesstert in ’n enkellaag in ’n swaarboomkasserolbak met ’n digpassende deksel. Giet die rooiwyn en port bo-oor. Bedek en bak vir 3-4 uur. Kyk nou en dan of daar nog genoeg vloeistof in die bak is. Indien nie, voeg ’n bietjie water by.
SO MAAK JY:
Wanneer die beesstert sag is, geur met sout en peper. Verdik die pansouse met room of ’n roux (botteren- meel-mengsel) en sit die beesstert op romerige kapokaartappels met geroosterde knoffelpuree voor.
Lewer vier porsies.
BEEF AND SAUSAGE FRIED RICE:
This rice dish is basically a Chinese fried rice cooked with chunks of pre-boiled beef shank, chinese sausages, chicken hotdogs, strips of scrambled eggs, sweet peas, corn kernels and steamed rice seasoned with light soy sauce, oyster sauce, steak sauce and sesame seed oil. It’s one of my “instant” recipes–take whatever is available and throw them in with the rice kind of thing.
INGREDIENTS :
6 c. of steamed rice rice, cooled for best results
2 c. of pre-cooked beef chunks, about 1″ cubes
2 chinese sausages (locally known as longganisang macau)
2 chicken hotdogs
3/4 c. of corn kernels
1/2 c. of frozen sweet peas
2 eggs, beaten
2 tbsp. of oyster sauce
1 tbsp. of light soy sauce
1 tsp. of steak sauce
1/2 tsp. of sesame seed oil
4 tbsp. of cooking oil
salt and pepper
WHAT TO DO:
Season the beef chunks with steak sauce. Cut the chinese sausages and chicken hotdogs into 1/4″ thick rings. Set aside.
Heat a skillet or wok. Pour in 1 tbsp. of cooking oil and heat until it starts to smoke. Add the beaten eggs, tilting the skillet or wok to swirl the eggs while cooking. Cook until set. Transfer to a plate. Roll up and cut into 1/2″ wide strips. Cut each strip across into two.
Add the rest of the cooking oil to the skillet or wok and heat until it starts to smoke once more. Add the chinese sausages and chicken hotdogs. Cook over high heat for about 30 seconds. Add the beef chunks. Cook for another 15 seconds, stirring. Add the rice, corn kernels and sweet peas. Cook, stirring, until the rice is heated through. Pour in the oyster sauce and light soy sauce. Add the pepper. Stir well. Adjust seasonings, if necessary. Add the egg strips and pour in the sesame seed oil. Toss a few times. Serve hot.
BEESKERRIE: [UITKYK]
Bedien 6 tot 8
1kg Beesstowe
600ml Water
60g Kerrie poeier
40g Paprika
15ml Bladjang
500g Gevriesde groente mengsel - sout en peper na smaak
MAAK DAN SO:
Kook die beesvleis in water vir 1 uur tot 1 en n half uur tot sag. Voeg al die ander geurmiddels by.
Voeg die gevriesde groente by en kook vir 10 minute.
GOULASH: [UITKYK]
Bedien 4
900g Goulash blokkies
700g Uie (geskil en fyn gekap)
2 Eetlepels olie
2 Eetlepels Paprika
1 Eetlepel Asyn
3 Koppies Bees aftreksel
2 Knoffelhuisies gebreek
1 Knippie Marjoram
1/2 Teelepel Fyn Caraway
1 Teelepel Tamatiepasta
sout en peper na smaak
MAAK DAN SO:
Braai uie in groot pot tot goud bruin. Sprinkel paprika poeier oor, voeg asyn en n paar eetlepels bees aftreksel by . Voeg Goulash blokkies by die speserye mengsel en braai vleis tot geseel. Verminder hitte en laat prut vir ongeveer 1 1/2 uur. Voeg gereeld aftreksel, tamatiepasta en knoffel by. Prut vir 10 min. sout en peper na smaak. Heerlik met vars wit rolletjies. Heerlik die volgende
BEESVLEIS EN MIELIEPOTJIE: [VAN RENSBURG FOODS]
•1½ kg stowebeesvleis, in blokkies gesny
•2 groot uie, fyn gekap
•2 knoffelhuisies, gekap
•¼ koppie botter
•‘n bietjie kookolie
•1 teelepel droë oreganum
•1 groot glas Chateau Libertas [rooiwyn]
•1 glas water
•4 medium aartappels, geskil en in ¼ gesny
•4 koppies groenmielies (van die stronk afgesny)
•varsgemaalde swart peper
MAAK DAN SO:
Braai die beesvleis, uie en knoffel bruin in die botter en olie.
Voeg die oreganum, rooiwyn, water en ‘n knypie sout by.
Sit die deksel op en laat prut oor matige hitte/kole.
As die vleis begin sag word, voeg die aartappels by.
Maak seker dat daar nog genoeg vloeistof in die pot is en voeg nog wyn of water by indien nodig.
Prut vir ‘n verdere 20 minute en voeg dan die mielies by.
Sit die deksel op en laat verder prut tot die aartappels sag en die mielies gaar is.
Geur met gemaalde swart peper en bedien.
MY WENK:
Ook lekker vir bunny chows en as vulsel vir wraps, pannekoek en pitas.Hierdie is heerlik vir 'n bunny show of 'n gevulde omelet.
CURRIED BEEF AND DUMPLINGS: [TASTE OF HOME]
I found this in the Taste of Home Recipe Collection...I can't remember if it was 2009 or 2010 but I thought it sounded different!
2 - 2½kg rump roast
6 carrots cut into chunks, or baby carrots
1 onion sliced
1 14 oz can of diced tomatoes
2 tsp curry powder
1 tsp Worcestershire sauce
1 tsp sugar
1 tsp salt
DUMPLINGS:
1 tsp salt
1 2/3 cups flour
3 tsp baking powder
2 tbsp cold butter
3/4 cup milk
1 cup water(may need more)
WHAT TO DO:
Brown meat in pan, place in crock pot. Mix together tomaotes, curry, sauce, sugar, and salt. Pour over meat, add in onions and carrots. Cook on low for 6-8 hours until meat is tender.
Pour juice into pan, add in hot water and bring to a boil.
Mix together flour, salt, baking powder. Cut in butter until crumbly. Stir in milk until just moistened. Drop dumplings into simmering liquid, cover, and steam for 15 mins. Remove dumplings for sauce and serve with meat and carrots.
**So far this smells a lot like beef stew....it was just ok the first night we had it. I found it needed gravy as the meat was a bit dry. I did add another cup of water to the juices for the dumplings as I just didn't have enough to cook them in. I then took that thickened "gravy" and dumped it over the leftover meat. It was so much better the next day! It was a nice and different take on pot roast and I LOVE curry! The dumplings were delicious too!
BEESVLEISBREDIE MET 'N LANG SOUS: [Deur ARINA DU PLESSIS - Foto: NEVILLE LOCKHART]
’n Geurige bredie met ’n lang sous is die beste winterkos.
Dié een is ’n ware gunsteling van ons gesin en smaak die volgende dag éérs lekker.
45 ml olie
1 kg beesvleisblokkies
5 ml elk sout en vars gemaalde swartpeper
Knippie suiker
3 ml borrie
5 ml paprika
5 ml fyn komyn
5 ml pimento
10 ml fyn koljander
15 ml gekapte, vars gemmer
2 groot uie, gerasper
4 knoffelhuisies, fyn gekap
4 wortels, grof gerasper
1 x 410 g blik gekapte tamaties
500 ml water of beesvleisaftreksel
Sowat 12 baba-aartappels in skil (heel of gehalveer, indien redelik groot)
60 ml gekapte, vars pietersielie of vars koljanderblare
MAAK DAN SO:
Verhit die olie in ’n swaarboompot. Meng die beesvleisblokkies, sout, peper, suiker, speserye en gemmer goed en braai dit saam in die kastrol tot die vleis bruin en die speserye geurig is.
voeg die gerasperde ui en knoffel by en braai vir 3-5 minute. Voeg die wortels by en braai vir ’n paar sekondes. Voeg die tamaties en water (of aftreksel) by en verhit tot kookpunt.
Bedek en prut vir 30 minute. Voeg die aartappels by (en nog water of aftreksel, indien nodig) en prut vir ’n verdere 45-60 minute tot die vleis sag, die aartappels deurgaar en die sous verdik en geurig is.
Rond af met gekapte, vars pietersielie of koljanderblare. Sit voor op rys, koeskoes of krummelpap.
Lewer ses porsies.
JEREPIKO BEEF STEW: [FIRE UP COOKING SA]
•lots of onion, sliced
•stewing beef, cubed
•a punnet of button mushrooms, small ones left whole
•a handful of mixed herbs, I used rosemary, origanum and thyme
•2 cups of beef stock
•a generous glug of jerepiko wine (or sherry, or red wine), and then another one
•a little oil for frying
WHAT TO DO:
Pour the oil into the pot and put on the grid over the flames, add the onions once the oil is hot. Fry until soft, then add the meat and brown. Stir in the mushrooms and herbs. Add the booze to the stock, then stir into the stew. Add an extra cup of water, and watch carefully, as the liquid disappears quickly. Turn down the heat, (ie, lift the grid a little, and spread the coals out a bit). Stir regularly, and cook until the meat is tender, and the gravy reduced, rich and flavourful. This will take about 2 hours, so keep adding wood to keep a small fire going.
Meanwhile, cook some rice in another clever little cast iron pot (I ask you, could teflon take this sort of abuse? Or give the food a wonderful smokey flavour??)
Serve the stew over the rice, sprinkled with chopped fresh parsley, and mixed veggies, or at least, that’s how we had it!!
Enjoy!
STEAKS MET SAMPIOEN BO-LAAG: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
BENODIG:
4 steaks (200 g elk)
Sout en varsgemaalde swartpeper
30 ml (2 e) olyfolie
250 g bruin sampioene
6 rooi slaaiuie (of 1 klein ui), fyn gekap
30 ml (2 e) heelkorrelmosterd
80 ml (1/3 k) geroomde roomkaas
1 eier, geklits
250 g groenbone, geblansjeer
MAAK DAN SO:
Voorverhit die oond tot 220 °C en verhit ‘n riffelpan.
Braai die steaks vir ‘n minuut aan beide kante oor hoë hitte, geur met sout en peper en hou eenkant.
Verhit die olie in’n pan en braai die sampioene tot droog.
Roer die rooi slaaiuie by en braai vir ‘n minuut en verwyder van die hitte.
Skep die sampioen-mengsel in’n mengbak en geur met sout, peper en heelkorrelmoster.
Roer die geroomde roomkaas en eier by en geur indien nodig.
Plaas die gebraaide steaks op ‘n gesmeerde bakplaat en skep die sampioen-mengsel bo-op elke steak.
Bak die steaks vir sowat 5—10 minute of totdat die bo-laag gestol het.
Sit voor saam met die groenbone.
MY WENK:
Geen oond nodig nie, maar soos wat jy met 'n potbrood sou doen en gebruik die metode vir bakproses.
MONGOLIAN BEEF STIR FRY: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Tender stir-fried beef in a tasty sauce.
INGREDEINTS:
•1 tablespoon oil
•1 - 1½kg steak (sirloin or flank), sliced thinly
•3 tablespoons soy sauce
•1 tablespoon hoisin sauce
•1 tablespoon brown sugar
•1 teaspoon chill sauce such as sambal oelek
•1 clove garlic, grated
•1 teaspoon ginger, grated
•1 tablespoon cornstarch
•1/3 cup water or beef broth
•1 teaspoon sesame oil
•1/4 cup green onion, sliced
HERE'S HOW:
1.Heat the oil in a pan over medium-high heat, add the beef and saute until just cooked, about 2-4 minutes.
2.Add the mixture of the soy sauce, hoisin sauce, brown sugar, chili sauce, garlic, ginger and the mixture of the cornstarch and water to the pan and cook until it thickens a bit, about a minute.
3.Serve over white rice or noodles, quinoa, etc. garnished with the green onions.
OPTIONS: Add some vegetables to the mix such as broccoli, peas, peppers, etc.
LEKKER STEAK ONDER DIE KOMBERS: [KREATIEWEKOSIDEES - Georgien Neethling Schoeman]
BENODIG:
500G Tenderised steak
2 groot uie in dun ringe gesny
6 groot aartappels in skywe gesny
3 geskilde tamaties in skywe gesny
Sout en peper na smaak
Knoffelvlokkies (opsioneel)
MAAK DAN SO:
Pan braai steak tot lekker bruin in braaipan of diep pan, gooi net sout en peper oor.
Pak uie ringe dan dik laag aartappelskywe en dan laag tamaties heel bo, gooi liggies sout en peper tussen lae en knoffelvlokkies. Gooi so twee koppies water op, bring tot kookpunt draai hitte af en prut stadig tot aartappels pap gestowe het bo op steak. Aartappels sal self sous dik maak. Bedien bo op rys.gooi so katspoegie room of gewone joghurt ook by, lekker romerig.
STEAKREPIES IN DEEG: [KREATIEWEKOSIDEES - Anjelika van den Berg]
BENODIG:
1 kg tenderised steak
2 eiers
180 ml melk
5 ml knoffelsout of 1/2 tl vlokkies
5 ml hoenderspeserye of enige speserye na smaak
180 ml koekmeelblom
Olie
MAAK DAN SO:
1. Sny vleis in repies en bedek met speserye.
2. Klits eiers en melk saam.
3. Plaas vleisrepies in bak en bedek met eier- en melkmengsel.
4. Plaas bak in yskas vir ‘n uur.
5. Doop die repies een vir een in die koekmeelblom.
6. Braai in pan met vlak olie op medium hitte.
7. Bedien met skyfies en slaai.
MY WENK:
Bedien 'n lekker sous saam met die repies, soos chilisous of mosterdsous.
GEVULDE TENDERISED STEAK: [KREATIEWEKOSIDEES]
Kap jou steak lekker plat met vleis hammertjie of piering. Gooi oor sout, peper , bietjie wostersous en bietjie knoffelvlokkies.
Braai uie sampioene en spek tot sag.
Hier kan jy dan lekker jou verbeelding laat gaan – dink aan spinasie en feta kaas, mossels, kaas en ham, enige iets wat jy lus voel om as vulsel te gebruik.
Smeer oor die steak en rol op.
Steek vas met tandestokkies en bak in die oond tot gaar of jy kan dit ook in vlak panolie bak tot gaar.
Maak ‘n lekker kaassous, of bisto sous, sampioen sous ens. Kyk wat by jou vulsel sal pas.
Bedien met kapokaartappels of skyfies, mengelslaai of volledige bord gekookte groente.
BEEFY SOUR CREAM NOODLE CASSEROLE: [WHONEEDSACAPE]
Yield: 6 servings -Recipe adapted from Pioneer Woman
YOU'LL NEED:
•1- 1½kg Ground Beef
•1 can 15-ounces Tomato Sauce
•3/4 t Salt
•1/2 t freshly ground Black Pepper
•1/4 t Lawry's Seasoning Salt
•1/2 t Garlic Powder
•8 ounces Egg Noodles (1/2 of a package)
•1/2 cup Sour Cream
•1-1/4 cup small curd Cottage Cheese
•1/2 cup sliced Green Onions
•1/2 t Garlic Salt
•Freshly Ground black Pepper
•1 cup shredded Sharp Cheddar Cheese
WHAT TO DO:
1.Preheat oven to 350 degrees.
2.Brown ground beef until thoroughly cooked, drain fat from pan.
3.Stir in tomato sauce, salt, pepper, Lawry's & garlic powder.
4.Simmer on low until ready to use in casserole.
5.Cook egg noodles according to package directions, drain.
6.In large bowl stir to combine: sour cream, cottage cheese, green onions, garlic salt & pepper. Add in cooked egg noodles, stir together.
7.In greased 13x9 assemble in layers. 1st layer 1/2 of noodle mixture, followed by 1/2 of meat mixture, and then 1/2 cup of shredded cheddar. Repeat all layers.
8.Bake 20-25 minutes until cheese is melted and heated through.
STEAK WITH SHRIMP AND PARMESAN CHEESE GARLIC SAUCE: [THE RICE TRAY]
This is a new favorite of ours! The sauce is very rich but it just goes perfectly with the steak. We served ours with grilled asparagus and it was an awesome meal... perfect if you are craving some surf & turf!
INGREDIENTS:
2 New York Strip [sirloin, rump, fillet or rib eye steaks]
2 C heavy cream
1 Tbsp fresh basil, chopped
1/2 C grated Parmesan cheese
2 Tbsp minced garlic
salt & pepper to taste
1 - 1½kg shrimp, deveined, skin, head & tails removed
HERE'S HOW:
Lightly coat both sides of steaks with olive oil, salt, pepper and minced garlic {to taste}. Place Basil leaves on top of steaks and wrap in saran wrap. Refrigerate for at least 30 minutes. Grill steaks to medium rare [remove basil when turn, placing basil on opposite side of steak while grilling].
Heat cream in sauce pan and bring to light boil.
Cook until it is half it's original volume [stirring consistently]. Mix in Parmesan cheese, basil, salt, pepper and garlic and cook for about 1 minute. Add shrimp, and cook until pink and cooked through.
Serve steak with this lovely sauce and enjoy!
COWBOY STEW: [GETAWAY RECIPES]
This stew is a great way to cook up leftover braai meat from the night before – the camping breakfast of champions.
Serves 4
•15 ml oil
•2 red onions, peeled and finely chopped
•2 cloves of garlic, peeled and finely chopped
•1 green pepper, de-seeded and finely chopped
•300 to 400 g leftover braai meat (steak, chops and wors all work well)
•½ teaspoon ground coriander
½ teaspoon cumin
•½ teaspoon chilli powder (adjust to taste)
•400 g can of tomatoes
•400 g can of baked beans
•400 g can of butter beans
•400 g can of corn kernels
•1 tablespoon balsamic vinegar
•1 tablespoon sugar
•Salt and pepper
HERE'S HOW:
Brown the onion, garlic and green pepper in the oil over medium-hot coals in a at-based cast-iron pot. Add the braai meat and spices and stir until coated. Add the canned ingredients (tomatoes, beans and corn) along with the balsamic vinegar and sugar and cook for 25 to 30 minutes until thoroughly heated through. Season to taste and serve with garlic bread.
CHEESY STREAKY BACON RUMP: [Recipe by Jess]
We wanted to share with you Warren Smith’s recipe, one of the entrants in our Best Braai Recipe Competition.
My braai recipe is like this: a good few portions of rump and streaky bacon.
HERE'S HOW:
First sprinkle meat tenderizer, six gun grill seasoning and a bit of sugar on the steak and massage in, and leave to rest for 20 min.
•Braai steak and bacon on flame side of gas braai, to your secifications.
•When ready, move over to cast iron section of braai, steak with beacon on top, then cheese sauce and a generous bit of grated cheese on top.
•Sprinkle paprika, place lid over and leave to infuse for about 5 to 10 minutes.
Believe me, it tastes so good you will definitely do it time and time again.
PS: Chips were done in the oven.
GRILLED STEAK WITH BALSAMIC BRAAI RELISH: [RHODES RECIPES]
Serves 4
This one’s perfect for impressing guests.
Grill the steak over the coals or cook it in a griddle pan.
INGREDIENTS:
600 g Rump steak
1 x 410 g Rhodes Tomato Braai Relish
2 Tbsps. balsamic vinegar
125g (1 wedge) blue cheeseSalt and freshly ground black pepper
WHAT TO DO:
Preheat the oven to 200°C.
Cook both sides of the steak in a heated griddle pan for a couple of minutes.Season with salt and pepper and set aside.Bring the Rhodes Tomato Braai Relish and balsamic vinegar to the boil and season with salt and pepper. Reduce the heat and simmer for 10 minutes.Cut the pita breads in half and arrange them on a greased baking tin.Place a grilled steak on top of each pita half and divide the blue cheese between the steaks.Spoon the balsamic braai relish over the cheese and bake in the oven for 3-5 minutes.Serve with a green salad. Useful Tips Buy one large steak, grill it, leave to rest for a few minutes and then cut it into the desired portions. This keeps the meat nice and juicy.If you aren’t a blue cheese fan, use mozzarella or feta cheese instead.
STEAK BRAAI TIPS: [Posted in Braai, Braai Recipes, South Africa,by ribshackred]
Beef must be thawed before it is grilled. Remove the meat from the freezer at least a day before use and leave it to thaw in the refrigerator in its wrapping.
Meat should be taken from the fridge at least 30 minutes before grilling.
If preferred, brush either the meat or the grill with a little cooking oil to prevent the meat from sticking to the grill.
Beef cut 2 cm thick should be placed about 10 cm from the coals.
Grill steaks as quickly as possible without scorching the meat. Sausages, kebabs and sosaties on the other hand, have to be grilled slowly.
Grill steaks on one side until brown and loose on grid, turn and finish grilling.
Do not use a fork or sharp object to turn the meat since it causes loss of meat juices. Rather use meat tongs.
Cook meat in the correct order, for example steaks should be cooked last, since they toughen if not served immediately.
Sausages can be kept warm successfully and can be cooked first. Remember to reduce the cooking time of meat that is to be kept warm.
Spices and herbs should be used sparingly so as not to overwhelm the flavour.
Sprinkle with salt just before serving – if salted too early it draws out the juices, resulting in dry and tough meat. Serve immediately otherwise it becomes tough.
BRAAIED T-BONE IN ONION AND SOY MARINADE: [By Rumbie - ZIMBAWIAN FOOD]
A lot of Zimbabweans enjoy having a braai, which is commonly known as a barbecue in other countries. This is what I was up to over the weekend. I made this absolutely delicious onion and soy marinade which sipped well into the T-bone steak and the taste was just fantastic. There was some finger-licking going on at the table! For the braai I used commercial charcoal which provided a “slow-cooking” for the steak.
3-4 Servings~ 15-20minutes
YOU'LL NEED:
•1 kg t-bone steak
ONION AND SOY MARINADE:
•1 medium onion, cut into rings
•3 tbsp soy sauce
•3 tbsp brown sugar
•juice from one lime/lemon
•1 cup water
•2 tbsp white grape vinegar
•4 cloves garlic
•3 tbsp olive oil
•1/4 tsp ground black pepper
•1 tsp salt
•1 tbsp sweet chilli sauce
•1 tsp curry powder (with garlic)
•1/2 tsp ground cumin
HERE'S HOW TO MAKE THE MARINADE:
1.Gather your ingredients together. Put onion rings (1 medium onion) in a bowl. Add sugar (3 tbsp brown sugar), oil (3 tbsp olive oil) and sweet chilli sauce (1 tbsp).
2.Add garlic (4 cloves, minced), ground cumin (1/2 tsp), curry powder 1 tsp), salt (1 tsp), ground black pepper (1/4 tsp), water (1 cup water), soy sauce (3 tbsp) and white grape vinegar (2 tbsp). Give a quick stir, combining everything well and your marinade is ready!
This has got to be one of my best marinades yet!!! It will work well for both your red and white meats. I’m not too sure about fish yet though, I’d need to try it out on the fish and I’ll advise if it works. I used it here with t-bone steak. Like most marinades, it’s pretty easy and simple to make.
WHAT TO DO:
1.Place your t-bone steak (1 kg) in your marinating dish. Pour the onion and soy marinade over the T-bone steak. Massage it into the meat and make sure that each piece is covered with the marinade. Seal your marinating container and marinate the meat for at least 2 hours in the refrigerator. Light your fire and place the meat on the braai stand. (Don’t place the meat on direct flames otherwise it’ll burn before being cooked!) Flip the meat until cooked to your preference, *basting as you go. Enjoy!
T-Bone steak (in marinade)
Remember, the longer you marinate your meat, the juicier and tastier it will be. If you cannot braai the meat you can still pan-fry it or put it in the grill at 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 4 and grill for about 60 minutes, basting as you go.
Basting is pouring the marinade over the meat whilst it’s cooking, this aids in the flavour as well as making the meat nice and juicy.
KERRIE BEESRIB MET GEEL MIELIEPAP: [VLEISLAND RESEPTE VIR ALMAL]
BENODIG:
1 Kg vet beesrib, dwars oor die been gesaag, so 2 cm dik
1 eetlepel sout
1 teelepel swart peper...
1 teelepel suurlemoen peper
1 eetlepel asyn
2 middelgrootte uie
MAAK DAN SO:
Gooi alles in die stoompot, en kook tot die rib lekker sag is.
Gooi nou die volgende in.
2 aartappels in blokkies gesny
1 etlepel appelkoos konfyt
1 teelepel borrie
1 teelepel kerriepoeier.
MAAK SO:
Roer die kerrie, borrie en die konfyt lekker deur, en laat weer stoom net vir 10 minute
Maak n potjie GEEL MIELIE PAP, en skep nou saam op......
En dan kan jy maak soos Jealine Hanekom Reynecke, sy gooi nog suiker bo op die pap, en eet dan die soet en die sout so saam.
MY WENK:
Maak 'n heerlike potjie ook.
TRADITIONAL PEANUT BUTTER BEEF STEW: [by Rumbie]
Peanut butter is one of the most used spreads in the Zimbabwean cuisine. Most of the traditional dishes can have a peanut butter twist to them, such as this beef stew. Leafy greens, free-range chicken and cabbage are amongst some of the foods which can be cooked and have peanut butter added to them. If you want to see the plain version of beef stew which does not have peanut butter follow this link. Let’s get to it.
2 Servings~ 40 minutes
YOU'LL NEED:
•350g Beef blade
•1 small onion
•1 large tomato
•2 cloves garlic
•1 tsp salt
•1 1/2 tsp peanut butter
•600ml water
•oil for frying
WHAT TO DO:
1.With your tomato (1 large tomato) and onion (1 small onion) chopped, garlic (2 cloves) minced and peanut butter (1 1/2 tsp) ready, heat oil in pot and add your beef blade (350g) and season with salt (1 tsp). Fry until browned then add water (600ml), reduce heat and simmer until the beef is tender.
2.When the beef is tender, add the garlic and fry for 30seconds. Add the onions, stir and let them cook, about 2 minutes. Add chopped tomato, stir, close pot and let simmer until tomatoes are cooked, this will take about 3 minutes depending on the heat of your stove top. Add peanut butter and stir. Add a little bit of water, cover pot and allow to simmer for about 5 minutes, giving time for the flavours to marry. Check for seasoning and adjust accordingly if need be and simmer for a further 2 minutes and your peanut butter beef stew is ready.
TRADITIONAL ZIMBABWE BEEF BONES neMURIWO: [VEGGIES]
[By Rumbie]
2 Servings~ 1 hr 40 minutes
Beef bones are popular here in our Zimbabwean cuisine. It appears though that they are more popular with the men rather than the women, although some women do eat and enjoy them. You can have them as a stew or mixed with muriwo, (leafy green vegetables) which reminds me of another favourite dish code named highfiridzi. This is basically a beef stew dis, again mixed with leafy greens. Now back to our beef bones, let’s get started.
YOU'LL NEED:
•700g beef bones
•1 small onion
•1 medium tomato
•1/2 bunch leafy green vegetables
•2 tsp salt
WHAT TO DO:
1.Chop your onions (1 small onion), tomatoes (1 medium tomato) and vegetables (1/2 a bunch).
Put your beef bones (700g) in a pot, add water (500 ml) and salt (1 tsp).
Partly cover and bring to the boil then reduce heat, close pot completely and let simmer for 1 hour 30 minutes or until meat on bones is tender.
2.Add oil, onions, tomatoes, vegetables and a bit more salt (1 tsp). Stir then close pot again and let it simmer until the vegetables, tomatoes and onions are cooked (about 3-5 minutes).
Serve with sadza and enjoy. [SADZA - mieliepap]
VLEISLAND se RUMP en Maaskaas sous, met groentekies...
Sny enige steak, Bees of Wild so 2 cm dik (DWARS OOR DIE GREIN)
Hierdie is Rumptail...saam met die grein gesny...Nie reg nie..
Smeer dit lekker met bruin asyn/ Balsamic vinegar en olyf olie in.
Gooi jou braai speserye oor, en laat dit vir so uur of twee le..
Braai nou uie in n pan in BOTTER, en gooi bietjie sout, peper, en pietersiellie in.
Wanner die uie bruin is, haal dit af en skep dit uit die olie uit, in n bakkie.
Braai nou in daardie selfde botter olie, die steaks. op nommer 4 elektries, of so 3/4 op gas stoof.
3 minute op die een kant, draai om en nog 3 minute op die ander kant,
NOU..skep jy een eetlepel MAASKAAS/ Cottage chees op elke steak, krap die uie weer daar by in, en roer deur vir so EEN minuut...skep UIT DIE PAN in die BORD,
Met so bietjie groente of rys.
NOU kom daar nog n stukkie KNOFFEL BOTTER bo op elke steak....en dan gaan sit jy aan....en eet soos ek NOU ge eet het...
SLOW COOKED TOMATO STEW: [Posted by Daily Dose of Fresh]
It is summer in South Africa, the last few days however we have been experiencing some wet and cold weather conditions on the Highveld. It is the kind of weather that reminds you of winter, hot soups and creamy stews, my favorite time of the year!
This lovely Tomato stew (Tamatie Bredie in Afrikaans) is a family favourite that I love to serve with fresh home-baked bread. There is nothing quite as nice as to sweep your plate clean with a slice of bread sucking up all the lovely juices.
Make sure you have at least an hour and half on hand for this dish as it needs to cook slowly at a low temperature.
INGREDIENTS"
20 ml olive oil
1 – 2 Onions (sliced)
2.5 ml Jeera ( Cummin seeds)
2,5 ml Garam Masala spice
1 tsp grated fresh ginger
2 garlic gloves (peeled and crushed)
2.5 ml ground pepper corns
2.5 ml salt
500 g beef chuck ( roughly cubed)
2 – 3 carrots (peeled and sliced into rings)
4-5 potatoes (peeled and quartered)
5 ml dried Thyme
1 bay leave
4 -5 tomatoes (finely chopped)
50 g tomato puree
15 ml sugar
60 ml chutney (strong)
10 ml Worcestershire sauce
WHAT TO DO:
Use a large pot, heat up and add olive oil. Braise the onions together with the Jeera and masala for a few minutes until the onions are soft and translucent. Add the ginger, garlic, salt and pepper and the beef and braise for a few minutes untill the meat is sealed. Add the Thyme, bay leaves, carrots and potatoes and full the pot with just enough water to cover the ingredients, reduce the heat and let it cook with the lid on until the potatoes are soft. Remove the potatoes and keep separate. Add the tomatoes, tomato puree, sugar, chutney and Worcestershire sauce to the meat and cook on a slow heat with the lid on for +- 45 minutes untill the sauce has thickened naturally. Stir every 10 minutes and ensure that there is enough cooking juices by adding water or beef stock to the meat should it cook dry. Before serving add the potatoes and salt and pepper to taste and let the stew rest for 5 minutes with the lid on.
Serve with freshly baked bread.
BEESBLAD en GEELPAP of VET WILDSBLAD: [VLEISLAND RESEPTE AAN ALMAL]
Saag TJOPS van n vet beesblad,
Smeer dit met swart asyn in, en laat le in die yskas vir n uur of twee.
Gooi dan SWA braai speserye oor..(DELI SIN) en laat nog so uur le, en druk dit dan in die oond, op n rakkie.
Grill dit hoog in die oond tot die eenkant krispie is, en draai dan om en grill die anderkant ook.
Braai nou 1 groot ui in 2 eetlepels botter in n pan totdat dit bruin raak, met n knypie sout.
Wanneer die uie bruin is, gooi dan 750ml water saam by die uie in die pan, en roer een koppie GEEL MIELIE MEEL daarin, stel die stoof op EEN, en laat prut terwyl die vleis gaar word.
Wanneer die vleis gaar is, skep op en gooi nou die LEKKER SOUS, wat in die pan is oor die uie PAP en VLEIS.....dit smaak boeke toe, en nou kan ek maar gaan le...
Die resultaat van my BOERE SULT....(let wel na die spelling)...LOL...: [VLEISLAND RESEPTE AAN ALMAL]
Die beestong af "geskil"
Bietjie origanum, en pietersillie oor gegooi en gemeng..
EN TOE krap ek daai TAAI lymgekookte sening daar by in, en laat afkoel...
Toe lyk dit so...
Wildsvleis , beesskensels en tong.
SPICED BEEF IN A CHCOCLATE SAUCE WITH COOK UP RICE: [SIBA'S TABLE]
Using chocolate and nutmeg native to the island, Jonathan's beef dish is Greneda on a plate..
INGREDIENTS:
•2-3 tbsps vegetable oil
•2 lbs 3¼ oz (1kg) Stewing beef cut into ½ in (1 cm) thick medallions
•1 large white onion, sliced
•2 teaspoons chilli powder
•2 tsps sweet paprika
•2 tsps garlic granules
•2 tsps ground cumin
•1 tsp mixed spice
•1 tsp ground nutmeg
•2 tbsps demerara sugar
•4 tbsps tomato ketchup
•1 tbsps Worcestershire sauce
•1 tbsps light soy sauce
•1 tsp local pepper sauce
•0.7 pt (400 ml) beef stock
•14 oz (400g) canned chopped tomatoes in juice
•3 oz (85g) 70% dark unsweetened chocolate
•2 tbsps chopped parsley
FOR THE COOK UP RICE:
•1 tbsp vegetable oil
•1 onion, finely chopped
•3 cloves garlic, finely chopped
•2 red chillies, finely chopped
•1 Cup diced pumpkin
•12 okra, tops removed and thickly sliced on the angle
•1Cup easy cook rice
•1 tsp dried thyme
•½ teaspoon of local pepper sauce
•2 tbsps soy sauce
•0.7 pt (400 ml) coconut milk
•0.4 pt (200 ml) chicken stock
•1 x 400gm tin of black eye peas, drained
•Salt and pepper to taste
WHAT TO DO:
Heat the oil up in the pan and add the sliced onions, sauté for 1 minute. Turn the heat onto high and add the beef medallions and brown on each side.
Sprinkle over the chilli, paprika, garlic granules, cumin, mixed spice, nutmeg and demerara. Turn the meat frequently to coat each piece of beef in the spices. Allow it to cook until the spices become fragrant.
Next add the ketchup, Worcestershire, soy sauce and hot pepper sauce. Continue to turn the meat to coat it well. Add the beef stock and canned tomatoes and season with a little salt and pepper. Bring the mixture up to the boil, then reduce the heat to a gently simmer. Break the chocolate into the sauce, stir well and place a lid on the pan. Allow it to cook on a gentle heat for around an hour or until the meat has softened and the sauce has thickened.
After around half an hour, begin to make the cook up rice. Start by heating up the vegetable oil in the pan. Add the onion and cook until they are softened. Add the garlic and flavour peppers and cook for 2 minutes before adding the pumpkin, okra and rice. Stir well and season with the thyme, pepper sauce and soy sauce. Add the coconut milk and chicken stock and bring to a gentle simmer. Stir the black eyed peas through the rice and place the lid on the pan. Cook for around 25 minutes or until all the liquid has been absorbed and the rice is tender. Taste and season accordingly.
Serve the cook up rice alongside the beef in chocolate sauce. Sprinkle with parsley and enjoy!
COFFEE AND PEPPER FILLET: [Author: Bodys Cooks]
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
INGREDIENTS:
•2 tbs whole coffee beans
•2 tbs whole black peppercorns
•4 fillet steaks (180g each)
•10ml Extra Virgin Olive Oil
•salt
HERE'S HOW:
1.Coarsely grind coffee beans and peppercorns in a food processor or coffee grinder.
2.Press mixture evenly onto both sides of steaks.
3.Lightly brush steaks with olive oil
4.Place on braai and cook for 8-10 minutes, turning once halfway through grilling time, or until desired doneness.
5.Remove steaks from grill.
6.Season both sides with salt.
7.Allow to rest for 2-3 minutes before serving.
RUMP STEAKS ON OAK BRAAI PLANKS WITH MUSTARD BUTTER: [WOOLWORTHS RECIPES - Recipe By:Abigail Donnelly]
Prep Time : 15 minutes
Cooking Time : 10 to 12 minutes
Serves : 4
INGREDIENTS:
•4 200g beef rump steaks
•120 g butter, cubed
•2 Tbsp hot English mustard
•1 1/2 Tbsp parsley, chopped
juice of 1/2 lemon
•2 1/2 tsp sea salt
WHAT TO DO:
1. Combine the butter, mustard, parsley, lemon juice and sea salt and roll them into a cylinder. Cover with cling film and refrigerate.
2. Place soaked braai planks (narrow, thin oak planks) on the open flames. When they starts to smoke, place the rump on the planks and brown on both sides.
3. Place a knob of mustard butter on each steak and allow to melt.
RUE'S BEEF STEW WITH BASIL AND VINEGAR: [By Rumbie]
4-5 Servings~ 1 hr 15 mins
So here I was, with this beef, not thinking about doing any recipe in particular so just decided to make a stew to serve with sadza (pap). But as soon as I had put that meat in the pot and it was frying, something in me just nudged me to “experiment” and see how it goes…. it was absolutely fantastic! My family enjoyed every last bit of it I used stewing beef for this particular recipe.
INGREDIENTS:
•1kg stewing beef
•500 ml water
•3 tbsp pure vegetable oil
•2 tbsp dried/fresh basil
•3 tbsp apple cider vinegar
•1 tsp salt
•1 large tomato
•1 tbsp tomato soup powder + 50 ml water
WHAT TO DO:
1.Wash and cut your meat, trimming off any excess fat. Heat oil (3 tbsp pure vegetable oil) in a good sized pot (do not let the oil over-heat). Add beef (1 kg) and season with salt (1 tsp).
2.Add apple cider vinegar (3 tbsp) and 1 tbsp of basil. Fry meat until it begins to brown, stirring occasionally. When meat has browned up, add water, reduce heat and let it simmer gently until the water is finished and the meat is tender.
3.Add the remaining tbsp of basil to your meat and onions (1/2 small onion, chopped). Fry until the onions are just about cooked (2 mins). Add tomatoes (1 large, chopped), reduce heat and close pot for another 2 minutes.
4.Mix the soup powder and water together and add this to the meat. Simmer gently, close pot and allow the flavours to marry. After 3 minutes, taste for seasoning and adjust accordingly. And you’re done, enjoy!
FILLET STUFFED WITH MUSSLES AND CHEESE:
Yes you read right, fillet stuffed with smoked mussels, cheese and garlic. Making it was straight forward. Take the tube of fillet, cut it in pieces and then cut open. The filling was quite easy. I took a tin of smoked mussels and mixed it in a bowl with grated cheese and crushed garlic. Lots of crushed garlic. Stuff the fillet with the filling and stitch is closed with toothpicks.
I started with my cheese and mushroom sauce for the steak. The fresh mushrooms were cut into slices and fried in my little black pot over the coals. To this I added a packet of Ina Paarman's cheese sauce and some grated cheese. At this stage the sauce was just waiting for the steak to come off the coals.
There it is, the final product. Served on a plastic camping plate (so no chirps about the design now) with carrot salad and baked potato. Nom Nom Nom!!!
BRAAIED RUMP STEAK WITH GARLICK BUTTER: [by Jan Braai]
MY TIPS FOR BRAAIING RUMP STEAK:
This recipe works especially well when you are doing a braai for numerous people with a variety of meats. Steak is a very unique animal and needs to be braaied on extremely hot coals, searing the outside, but keeping the inside medium rare and juicy. This poses a problem when braaing many other things as well, as the steak needs to go on first when the coals are still in a furious state of heat, and that means that by the time everything else is braaied the steak will be completely cold.
I solve this problem by braaing the steaks when the time for doing so is perfect, just after the fire burned out and when the coals are at their hottest, and then serving it as hors d’oeuvres.
Serves 6
YOU NEED:
•600 g steak
•One tube of garlic butter (you could make your own but store-bought tubes are easier)
HERE'S HOW:
Make a very hot fire. Remove steak from fridge and bring to room temperature at least 20 minutes before the braai. Rinse excess blood from the meat under cold water and pat dry with paper towel. There is no need for spices or marinade before putting the meat onto the fire. Braai the steaks on very hot coals for about six to eight minutes, turning halfway through. When you take it off the braai, let it rest for a few minutes before slicing into thick strips. Season with salt and pepper, slice the garlic butter and place between steak strips so it melts.
PLATRIBROL MET SPINASIEVULSEL: [Deur Huisgenoot Digitaal]
Ons lesers weet hoe om uit vleissnitte die heerlikste geregte te maak.
Leona Kritzinger van Bellville vertel haar buurvrou neem haar vulsel en vleis na haar slagter en hy vul en rol dit dan vir haar.
Genoeg vir 6 mense
Bereiding: 20-25 minute
Gaarmaaktyd: sowat 2 uur
JY BENODIG:
15 ml (1 e) olie; 125 g spekvleis, in blokkies gesny; 2 preie, in ringe gesny; 1 knoffelhuisie, gekneus; sout en vars gemaalde swartpeper; 15 ml (1 e) vars tiemie; 125 g spinasie, fyn gekap; 75 ml (5 e) vars witbroodkrummels; 60 g bloukaas, gekrummel; 1,5 kg beesplatrib, ontbeen; 40 ml vars suurlemoensap; 500 ml droë witwyn; geroosterde groente vir opdiening
MAAK DAN SO:
Voorverhit die oond tot 160 C.
Verhit die olie in ’n pan en braai die spek, preie en knoffel ’n paar minute. Geur met sout en peper en verwyder van die hitte. Laat dit effens afkoel en voeg die tiemie, spinasie, broodkrummels en bloukaas by.
Plaas die vleis op ’n skoon werkoppervlak en skep die vulsel bo-op. Versprei die vulsel sodat die hele oppervlak bedek is en druk die vulsel effens plat met jou hand sodat dit makliker rol. Rol die vleis op en bind dit vas met tou.
Plaas die rol in ’n groot oondbak en geur buite-om met sout, peper en suurlemoensap. Voeg die witwyn by.
Oondbraai 2 uur of tot die vleis gaar is. Laat staan die vleisstuk 10 minute voor jy dit in skywe sny. Sit voor met geroosterde groente.
MY WENK:
Maak gaar oor die kole, draai die ribrol styf toe met swaargewigfoelie [2 x].
RUMP STEAK: [RIB SHACK RED]
For a great midweek braai idea, try this rump steak with red wine and mushroom sauce recipe. Perfect with a glass of Rib Shack Red.
INGREDIENTS:
•15ml olive oil
•150g Button mushrooms, sliced
•125ml Red wine
•250ml Cream
•125ml Water
•1 sachet Classic White Sauce
•5ml Rosemary
•4 Rump steaks
Method:
1.Heat olive oil in a pan and fry sliced button mushrooms for about 5 minutes or until they are soft and tender.
2.Add the red wine and allow to simmer for 5 minutes for the alcohol to burn off.
3.Stir in the cream, water and contents of the sachet of Classic White Sauce.
4.Reduce the heat and allow to simmer for about 3 minutes whilst stirring.
5.Stir in the Rosemary and remove from heat.
6.Season the rump steaks and grill or braai to your liking.
Source: whatsfordinner
STEAK DIANE:
Perfectly cooked medium-rare filet mignon in a mustard and brandy pan sauce with mushrooms.
Servings: makes 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
INGREDIENTS:
•2 (4 ounce) filet mignon medallions
•salt and pepper to taste
•1 tablespoon butter
•2 shallots, finely diced
•1 clove garlic, chopped
•1/2 teaspoon thyme, chopped
•1 cup cremini mushrooms, sliced
•1/4 cup brandy or cognac
•2 teaspoons Dijon mustard
•1/4 cup heavy cream
•1/4 cup veal or beef stock
•2 teaspoons Worcestershire sauce
•1 tablespoon parsley, chopped
HERE'S HOW:
1.Season the beef with salt and pepper.
2.Melt the butter in a pan over medium-high heat.
3.Add the beef and sear for 1-2 minutes on each side and set aside.
4.Add the shallots, garlic and thyme and saute for 20 seconds.
5.Add the mushrooms and saute until tender, about 2 minutes.
6.Add the brandy and carefully ignite.
7.Add the mustard and cream and mix while cooking for a minute.
8.Add the veal broth, deglaze the pan and simmer for another minute.
9.Add the Worcestershire sauce, parsley and any juices that collected under the beef to the pan and remove from heat.
10.Divide the beef and sauce between two plates and enjoy.
RUBBED SIRLOIN AND CRUSHED POTATO SALAD: [by ribshackred]
Here’s great rubbed sirloin braai idea for this weekend. Quick and easy to prepare and great with a glass of Rib Shack Red.
INGREDIENTS:
FOR THE RUB:
•50 g whole coriander
•25 g peppercorns
•50 g mustard seeds
•30 g coarse salt
•15 g paprika
FOR THE SALAD:
•2 pieces of matured sirloin – 200 g each
•800 g baby potatoes – cooked in their skins
•50 g onions – chopped
•30 g capers – chopped
•50 g anchovies – chopped
•90 g olives – pips removed
•30 g parsley – chopped
•olive oil
•freshly squeezed lemon juice
•black pepper and coarse sea salt
HERE'S HOW:
First up, combine all the rub spices in a mortar and pestle and give them a good bashing. Rub the ground spices into the meat until generously coated and leave to rest in the fridge for a couple of hours.
Once the braai is ready, whack the sirloin on to your braai-grid (hot coals) and grill on an open flame for about 7 minutes a side. You want the meat to be medium rare.
While the steaks are sizzling, start combining the salad – but remember to keep one eye on the meat!
Crush the cooked potatoes using the palm of your hand. You just want the skin to break open and to crush the potatoes lightly – try not to flatten them completely.
Add the chopped onions, capers, anchovies, olives and parsley. Drizzle with olive oil, a generous squeeze of lemon and cracked black pepper. Taste it before adding salt because the anchovies are very salty.
Mix the salad thoroughly then scoop on to plates. When the meat is done, let it rest for a few minutes then cut it into slices about 1 cm thick.
Put a couple of slices of sirloin on top of the potato salad and you’re done.
RIB EYE STEAKS: [by ribshackred]
Here’s a great steak marinade recipe for the next braai. Light the fire, put on the steaks and open a bottle of Rib Shack Red for best results.
INGREDIENTS:
•125ml soy sauce
•6 cloves garlic, finely chopped
•1 tablespoon grated fresh ginger
•1 teaspoon mustard powder
•1/2 teaspoon sesame oil
•1/4 teaspoon hot pepper sauce
•125ml beer
•4 (285g) rib eye beef steaks
WHAT TO DO:
In a medium size mixing bowl, combine soy sauce, garlic, root ginger, mustard powder, sesame oil and hot pepper sauce; mix well to blend. Add beer and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a knife. Place steaks in a baking dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.
Cover with cling film or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
Place steaks on hot coals and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness.
Source: allrecipes
BEEF RIBS: [by ribshackred]
Nothing says good times better than ribs on a braai. Here’s a great rib recipe for next time, to enjoy with a glass of Rib Shack Red.
INGREDIENTS:
1.5kg short beef ribs
MARINADE::
Juice of 1 lemon
20ml honey
5ml ground ginger
50ml olive oil
50ml sweet chilli sauce
20ml brown sugar
50ml apricot jam
Salt and black pepper
WHAT TO DO:
Mix the marinade ingredients together and heat in the microwave or a pot until smooth.
Place the ribs in a flat baking tray and pour enough warm marinade over them, making sure the meat is covered. Allow to stand for several hours, or overnight if possible. Cook the ribs on the braai or under the grill, basting with the marinade from time to time. Cook on a medium heat to prevent burning the marinade before the meat is cooked through.
FETA BEESFILET: [HUISGENOOT 100 BESTE RESEPTE]
Genoeg vir 2 – 4 mense
BENODIG:
1 kg beesfilet
200g basillie-knoffelpesto
200g swartpeper fetakaas, gekrummel
150ml olyfolie
100ml balsemieke-asyn
3ml [ruim ½t] rissievlokkies
Sout en peper
SO MAAK JY:
Vlek die filet oop en skep die pesto en feta daarin.
Vou toe en steek vas met peuselstokies.
Vryf die filet aan die buitekant met olyfolie en asyn en geur met rissievlokkies, sout en peper.
Braai oor warm kole tot mediumgaar of tot die feta gesmelt het.
Sit voor saam met braai-aartappels en ‘n vars tuinslaai.
KING RANCH BEEF CASSEROLE:
5-6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
INGREDIENTS:
2 lbs. lean ground beef
1 medium onion, diced
1 cup bell pepper, diced
dash of salt
1 10 3/4 oz. can cream of mushroom
1 10 3/4 oz. can cream of chicken
1 10 oz. can mild rotel tomatoes, drained
1/4 tsp garlic powder
1/2 tsp chili powder
2 1/2 cups cheddar cheese, grated
10 corn tortillas
WHAT TO DO:
Preheat oven to 350 degrees.
Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.
Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.
Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.
Cook for 40 minutes
MY WENK:
Maak potjiekos van die resep.
BEEF COOKED IN RED WINE BEEF BOURGUIGNON: [CAKE COOK]
INGREDIENTS:
Olive oil
2 tbsp butter
250g cubed bacon
4 to 6 anchovy fillets
1 large onion finely chopped
3 cloves garlic finely chopped
15 to 20 baby onions
2 carrots finely chopped
1.5Kg cubed stewing beef
250g button mushrooms
3 tbsp flour
25ml tomato puree
15ml fresh parsley
1 bouquet garni (or replace with 3 tsp mixed spice)
500ml beef stock
1 bottle (750ml) red wine (preferable a “heavy” wine)
HERE'S HOW:
Fry the chopped onion, garlic, bacon and anchovy’s in a little olive oil until the onion are soft. Remove from the pot and drain most of the oil, only keep enough to brown the meat with. Brown the meat in small batches, remove each batch when it is brown and add the next bath, if you don’t do this the meat will start to boil before it have browned. When you have browned the last of the meat, add the rest of the meat and sprinkle the flour over the meat and fry another minute or two. Add the bacon and onions back to the pot, add the tomato puree and stir. Add the wine and the stock; the meat should be completely covered by the liquid. Add the bouquet garni and bring to the boil, reduce the heat and let simmer (covered) for about 3 hours, or until the meat is very soft. Stir occasionally (this is not a potjie so stirring is allowed). When the meat is almost done, take half the butter and melt it in a frying pan, add the onions and fry until golden, remove from pan and set aside. Melt the rest of the butter in the same pan and add the mushrooms. Fry until golden.
Add the onions and mushrooms to the casserole and simmer for another 30 minutes until the onions are soft, by this time the liquid have cooked away and the stew will have a nice rich sauce, if not use a little corn starch to thicken the stew.
I don’t know what it is served with traditionally, but mashed potatoes works for me. Oh yes, don’t forget to remove the bouquet garni before you serve the stew.
See that you have ignored my advice not to use that expensive bottle of wine to cook with, you now have only one to enjoy with your meal, and then you will be forced to drink the plonk, I hope that’s a lesson to you, next time cook with the plonk and drink the good stuff, but never cook with wine that is “off”.
HOW TO BRAAI A BEEF ROAST ON THE COLES IN DOUGH:
Braai a Beef Roast with mushroom sauce Roast Potatoes and Fresh Vegetables, all cooked over the coals.
This may seem an impossible meal to cook on a braai, but it’s not! And you just need an open fire with a grid – no need for a Weber!!
It takes some skill but the results are well worth it – the meat is tender and full of flavour, and just delicious with the creamy sauce, and even roast potatoes are not out of reach for a camper.
This meal would be suitable for a celebration, maybe an anniversary dinner for two, cooked at a romantic campsite in the wilderness. Remember to take along a lovely table-cloth and candles, for a dinner under the stars! Or maybe cook this just to celebrate the fact that you’ve escaped the rat race for a few days, and are in your favourite place in the world – a campsite (well – it’s mine, anyway).
The beef fillet is ‘roasted’ in a casing of dough, and cooked directly in the coals. The roast potatoes are cooked in a tinfoil tray, and the vegetables in tinfoil as well. The mushroom sauce is cooked in a pan or pot over the fire.
So here’s how to make roast beef with all the trimmings on a fire.
ROAST BEEF FILLET:
1 piece of beef fillet (an idea of quantities – about 1 kg will feed 6 people)
salt and freshly ground pepper
cake flour
1 teaspoon of salt
water to mix
HERE'S HOW:
•Start by getting your fire ready, you’ll need a nice hot bed of coals.
•Make a dough with the flour, salt and enough water to mix, to about the same consistency as a bread dough.
NOTE: about 5 cups of flour will make enough dough for a 1 kg fillet.
•Knead the dough lightly until it’s firm and not sticky anymore, adjusting the amount of flour if needed, then press it out about 2 cms thick.
•Wipe the fillet, and dry it well with a paper towel. Season thoroughly with salt and pepper.
•Place the fillet on the dough, and wrap the dough firmly and snugly around the meat, making sure it is very well sealed. Use a little water to help the dough bind together at the closing edges. Make sure there are no gaps or cracks.
•Once the meat is wrapped, cook it immediately. Place the meat on the braai grid over hot coals and let the dough cook until hard, turning it once to harden on both sides. Move it gently when turning it.
•Now move the hardened dough parcel directly into the coals, and cook for 45 minutes to an hour per kg, depending on how well done you want your roast. Roll the parcel over once while cooking.
•Remove from the coals, crack the dough open with an axe or hammer (discard the dough), and remove the fillet.
•Slice and serve with the sauce.
MUSHROOM SAUCE:
Butter for frying
2 small onions, chopped
½ punnet of mushrooms, chopped
3 tablespoons chopped fresh parsley
200 mls cream
salt and freshly ground pepper
WHAT TO DO:
•Melt the butter in a cast iron pan or pot over the hot coals
•Add the onions, fry until softened
•Add the mushrooms and parsley, and fry for a few minutes, then add the cream.
•Cook until the cream has reduced and the sauce is thick. Season to taste.
•Serve over the sliced meat.
ROAST BABY POTATOES:
Baby potatoes
Salt and freshly ground pepper
A few sprigs of rosemary
Olive oil
HERE'S HOW:
oPlace the washed, unpeeled baby potatoes in a tinfoil roasting dish.
oDrizzle with a generous amount of olive oil, and season.
oSeal the dish with tinfoil, and place on the braai grid.
oCook until the potatoes are golden brown, giving the tray a good shake every now and then to move the potatoes around.
FRESH VEGETABLE PACKET:
Young seasonal vegetables – I used beans and baby sweetcorn
Butter
Salt and pepper
HERE'S HOW:
•Prepare the vegetables
•Place them in the centre of a large piece of tinfoil
•Dot on some butter and season
•Place on the grid over hot coals and cook until done, about 30 minutes.
And there you have it – something ambitious to try next time you have a braai, or go camping!
Enjoy!
GROBBIES SE BEESSTERT-TAGINE: [WAT KOOK JY]
Die afgelope naweek wou ek ’n beesstertjie of wat in die pot gooi, maar ná al die reën is droë braaihout skaarser as common sense by Eskom. Toe skiem ek ek gaan vir hom tagine. Kyk, ’n tagine is so ’n fênsie pot met ’n dome-agtige deksel wat jy op die stoof of in die oond kan gebruik. Hy lyk amper soos Noddy se hoedjie. Anyway, as jy nie ’n tagine het nie, kan jy sommer ’n gewone casserole-pot gebruik. Hier is wat jy alles gaan nodig kry vir so 4 mense:
BENODIG:
Beesstert – so 1,5 – 2 kg
Olyfolie
Vars roosmaryn en tiemie, fyngekap – so handvol
So 3 teelepels vars gekapte knoffel
1 – 2 rooiuie
Port of rooiwyn – 1 koppie
Beesaftreksel – so 1 koppie
Vars room – 250 ml
Blatjang – 3 eetlepels
Bruinsampioene
Sout en swartpeper
MAAK DAN SO:
Op ’n warm stoof-/gasplaat, kry die olie lekker warm en braai die vleis lekker bruin. Haal dit uit en braai die uie en knoffel in die vleis se sappe vir so 5 minute. Sit dan weer die vleis by. Nou moet die port bykom. Ek is seker iemand het al vir jou ’n bottel port present gegee op ’n kol, maar as jou vriende te common is kan jy maar rooiwyn ook gooi. Probeer ten minste iets ordentliks in die hande kry. Johannisberger Red-boxwyn is nie die ticket nie. Saam met die port/wyn kan jy so bietjie aftreksel bygooi, sodat die vleis mooi bedek is. Gooi sout en swartpeper en die vars kruie by en kry die hele spulletjie aan die kook. Nou wat die oom nou gaan sê is baie belangrik, outjies: Sodra die vloeistof lekker borrel, VERLAAG die plaat se hitte. Hy moet net-net prut. Sit die deksel op. Want hy moet LANK kook, pappie. En moenie elke 10 minute die deksel gaan lig om te check wat aangaan nie. Los die ding. Solank jy nie brand ruik nie, is alles klopdisselboom. Na so 3-4 uur kan jy die deksel lig, die room en blatjang en sampioene bymoer en die deksel toemaak vir nog so 2 uur. Check, die vleis moet so sag wees dat dit van die bene afval. Dán is hy reg. Gooi weer so bietjie sout en peper en vreet vir hom saam met mash of rys of selfs vars brood. Hy is so lekker, jy gaan sommer jou tjommies se vingers wil aflek.
STUFFED BEEF TENDERLOIN ROAST:
It's true, beef tenderloin is likely the most expensive roast you're going to buy but if you're entertaining and want to really impress your guests then it's also the best choice you can make.
By virtue of it's cut a beef tenderloin is the most lean and tender selection of meat but hasn't the same distinctive flavors as other cuts.
That's why we developed this stuffed beef tenderloin roast recipe to use ingredients that can enhance but not overpower the natural flavor of the tenderloin.
The easiest way to get this beef tenderloin stuffed is to actually butterfly and flatten it and then roll the stuffing ingredients up inside of it.
The butterflied beef tenderloin roast is then "stuffed" or rolled up with sauteed pancetta bacon, balsamic glazed mushrooms, shallots and garlic, add some slivers of sweet red pepper and finish it off with a creamy goat cheese.
Not only does cooking this on your grill add more depth of flavor but it free's up your time (and your kitchen) for the side dishes.
OX TONGUE AND CHICKEN NECK ADOBO: [reel and grill]
To cook the dish we need about half a kilo (500 grams) each of both ox tongue and chicken neck, properly washed, drained and cut up to bite sizes.
The other ingredients needed are 2 tbsp vegetable oil, 6 gloves garlic, peeled and crushed, 2 pcs small bay leaves, 1 tsp ground pepper, ¼ cup white vinegar (adjust the amount depending on the type you are using), ¼ cup soy sauce, 1 tsp salt or to taste and about 1 large potato, peeled and cut into serving sizes.
In a large thick pan or wok, heat the oil and fry the garlic and onion. Add in the ox tongue and sauté. Cover and wait for the meat to render its own liquid. Give it a gentle stir and simmer on low heat until the liquid is reduced and meat starts to sizzle in its own fat and aromatic. Add the ground pepper, salt and bay leaves on the sizzling meat in the pan. Continue sautéing for several minutes.
Pour the vinegar and let it boil uncover. Add the soy sauce, lightly stir to blend and continue simmering on low heat. Add hot water when the liquid is drying up, ½ cup at a time.
Continue simmering until the ox tongue is slightly tender. Add in the chicken neck and continue cooking until both meats are just tender. Taste the sauce and adjust the saltiness according to your preference.
Add the potato and simmer further until the potato is cooked through, both meats are fork tender and the sauce is reduced and has a slightly thick consistency.
Transfer in a wide shallow bowl and serve with steaming rice. Some chopped tomatoes or pickled green papaya (“atsara or achara”) on the side will make the dish extra special.
t is amazingly good……a new twist to the familiar Filipino Adobo. Enjoy! c“,)
BEEF STEW WITH BACON: [THE LITTLE FERRARO KITCHEN]
INGREDIENTS:
4-5 slices of bacon, cut in small pieces
3 lbs beef, cubed
1 small onion, chopped
1/2 lb carrots chopped (or use baby carrots)
3 celery, chopped
3 garlic cloves, chopped
1 cup red wine
2 Tb tomato paste
2 cup button mushrooms, cut in half
1 lb potatoes, cut in half or quarters
1/2 cup flour, for dredging meat
2 bay leaves
Few sprigs fresh Oregano, stem removed and chopped
4 cups chicken stock
Salt and pepper, to taste
Olive oi, for drizzling
WHAT TO DO:
In a large dutch oven, drizzle with olive oil and add bacon. Allow bacon to cook and render its fat for about 5 minutes. Once done, remove to a plate and set aside.
1.Dredge cubed beef in flour so that all sides of the meat are covered.Sear the meat in the bacon fat on all sides. Its ok not to cook the meat all the way, that will be done later. When done, remove meat to another plate and set aside.
2.*You may have to do this in 2 batches so don't overcrowd pot.
3.In the same pot, add onion, carrots, celery, garlic and fresh oregano. Season with salt and pepper. Saute until vegetables begin to soften, about 5 minutes.
4.Add red wine and deglaze pan. Bring it to a high boil then using a wooden spoon, scraping all of the bits on the bottom. The wine should reduce by half. Add tomato paste and stir through.
5.Add mushrooms, potato, bacon, bay leaves and 4 cups of stock. Bring to a high simmer and then reduce to a slow simmer. Place cover on and allow to cook for about 3 hours,or until meat and potatoes are tender.
T-BONE STEAK WITH JALAPENO AND CHEESE: [ROBERTSON RECIPES]
35 min cooking time
Serves 4
INGREDIENTS:
•4 T-Bone Steaks Trimmed of excess fat
•15 ml Olive Oil
•15 ml Robertsons Paprika
•10 ml Robertsons Thyme
•1 Cloves Crushed Garlic
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
•4 Pickled Jalapeno Chillies Chopped
•4 Thick slices Cheddar Cheese
WHAT TO DO:
1.Combine olive oil, spices, herbs and garlic in a bowl and rub evenly onto the four steaks
2.Season the steaks with Robertsons Atlantic Sea Salt and Robertsons Black Pepper and braai for about 5 – 8 minutes on each side depending on the thickness of the steaks and preferred doneness
3.Remove steaks from the braai and place into an oven-proof dish, top with chopped jalapeno chillies and cheddar cheese and place under a hot grill until the cheese has melted .
BRAAIED MINUTE STEAKS: [ROBERTSON RECIPES]
25 min cooking time
Serves 4
TIP:
Take care of your heart and reduce unwanted bad saturated fat in this dish by choosing lean cuts of meat such as rump or fillet and trimming off excess visible fat before cooking.Take care of your heart and reduce unwanted bad saturated fat in this dish by choosing lean cuts of meat such as rump or fillet and trimming off excess visible fat before cooking.
INGREDIENTS:
•8 Minute Steaks
•5 ml Robertsons Zeal
•5 ml Robertsons Mixed Herbs
•1 Onion peeled and chopped
•60 ml Tomato Sauce
•65 ml Fruit Chutney
•30 ml Worcestershire Sauce
•45 ml Water
•10 ml Sugar
•Robertsons Atlantic Sea Salt
•Robertsons Coarsely Ground Black Pepper to taste
WHAT TO DO:
1.Sprinkle the zeal spice on the minute steaks.
2.Braai quickly over hot coals.Keep warm.
3.Fry the onion and add remaining ingredients and simmer for 5-10 minutes until sauce thickens.
4.Serve steak with generous helping of sauce.
LEARN HOW TO COOK BEEF RIBS TEXAS STYLE:
As with many other things in life, the best way to cook Beef Ribs is to keep it simple.
You're really looking for the beef flavor to dominate when you cook these ribs, not a bunch of competing flavors.
That's why the only rub we use on these is simply salt and pepper.
All of that being said, there's nothing wrong with adding a little complimentary flavors towards the end of cooking the beef ribs.
The finishing basting sauce is applied during the last half hour of cooking and none of the flavors dominate the beef.
As a matter of fact, you can gauge the punch you pack with this sauce by adding more or less of the chipotle pepper.
Cook the beef ribs low and slow, around 225F to 250F for 3 hours or so and the meat is very tender but not falling off the bone.
That's when the true Texas beef flavor really shines through.
T-BONE STEAKS WITH CHILLI BUTTER: [unknown]
Serves 10
In this recipe your steaks will be on fire, in more ways than one. First you braai them on the coals of a wood fire, then you serve them with a fiery-spiced butter. You can prepare the butter ahead of time.
Theoretically it will last in your fridge for weeks, but in real life you'll probably finish it before then. It's no secret that I prefer dry-aged steaks (to their wet-aged counterparts) and a T-bone steak dry-ages well.
Don't marinate the steaks. Add some salt before, during or after the braai as you see fit. Once the steaks are braaied, you put a piece of spiced butter on each, and let them rest like that for a few minutes, with the butter melting into them while your guests get ready for the feast.
WHAT YOU NEED:
250g butter at room temperature (soft, but not melted)
2 fresh chillies (finely chopped, or 1 tsp chilli flakes)
1 tsp cayenne pepper (or ground peri-peri)
1 tsp paprika
1 tot parsley (finely chopped)
1 tsp lemon juice
1 tsp coarse salt flakes
A grind of black pepper
1 T-bone steak per person
WHAT TO DO:
Using electric beaters, a food processor or a wooden spoon and some effort, beat/whisk/process all of the ingredients, except the steak, of course, until mixed well.
If you are feeling fancy, tip the mixture onto a layer of plastic wrap or greaseproof baking paper, then shape it into a log. Twist the ends to close the log and keep it in the fridge until you're ready to use it. If you are not feeling fancy, you can leave the soft butter in the container you mixed it in, and use a teaspoon to dish it up later.
Braai the T-bone steaks for between 8 and 10 minutes on very hot coals, and turn them only once. If you're wondering whether your coals are hot enough, they aren't. If you're wondering whether your steaks are cut too thin, they are. Add salt before, during or after the braai, as you prefer. Although you should turn steaks on the braai once only, the shape of the T-bone steak does allow you one extra trick - if you'd like to make use of it, you can stand the steaks upright on the flat bone part for the final few minutes on the braai. That back side of the bone tends to burn black quite easily, but that's not a crisis, as you're not going to eat the meat and spit out the bones. You're not going to eat the bone in the first place.
Once the steaks are braaied, put them either on a serving platter or straight onto each guest's plate. Put some spiced butter on each steak so the butter can melt into the steak while it rests for a few minutes until you eat.
AND ...
If you like your food even hotter than this recipe, you could add more finely chopped chilli or chilli powder to the butter.
MASALA BEEF CURRY: [ROBERTSONS SPICE RECIPES]
1 hr 45 min cooking time
Serves 4-6
INGREDIENTS:
FOR THE MASALA MIX:
•10 ml Robertsons Chilli Flakes
•5 ml Robertsons Black Pepper
•5 ml Robertsons Ground Cumin
•30 ml Robertsons Whole Coriander Seeds
•5 ml Robertsons Turmeric
•5 ml Robertsons Ginger
•4 Robertsons Whole Cloves
•4 Sticks Robertsons Whole Cassia
•6 Cardamon Pods
•Pinch of Robertsons Atlantic Sea Salt
FOR THE CURRY:
•15 ml Sunflower Oil
•1 Onion chopped
•1 kg Beef Cubes
•3 Potatoes peeled and cubed
•250 ml Frozen Peas
•400 ml Beef Stock
•410 g Tin of Chopped Tomatoes
•1-2 tbsp Prepared Masala
WHAT TO DO:
1.MASALA:
2.Place all the whole spices on a mixing tray and roast at 180°C for 2 minutes.
3.Place in a mortar and pestle and grind. Mix with the ground spices and store in an airtight container.
4.CURRY:
5.Heat the oil in a saucepan. Fry the onion until soft, then brown the meat. Add about a tablespoon of the ground Masala or a bit more depending on how spicy you like it and allow to fry for a few minutes to enhance the flavour.
6.Add the beef stock and tomatoes. Simmer gently for about an hour and then add the potatoes.
7.Cook for a further 20 -30 minutes until potatoes are cooked and meat is tender. Add peas. Heat through and serve.
BEEF SISHEBO: [ROBERTSONS SPICE RECIPES]
1 hr 5 min cooking time
Serves 4
INGREDIENTS:
•1 Beef Stock Cube
•1/2 Green Pepper Chopped
•1 tsp Robertsons Chakalaka Seasoning
•1 tsp Robertsons Peri-Peri
•500 g Beef Chuck
•1 Tomato Chopped
•3 Potatoes Chopped
•3 Carrots Chopped
•1.5 cups Water
•1 tbsp Sunflower Oil For frying
•1 Onion Finely chopped
WHAT TO DO:
1.In a pot, heat the oil and fry the onion and green pepper together. with the Chakalaka Seasoning and Peri-Peri until the onions and green pepper are soft .
2.Add the beef chuck and fry until well browned.
3.Add the tomato, potatoes, carrots, stock cube and water and stir well.
4.Cover with a lid and allow to simmer for 45 minutes stirring occasionally.
5.Serve with pap or rice.
BEESVLEIS RAGU MET PASTA: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
Bereiding: 15 minute
Gaarmaaktyd: 20-30 minute
BENODIG:
30 ml (2 e) olyfolie
30 g botter
1 ui, grof gekap
2 knoffelhuisies, fyn gekap
1 seldery, grof gekap
1 wortel, geskil en gerasper
30 ml (2 e) pietersielie, grof gekap
500-600 g gaar oorskietribvleis, in repies gesny
1 blik (410 g) gekapte tamaties
5 ml (1 t) sagte bruinsuiker
200 ml droë witwyn
200 ml water
sout en vars gemaalde swartpeper
150 ml (²/³ k) room
300 g pasta van jou keuse
basilieblare om mee voor te sit
MAAK DAN SO:
1.Verhit die olyfolie en botter in ’n kastrol en braai die ui, knoffel, seldery, wortel en pietersielie ’n paar minute.
2.Roer die vleis, tamaties, bruinsuiker, witwyn en water by die uimengsel in en laat 20 minute prut. Geur na smaak.
3.Roer die room by en laat prut nog 10 minute.
4.Kook intussen die pasta volgens die aanwysings op die pakkie, dreineer en skep in ’n groot opdienbak.
5.Skep die vleissous oor die pasta en garneer met basilieblare.
WENKE:
•Vervang die oorskietvleis met beesmaalvleis.
•Vul die ragù met spek aan as die vleis te min is.
•Voeg knypies paprika, tiemie, roosmaryn, basilie of origanum en beesvleisaftreksel by vir ekstra geur.
•Kook die ragù verder af tot ’n dik, geurige sous en gebruik dit as die vleisvulsel vir lasagne, pasteie, pannekoeke, tortillas, pitabrode en selfs as pizza-bolaag.
STEAKBREDIE: [Deur Huisgenoot Digitaal]
Genoeg vir 4-6 mense
Bereiding: 15-20 minute
Gaarmaaktyd: sowat 2 uur
BENODIG:
1,5 kg Texas-steaks
80 ml (¹/³ k) olyfolie
sout en gemaalde swartpeper
1 ui, grof gekap
2 knoffelhuisies, grof gekap
1 selderystingel, grof gekap
2 groot wortels, grof gekap
250 g (1 k) vleisaftreksel
250 ml (1 k) droë witwyn
1 blik (410 g) cannelliniboontjies
125 ml (½ k) gekapte kruie (pietersielie, basilieblare en tiemie)
aartappels, in die skil gekook
MAAK SO:
1.Sny die Texas-steaks in blokkies van 2 cm.
2.Verhit van die olyfolie. Braai die steak-blokkies oor baie hoë hitte tot goudbruin en skep uit. Geur die gebraaide vleisblokkies
3.met sout en vars gemaalde swartpeper. Herhaal tot al die blokkies gebraai is. Hou eenkant.
4.Verhit nog olie en braai die gekapte ui, knoffel, seldery en wortels ’n minuut. Skep die vleis terug in die kastrol.
5.Giet die aftreksel en witwyn by en bring tot kookpunt. Verlaag die hitte, sit die deksel op en laat prut sowat 2 uur of tot sag.
6.Roer die witboontjies en al die kruie by sodra die vleis sag gekook is. Roer tot goed gemeng. Voeg nog ’n bietjie aftreksel of wyn by as die bredie droog lyk. Laat prut tot geurig en sag.
7.Sit voor saam met aartappels en roketslaai.
Pleks van Texas-steak kan jy enige beesstowevleis gebruik.
BRAAIED STEAK: [ROBERTSONS SPICE RECIPES]
30 min cooking time
Serves 4
Culinary Tip:
The secret to a juicy steak or roast is to allow it to rest before you start to slice or carve. Allowing it to rest allows the meat juices to be redistributed throughout the meat and be reabsorbed. This will mean that once it has rested you won’t end up with a puddle of meat juices that end up dripping off your chopping board and your meat will be tender and juicy.
INGREDIENTS:
•30 ml Wholegrain Mustard
•30 ml Dijon Mustard
•15 ml Olive Oil
•15 ml Robertsons Garlic Salt
•10 ml Robertsons Mixed Herbs
•4 Sirloin Steaks
WHAT TO DO:
1.Mix the mustards, olive oil, Garlic Salt and Mixed Herbs together.
2.Rub the mixture over the 4 steaks and braai until done.
BBQ BEEF STIR FRY: [KOO RECIPES]
Serves 4
INGREDIENTS:
30 ml sunflower oil
500 g beef strips
1 onion, sliced
1 clove garlic, crushed
2 carrots, cut into strips
2 mixed peppers, seeded and sliced
half small cabbage, sliced
salt and freshly ground black pepper to taste
1 x 410 g can KOO BBQ tomato baked beans
250 g Fatti’s & Moni’s spaghetti, cooked
WHAT TO DO:
1.Heat the oil in a heavy-based frying pan or a wok. Add the beef strips and fry until golden brown in colour. Add the onion and garlic and sauté until onion is translucent. Add the remaining vegetables except for beans. Stir-fry for 5 – 7 minutes or until meat is cooked.
2.Add the KOO BBQ tomato baked beans with sauce to stir-fry and toss to combine. Cook for another 3 – 4 minutes or until heated through.
3.Cook spaghetti as per cooking instructions.
4.Serve hot on cooked spaghetti.
Variation:
Replace beef strips with chicken or pork strips.
DELICIOUS STEAK WITH CAPE BASTING: [VAN RENSBURG FOODS]
INGREDIENTS:
•4 Sirloin Steaks about 20 mm thick.
•Freshly ground black pepper to taste
BASTING MIXTURE:
•200 ml sour cream
1 ml salt 10 ml
•Dijon mustard
•5 ml dried or 15 ml chopped fresh tarragon
•10 ml dried or 30 ml chopped fresh parsley.
•Freshly ground black pepper to taste.
WHAT TO DO:
Prepare the basting mixture by combining all ingredients.
Prepare the meat by slashing the fat edges at 25 mm intervals to prevent curling during cooking.
Place meat on the rack of an oven-roasting pan and grill 1`00 mm under pre-heated element for 5 – 7 minutes in total (rare) or 7 – 10 minutes in total (medium-done), basting the meat frequently with the basting mixture.
Season with salt and pepper and serve immediately.
[4 servings]
STEAK AND EGGS DONE THE RIGHT WAY:
This here is my favourite way to eat steak. Grill it up medium rare, smother it with some freshly made parsley garlic butter, and throw on some grilled asparagus. Top it all off with an egg or two, sunny side up drizzled with some Worcestershire sauce. Season with salt and pepper. Dig in, breaking up the yolk with your fork and spreading the runny goodness all over. Nomnomnom….
BEEF IN BEER OVEN POTJIE: [KOO RECIPES]
Serves 4 – 6
INGREDIENTS:
•30 ml sunflower oil
•1,5 kg sliced beef shin
•125 ml streaky bacon, chopped
•2 onions, chopped
•2 cloves garlic crushed
•1 x 50 g sachet KOO Tomato Paste Beef Flavour
•1x 35 g KOO Concentrated Wet Stock Beef Flavour
•330 ml bottle of beer
•25 ml water
•30 ml honey
•5 ml salt
•Freshly ground black pepper to taste
•60 ml cake flour
•100 ml water
WHAT TO DO:
Creamy mashed potato
•Preheat oven to 160C.
•Heat oil in a heavy-based ovenproof potjie and fry meat in batches until meat is golden brown in colour. Fry bacon and set aside with meat. Add onion and garlic and fry until onions are soft.
•Mix KOO Tomato Paste, KOO Concentrated Wet Stock, beer, water and honey together. Pour over meat mixture. Season with salt and pepper.
•Cover with lid and place in the preheated oven for 1 ½ – 2 hours or until beef is tender.
•Make a paste with the cake flour and water, stir into cooking liquid. Simmer on the stove top for a further 10 minutes until the sauce has thickened.
•Served with mashed potato.
Variations:
•Use ginger ale as an alternative to the beer in this recipe.
•Add a can of KOO Mixed Vegetables to make the meal go further.
•Add a punnet of freshly chopped and sautéed mushrooms to the dish for a variation.
MY WENK:
Maak 'n heerlike potjie oor die kole ook.
GRILLED T-BONE STEAKS WITH OLIVE OIL, LEMOM, GARLIC AND ROSEMARY MARINADE: [Adapted From: Jamie Purviance, Weber's Smoke]
Cooking time: 12 minutes
INGREDIENTS:
MARINADE:
•1/4 cup extra virgin olive oil
•1 clove garlic, minced
•juice of 1/2 lemon (about 2 tablespoons)
•2 teaspoons chopped fresh rosemary
•2 (1 1/4 inch thick) T-Bone Steaks
•Smoking wood: 1 cup soaked wood chips (gas grill) or 1 fist-sized wood chunk (charcoal grill)
•4 sprigs rosemary (plus the stripped rosemary sprig used below)
•Coarse sea salt and coarsely ground black pepper to taste
WHAT TO DO:
1. Marinate the steak:
One to two hours before cooking, whisk the marinade ingredients together in a small bowl. Put the steaks in a gallon zip-top bag and pour the marinade over the steaks. Seal the bag and let the steaks marinate at room temperature, turning occasionally, until it is time to grill.
2. Prepare the grill:
Preheat the grill, clean the grill grate thoroughly, then set the grill up with a two level fire; half the grill set up for direct high heat and the other half of the grill off. For my Weber Summit, I turn all the burners to high and preheat for fifteen minutes. Then I brush the grate clean with my grill brush, turn off half the burners, and turn on my smoker burner to get it ready for the wood chips.
3. Grill the steaks:
Remove the steaks from the marinade, then pat dry with paper towels. Add the smoking wood to the grill, put the rosemary sprigs on top, close the lid, and wait for the wood to start smoking. Put the steaks over direct high heat and close the lid to trap the smoke. Cook the first side of the steak until it is crusty brown, about 6 minutes, rotating the steak 90 degrees after about three minutes to add a crosshatch of grill marks. Flip the steak and cook the other side until the steak reaches an internal temperature of 120°F for medium rare, about six more minutes, rotating halfway through. (Cook to 115°F for rare, 130°F for medium). If the heat is too high, and the outside is burning before the steak is cooked through, move it to the indirect side of the grill and cook with the lid closed until you reach the desired doneness.
4. Serve:
Season the steaks on both sides with the coarse salt and pepper as soon as they come off the grill. Let the steaks rest for ten minutes, then serve.
NOTES:
•Don't cook the steaks directly over the wood and rosemary. You don't want the steak directly over the burning wood flames.
•I used huge flakes of Maldon salt on my steak, but any coarse salt (including my usual kosher salt) works. Just make sure to salt the steaks immediately after they come off the grill, so the salt has time to melt over the surface of the steak.
BEESVLEIS PASTRAMI: [HENNIE LUES by VLEISLAND
RESEPTE VIR ALMAL]
PEKEL:
3/4 k Sout
1/2 k Suiker
2 tl pienk sout
5 huisies knoffel platgedruk
2 el piekel speserye
Bees brisket (omtrent 7kg)
AANSMEER:
Handvol grof gemaalde swartpeper
Handvol geroosterde gebreekte koljander
S0 MAAK JY:
Kook die pekel mengsel in 4 liter water. Laat dit net kook en roer tot alles opgelos is. Laat afkoel. Sit in yskas tot lekker koud.
Sit brisket vir 2 tot 3 dae in die pekel. Sit gewig op dat hy mooi kan versuip.
Haal uit en spoel goed af. Laat staan oornag in yskas.
Meng peper en koljander bedek die stuk vleis daarmee.
Rook met warm rook tot medium rare. Kan ook in oond sit op so 120°C vir ongeveer 3 ure. Hy moet net medium rare wees. Sit die vleis op n rooster met foelie onder hom. Die vet wat in die foelie drup maak sy eie rookgeur en hy proe ook dan of hy gerook is sonder enige saagsels.
Laat hom weer in die yskas rus tot lekker koud en sny so dun as moontlik skyfies. Meatslicer werk maar die beste. Geniet n goedkoper snit vleis wat by Delis vir sowat R260/kg verkoop vir n fraksie van die prys en dan ook nog lekkerder.
SOUTVEIS: [JOHANN MEYER]
Genoeg vir 6 mense.
BENODIG:
20ml [4t] soutvlokkies
20ml [4t] bruinsuiker
5ml [1t] neut
3ml [ruim ½t] kaneel
5ml [1t] pimento of koljander, gerooster en gemaal
30g salpeter
2,2kg lamsblad of ribbetjie
SO MAAK JY:
Meng al die bestanddele, behalwe die vleis,
Vryf die mengsel in die vleis en laat 5 dae staan.
Dit kan by kamertempratuur gedoen word. Draai daagliks om. Nou kan jy dit laat hang tot winddroog.
Was die vleis af, plaas die boud in ‘n diep swartpot en bedek met water.
Kook stadig tot sag, so 1½ - 2 uur.
Braai vinnig op warm kole tot bruin buite-om.
BEESTONG: [landbouweekblad]
Met vandag se vleispryse kan g’n mens meer van boude en blaaie alleen lewe nie – deesdae moet jy uitvind watse ander dele ’n bees het.
vir 6 tot 8 eters
BENODIG:
1 gepekelde beestong (sowat 2 kg)
3 naeltjies
2 lourierblare
1 ui
2 stokkies seldery
2 medium grootte wortels
Vir die sous
1½ koppie water
½ koppie suiker
2 teelepels Dijon-mosterd
sap en gerasperde skil van 1 suurlemoen
¾ koppie sultanas
1 eetlepel mielieblom
MAAK SO:
Sit die beestong in ’n houer en bedek die hele ding met water. Laat dit oornag in die water staan, verkieslik buite die bereik van kinders, want ’n mens weet nooit watse sielkundige probleme die kind later kan ontwikkel as hy of sy in die middel van die nag melk loop drink en op ’n heel beestong afkom nie.
Die water word die volgende dag afgegooi. Sit die tong in ’n pot, bedek dit weer met water en voeg die naeltjies, lourierblaar, ui, wortels en seldery by.
Sit die deksel op en kry die water aan die kook. Draai die hitte af, of krap die kole weg en laat die water stadig prut vir 2 tot 3 uur totdat die tong so sag soos ’n baba se boudjies is.
Haal die pot van die plaat of kole af en laat die tong in die water afkoel. As dit koel is, haal jy jou knipmes uit en speel dokter-dokter – kerf en trek die velletjie van die tong af. Gebruik ook jou mes om die stukke van die bees se keel, wat soms nog aan die tong vassit, te verwyder.
Sny die tong in dun skywe.
Maak die sous
Kook die water, mosterd, suiker en suurlemoen. Wanneer dit kook, gooi die sultanas by en kook dit stadig vir 10 minute.
Meng die Maizena met ’n bietjie water tot ’n pasta en roer dit by die sous. Laat waai met die sout en peper totdat alles reg smaak.
Sit die tong voor met kapokaartappels en gooi die sous oor.
Resep: Prof TT Cloete se gunsteling – EWWIE SE BEESSTERT: [
Eveleen (Ewwie) Mvala - Foto: Maroela Media]
‘n Foto van die heerlike beesstert volg onderaan die berig. Prof TT Cloete het sy gunstelingresep met Maroela Media se lesers gedeel. Sy versorger, Eveleen (Ewwie) Mvala, maak glo dié besonderse beesstert.
Maroela Media publiseer die resep net soos ons dit ontvang het.
BESTANDDELE:
2 beessterte
Ongeveer 10 aartappels
Een teelepel gewone kerrie
1 koppie blatjang
MAAK SO:
1. Kook beessterte in drukkoker vir ongeveer 45 minute.
2. Sodra dit gaar is, haal dit uit en laat die drukkoker afkoel.
3. Halveer die aartappels en kook dan in die sous van die beesstert totdat die aartappels gaar is.
4. Voeg die kerrie by en meng.
5. Neem dan die blatjang en voeg dit by die beesstert en aartappels en meng.
Die sous is veronderstel om soetsuur te wees, indien dit nie soet genoeg is nie, voeg nog blatjang by.
CHILLI CON CARNE MET POLENTAKLUITJIES: [ROOI ROSE RESEPTE]
GENOEG VIR 8
SIT DIE SMAAKLIKE BREDIE MET LA MOTTE SE 2011 SYRAH VOOR.
BENODIG:
30 ml olyfolie
1,5 kg borsstuk (brisket), in 2 cmblokkies gesny
sout en gemaalde swartpeper
1 ui, ruweg gekap
15 ml fyn gekapte knoffel
10 ml elk paprika, komyn, koljander
5 ml cayenne-peper
60 ml bruinsuiker
2 x 400 g-blik kersietamaties
1 x 410 gblik nierboontjies, gedreineer
500 ml beesvleisaftreksel
’n hand vol koljanderblare
POLENTAKLUITJIES:
Meng 225 g koekmeel, 15 ml bakpoeier, 170 g polenta,
375 ml karringmelk en ’n knypie sout met 120 g gerasperde cheddar en 1 fyn gekapte rooi brandrissie.
Skep lepels vol van die kluitjies op die vleis en bak by 200 °C vir 15-20 minute of tot goudkleurig en deurgaar.
MAAK SO:
Geur die vleis en braai in die verhitte olie in ’n oondvaste kastrol. Skep uit en hou eenkant.
Braai die knoffel en ui in dieselfde kastrol tot sag en goudkleurig.
Gooi die speserye by en braai vir 2 min.
Gooi die vleis, suiker, tamatiepasta, kersietamaties, nierboontjies en
aftreksel by en laat vir 3-4 min. kook.
Sit die deksel op en laat prut vir 3-3½ uur of tot sag.
Verhit intussen die oond tot 200 °C.
Bak die kluitjies op die vleis soos bo beskryf.
MY WENK:
Hierdie maak 'n lieflike potjie in die koue weer.
KIDDIES SAL HIERIE GENIET, ek's seker daarvan!
STEAK POPS:
Make your steak as desired. I just put the heat on high, toasted each side, turned down the heat and put a lid on it until I got my desired color.
Let the meat rest before cutting it. :)
Make your steak as desired. I just put the heat on high, toasted each side, turned down the heat and put a lid on it until I got my desired color.
Let the meat rest before cutting it. :)
I chose to go with a (newly) classic steak pop shape - the circle. So I cut my steak up into 3 portions and cut away the excess until I found my shape. You can eat the scraps or put them onto lollipop sticks for smaller snacks.
Take your stick and drill it up into the steak round gently but with force. You will see that it's very simple and very secure. I even ate these things and when I tore into them, they stayed on the stick PERFECTLY. Brilliant! You want to thread it all the way to the top, but not going through.
Last step is to slather with a glaze and set it ablaze.
If you put it on thick, it may drip. I like to cover it nicely and then get rid of the excess.
Use your hand torch and start making those brûlée bubbles and you will smell an INSTANT BBQ. No joke. It was so much fun and it smelled great, tasted amazing. I love those specks of black on there, the torch really takes it up a notch.
Garnish accordingly and enjoy!
PAKKIES MET BEESVLEISREPIES: [Deur Huisgenoot Digitaal]
Genoeg vir 6
Bereiding: 10 minute
Gaarmaaktyd: 2 uur
BENODIG:
30 ml (2 t) olie
1 kg beesvleisblokkies
1 groot ui, in kwarte gesny
4 knoffelhuisies, fyngedruk
125 (½ k) rooiwyn
500 ml (2 k) beesaftreksel
1 kaneelstokkie
2 naeltjies
5 ml (1 t) rissievlokkies
6 tortillas
boonste laag van jou keuse
koolslaai vir bediening
MAAK SO:
Verhit die olie in ’n groot kastrol oor matige hitte en maak die beesvleis in bietjies-bietjies bruin. Plaas al die vleis terug in die kastrol, roer die ui en knoffel by en laat 2 minute kook.
Gooi die rooiwyn en aftreksel by en voeg die kaneel, naeltjies en rissievlokkies by. Laat dit stadig twee uur lank kook terwyl jy elke halfuur roer, of tot die vleis maklik in repies breek.
Skep die vleis uit die kastrol en breek in stukkies met twee vurke of sny in dun repies.
Rooster die tortillas 2 minute aan elke kant in ’n warm, droë pan.
Skep die vleis op die tortillas saam met ’n klein bietjie van die kookolie. Voeg boonste laag van jou keuse by, rol toe en sit voor saam met koolslaai.
COWBOY STEAKS: [BOEREKOS KOOKENGENIET]
BENODIG:
6 steaks, snit van jou keuse , elk minstens 2,5 cm dik gesny
12.5ml koekmeelblom
25ml sojasous
340ml bier
50ml rissiesous
12.5ml aangemaakte mosterd
2ml Tabascosous
1 middelslag ui, gekap
4 knoffelhuisies, geskap 2 selderystingels, gekap
5ml sout
2ml peper
MAAK SO:
Sny kepies in vetrande van vleisskywe. Meng alle bestanddele behalwe sout en peper en laat ‘n halfuur lank prut. Verf sous oor vleis terwyl dit tot die verlangde graad van gaarheid gerooster word. Geur met sout en peper en sit dadelik voor.
DEVILED SWISS STEAK:
YOU NEED:
1x 3kg beef round steak, 1 inch thick
2 teaspoons dry mustard
1 ½ teaspoons salt
¼ teaspoon black pepper
1 tablespoon Worcestershire sauce
Liquid from a 4 ounce can of mushrooms
WHAT TO DO:
Pound the seasoning into the steak (I had the butcher tenderize it for me, so just rubbed it in the meat). Brown in a small amount of fat. Drain pan. Stir the liquid into the pan with the Worcestershire sauce. Return meat to pan. Cook on low heat on stove top or in a slow oven 300° to 350° for 1 ½ hours or until tender. Add the mushrooms to the pan; heat through.
If not making gravy, cook down the liquid and pour it and the mushrooms and onions if using over the steak on the platter.
BEEF FRIED RICE: [THE IOWA HOUSWIFE]
YOU NEED:
1tbsp Olive Oil
3 Large Eggs -- lightly beaten
16 Ounces Top Sirloin Steak -- cut in thin strips
2 1/2 Cups Coleslaw Mix
1/2 punet Fresh Asparagus -- 1-1/2" long pieces
1/2 Cup Onion -- chopped
4 Cups Cooked Rice -- cold
3tbsp butter cubed
3tbsp soy Sauce
1/8 Teaspoon Pepper
WHAT TO DO:
In large skillet or wok, heat 1 tablespoon of oil until hot. Add eggs; cook and stir over medium heat until completely set, remove and keep warm.
In the same pan, stir fry the beef, coleslaw mix, asparagus and onion in remaining oil for 4-6 minutes or until beef is no longer pink and vegetables are crisp-tender.
Add rice and butter, cook and stir over medium heat for 1-2 minute until heated through.
Add eggs; stir in soy sauce and pepper.
6 Main Dish Servings
INEZ'S FLEMISH CARBONADE: [THE IOWA HOUSEWIFE]
1kg of round steak (our butcher tenderized it)
Oil
3 medium onions sliced in rings
1 can or bottle dark beer
1 teaspoon butter
Salt and Pepper
Brown sugar to taste
WHAT TO DO:
Cut round steak in 3 inch pieces. Brown in a small amount of oil. Remove the meat and add onions, stirring to brown. Remove and off of the heat, pour in the can of beer, stirring in the drippings from the pan. Add butter to beer mixture.
Put meat and onions in a casserole dish pour the beer mixture over. Add 1 or 2 bay leaves and a teaspoon dried thyme leaves. Cover and bake in a slow oven, 325° for 2 to 3 hours or until tender. About an hour before it is done, add a tablespoon or less of brown sugar. You want a sweet sour flavor.
Served over mashed potatoes, rice or noodles, great cold weather food.
MARITZA FARHAM SE BEESSTERT: [Maritza Farham via Boerekos]
....."spoke about pressure cookers earlier .... made me do some oxtail. This is an tomatoe bredie made with oxtail. Took me 60 min to make instead of 5 hrs."
.... ek maak ma so uit my kop uit.
I browned onions and added the meat. Then I adden a tin on tomato and onion mix a tin of tomato pure. And then a tin of tomato paste..... 2 knorr beef stock pots salt , pepper and bay leaves. Cook for about 5 hr in a oven proof dish that can close or do in a pressure cooker for about 60 to 90 min. Then add potatoes. Im my pressure cooker potatoes takes about 8 min. If they still a bit hard after that just close the lid. Is will soften up in the heat of the pot.
. PIZZA STEAK: [By Bo Baas Kok]
BESTANDDELE:
4 x 200 g Sirlion Biefstuk
1 Geel Soet Rissie
1 Groen Soet Rissie
1 Rooi Soet Rissie
6 Groen Pitlose Olywe
6 Swart pitlose olywe
15 ml Botter of Margarien
250 g Mozzarella Kaas
2 Groot Uie
30 ml Olyfolie of Sonneblom Olie
Sout en Peper Na smaak
MAAK SO:
PIZZA-MENGSEL:
•Sny al die bestanddele, behalwe die biefstuk fyn.
•Verhit dikboom pan en voeg olie en margarien in en laat goed warm word.
•Voeg uie en die gekerfde rissies by.
•Braai tot uie glans het en nie bruin is, voeg nou olywe by.
•Haal van stoof af en laat afkoel.
•Voeg nou kaas by en meng.
GAARMAAK VAN PIZZA STEAK:
•Verhit dikboom pan. Pan moet baie warm wees.
•Geur biefstuk met sout en peper en smeer liggies met olie.
•Braai dan elke kant net vir so 2 min. (Vleis moet nog pienk wees in die middel).
•Verwyder van pan en pak nou die pizza mengsel bo oor die biefstuk.
•Bak nou vir omtrent 10 minute in voor verhitte oond op 200 grade c.
Kan bedien word saam met aartappel skyfies en slaai of Spaanse gegeurde rys en slaai.
BEEF STEW WITH BEER AND PAPRIKA:
Prep Time: 10 Minutes
Cook Time: 2 Hours 30 Minutes
Servings: 6
INGREDIENTS:
3 Tablespoons Olive Oil
1 Tablespoon Butter
2kg Stew Meat
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1 can (12 Oz. Size) Beer
4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
2 cups Water (additional, If Needed)
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
1/2 teaspoon Paprika
1/2 teaspoon Kosher Salt
Freshly Ground Black Pepper
1-1/2 teaspoon Sugar
4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
4 whole New Potatoes, Quartered
Minced Parsley (optional)
WHAT TO DO:
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread.
Sprinkle with minced parsley, if desired.
MEAT EATERS - MIND YOUR FINGERS: [by Freud Fission Chips]
WARNING: Attempting this recipe without due caution could be harmful to your fingers. No, really…
HICKORY SMOKED Fillet of BEEF; Pommes de terre et salade
Today’s recipe takes a posh piece of meat (The Beef Fillet) and makes it deliciously available to us commoners. It’s also for those fans of the Weber or “closed in” type of braais (barbeques for the millions of my non-South African readers).
Those unfortunate enough to be closely acquainted with me, will know that I prefer an open wood fire to the modern, almost clinical, Webers or Weber wannabes. However, since we invested in a Cobb some while back, it seemed senseless to leave it lying in the cupboard until the next expedition.
Essentially, having acquired your piece of fillet (about 700g will feed 2 adults), you cover it in herbs ‘n spices all under a layer of butter or oil; shove it in the Weber/Cobb until done and serve with chips, gravy, salad and (if you’re feeling energetic) pumpkin fritters.
But if you would like some additional details:
INGREDIENTS:
700g Beef Fillet
3 or 4 cloves garlic – finely chopped
1/2 large onion – finely chopped
1/4 red bell pepper – finely chopped
1 heaped teaspoon mixed herbs
Ground black pepper – to taste
Salt – to taste
1 heaped teaspoon coriander
2 Tablespoons olive or sunflower oil (optionally you can use same qty of butter)
2/3 of a cup of Hickory wood chips – soaked for 15 minutes before adding to fire.
WHAT TO DO:
We like our meat cooked on the medium side of medium rare so the cooking times you see here are to achieve that level of ‘done’. When we cook for guests we use a meat thermometer to avoid overdoing the meat.
1.Mix all the herbs and spices, and massage into the fillet.
2.Cover the fillet with the oil or butter.
3.Wrap the fillet in cling wrap and leave in the fridge for at least 24 hours.
The fillet after unwrapping the clingwrap.
Light the fire and wait until flames die down.
Waiting in flaming anticipation
...and now the coals are ready
Place fillet in the Cobb, spread about a 2 teaspoon knob of butter onto the fillet and cook for approximately 20 minutes.
The fillet lying submissively on the grid.
After 20 minutes, place the soaked wood chips on the coals and replace the lid. Continue cooking/smoking for another 10 to 15 minutes. This provides a more subtle smoky flavour than if you let the meat steep in the smoke for the full duration
The fillet - smoking away - oblivious of the fact that smoking is dangerous to one's health.
At this time you can prepare your potato chips, salad and pumpkin fritters. Oh yes, don’t forget to make a gravy. A nice easy way is to take 1 beef stock cube and 1 vegetable stock cube. Add 2 cups of boiling water, 2 teaspoons of Worcester Sauce, onion and garlic flakes to taste, mixed herbs and a bouquet garni. Simmer for a few minutes before thickening with corn flour in the normal fashion.
If you’re measuring the internal temperature of the meat, here’s a guideline for the various stages:
140°F or 60°C – Rare
150°F or 66°C – Medium Rare
160°F or 71°C – Medium
170°F or 77 °C – Well done
Ready to be trasferred to the kitchen
When the meat is done to satisfaction, remove from the fire and let it rest for 5 to 10 minutes. Carve the meat into 10mm thick slices and serve.
Back in the kitchen, Mrs Chips showing knife skills that oughtn't to be trifled with.
HICKORY SMOKED Fillet of BEEF; Pommes de terre et salade - a meal that nearly cost us our fingers.
GRILLED KOREAN STYLE BEEF SHORT RIBS: [YEARONTHEGRILL]
This is a new favorite! Definitely my favorite beef rib recipe, my favorite Asian inspired recipe and maybe my favorite of all time recipe.
No joke... These are amazing and simple to do. They are marinated overnight and then grilled. that's it. Cooks fast, in only about 10 minutes. But that marinade stays with 'em. Salty from the soy sauce, hints of Asia from Sesame seeds and oil, Ginger and Kiwi, sweetened from Brown Sugar and Honey... And all seeped into the meat with carbonation from a couple of bottles of 7-Up (really, helps the marinade to get deep into the meat).
The end product is simply amazing. Deep rich beef flavors with all the hints and flavors of Asia... Best bite from the grill I have ever had!!!
OK... Here's what I did...
INGREDIENTS:
3kg Beef Short Ribs, slice against the bone about 1/2 inch thick
•3 Medium Kiwi, peeled and pureed into a paste
•3 TBS Dark Brown Sugar
•3/4 Cup Soy Sauce
•1 Head of Garlic, peeled, smashed and minced
•2 TBS Fresh grated Ginger
•2 TBS Sesame Oil
•2 TBS Sesame Seeds
•3 TBS Honey
•1 TBS Red Pepper Flakes
•Large Pinch Black pepper
•2 (16 Ounce) Bottles 7-Up (Lemon Lime Soda)
•Drizzle of Olive Oil
WHAT TO DO:
1.Get messy... Rub the short ribs with the kiwi paste. Sprinkle each piece evenly with sugar and let sit while you make the marinade.
2.In a medium bowl, mix together the soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper flakes, pepper, and soda. Place the ribs in a single layer in a wide shallow pan and pour the marinade over, turning to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, overnight, at least 12 hours.
3.Prepare a medium charcoal fire (you can hold your hand over the rack for no more than 3 or 4 seconds) with the rack 4 to 6 inches from the coals, or preheat a gas grill to medium. While the grill is heating up, drain the ribs from the marinade. Reserve the marinade for basting, if desired.
4.Drizzle the ribs with the Olive Oil and grill the ribs in batches until they turn caramel brown and develop slightly charred edges, 6 to 8 minutes on each side. Baste with the reserved marinade during the first 10 minutes of grilling if you like.
5.Warning, the dripping marinade from the ribs will cause flare ups so stay close.
6.Once done, allow to rest for 5 minutes before serving so the juices can redistribute into the meat.
7.Serve HOT and ENJOY!
I made an Asian themed meal with grilled Bok Choy and some grilled Scallion Pancakes with a dipping sauce. I'll be doing those posts in the next two days... Enjoy!
ITALIAN STYLE BABY BACK RIBS:
Serves 2 to 3 (recipe may be doubled by doubling meat proportions.)
YOU NEED:
1 Half Rack of Baby Back Ribs
2 teaspoons salt
2 teaspoons pepper
2 teaspoons basil
2 teaspoons Thyme
2 teaspoons Sage
2 teaspoons garlic powder
1 jar of your favorite marinara sauce
1 16 oz can of Stewed tomatoes
2 cups of Santa Barbara Pinot Noir
2 Tablespoons Olive Oil
1 Bag of Gluten Free Pasta
WHAT TO DO:
In a large Skillet heat up Olive Oil.On Stove and preheat oven to 300 degrees. Season meat on both sides with salt, pepper, garlic powder, basil, thyme and sage.
Brown all sides of ribs
Add 2 cups of wine almost a half of a bottle you will have lots of steam.
Once steam vanishes and wine is boiling pour stewed tomatoes on meat, then marinara and place in oven for 3 hours.
Cover and place in oven for 3 hours.
About 15 minutes before you serve make gluten free pasta according to directions and serve with extra sauce.
Tip I always cook my gluten free pasta in half beef broth half water. Gives it more flavor.
PAN SEARED THICK T-BONE: [THEONEYEARGRILL]
SIMPLE SEASONING:.
Salt
Pepper
Olive Oil
On a Simple Luxurious Cut of Meat
2 - One and a half inch thick T-Bone Steaks (Look for even thin marbling of fat throughout the meat. If in doubt, ask your butcher to pick out the best ones. They want you to succeed and are ALWAYS very helpful).
WHAT TO DO:
1.One hour before you plan to cook, remove thawed steaks from the refrigerator. Generously sprinkle about 1 TBS each of Salt and Pepper on the steaks. Rub each with a tBS of Olive Oil. Wrap each steak in Cling Wrap and set aside. This allows the meat to slowly come to room temperature which allows the meat to cook more evenly, even when it is this thick.
2.And that hour is just the right amount of time to bake the side dishes (Baked potatoes and spaghetti squash)
3.OK... Time to "Grill". Set your oven to BROIL. Position a rack in the middle. It is best to use a slotted grill pan. If you do not have one you can use a jelly roll pan as long as it has sides to prevent the rendering fat from dripping into the oven.
4.There is a MUST HAVE piece of technology... a remote probe digital thermometer, One with a cord that you can measure the temperature with while the oven door is baking.
5.BUT FIRST, before you "Grill" in the oven, you need to pan sear the steak. PREHEAT for 5 minutes a cast iron or heavy bottomed frying pan. Set the burner on HIGH and the pan with nothing in it on the burner. HOT HOT HOT. WARNING, this will SMOKE once you add the meat.. Smoke alot. Part of the charm. Have a window open and a fan to suck the smoke out as much as possible. Just think of it as a way to test your smoke detector (I am only allowed to cook steaks this way once a year... This is why).
6.OK. Unwrap the steaks and put them down into the HOT HOT HOT Frying Pan. have a timer ready. One minute per side. This will get a nice beautiful charred outside as the pepper blackens. The Olive Oil you rubbed on the steak earlier will keep the meat from sticking. After one minute, flip the meat and sear the other side. If the pan holds both steaks, great, once both sides are seared, just move the pan to the oven under the broiler. In this case, the steaks were too big for a single pan. I did them in stages.
7.Once in the oven, hook up the remote temperature probe. Your goal is 130 to 140 degrees internal temperature. These came out of the oven a beautiful medium rare... pink in color, warm and cooked throughout. The steaks need to be turned every 2 minutes as they cook. Each steak cooks differently, based on how thick they are, how much fat content and how well the cow lived his life. COOK BY TEMPERATURE to be sure.
8.When the steaks reach temperature, remove from oven and allow to rest on a cutting board for 15-20 minutes (very thick cuts like these, leave for 20 minutes). This allows the steaks to relax, allowing the steaks to reabsorb the juices. If you cut into them right from the oven, the steaks will bleed out all those juices making them tough and dry.
9.A T-Bone steak is actually two different cuts of meat. One is a Filet Mignon cut and the longer larger side is a KC (OK, some say New York) strip. You can serve them caveman style, just plop a big steak on a big plate and serve. OR, cut the meat from the bones and serve as strips and/or filets. OR, as I did here, cut the steaks from the bone and then slice the steaks... Always against the grain.
10. And if you slice them before serving you can plate them up on a platter along with the sides for a presentation tableside. Either way, served warm and ENJOY!
STRIP STEAK WITH PEPPER AND HERB MARINADE: [ONEYEARONTHEGRILL]
YOU NEED:
•2 - One inch thick Eight Ounce New York Strip Steaks
FOR THE MARINADE:
•1/4 Cup Herbes de Provence Spice Mix (Store Bought or Make your Own)
•3 TBS Fresh Cracked Pepper
•3 TBS Coarse Sea Salt
•4 Garlic Cloves, Crushed and minced
•3 TBS Brown Sugar
•1 tsp Crushed Red Pepper Flakes (To taste, more if you want Spicy, less if you prefer less spicy)
•2 TBS Soy Sauce
•2 TBS Olive Oil
WHAT TO DO:
1.Mix all ingredients to form a paste
2.Smear the paste to coat each steak.
3.Wrap each steak in Cling wrap or seal in a Ziplock bag.
4.Refrigerate for 8 Hours.
5.Remove from fridge and unwrap, and allow to come to almost room temperature, about 1 hour.
6.Meanwhile, prepare your grill for high heat, Direct Grilling.
7.Grill, about 5 minutes each side until internal temperature reaches 125 degrees for Medium Rare (add 1 minute for Medium (130 degrees), 2 minutes for Medium Well (135 Degrees))
8.Remove from grill and allow to rest for 5 minutes. This allows the juices to be reabsorbed into the meat, making for a juicy steak (and not a steak served in a pool of bloody juices).
9.Slice against the grain, I like to serve the slices rather than a big hunk of meat. Serve warm and ENJOY!
T-BONE STEAK WITH MONKEY GLAND SAUCE ON THE BRAAI: [FOOD I LOVE]
SERVES 4-6:
PREP: 5 MINS:
COOK: 4-6 MINS
INGREDIENTS FOR THE MONKEY GLAND SAUCE:
Olive oil for frying
1 x Large red onion sliced
1/2 x Cup water
2 x Large tomatoes diced (can of tomatoes work just as well)
1 x Cup of All Gold Tomato sauce
1/2 x Cup of Worcestershire sauce
3 x Coves of garlic finely chopped
1 x Cup of Mrs Ball Hot/Ex-Hot chutney
1/2 x Cup of brown sugar
12Tbsp x Safari Vinegar
1Tsp x Tabasco sauce
20g x Piece of fresh ginger finely chopped
METHOD FOR MAKING THE MONKEY GLAND SAUCE:
•Preheat the Braai to 300°C (570°F)
•Heat the olive oil in a heavy skillet or frying pan.
•Add the onions and sauté with ginger and garlic until soft.
•Add remaining ingredients into a bowl, mix well and simmer for a few minutes.
•Set aside to use later.
BIG TIP, always let the meat rest for at least 5-10 minutes after it comes off the braai so that it relaxes and re-absorbs the juices. Be patient and you will be rewarded.
This was just the perfect carnivores meal and if you wish to wash it down with a glass of Nederburg Baronne red wine even better.
STEAK AND CHIPS: [MY EASY COOKING]
I like to keep it simple when preparing steak.
Ingredients for marinade
fresh herbs (Rosemary, oregano and thyme) chopped finely
zest and juice of a lemon
1-2 Tbs olive oil
Toss all the ingredients in a ziploc bag and marinade the steak for as long as you can, but if you cannot wait long, 1/2 hour will do.
Heat your griddle pan till it is smoking and slap the steak on. Do not be tempted to try and turn the meat. If it is sticking to the pan, it is saying: “I’m not ready to be turned”. Add salt and pepper right at the end. When steak is done to your liking, remove from pan and let meat rest for at least 5-10 minutes.(this is very important)
Our steak tonight was done on a barbecue – In SA we refer to it as a “braai” (pronounced b-r-y, as in fry)
Serve with piping hot chips and a simple tomato salad.
BALSAMIC FIG MARINATED STEAKS: [YEARONTHEGRILL]
INGREDIENTS:
•2 (6 Ounce) Rib Eye Steaks
•1/4 Cup Balsamic Fig Vinegar
•1/4 Cup Olive Oil
•2 Cloves Garlic, Minced
•2 tsp Fresh chopped Rosemary (can use dry spice if needed)
•Salt and Pepper To Taste
WHAT TO DO:
1.Using a blender, mini chopper or food processor, mix all of the ingredients (except the steak of course).
2.Combine steak and marinade ingredients in a gallon-size, sealable plastic bag. Squeeze as much of the air out as possible
3.Let marinate 8 hours to overnight in the fridge.
4.Remove steak from refrigerator around 30 minutes before cooking.
5.Grill about three minutes per side for medium rare, or longer to your desired temperature.
6.Take off heat and let stand 8 minutes before slicing
7.Slice against the grain
8.Serve WARM and ENJOY!!!
SWEET AND TANGY PEPPERED BEEF RIBS: [FOOD FOR MY FAMILY]
YOU NEED:
3kg beef ribs
FOR THE GLAZE:
1/4 cup molasses
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground pepper
2 teaspoons onion powder
1 1/2 teaspoons kosher salt
WHAT TO DO:
Trim any excess fat from the ribs and set aside. Mix together all ingredients for the glaze in a bowl or medium measuring cup.
This method of cooking works best on a charcoal grill. Use a chimney starter or other means to light your charcoal. Allow the coals to fully light and become glowing hot. Move all the coals to one side of the grill and adjust your lower air control to about 1/4 open; we want low heat for this one.
Place the ribs on the opposite side, putting the thicker sections closest to the coals. Baste with the glaze and cover. Turn and baste every ten minutes. Cooking these slowly will allow the glaze to penetrate and the tougher rib meat to become tender. Your cooking time should be somewhere between 40 and 60 minutes. You can tell that they’re done when the meat shrinks up and 1/4-to 1/2-inch of bone is exposed. When you see this, pull them off the grill and wrap them in foil for at least 10 minutes. Use a sharp knife to slice the individual rib sections apart, and serve.
FLAME BRAAIED FILLET: [BY Justin Bonello]
Serves4
Cooking Time10 - 20min
Prep Time: 15min
Cooking Time: 10 - 20min
INGREDIENTS:
STEAK RUB:
Equal Quantities of:
Coriander seeds
Mustard seeds
Maldon salt
Mixed peppercorns
Crushed garlic
Put all of the steak rub ingredients into a mortar and pestle and bash them until you have a nice, crumbly rub.
YOU NEED:
A decent sized fillet
Olive oil
Sunflower oil
WHAT TO DO:
Put all of the steak rub ingredients into a mortar and pestle and bash them until you have a nice, crumbly rub.
Rub the fillet with olive oil and then rub the spice mixture all over the fillet – be generous!
Make sure the coals are nice and hot, then seal the fillet on the fire. Once it’s sealed on both sides, drizzle with sunflower oil and let the flames lick (not burn) the one side. Turn the meat around and do the same on the other side. Remove the fillet from the heat, let it rest for about 5 minutes and the cut the meat into friend-size portions. Braai over moderate coals until done to your liking.
[Courtesy of Ultimate Braai Master: Roads Less Travelled. Published by Penguin.]
CAPE MALAY OXTAIL WITH DRIED FRUIT: [CLOVER RECIPES]
INGREDIENTS:
•1/2 Pack Cocktail Tomatoes, Quartered
•2 Medium Red Chillies, Seeds Removed And Sliced
•1/2 Lemon Zest
•1/4 Cup Fresh Parsley, Finely Chopped
•4tbsp Olive Oil
•Salt And Pepper, To taste
•1kg Oxtail Pieces, Patted Dry Using A Paper Towel
•3tbsp Olive Oil
•2 Large Onions, Sliced
•2 Cloves Garlic, Sliced
•2cm Piece Fresh Ginger, Peeled And Sliced
•1/2tbsp Mild Curry Powder
•1tbsp Garam Masala
•1/2tbsp Coriander Seeds
•1/2tbsp Turmeric
•1/2tbsp Cumin Seeds
•Salt And Pepper, To taste
•500ml Good Quality Beef Stock
•200g Mixed Dried Fruit, Soaked In Water For 10 Minutes
•125ml Clover Cream
WHAT TO DO:
Brown the oxtail pieces in the oil until a deep rich golden brown and keep aside. Use the same oil to fry the onions until starting to soften, then add garlic, ginger and all the remaining spices and seasonings. Return the meat, add the stock, and cook the oxtail for about 4 hours on very low heat on top of the stove, covered in the oven or use a pressure cooker for speedy results, topping up the liquid as needed. Towards the end of the cooking time (1/2 hour before meat is soft) add the dried fruit and the cream. Cook for another half an hour until the sauce has thickened and the dried fruit has softened. Correct the seasoning and add a bit more cream to mellow out the sauce.
Mix together all the sambal ingredients and serve with the creamy curry and steamed basmati rice.
BEEF BRISKET AND BRAAI SAUCE POTJIEKOS : [COOK SISTERS - Adapted from Potjiekos Favourites by Sannie Smit]
(serves 6)
INGREDIENTS:
1.5 kg beef brisket or stewing steak, in large cubes
3-4 courgettes, thickly sliced
200g button mushrooms, thickly sliced
15 ml cooking oil
FOR THE SAUCE:
2 large onions, chopped
2 cloves garlic, minced
5 ml cooking oil
1 x 410g can of tinned tomatoes, coarsely chopped
25ml beef stock
125ml malt vinegar
ml grated nutmeg
1ml ground ginger
5 ml smoked paprika
2 whole cloves
2 bay leaves
15ml Worcestershire auce
15ml brown sugar
5 ml salt
30ml Mrs Balls chutney
2 celery stalks, sliced
WHAT TO DO:
Prepare the braai sauce first. Over medium heat, heat the oil and then sauté the onion and garlic in it until onion is light brown and translucent. Add the remainign sauce ingredients, cover with lid and allow to simemr for 30-45 minutes so thatthe flavours combine and the sauce thickens.
Heat 15ml cooking oil in a no. 3 size potjie (or a large Dutch oven) until very hot. Add the meat in batches, stirring so that the meat browns on all sides. Add the courgette slices in a layer on top of the meat, then add the mushroom slices in a laayer on top of the courgettes. Carefully pour the sauce over everything, trying not to dusturb the layers.
Cover tightly with a lid and simmer slowly for 2-2.5 hours, or until meat is tender. Serve on creamy mashed potatoes.