BEESVLEIS EN GROENTEBREDIE
Gisteraand se heerlike beesvleis en groente bredie gemaak deur my seun…was nou liplek lekker.
1 kg beesvleis
1 ui
2 tamaties
6 klein aartappels (halveer)
400 g pakkie PNP Mixed Vegetables Express
1 pakkie Country Hot Pot Dry Cook In Sauce
Sout en Peper na smaak
koekmeel om vleis in te rol

Rol vleis in meel en braai bruin in ‘n verhitte pot met bietjie olie in. Haal vleis uit die pot en soteer ui tot sag in dieselfde pot. Voeg die tamaties by en roerbraai dit goed. Plaas vleis terug in pot en laat kook tot sag, voeg deurentyd bietjies water by. Voeg nou die aartappels, wortels en groenbone by en kook tot ferm, voeg dan die murgpampoentjies en brokkoli by. Voeg nou die Country HotPot en sout en peper by en verlaag hitte en laat prut verder tot groente sag maar ferm is. Bedien met wit rys.
Resep en foto: Noelene Rutledge Saal

MONGOLIAN BEEF WITH CHILLI
Makes 4 servings
Ingredients
1 pound flank steak, sliced against the grain into ¼-­inch thick slices
2 teaspoons oil
1 tablespoon soy sauce
½ cup + 2 tablespoons cornstarch, divided
2 cups vegetable oil, for frying the beef
3 cloves garlic, minced
½ teaspoon dried red chili flakes (optional)
1 teaspoon minced ginger
⅔ cup beef broth, chicken broth or water
2 tablespoons brown sugar
⅓ cup low sodium soy sauce
Cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)
¼ cup green onions, cut, diagonally, into 1-inch-long slices
2 tablespoons toasted sesame seeds (optional)
Directions
Line a sheet pan with paper towels.
Marinate the sliced flank steak for 1 hour in the 2 teaspoons of oil, 1 tablespoon of soy sauce, and 2 tablespoons of the cornstarch.

Dredge the meat in the remaining ½ cup of cornstarch until lightly coated.
Heat the 2 cups of vegetable oil in a medium-sized, heavy-bottomed pot over high heat. Just before the oil starts to smoke (at 375-to-400 degrees Fahrenheit or 190-to-200 degrees Celsius), spread the flank steak pieces evenly in the pot, and let cook for 1 to 2 minutes, depending upon the heat of your oil. The cooked steak should be light golden-brown and crispy. Remove the cooked steak to the sheet pan lined with paper towels to drain.
Heat a large saute pan over medium heat. Add 1 tablespoon of the oil used to cook the flank steak to the pan. Add the garlic, dried chili flakes (if using), and ginger. Cook for 15 to 30 seconds, stirring constantly, until fragrant.
Add the broth (or water), brown sugar, and soy sauce. Bring the sauce to a simmer, and stir until the brown sugar is dissolved.

Let the sauce simmer for about 2 minutes, and then add in the cornstarch slurry mixture. Cook, stirring constantly, for about 1 to 2 minutes, until the sauce coats the back of a spoon.
Add the cooked flank steak and toss in the sauce until all the beef is well-coated. Cook for another 30 seconds, until the steak is heated through. All of the sauce should be clinging to the beef. If you find the sauce is a little thick, add more broth or water, 1 tablespoon at a time, to adjust the consistency of the sauce to your liking.
Garnish with cut green onions and toasted sesame seeds, if desired. Serve over rice
Chef’s Tip
In step 5, make sure to have all of the ingredients at hand, because the next part happens quickly!
Photo:  Jackie Kotze

PAUL SNYMAN SE BIEF KERRIE
I kg stewing bief in blokkies gesny
3 uie gekap
4 groot tamaties ontvel en gekap
3 groot knoffel huisies gekap
1duim gemmer gerasper
250ml yoghurt plein
3 eetl sterk kerriepoeier
2 tl chilli poeier
1tl cumin,
1+1/2 tl garam masala
1/2 tl gemaalde cardamon poeier
1 tl borrie
1+1/2eetl fennel saad
1+1/2 eetl mosterd saad
2× ster anys
5×kaffir lime blare
3 aartappels in kwarte gesny en n teelepel borrie om aartappels te kook.
Lê die vleis in n bak met die yogurt vir 2 ure in n koelkas en plaas dan in n kastrol en begin stadig kook op lae hitte.
Gooi die olie in n groot pan en voeg die mosterd saad by pasop dat dit nie brand nie,
sodra die saadjies begin pop voeg die uie by en dan die knoffel en gemmer so ook ster anys en kaffir lime blare en
fennel saad braai tot glasig voeg nou al die spesserye by behalwe die garam masala en roer braai so 2 min.
Voeg nou die gekapte tamaties by met n teelepel bruin suiker en roerbraai op hoog vir so 25min jy sal sien
die mengsel kry so n glans dan is dit reg. Voeg dit nou by jou vleis saam met sout na jou smaak.
Voeg die garam masala by en roer in so 10 min voor die vleis lekker sag is.
Kook aartappel kwarte apart in borrie water en roer by jou kerrie in wanneer gaar
Resep en foto : Paul Snyman

TORNADO SPECIAL
Vanaand in afwagting op die groot storm het ek iets spesiaals aanmekaar geslaan..sommer die kop laat loop en sjoe…
1 groot franse brood
2 gebraaide uie
2 groot tenderised steak vooraf in jimmysous laat le
1 koppie gerasperde cheddar kaas
1 kpooie gerasperd mozarella kaas
gesmalte botter met garlic en pietersielie in
Braai uie vooraf. Pan braai jou steak met sout en peper ek gebruik botter om in te braai daar sal so sousie vorm van die jimmy sous. Sny broodjie oop soos burger. Smeer van die jimmy sous aan beide kante binne. Strooi lekker baie mozarella plaas steak bo op sprinkel nou cheddar kaas skep uie op en sprinkel weer mozarella. Maak nou toe en smeer lekker met garlic botter vou toe in foelie en plaas in warm oond vir 15 min vou foelie oop en grill van bo af tot goudbruin. Sny in skywe en bedien saam chips.
foto en resep:  Zorana Zee Vd Berg

OXTAIL STEW WITH DUMPLINGS
1 cup flour
1 T Woolworths garlic-and-herb seasoning
1 t dried thyme
2 t Woolworths chermoula spice
Sea salt and freshly ground black pepper, to taste
1 kg oxtail, cut into pieces
2 T canola oil
1 T butter
125 g bacon, cut into pieces
2 onions, thinly sliced
2 garlic cloves, finely grated or crushed
1 green pepper, cored and diced
4 leeks, rinsed and finely chopped
6 T tomato paste
4 cups beef stock (or enough to cover)
For the dumplings:
270 g flour
50 g bran
3½ t baking powder
½ t salt
2 t sugar
2 T butter
¾ cup milk

Cooking Instructions
Mix the flour with the garlic-and-herb seasoning, thyme, chermoula and seasoning. Toss the oxtail in the seasoned flour until well coated. Heat the oil and butter in a pan and seal the meat until slightly golden. Add the bacon and cook for 2 minutes over a high heat to render some of its fat, stirring continually.
Add the onion, garlic, green pepper and leeks and cook for 5 minutes until the vegetables are slightly soft. Stir in the tomato paste and cook for 5 minutes. Cover with beef stock and bring to the boil. Simmer for 1½ hours, or until soft. The gravy should also have thickened.
To make the dumplings, mix the dry ingredients together, then rub in the butter. Add the milk and knead to form a dough. Divide into 8–10 portions and shape into balls. Drop the dumplings into the oxtail, cover and cook over a low heat for 10–15 minutes. Serve with your choice of vegetables.

Photo and recipe posted by Antonette Dye

5 TIPS FOR COOKING FROZEN STEAK
1. Freeze It Right
One thing that makes a big difference in your grilling success is how you freeze your steaks. In order to have the most surface area of the steaks exposed to the grill grates, freeze them on a completely flat surface (like a baking sheet)—or make sure the frozen steaks you buy are perfectly flat. Then transfer them to a resealable freezer bag, press out all of the air, and seal. Of course, you can also buy frozen steaks to grill—just make sure they’re perfectly flat.
Also, make sure you don’t let your steaks hang out in the icebox too long—you don’t want to be disappointed by freezer burn. When wrapped properly, frozen meat will stay freezer burn-free for about three to six months in the average home freezer.

2. Use Thick-Cut Steaks
This technique works best with steaks that are 1 to 1 1/2 inches thick. Porterhouse, ribeye, or T-bone would be great choices. Kim doesn’t recommend cooking frozen thinner steaks like skirt or flank, because their interiors can overcook before the exteriors are well-browned. For the record, Kim also likes using this technique with thick-cut pork chops. She’ll even partially freeze a roast to achieve similar results—but that’s a whole other story.

3. Set Up a Two-Zone Grill
The most important thing to do when cooking frozen steak is to set up a two-zone fire. That means creating two areas on the grill: one for direct, high heat, and one for indirect, lower heat. That way, you can sear the steak until it’s nicely caramelized, then move it to the cooler side to cook through to perfection.

4. Sear, Season, then Cook Through
First, sear the frozen steak on the direct-heat side of the grill, until the exterior has a nice caramelized crust, 10–14 minutes. When you’re ready to flip the steak and sear the other side, be sure to generously season both sides of the steak with salt (we like kosher salt for its clinging ability) and pepper. (No matter how hard you try, salt, pepper, or any other spices just won’t stick to a frozen steak, so it’s best to season it after it’s warmed up a bit on the grill.)
When the steak is seared, move it to the indirect-heat side of the grill to gently cook it low and slow until the interior has reached your desired doneness (see below for temperatures), 10–15 minutes more. Let the steak rest 5 minutes to evenly distribute the juices, then serve.

5. Monitor Your Temperature
Since you may not be used to the timing of cooking a steak this way, the only surefire way to know what’s going on inside is to take its temperature with an instant-read thermometer. You certainly don’t want to serve up a steak that’s still frozen in the middle or—even worse—overcooked. The interior of the steak will come to the desired pull temperature slowly, so feel free to check it multiple times to get a steak that’s cooked exactly how you want it to be.
You’ll want to cook the steak to its “pull temperature”—about 5 degrees shy of the final desired temperature of the meat, since carryover cooking will bring the temperature up another 5 degrees as the steak rests:
Rare: 115-120°F
Medium-Rare: 120°–125°F
Medium: 130°–135°F
Medium-Well: 140-145°F
Well Done:150°F and up

Tips posted by Marika Tegmann

BEEF NECK BREYANI
Ingredients:
1kg Beef neck cut into bite size portions
2 onions peeled and chopped into thin slices
2 tablespoons of pure butter
3 tablespoons of oil
3 cardamom pods
3 cinnamon sticks
1 bay leaf
Some curry leaves
1 teaspoon of cumin seeds
3 tablespoons of garlic and ginger
1 teaspoon of turmeric
2 tablespoons of breyani masala
1 teaspoon of red chili powder (optional)
2 teaspoons of garam masala
1 cup of cooked brown lentils
2&1/2 cups of raw basmati rice, cooked with salt and a tsp turmeric
5 new potatoes peeled
Method:
Heat the oil with the butter and fry your meat until brown.
Add your onions and whole spices …fry until onions is brown .
Add remaining spices and salt and cook, stirring, for a few minutes, adding a dash of water to prevent spices from burning. Cook on medium heat for about 35-40 minutes . Add 2-3 cups of water until meat is tender.
Next add potatoes , give one stir …close with lid and simmer on low heat until soft. Add salt to taste.
When potatoes are soft, take of heat, add lentils and rice, do not stir. Just lift meat and let it mix with the rice.
Delicious!!
Recipe: Amanda Conradie
Photo: Elize de Kock

JIMMY SE LEKKER BEESSTERT
1 kg beesstert (Oxtail)
2 “beef stock cube”  opgelos in water
2 kp rooi wyn
10 klein uitjies
4 knoffel huisies gekap
4 wortels geskil en gekerf
4 tamaties gesny
10 klein aartappeltjies
2 blikke botterbone
2 lourierblare
Sout en Peper na smaak.
Meel

Rol vleis in meel en braai in pan liggies tot goudbruin.
Sit in oondbak gooi wyn en stock oor, sit bedek met foelie en bak teen 180 grade C vir 2 ure
Na 2 ure gooi al die ander bestandele by, bak nog vir so 2 uur in oond tot groente en vleis lekker sag is.
Teen die tyd het wyn lekker ingetrek.
Bedien met Rys.

Bedien 8.

Lekke smul.

FOTO EN RESEP:  Jimmy Smit

BRAISED OX LIVER WITH ONIONS, MIXED VEGETABLES AND MASH POTATOES
Boil mixed vegetables with salt, pepper and a cinnamon stick.
Mash boiled potatoes adding 3 tablespoons butter and ¼ cup milk with a sprinkle of cinnamon.
Cut 1 kg liver into thin pieces, rinse and lay in half cup of milk for about an hour.
Saute one large onion’s rings in 2 tablespoons butter.
Remove and place in bowl.
Remove liver from milk and pat dry. Flavour with salt and pepper and sprinkle with flour.
Add a bit of oil and fry liver. Don’t turn until cooked on one side, then turn and cook the other side.
Place with onion in bowl.
Serve with vegetables, mashed potatoes and a tomato relish.

Source and photo: Andre Arendse

VEAL MARSALA
4-6 SERVINGS
Ingredients
8 veal cutlets, scallopine style (by pounding them into thin, quick-cooking servings)
salt, pepper,flour for dredging,mixed
2 tablespoons olive oil
1 tablespoon butter
1 lb mushroom, sliced
1⁄2 cup marsala wine
1 cup chicken stock
Directions
mix flour,salt pepper on plate.
dredge veal and set aside.
heat butter and oil in saute pan,add veal, saute about 3 minutes per side, remove from pan add mushrooms and saute until browned, about 10 minutes, remove.
add marsala to deglaze pan, add chicken broth and reduce by half.
add veal and mushrooms to pan to heat through

Photo and recipe posted by Adam Cloete