GEPEKELDE SILVERSIDE OOG MET PAPRIKA KOLJANDER EN PEPER SPESERYE
Camdeboo resepte se pekel:
2.5 tot 12kg vleis
5L water gekook en afgekoel
500ml sout
25ml salpeter
90ml suiker
30ml koeksoda
Speserye:
1 eetlepel gemaalde koljander
2 eetlepels gekraakte swartpeper
1 eetlepel gewone paprika
1 eetlepel gerookte paprika
Pekel vleis 4 dae
Haal uit en droog af
Meng speserye en rol gepekelde vleis goed daar in. Gooi 4 koppies water in oondbak, sit draadrak in plaas vleis bo-op, maak goed toe met foelie en bak in voorverhitte oond teen 160 grade celsius vir 4 ure
Koel vleis goed af sny dun en bere
Bron en Foto; Hendrik Markgraaff

HEERLIKE KORTRIB IN ROOIWYNSOUS
1,5kg kortrib in groterige stukke gesny. Verwyder van die vet as jy wil.
1 pakkie spekstukkies
1 E knoffel
1 groot gekapte ui
4 groot wortels in stukke gesny
1 klein pakkie tamatie pasta
500 ml rooiwyn
400 ml beesaftreksel
Sout
Swart peper
Knoffelsout
5 E koekmeel
Olyfolie
Gooi omtrent halwe teelepel sout en knoffelsout asook ‘n bietjie peper by die meel. Rol vleis daarin en skud oortollige meel af. Braai nou in die olie om te seël. As mooi goudbruin gooi vleis in ‘n oondvaste bak. Braai nou die uie en spek in dieselfde pan. Wanneer gaar gooi eetlepel meel by en braai vir n minuut. Roer dan die knoffel en tamatiepasta by en laat braai vir ‘n minuut. Gooi nou die rooiwyn by en kook vir so twee minute. Die mengsel sal begin reduseer. Voeg nou die wortels en vleisaftreksel by plus nog ‘n kwart teelepel swart peper. Meng rooiwyn mengsel met die vleis in die oonvaste bak en bak in die oond vir drie ure teen 170 grade Celsius. Bedien bredie op kapokaartappels. Hemels!

FOTO EN RESEP:  Jaquleen Myburg

DENZY’S ROLLED BEEF WITH VEGGIES
2 kg deboned Rolled Beef
4 red onions cut in 4
4 carrots cut in 4
Butternut cut up with skin
Fresh Rosemary chopped up
2 spoons crusted garlic
1 cup Beefstock
Olive oil
1 cup Redwine
Salt and Pepper

Preheat oven to 180ºC. Season beef roll with salt and pepper, rosemary, garlic and olive oil and put in roasting dish, add redwine and half cup of beef stock, put in oven and roast for about 1 and a halve hours, after that add veggies to beefroll and a bit of stock if needed and roast again for 1 hour. Let Meat rest for about 15 mins before you cut it. Enjoy with nice Brown onion gravy.ENJOY
SOURCE AND PICTURE : DENZEL KOENANA

OXTAIL MADE IN THE SLOW COOKER
I coat the oxtail in flour (usually the night before). once coated I brown the oxtail in a frying pan, with roughly chopped onions and some herbs. once evenly browned, store them in a sealed container in the fridge overnight. stack the slow cooker with meat and veg in the slow cooker (layer food in order of cooking time i.e. foods that take longest starting from the bottom).

add 1/2 bottle of wine
beef stock cube (I use the stock pots)
1 tablespoon of brown sugar
and a cup of boiling water to dilute. pour into the slow cooker, and start cooking, according to your preferred settings. on mine I set it on “auto” and in 9 hours it was falling of of the bone tongue emoticon I also like to add a bouquet garnish for added flavour.

SOURCE – Andria Short

DANKIE BEESVLEISPOT
1 kg beesvleis
5 wortels
1 ui
1 handvol groenbone
15 ml of handvol vars tiemie
6 repe spek
1 selot met blare
4 eetlepels olywe
500 ml Pinotage Rose
1 teelepel knoffel
4 eetlepels varkvet
hoender en beesaftreksel
halwe groen rissie
tamatie puree
10 Pasata tamaties
sout en peper opsioneel
Bedien met stampmielies

Braai vleis in vet skep uit bêre eenkant. Hou ui heel en sny spek stukkies en braai saam met groen rissie heel ui en selot. Skep uit en sit vleis terug en sit uie spek, tamaties puree, aftreksels, wortels, tiemie, knoffel, olywe en wyn saam.
Kook tot vleis sag is.
Laaste 10 min sit bone en room by.
Of kook tot dik
Ek het geen sout ingesit nie genoeg in spek en aftreksel

RESEP EN FOTO: Hendrik Markgraaff

JENNIFER’S OXTAIL STEW
Oxtail,
2 onions sliced,
clove garlic,
cup of red wine, water,
2 bay leaves,
2x beef stock,
1 leek chopped.
Ground black pepper, salt to taste.
Boil above until nearly cooked, about 3 hours then add vegetables of your choice and cook. Thicken with plain flour and water mixed to a paste.
Source and photo: Jennifer Weir

STIFATHO-GREEK VEAL STEW
2 lbs. lean veal stew meat
1/2 cup olive oil
Pepper
Salt
1 chopped onion
2 cups tomato juice
4 tablespoons vinegar
1/2 cup red wine
1 bay leaf
2 lbs. pearl onions
2 cloves, chopped garlic
1/2 cup butter
chopped parsley
Directions:
In a heavy flameproof casserole, brown meat in olive oil over a medium heat; season with salt and pepper. Add chopped onion and sauté until soft.
Add tomato juice, vinegar, wine, bay leaf, and 2 cups hot water. Simmer until meat is tender.
In the meantime, cover onions with boiling water.
Allow water to cool.
Then peel onions and cut a small cross in the root end of each one to prevent them from bursting.
Heat the butter in a saucepan, add the onions, garlic, 1 cup water and salt and cook covered until just tender.
Add them to the meat with parsley.
Continue to cook slowly for 20 minutes or until the liquid is reduced and the onions are soft.

PHOTO:  Adam Cloete

NATASHA SE STEAK PASTEITJIES-PIE
1 stuk dik steak
1 uie
Bietjie gemende groente
1 pakkie pepper sous
Sout
Pepper
Garlic en ginger
Leppel steak en chops spice
Gewone Today puff pastry

Braai uie, gooi garlic en ginger by. sny steak in klein stukkies en braai tot bruin Gooi jou sout en pepper by en jou pakkie sous. Gooi halwe koppie water by en jou gemende groente wag tot groente sag is en sous duk is. Sit deeg in pannietjie en jou vulsel en bak tot goud bruin.

BRON – Natasha Swanepoel

YOLANDA SE KOOLBREDIE
1 kg beef cubes
1 groot uie
3 teelepels knoffel
45 ml Canola olie
2 stokkies beef broth concentrate
2 rooi of groen chillies
Royce brown onion stew mix
1 medium groote kool
500 gr baba aartappels
Sout en wit peper na eie smaak.

Smoor uie bruin
Voeg russies en knoffel by
gevolg met beef cubes en beef concentrate en simmer vir +- 40 minute, moenie water by voeg
nie die vleis moet mooi bruin word.
Voeg aartappels en kool by
Laat dit simmer tot aartappels sag is
Voeg 3 teelepels Royco brown onion soup mix en halwe koppie water by en simmer op lae hitte vir 15 minute.
BRON EN FOTO: Yolanda Horn

SLOW-COOKED SILVERSIDE
1 x silverside roast
2 x chopped onions
Tablespoon coconut oil
Spar Meat Marinade
Worcestershire sauce
Soya sauce
Fry your onions and silverside in coconut oil in cast iron pot/pan. Add a little marinade sauce. Fry till onions are caramelized.
Transfer to slow cooker. Add heap full of marinade sauce, good dash of soya and Worcestershire and about a cup of water.
Slow cook over night. Next morning you would be able to easily poke the roast into pieces as seen below, allow to slow cook in the sauce another hour.
Enjoy with rice/vetkoek/roosterbrood or as a schwarma.

SOURCE AND PHOTO: Dedrei Venter