Bees/Beef

BEEF, BACON AND MUSHROOM PITHIVIER (PIE)

Posted on April 10, 2017 by Rina Kleinhans

Posted in Bees/Beef, Pasteie en Pasteitjies / Pies Large and Small 2 Comments

BEEF, BACON AND MUSHROOM PITHIVIER (PIE)
This golden beef, bacon and mushroom pie is perfect for entertaining.
50 g (1/3 cup) plain flour
1.2 kg beef chuck steak, cut into about 12cm pieces
60 ml (1/4 cup) extra virgin olive oil
1 brown onion, coarsely chopped
125 g middle bacon rashers, cut into 3cm-pieces
250 g small cup mushrooms, sliced
500 ml (2 cups) salt-reduced beef stock
1 tablesoon Dijon mustard
1 teaspoon dried thyme leaves
2 x 375 g pkt all-butter puff pastry, just thawed
1 egg, lightly whisked
Fresh thyme sprigs, to serve Continue reading→

LEANDRI SE STEAK IN ROOM SOUS

Posted on March 30, 2017 by marika

Posted in Bees/Beef Leave a comment

LEANDRI SE STEAK IN ROOM SOUS
Bron en Foto: Leandri van der Bank
2de Foto: Thelma Gair
FOOD LOVERS RECIPES
6 stukke tenderised steak
500 ml room
1 pakkie bruin uie sop poeier
½ pakkie sampioene, gehalveer
1 yellow/green/redpepper, in skywe gesny
1 ui, in ringe gesny
2 koppies gerasperde kaas

Sit steak in oodpan en gooi klaar speserye op (onthou die sop poeier het baie sout in).
Pak nou die sampioene, uie en pepper om en op die steak Continue reading→

JENNIFER’S OXTAIL

Posted on March 30, 2017 by marika

Posted in Bees/Beef 1 Comment

JENNIFER’S OXTAIL
3 teaspoons olive oil
1 kg oxtail
1 kg stewing steak, cut into pieces
± 500 ml red wine
Own choice of:
onions, garlic, beef stock, bay leaf, pepper, mixed herbs, 1 large leek, vegetables of choice

Put olive oil into a potjie stove top pot. Add meat and brown. Add the red wine. Let simmer for about 2 hours, turning pieces every half hour. Put potatoes on top and cover, simmer for about 15 mins, don’t stir. Add remaining herbs/vegetables, (like a potjie) cook until meat is tender. Then mix gently. I used a bit of corn flour mixed in water to form a paste to thicken the sauce a bit.
Recipe and photo: Jennifer Weir

DELICIOUS STEAK AND KIDNEY PIE

Posted on March 24, 2017 by Stien

Posted in Bees/Beef, Pasteie en Pasteitjies / Pies Large and Small 1 Comment

DELICIOUS STEAK AND KIDNEY PIE
For the base
300 g puff pastry
1 egg and 1 extra egg yolk beaten together

For the filling
2 tablespoons vegetable oil
700 g/1 lb 9oz stewing beef, diced
200 g/7 oz lamb kidney, diced
2 medium onions, diced
30 g/1 oz plain flour
850 ml/1½ pints beef stock
salt and freshly ground black pepper, to taste
a dash of Worcestershire sauce Continue reading→

HACHEE

Posted on March 22, 2017 by marika

Posted in Bees/Beef Leave a comment

HACHEE
Nog ‘n algemene Nederlandse resep
500 g uie
80 g vet of botter
300g bees kookvleis, klein blokkies gesny
2 – 3 loerierblare
2 – 3 naeltjies
600 ml water en 2 beesvleis blokkies
2 eetlepels asyn
sout na smaak
30 g koekmeel Continue reading→

TRADISIONELE NEDERLANDSE HUTSPOT

Posted on March 21, 2017 by adamcloete

Posted in Bees/Beef Leave a comment

TRADISIONELE NEDERLANDSE HUTSPOT
Hutspot
Leidens Ontzet:
In 1574 is Leiden maande lank beset deur die Spanjaarde, met die bedoeling om hulle uit te honger en sodoende die stad weer onder Spaanse bewind te kry. Uiteindelik is Leiden op 3 Oktober 1574 bevry deur die Watergeuzen. Hulle het die dyken deurboor en die Spanjaarde moes vlug vir die water. ’n Jong seun het vroeg die oggend na die verlate Spaanse kamp gegaan en daar ’n maaltyd in ’n kookpot gevind wat die Spanjaarde besig was om op die vuur voor te berei. Die maaltyd het bestaan uit pastinaak (parsnip/witwortel), wortels, vleis en uie. Die Watergeuzen het haring en brood saam met hulle gebring en daarmee was dit die maaltyd wat die Leidenaren geeet het n die maande lange besetting. Continue reading→

PAUL SE BEESLIESROL

Posted on March 19, 2017 by Rina Kleinhans

Posted in Bees/Beef Leave a comment

PAUL SE BEESLIESROL
My bees lies rol reg vir die oond.
Maak n vulsel van
½ koppie gekapte sampioene
½ koppie gekapte uie gebraai
½ koppie broodkrummels
½ koppie feta kaas
1 eier
280 g gaar spinasie
Vlek die lies oop en sprinkel sout en peper. Skep vulsel op en smeer oor hele lies. Rol die lies op en bind vas met tou. Sprinkel sout en peper en braai bruin in ‘n pot op die stoof. Plaas dan in oond op 190 ºC vir 30 na 40 min toets met ‘n termometer tot medium to rare

Resep en foto: Paul Snyman

AMANDA SE KERRIESULT

Posted on March 10, 2017 by amandaconradie

Posted in Allerlei / Miscellaneous, Bees/Beef 1 Comment

AMANDA SE KERRIESULT

-1 Beespoot, skoongemaak en gesaag
-800 gram bees skenkel
-2L Water – ongeveer (8k)
-9 Wonderpeper korrels (Pimento)
-10 ml Heel gebrande Koljander (2 teelepels)
-4 Naeltjies
-3 Lourierblare
-7 Swartpeper korrels
-3 medium uie, skoongemaak en in skywe gesny
-50ml medium Kerrie (Ek het mild en spicy gebruik)
-10ml borrie
-15ml sout
-30ml sagte bruin suiker
-10ml appelkoos konfyt
-375ml Bruin asyn Continue reading→

SLOW COOKER KOREAN BEEF

Posted on March 5, 2017 by Rina Kleinhans

Posted in Bees/Beef, Prutpot / Slow Cooker Leave a comment

SLOW COOKER KOREAN BEEF
YIELD: 8 SERVINGS
Amazingly tender, flavorful Korean beef easily made in the crockpot with just 10 min prep. It doesn’t get easier than that!
1 cup beef broth
½ cup reduced sodium soy sauce
½ cup brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
½ teaspoon onion powder
½ teaspoon white pepper
3 pound boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons cornstarch
1 teaspoon sesame seeds
2 green onions, thinly sliced Continue reading→

BEEF SHIN OSSO BUCCO

Posted on March 2, 2017 by Rina Kleinhans

Posted in Bees/Beef 1 Comment

BEEF SHIN OSSO BUCCO
Vanaand se aandete. Ek het 2 seldery stele en 1 groot prei bygevoeg. Asook ‘n eetlepel suiker en ‘n koppie rooiwyn. Het die res van resep gevolg. Daar is soveel smaak en geur in die dis, my gesin kan nie glo daar kom geen speserye of kruie in nie. Beslis ‘n wenner in my boek!

4 thick slices beef shin on the bone
2 tablespoons seasoned cake flour
2 medium onions, chopped
3 garlic cloves, chopped
4 carrots, cut into chunks
1 can good-quality tomatoes
1 litre (1¾pt) fresh beef stock
1 tablespoon tomato purée and 1 bay leaf
Gremolata Continue reading→