Category Archives: Beef

Bobotie for 6-8

Beef, Holidays, Main Courses

  • 1kilo mince
  • 2 lge onion, chopped
  • 1oz butter
  • 2 large slices white breaD
  • 2 tbsp Madras curry paste
  • 2 cloves of crushed garlic
  • 2 tbsp mango chutney
  • 3 tbsp sultana
  • 1 tsp mixed herbs
  • Half tspf ground cloves
  • Half tspf all spice
  • Salt and pepper
  • 2 large eggs, beaten
  • Half pint Milk
  • 6 bay leaves

1. Preheat oven to 180C/350F/Gas 4/Fan160. Pour cold water over the bread and leave to soak.

2. Fry the onions in the butter, stirring for 10 minutes. Add garlic and mince stirring until colour changes. Stir in curry paste, herbs, chutney, sultanas, spices and a couple of bay leaves. Sali and pepper.

3. Cover and simmer for 10 minutes. Squeeze the water out of the bread and mix into the meat. Put mixture into an ovenproof dish and press down.  Best made previous day and kept chilled.

4. For topping, beat eggs and milk with seasoning and pour over the meat. Rest of bay leaves go on top and bake for 40 minutes until top is set and beginning to look golden.

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Spiced Beef

Beef, Family Favourites, Main Courses

  • 1.25kg-1.5kg/3-4lb boned salt silverside or brisket
  • Ground black pepper
  • Soft dark brown sugar
  • 1 tbsp/15ml whole allspice berries
  • 1 tbsp/15ml juniper berries
  • 2 tsp/10ml whole cloves

Preparation time: 10 minutes plus standing
Cooking time: 3 hours 30 minutes – 4 hours 30 minutes

1. Soak the joint in cold water for 2-4 hours, changing the water once or twice. Cover the joint generously with pepper and cover thickly with sugar.

2. Crush the allspice and juniper berries between two spoons or grind in liquidiser and press into sugar. Make several incisions into meat with a sharp knife to allow spice flavour to get all the way through. Stick the cloves all over meat.

3. Wrap the beef in foil, place in an ovenproof dish, cover and leave at room temperature overnight.

4. Set oven to 140C/275F/Gas 1. Cook beef in centre of oven for 3 hours 30 minutes – 4 hours 30 minutes depending on size of the joint. If cooked, juices should run clear when pierced with a skewer. Pour off juices, seal foil and place a board and weights or heavy books on top and leave overnight. Store beef in the refrigerator wrapped in foil where it will keep for up to 2 weeks.

Beef Chasseur

Beef, Family Favourites, Holidays, Main Courses

  • 2lb porterhouse steak or skirt, cut in one piece
  • 3 shallots or 1 small onion
  • 1 clove of garlic
  • 2 tbsp oil
  • 11/2 oz butter
  • 1 tbsp plain flour
  • 1/2-3/4 pint of jellied brown stock
  • Salt and pepper
  • 1/2lb button mushrooms
  • 2 wineglasses red wine
  • 1 dessertspoon tomato puree
  • 1 tbsp chopped parsley to garnish

1. Cut the meat into 2 inch squares. Chop the shallots or onion and garlic very finely. Heat a saute pan or shallow stew pan, add the oil and, when hot, drop in 1oz of the butter. Fry the meat a few pieces at a time until nicely brown on both sides, then remove it from the pan.

2. Reduce the heat, add the shallot and garlic and cook slowly until soft. Dust in the flour and continue cooking to a rich russet-brown. Draw pan aside, blend in the stock, then replace on heat and stir until boiling. Return the meat to the pan and simmer until tender, about 45 minutes.

3. Wash and trim the mushrooms, quarter them or leave whole, depending on their size. Heat a pan, drop in 1/2oz butter and mushrooms and cook quickly for about 2 minutes. Tip on the wine and boil hard until reduced by half. Stir in the tomato puree.

4. Add the mushroom mixture to the meat and continue cooking for about 10 minutes. Turn into a hot serving dish and dust with chopped parsley. Serve with saute potatoes and leaf spinach.