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Beef Stew

Families goes mad for this stew in the colder months of the year. It’s a straightforward beef stew to which all sorts of root veg can be added. I really like making it with squash and Jerusalem artichokes, which partly cook into the sauce, making it really sumptuous with an unusual and wonderful flavour.

Beef and broccoli stir-fry

Place the broccoli spears into a heatproof bowl and cover them with boiling water. Add a good pinch of salt and leave for 10 minutes. Drain and put to one side. Slice the steaks into finger-sized strips and season with salt and pepper.

Beef Brisket and Braai Potjiekos

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.

Beef Tagine

Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with cling film and put into the fridge for a couple of hours – ideally overnight – that way the spices really penetrate and flavour the meat.

Beef in Sugar & Mustard

Toss the beef cubes in flour to coat. I usually mix the flour with salt and pepper in a Ziploc bag and toss the cubes in there – works like charm and very little mess. Heat 2 Tbsp of oil in a large shallow pan and cook the meat in batches till lightly browned. Remove from the pan and keep warm.