MONGOLIAN BEEF STIRFRY
With winter upon us we seek comfort foods to warm up after a hard day at work….. coming home to this dish makes a dreary day a memory 💟
♡ ~ MONGOLIAN BEEF STIRFRY ~ ♡
Beef Marinade:
500 gr Beef sliced across the grain
1 Tablespoons cooking white vinegar
1 teaspoon dark soy sauce
1 1/2 – 2 Tablespoon corn starch
1 tspn white pepper
1 tspn chilli flakes
1 tspn lemon pepper
Veggies:
Sliced onion
Green onion cut into pieces 3/4 to 1 inch in length
Chili peppers cut into slices
1/ 4 teaspoon chopped garlic
1/4 teaspoon grated ginger
NB: tweaked my recipe a bit here… i went with ready bought stir fry veggies, pineapple cubes & variety pack sprouts.
Tasted incredibly fresh & DELICIOUS!!!
Thickening Slurry:
1 1/2 – 2 Tablespoon corn starch
3 Tablespoon Water
For Sauce:
1/4 cup chicken stock
1/2 teaspoon sesame oil
1 teaspoon dark soy sauce
1 Tablespoon oyster sauce
1 teaspoon raw sugar
First marinade beef with vinegar, dark soy sauce and corn starch.
Let marinade for 15 to 30 minutes.
Make slurry 1 Tablespoon water and 1/2 Tablespoon corn starch.
Make sauce, add all sauce ingredients, mix and sit aside.
When the pan is hot add oil then beef.
Cook until meat is 75 to 80% done,
remove from pan.
Cook onion, spring onion and chili.
Add VEGETABLES now….
When they are almost done add sauce.
When sauce starts to boil return the beef to pan. Add slurry and mix until sauce is thick. Turn off heat and remove from pan.
SERVE IMMEDIATELY 😘
SERVING SUGGESTIONS:
RICE or NOODLES

Photo and recipe posted by Leyla Randera

DENZY’S ROSEMARY BALSAMIC MARINATED STEAK KEBABS
2 tablespoons balsamic vinegar
2 tablespoons soya sauce
4 tablespoons chutney
4 tablespoons tomato sauce
2 tablespoons sugar
1 tablespoon chopped fresh rosemary
1 tablespoon crusted garlic
½ cup red wine
1 big steak, cut into chunks
cherry tomatoes
barbeque spice
salt and pepper

BEEF STEW CREAMY PIE
Ingredients:
2 Carrots peeled and chopped
3 Potatoes peeled and chopped
1 Onion chopped
1 Red Pepper chopped
1 Chilli chopped
3 Mushrooms chopped
3 Cups fresh milk
2 Tablespoons flour
500g Stewing beef(fat removed and cut into smaller pieces)
2 Tablespoons olive oil
Salt and Pepper to taste
Puff Pastry 2 Sheets
1 Egg

Method:
1. In a frying pan add the olive oil and fry the red pepper, onion and mushrooms and chilli, till the onion is golden brown.
2. Boil the chopped potatoes and carrots in a seperate pot till soft and let it cool.
3. Add the stewing beef to the mixture in the pan and fry till the beef is almost cooked through with brown edges on the beef.
4. Add the chopped potatoes and carrots to the beef mixture.
5. Let it cook till the whole mixture is cooked well.
6. Add the milk and flour to the beef mixture and mix till the mixture becomes a thick like consistency but not too thick or too runny just in between.
7. Turn on the oven on 180Degrees.
8. Lay your puff pastry on a baking tray and put egg on the sides.
9. Put in the oven for 10 minutes.
10. Remove from the oven and put beef stew mixture for the pie on the puff pastry and cover with the other puff pastry and baste the egg on the top and make sure the edges is covered and closed probably.
11. Put in the oven and bake for 30min on 180Degrees till golden brown.
12. After it baked in the oven remove and let it cool down.
13. Eat and enjoy! Can be served with side salad of your choice or any other side dish that you want to add.

Source and photo: Kristie Smit

BEEF CHEEK STEW

U can do it completely on the stove top, but if u choose to use the oven preheat oven to 160, you will need:
4 beef cheeks
veggies like carrots, celery, onions,
2 cloves garlic crushed
2 cups stock
1 and half cups beer or wine
salt and pepper
serve with mash potatoes
Brown cheeks in pot
Add 2 cups stock
Add 1and half cups beer or red wine
Add 2 T crushed garlic or 2 cloves crushed garlic
Bring to boil, cover and then simmer for 30min
Then add veggies, like celery, carrots, onion, at this stage i put mine in the oven covered at 160 for 1 and half hours. But u can leave it on the stove top. The beef cheeks should just fall apart. If they are still a bit tough cook for further 30min.

Source and photo: Sandre Macleod

PERFEKTE “SOUS-VIDE” STEAK IN ‘N COOLER BOX
Perfekte Sous-vide (“under vacuum”) steak in Koeler Boks (COOLER BOX)
Nooit gedink ek sal steak so kan gaarmaak en die mees perfekte steak eet nie! Lekker verouderde duim dik Rumpsteak oornag in Jimmy’s Sous ingelê. Ek het die koeler boks met water gevul wat verhit was tot ongeveer 55 grade Celsius (dit is vir ‘n medium rare steak). Ek het die steak in ‘n Zipper plastiek sak gesit en die sak in die water geplaas sodat die water al die lug uit die sak gedruk het. Toe het ek die sak verseël en die bokant van die sak oor die rand van die boks gesit en dit toegemaak. Ek het vir dit vir ‘n uur in die water gehou. So halfpad deur het ek die water getoets en nog kookwater bygegooi om die temperatuur by ongeveer 55 grade te hou. Ek het my swaarboompot verhit, botter gesmelt en ‘n paar knoffel huisies in gegooi. Ek het die steak na uur uit die water en sakkie gehaal en dit vinnig aan weerskante gebraai. Ek sal volgende keer eerder olie gebruik en dit nog warmer maak om met nog meer hitte die steak vinniger te kan seël en te kan verbruin. Ek het dit uitgehaal en sonder om werkil te laat rus die steak gesny. Daar was geen bloed wat geloop het nie en die steak was perfek medium rare. Nie net die derde of selfs as jy gelukkig is 60% in die middel nie, maar dit was 95% medium rare met slegs die 1mm van die kante wat verbruin is wat nie medium rare is nie. Ek sal volgende keer dalk ook ‘n vuurtjie maak en die steak in plaas van in die pot op die vuur afrond. Hulle sê dit is die grootste geheim van die wêreld se beste sjefs en restaurante. Ek kan dit glo. Nog nooit het ek ‘n steak so perfek gemaak … soos ek gesê het dat 95% daarvan medium rare is nie. Jy kan duur masjiene en toerusting koop om dit in ‘n pot te maak, maar hierdie is die maklikste en goedkoopste manier om ‘n perfekte steak ELKE keer voor te sit. Saam daarmee het ons gebraaide aartappels en ‘n spesiale spinasie dis gehad. Heerlik!

IDEE EN FOTO :  Ferdinand Boll

NOTA:   Dit neem ongeveer 45min tot 1 uur dan is die vleis die temperatuur van die water. Daarom moet jy self besluit hoe gaar moet jou steak wees en die water tot en met daardie temperatuur verhit. Solank die water teen daardie temperatuur gehou word (hier help die duur masjien mens natuurlik!) kan jy die vleis vir ure daarin hou. Dit sal nie gaarder word nie! Die volgende riglyn kan gebruik word: https://en.wikipedia.org/wiki/Doneness

Elize Grobbelaar
Jou tyd maak nie regtig ‘n verskil nie dit is die temperatuur. Die beste kook metode ooit vir steak.

André Steenkamp  ek doen elke dag Sous Vide.
Maar jy is reg. Die algemene gids is:
Rare – 54˚c vir 1h30
Med Rare – 58˚c vir 1h30
Well done – 70˚c vir 1h30
Vir die persoon wat hom veld toe wil neem. Doen die proses en koel hom dadelik af na ten minste 3˚c met ys en water tot jy in die veld is. Verwarm (sommer vining in kookwater) en skroei buite vir kleur.
Items wat deur die sous vide proses is en behoorlik, voor die proses, gevakuum-seel is, kan vir baie lang tydperke in ‘n yskas gehou word. Soos in maande. Ferdinand ‘n koelerboks is goed vir ‘n steak, maar moeilik vir ‘n lamskenkel wat vir 24 uur by 73˚c gehou moet word.
Ook heelwat Apps wat temperature en tye aangee vir die Sous Vide kookproses wat jy op jou foon kan aflaai. Maar regtig baie moeite op ‘n klein skaal.

NIEL’S “PLAT POT” PEPPER STEAK PIE

1 pkt today puff pastry
700g of tenderized steak
1 onion
2 tablespoons masala spice
1 tablespoon barisharp spice
1 tablespoon cumin power
1 tablespoon baking power
1 egg
1 tablespoon black and white pepper
1 cube knorr beef stock
3 finely grated carrots
100g sago
100g cake flour
garlic to taste
ginger to taste

Roll out the pastry dough over the flour on a board. Make sure the doughs’ size is larger the than the pot. Spray the pot with spray n cook. Gently put the dough inside the pot and make sure the dough comes up the sides of the pot with a slight overhang. In another pot over the coals or stove start with….
Oil the pot. Once hot and the onions garlic and ginger. When ready add the spices. When you smell the aroma add your cubed steak with salt to taste. Brown the meat and add, 500ml of water. Remember we want the steak to be a soft as possible so add the baking powder now. Add carrot and pepper. I added cubed potato and cracked peppercorns to my pot. But it’s your choice. Reduce the heat and let the process continue for 40min. make sure water level is above meat in the pot. Add sago and stock and simmer another 30min. taste pot checking the favors excites you. I added a pinch of cayenne pepper. Once meat is ready remove pot from heat and let it cool down.
With your pastry lined pot add your ingredients. Now fold he excess dough into the center of the pot covering the ingredients. Crack the egg and whisk it. Now gently brush the top and make sure the surface is coated. By this time the fire is gone and you left with coals. Spread the coals leaving a circle with no coals the size of the pot. Now place the pot on the grid and put a few large pcs of coals on the lid of the pot. Make sure you don’t open the pot as the ashes will fall in side. So leave the lid on and blow off the ash. I removed the pot after 40mins remember no direct heat at the bottom.
Lastly remember to you can put any filling in like with any pie. This was my 2nd pie over the coals in a pot. i hope you enjoy.

Bron: Niel Moodie

ANDRE SE OSSO BUCO

4-8 slices of beef shin
Dust in seasoned flour and brown in pan with olive oil, set aside.
In the same pan fry one large white onion, several cloves of garlic , 2 stalks of celery, two large carrots, diced , add a tin of chopped tomatoes, sachet of tomato paste, cup of white wine, cup of beef stock.
Bring to the boil and simmer for 5 min.
Pack meat in oven dish, cover with sauce from pan and bake covered in oven at 180 ºC for 2 hours, better the next day ,enjoy !

Recipe and Photo: Andre le Roux

2nd picture:  Ivanda Venter

GEVLEKTE PLAT BEESRIB
Beesrib (gevlekde plat beesrib) baie beter as steak wat in elk geval nie smaak het nie behalwe as jy ń klomp sous oorgooi en boonop duur daarvoor moet betaal
Hierdie is die goedkoopste en vir my die lekkerste vleis aan die bees behalwe biltong maar hul loop so kop aan kop
1 Laat saag vir jou lekker dik bees platrib so jou selfoon se grootte
2 Dan vlek jy hom hy moet soos ń boek wees wat jy oopmaak in die middel kyk die fotos eweveel vleis an die been as die wat jy wegvlek
3 Smeer goed in met asyn
4 Gooi nou sout,peper en koljander
5 Laat dit lekker winddroog raak oornag op ń rakkie of hang hulle sommer buite op
6 Nou kan jy hom braai, in die oond bak of vries vir latere gebruik
Geniet hom dis soos vleis moet smaak
BRON – Johan Coetzee

STEAK MET TABASCO HOENDERLEWERTJIES
Fillet met tabasco hoender lewertjies en kaas en feta, bedien met rustic chips en uie ringe.
1 kg fillet
500 g hoender lewertjies
olie
growwe sout
swart peper
knoffel
gesnyde kaas
½ gekapte ui
botter
2 teelepels tabasco sous
aartapels
braai sous
meel

Lewertjies:
Braai uie en knoffel in botter. Voeg lewertjies by. Naby gaar voeg tabasco sous by.
Vleis:
Vryf fillet in met sout en peper. Gooi olie oor. Braai in pan op hoë hitte tot amper gaar.
Smeer met braai sous. Voeg kaas oor en bak in oond.
Uie ringe:
Braai uie ringe gemeng met meel en sout en peper tot goudbruin.

Foto en resep: Cecil Dunhin

BAKED BEEF STEW IN A CLAY POT
Ingredients
2 tablespoons avocado oil or olive oil
1.5 pounds grass-fed beef shank (or osso bucco), seasoned
2 cups beef stock
2 bay leaves
2 teaspoons dried thyme
1 tablespoon dried rosemary
1.5 teaspoon sea salt
1 teaspoon crushed peppercorns
1/2 cup mirin (can use red wine)
14 ounce can stewed tomatoes, diced
1 head garlic, peeled and chopped
1 new potatoes, chopped into 2-inch chunks
4 carrots, chopped into 2-inch chunks
3 stalks celery, chopped into 1-inch chunks
1 large onion, peeled and chopped into 1-inch chunks
2 tablespoons parsley, minced
Instructions
1. Preheat oven to 325.
2. In a large frying pan heat the oil and sear the shank until browned on all sides.
3. Put the shank into a large clay cooking pot (3 quarts), and cover with stock, bay leaves, thyme, rosemary, sea salt and pepper, and mirin. Cover and bake 2 hours.
4. Uncover and remove shank. Remove meat from the bone and chop into 2-inch pieces.
5. Add the meat back into the clay pot with tomatoes, garlic, potatoes, carrots, celery, and onion.
6. Cover and continue cooking for 1 hour. Taste to adjust seasoning. Garnish with fresh parsley.

PHOTO: Adam Cloete