Beef cheeks in red wine stew

 

 

About 800 g beef cheeks

1 onion (white, brown or yellow), roughly diced (about 1 cup)

1 celery stalk , roughly diced (about 1 cup)

1 carrot , roughly diced (about 3/4 cup)

4 garlic cloves , minced

2 potatoes with skin on, cubed

6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves

4 dried bay leaves (or 3 fresh bay leaves)

1 cup (250 ml) beef stock (broth)

2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)

2 – 3 tsp salt , separated

Black pepper

Crushed chillies (optional)

1 heaped teaspoon English Mustard

3 big beef marrow bones

 

Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.

STOVE TOP WAY:

Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic, chillies and onion. Sauté for 3 minutes until onion is becoming translucent.

Add the celery, potato and carrots, sauté for a further 3 minutes.

Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot.

Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), then place lid on.

Simmer on medium low for 3 to 3 1/2 hours until the cheeks are very tender, turn at least once during cooking.

 

OVEN: 150C/320F for 3 and 1/2 hours – (ours was done in a Tagine).

Place all the ingredients into your pot (tagine), put lid on and cook. 

After 3 and ½ hours, remove the beef cheeks, carrots, onions and potatoes from sauce. Discard the thyme stems and bay leaves.

Bring the sauce on stovetop to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency – about 3 to 5 minutes.

Do a taste test and adjust the seasoning (salt and pepper) to your taste.

Remove from heat, return beef cheeks to the sauce, cover and keep warm until ready to serve.  SERVE WITH MASH.

Slow Cooked Beef Cheeks in Red Wine Sauce - RecipeTin Eats

 

 

 

Roosterkoeke

• 300 g plain flour (about 2 cups)
• 10 ml instant yeast
• 5 ml salt
• 15 ml sugar
• 30 ml sunflower oil
• 180-200 ml warm water (less than a cup)

1.    Mix the yeast and sugar together in a small cup together with a little of the warm water and stir. The mixture should foam after a minute or two. In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar and mix well.

2.    Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.

3.    Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.

4.    Place the braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes. Alternatively, place the baking sheet in an oven at about 180C/350F for 15-20 minutes.

5. When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire/oven, split open and serve hot with butter.

Roosterkoek - a South African braai essential - Cooksister | Food, Travel, Photography

Green bean stew (Groenboontjie bredie)

4 portions

45 ml oil

800 g lamb neck

1 onion, chopped

Garlic to taste

1 teaspoon dried mixed herbs

1 kg fresh green beans, topped and tailed, sliced

Salt & pepper

1 cup boiling water

2 potatoes, peeled, quartered

Bone marrow

Splashes of Worcestershire sauce

In oil fry the lamb neck till brown.  Add onion and garlic and stir.  Add all other ingredients, stir, put lid on and simmer for 1-2 hours. 

Recipe and photo:  Alma Pretorius  

Beef cheeks in Red Wine (or beef shin)

About 800 g beef cheeks

1 onion (white, brown or yellow), roughly diced (about 1 cup)

1 celery stalk , roughly diced (about 1 cup)

1 carrot , roughly diced (about 3/4 cup)

4 garlic cloves , minced

2 potatoes with skin on, cubed

6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves

4 dried bay leaves (or 3 fresh bay leaves)

1 cup (250 ml) beef stock (broth)

2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)

2 – 3 tsp salt , separated

Black pepper

Crushed chillies (optional)

1 heaped teaspoon English Mustard

3 big beef marrow bones

Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.

STOVE TOP WAY:

Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic, chillies and onion. Sauté for 3 minutes until onion is becoming translucent.

Add the celery, potato and carrots, sauté for a further 3 minutes.

Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot.

Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), then place lid on.

Simmer on medium low for 3 to 3 1/2 hours until the cheeks are very tender, turn at least once during cooking.

OVEN: 150C/320F for 3 and 1/2 hours – (ours was done in a Tagine).

Place all the ingredients into your pot (tagine), put lid on and cook. 

After 3 and ½ hours, remove the beef cheeks, carrots, onions and potatoes from sauce. Discard the thyme stems and bay leaves.

Bring the sauce on stove-top to simmer over medium heat and simmer until it turns a darker brown color and reduces by about 1/4 to 1/3, to a gravy consistency – about 3 to 5 minutes.

Do a taste test and adjust the seasoning (salt and pepper) to your taste.

Remove from heat, return beef cheeks to the sauce, cover and keep warm until ready to serve.  SERVE WITH MASH.

Recipe: Slow Cooked Beef Cheeks in Red Wine Sauce - RecipeTin Eats

Photo:  Alma Pretorius

 

Raw Radish Mayonnaise Salad

About 2 cups raw radishes, rinsed,   topped & tailed, sliced in half

1 raw onion, chopped fine (optional)

1-2 tablespoons fresh parsley leaves,   chopped fine

2 hard-boiled eggs, chopped fine

Salt and pepper to taste

Mayonnaise

Chilli flakes (optional)

 

Dry the rinsed radishes.  Mix the halved radishes, onion, parsley and mayonnaise.  Season to taste. 

Add the eggs.  Refrigerate.

Recipe and photo:  Alma Pretorius 

 

Radish Tzatziki

450g raw radish, ends trimmed, washed, chopped finely

200g double cream natural yoghurt

1 small garlic clove, crushed

2 tablespoons chopped fresh mint

2 teaspoons fresh lemon juice

1/2 teaspoon ground coriander

 

Combine radish, yoghurt, garlic, mint, lemon juice and coriander in a small bowl. Season with salt and pepper to taste.

Cover and place in the fridge for 10 minutes to infuse.  Serve with toast or pita bread. 

Photo:  Alma Pretorius 

Recipe:  adapted from - https://www.taste.com.au/recipes/radish-tzatziki-pita-triangles/0cb699a0-4a10-491c-b4a2-f877a8089da1