Ingredients
- 45 ml (3 tbsp) vegetable oil
- 1 kg oxtail
- 1 onion chopped
- 375 ml (1 1/2 cups) beef stock
- 60 ml (4 Tbsp) good-quality red wine
- 45 ml (3 Tbsp) tomato paste
- 3 Robertsons Whole Cloves
- 1 Robertsons Bay Leaf
- 5 ml (1 tsp) Robertsons Thyme
- Robertsons Atlantic Sea Salt
- Robertsons Black Pepper, to taste
- 10 pickling onions, peeled
- 3 celery sticks, chopped
- 2 carrots, peeled and chopped
Method
STEP 1 – Heat the oil in a large cast iron potije over hot coals, or in a heavy-based pot on the stove.
STEP 2 – Brown the oxtail, in batches, until golden. Add the onion and sauté until soft.
STEP 3 – Stir in the beef stock, red wine, tomato paste, cloves, bay leaf and thyme. Season to taste with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.
STEP 4 – Simmer over low coals for about 2 to 3 hours, or until the oxtail is tender and about to fall off the bone. If necessary, add more stock.
STEP 5 – During the last 15 minutes of cooking, add the onions, celery and carrots.
STEP 6 – Remove the cloves and bay leaf and serve hot with pap, rice, mash or steam bread.
Source:https://www.whatsfordinner.co.za/recipe/stew/179096-oxtail-potjie/
Ingredients
- 3 tbsp vegetable oil
- 1 ½kgbraising beef, cut into 3.5cm pieces
- 4large onions, thickly sliced
- 3 tbsp plain flour
- 500ml stout
- 800ml beef stock
- 6thyme sprigs
- 450gchestnut mushrooms, halved handful parsley, to serve
Method
Step 1 -Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don’t overcrowd the dish. Remove each batch and set aside on a plate.
Step 2 -Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
Step 3 -Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
Step 4 -Add the mushrooms to the casserole, stir well and return to the oven for a further 1hr.
STEP 5 -Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.
Source: https://www.bbcgoodfood.com/recipes/beef-stout-stew
Ingredients
- 2celery sticks, thickly sliced
- 1onion,chopped
- 2 really big carrots, halved lengthways then very chunkily sliced
- 5bay leaves
- 2thyme sprigs,1 whole and 1 leaves picked
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 2 tbsp Worcestershire sauce
- 2beef stock cubes, crumbled
- 850gstewing beef(feather blade or brisket works nicely), cut into nice large chunks
Method
Step 1 -Heat oven to 160C/140C fan/gas 3 and put the kettle on.
Step 2 -Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flame proof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
Step 3 -Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
Step 4 -Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
Step 5 -Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins –1hr more until the meat is really tender and the sauce is thickened.
Step 6 -Garnish with the picked leaves of the remaining thyme sprig.
Source: https://www.bbcgoodfood.com/recipes/beef-vegetable-casserole
Method
- Start with generously seasoning the steaks with salt, pepper and cajun spice.
- Next, gently baste the steaks with the truffle oil.
- Once well-covered in oil, rub the meat with the last bit of dry ingredients: rosemary and thyme.
- Leave the steaks to marinate for at least 2 hours.
- Cut your vegetables into large chunky pieces.
- Once your braai is hot, grill the steak for approximately 4 minutes on each side, along with the seasonal vegetables. Gradually turn the veggies until golden and soft.
- Rest the meat in a dish with butter for 5 minutes.
- Add the vegetables to the dish and serve.
Ingredients
- 2x 700g tomahawk steaks
- 500g seasonal vegetables
- 500g butter
- 250ml truffle oil / Extra-virgin olive oil
- 20g rosemary
- 20g thyme
- 10g salt
- 10g pepper
- 10g Cajun spice
Source: https://megamaster.co.za/blogs/recipes/beef-tomahawk-steak
INGREDIENTS:
- 3 kg BMS topside beef roast
- 1 cup mushrooms slices
- 10 slice BMS ham
- 1\2 cup onions
- 1 roll of Today’s pastry
- 2 tbs salt
- 1 branch of rosemary
- 1 egg
- 1 cup beef stock
METHOD:
- Add beef stock and topside roast in a deep cooking pot. Allow to cook for 45mins.
- Once cooked to satisfaction and removed from the pot, allow the roast to cool down entirely.
- Roll out the pastry and evenly arrange the sliced mushroom on the surface at the Center surface.
- Over the mushroom, place the ham slices.
- Now you may place the topside roast on the ham slices.
- Use the pastry rolls on the side to carefully cover the topside roast.
- Preheat your oven at 160 degrees.
- Place the roll in an oven tray and generously paint the roll with the beaten egg.
- Sprinkle salt and rosemary over the top surface of the wellington roll.
- Bake in the oven for approximately 45 mins or until golden brown.
Serving suggestion: Serve immediately after cooking, with BMS mix veg or creamy mash. If preferred, substitute ham, with pesto of your choice.
INGREDIENTS NEEDED:
- 5kg – Bms Ox Tail
- 1 Cup – Finely chopped Onions
- 1 Cup – Chopped Tomatoes
- 1 Cup – Chopped Carrots
- 4 Houses – Garlic
- 1 Stick – Fresh rosemary
- 4 – Fresh Bay leaves
- 500ml – Coke
- 2 Tbs – Salt
- ¼ Tbs – Black pepper
- 1 Block – Beef Knorr
- 2 Tbs – Ox tail soup
- 1/3 Cup – Olive oil
PREPARATIONS:
- Place your pot on the stove at high temp.
- Place your olive oil, BMS Ox tail and your coke into the pot with your beef Knorr cube.
- Boil for 45min, or until the coke evaporates into a thick sauce. Remove from stove.
- Place the BMS ox tail into a oven dish place the balance of all the above ingredients into the dish
- Add ½ cup water and cover with a lid. Place in the oven at 150 C for 2 hours, keep checking if needed add a little water.
- Once the meat is soft and tender remove from the oven.
Serving suggestion:
Jack of potato or rice / stamp and BMS carrots
INGREDIENTS:
– 1 kg of BMS beef mince
– 1/2 cup of finely chopped onion
– 1/2 cup of finely chopped Dania
– 1 teaspoon of salt
– 1 teaspoon of black pepper
– 1 egg
– 1 medium sized block cheese cut into small pieces
PREPARATION:
- Mix the BMS beef mince with all ingredients, except the cheese, in a mixing bowl.
- Mix all ingredients properly.
- Take small lumps of mixture and make round balls using your hands. Make them as big as golf balls.
- When completed, take each meatball and make a hole with your finger in the middle of the meatball.
- Place a block of cheese in the holes.
- Roll the meatballs until the holes are sealed.
- Mix 1 packet of brown onion soup in a cup of water. Pour this then over the meatballs in the pan.
- Place the pan in the oven at 170′ for 25 minutes or until cooked.
Serve with mash or rice and BMS country crop.
NGREDIENTS
- 1.8KG of BMS Brisket or Short rib
- ½ Cup fresh chopped parsley
- ½ cup chopped celery
- ½ cup chopped carrots
- ½ cup chopped mushrooms
- ½ cup chopped onions
- 1 tbs salt
- 1 tsp of ground pepper
- 2 bay leaves
- 1 tsp of thyme
SAUCE
- 3 tbs of flour
- 1 tbs mustard
- 1 tbs Worcestershire sauce
- ½ cup of fresh cream
PREPARATION
- Place BMS brisket in a pot and cover with water completely.
- Add all brisket ingredients
- Bring to a boil and then turn heat down to low and cover. Allow to cook for 2 ½ hours or until the meat is soft.
- Remove the meat and the vegetables from the broth.
- In the broth, add your sauce ingredients, stir until thick sauce for about 5 min
- Place vegetables and meat into the cooked sauce.
- Turn off the stove, place lid and allow to absorb the sauce.
Serve with rice or pasta.
CHEF’S NOTE: My great gran was always referred to as the rock of the family – the lady who made the decisions and the one who took care of everyone. She was also the one who made one of my all-time favourites. This is a simple and slightly out of the box dish that will hopefully make you smile as much as it does me.
INGREDIENTS:
- 1 kg beef
- 3 bay leaves
- 1 tsp crushed peppercorns
- 4 sprigs thyme
- ¼ cup good quality olive oil
- 2 large white onions, thinly sliced
- 1 tsp cumin
- 1 tsp chilli flakes
- ¼ tsp paprika
- 1 cup white spirit vinegar
- 1 cup beef stock
- Salt to taste
- Spaghetti
METHOD:
- Marinate the fillet in the bay leaves, pepper and thyme with 2 table spoons olive oil; do not salt the meat as it may toughen. Cover in cling film and set aside for at least an hour.
- Pour the rest of the oil into a cast iron pot on high heat. When the oil is hot, add the fillet and seal by browning on all sides. Once browned, add the onions, together with the spices, and stir for about 5 minutes until the onion is translucent.
- Remove the meat from the heat and allow to rest before adding the vinegar, stock and salt to taste.
- Lower the heat and cook with the lid on for 15 – 20 minutes.
- Slice the fillet and serve warm with spaghetti
Chef’s Note: This is my version of a carbonara, but instead of using pancetta or bacon, I use…wait for it… chourico! Not hard to guess, right?
INGREDIENTS;
– 500g linguine
– Pinch of sea salt
– 1 chourico, diced
– 2 sticks of rosemary, stalks removed and leaves finely chopped
– 2 fresh green and red chillies (include the seeds if you like a bit of heat)
– 2 cloves of garlic, roughly chopped
– 2 eggs and 1 egg yolk
– Juice of ½ lemon
– 2 cups grated Parmesan cheese (and extra for serving)
– ½ tsp black pepper
METHOD:
1) Boil about 2 litres of water and add a pinch of sea salt. Once that’s boiling, add the linguine.
2) You now have about 15 minutes to get everything done, so time it perfectly.
3) Place the chourico, rosemary and chillies in a large pan and allow to cook for about 5 minutes on a high heat.
4) Add the garlic and allow to brown slightly but be careful that the garlic does not burn.
5) In a separate glass bowl, mix the eggs as well as the extra yolk, lemon juice, the Parmesan cheese (leave enough for a good sprinkle at the end), and the black pepper.
6) Once the pasta is al dente, drain and add to the chourico in the pan. Now coat the pasta with all that goodness in the pan.
7) Remove the pasta from the heat and give it about 2-3 minutes to cool a little. Once cooled, add the egg mixture and mix together.
8) Serve in a nice bowl and sprinkle some of that Parmesan cheese on top.
By J’something
Chef’s Note: My love for feijoada is hard to put into words. This is the ultimate comfort food and in winter, its hands down my favourite thing to eat. There are quite a few ingredients in here that you probably won’t find at your normal grocer, but a trip to the butcher is really worthwhile.
INGREDIENTS
250g red kidney beans (dried)- 250g white beans (dried)
- 1 large onion, chopped
- 6 cloves garlic, minced
- Olive oil, for frying
- 2 bay leaves
- 1 tbsp cumin
- 1 tbsp chilli flakes
- 200g chourico, chopped
- 350g smoked pork loin
- 500g stewing beef
- ½ cup chopped tomatoes
- Salt and black pepper to taste
- 2 large carrots, diced
- 1 litre warm chicken stock
METHOD
- Soak the beans overnight in hot water from the tap, replacing the water two or three times.
- Place the onion and garlic into a large pot and fry in olive oil until translucent but without burning the garlic. Add the bay leaves, cumin and chilli flakes and fry until all are well mixed.
- Add the chourico, pork loin and stewing beef and brown – add ¼ cup of water at a time if you find the meat sticking to the bottom of the pot.
- Once the meat is nicely browned, add the tomatoes and allow to simmer on low heat until the sauce starts to thicken.
- Add salt and pepper to taste.
- Add the diced carrots and the chicken stock. Then, after 10 minutes of simmering with the lid on, add the beans and stir well.
- Cook for a further 20-30 minutes with the lid on, stirring occasionally to sure the feijoada doesn’t stick to the bottom of the pot.
- When ready, discard the bay leaves and serve with rice.
By J’SOMETHING
Chef’s note: This is my friend and brand manager, Dale’s, favourite dish. He once requested just this as a birthday present. It is a delicious combination of both pork and beef mince and is served with polenta or spaghetti.
INGREDIENTS
500g pork mince
500g beef mince
2tsps smoled paprika
2tsps dried oregano
2tsps dried rosemary
2 tsps dried thyme
1 tsp chilli flakes (optional)
Salt and black pepper to season
4 tbsps breadcrumbs
2 eggs, beaten
8 – 12 strips of streaky bacon
150g mozzarella, grated
METHOD:
- Preheat the oven to 180 degrees and grease and loaf tin
- Place the pork and beef mince, paprika, oregano, rosemary, thyme and chilli flakes in a bowl and season well with salt and pepper. Mix all together until well combined.
- Add the breadcrumbs and eggs and mix thoroughly.
- Place the mince mixture in the loaf tin and press down. Then layer the bacon across the top and tuck the edges into the sides of the tin.
- Place in the oven for 45 minutes or until the bacon is crispy.
- Remove from the oven, sprinkle over the grated mozzarella and return to the oven on grill for 5 – 8 minutes or until the cheese has melted and is golden.
- Remove from the oven and allow to cool slightly before slicing and serving.
- Serve with Coco’s killer sugo ( page 147 of Something’s Cooking by J Something) and polenta or spaghetti.
By J Something
SERVES – 4
PREP-TIME – 15 MIN
COOKING TIME – 30 MIN
Ingredients
FOR THE GATSBY
- 3 large potatoes, peeled and cut into chips
- 500 ml vegetable oil, for deep-frying (+ 1 tbsp)
- 2 tsps ginger-and-garlic paste
- 1 tsp chilli flakes
- 1 tsp ground coriander
- 2 tsps curry powder
- 1 tsp ground cumin
- 1 tsp salt
- 500 g tenderised steak, cut in half lengthwise
- 1 large onion, thinly sliced
- 1 tomato, grated
- 1 tsp brown sugar
- 1 tsp brown onion soup powder
For the sauce
- Equal parts mayonnaise, tomato sauce and sweet chilli sauce
TO SERVE
- 2 large soft baguettes
- Butter, for the baguette
- Handful shredded lettuce
- 1 tomato, sliced
- ½ cucumber, sliced
- Cheddar cheese, grated (optional)
Directions
- To make the chips, place the potatoes in a pot of water and bring to a boil. Cook for 10 minutes until the potatoes have just softened, then remove from the heat, drain and pat dry.
- Heat the oil in a pot and deep-fry the potato chips until golden. Place the chips on paper towel to drain, then set aside and keep warm.
- Mix together the ginger-and-garlic paste, chilli flakes, coriander, curry powder, cumin and salt and combine with the steak, making sure the steak is well coated with the spices.
- Heat oil in a frying pan and fry the onion until soft, then add the steak and fry for 5–6 minutes until the meat has browned.
- Add the tomato, brown sugar and brown onion soup powder, mix well and cook until the meat is tender and the steak sauce has thickened.
- Mix the sauce ingredients together.
- Cut open the baguettes, butter each side and spread with the sauce. Add a layer of lettuce, tomato and cucumber, and then a layer of chips. Finish with the steak and steak sauce, and top with some grated Cheddar if you like. Close the sandwich and enjoy!
