KOOS SE KORTRIB-KERRIE
Die maak van die Kerrie. (Volg die Curry Sauce resep hieronder.)
Die gaar maak van die short rib. Ek braai die vleis eers altwee kante en as als klaar gebraai is pak ek dit terug in die pot met die hitte op no 3 my stoof en laat dit prit.
Geen water word by gegooi nie. Mens kook nie vleis in water nie. Daar is genoeg vogtigheid in die vleis.
Die Kerrie by die vleis gegooi saam met die aartappels en 2-3 ure gelos om te prit
Hitte onder die plaat na 2 ure af gesit en net gelos nie geroer nie.
Curry Sauce
3 onions – finely sliced
50ml vegetable oil
4 ml garlic powder
2 ml Ginger powder
4 table spoon dry Chilli’s
2 tomatoes – finely chopped
2 tablespoon butter
4 ml turmeric
4ml cumin powder
4 ml coriander powder
4 ml Mustard Powder
Salt and pepper to taste (I usually leave this out and simply add it to the final dish)
Directions:
1 Place the ginger and garlic with a drop of the water and mix to a smooth paste. Set aside.
2 Now pour the oil into a large heavy bottomed saucepan and heat until bubbling.
3 Throw in the sliced onions and cook slowly over a medium heat in the oil.
4 You want the onions to brown lightly but not burn them.
5 When the onions are translucent and soft, add the ginger and garlic mixture the rest of the spices except for the turmeric.
6 Finally, add the tomatoes and just enough water to cover everything.
7 Bring to a boil and then place the lid on the pan and turn the temperature down to low.
8 Simmer for about 15 minutes. As you do this, a froth will rise to the top. This is okay. No need to skim.
9 After 15 minutes, remove the mixture from the heat and allow to cool slightly.
10 Once your sauce is to your liking, melt the butter in a frying pan. Add the turmeric powder. It will darken as it cooks. You want to brown it for about a minute.
12 Now add the turmeric/butter mixture to the sauce and bring to a simmer again. Once it is bubbling away, turn down the heat and simmer for a further 15 minutes.
You can blend everything if need to
Stop simmering if the sauce becomes too thick.
13 Use immediately or store in the fridge for up to four days or freeze.

BRON: Koos van der Merwe

PETRE SE BEESSTERT
Aandete: Beesstert…. Murg sag…… Het so n bietjie laat begin met dit….
Beesstert
2 pakke beesstert
2 groot uie gekap
3 huisies knoffel fyn gekap
Grof gemaalde swartpeper en sout na smaak..
Vars roosmaryn takkies
½ teelepel fyn naeltjies
2 ½ koppies rooiwyn
Kook alles vir n halfuur saam.
Aartappels, geelwortels en greenpepper in stukke gesny. Heel knopie sampioene.
Voeg by en kook vir 15 minute..
Skep alles uit in n oondpan,maar los die sous in die pot.
Voeg nog 500 ml water by die sous asook nog n bietjie rooiwyn.
Maak in ‘n beker aan met water….
3 eetlepels koekmeel
3 eetlepels bisto
1 pakkie oxtail soppoeier
2 eetlepels tamatie pasta.
Voeg by sous in pot en kook tot verdik. Skep oor beesstert in oondpan en bedek met foelie.. Bak in oond vir om en by 2-2½ ure of tot sag..
FOTO’s EN RESEP:  Petré Van Jaarsveld

ENGELA SE BOELIEBIEF POFFERTJIES

1 blikkie boeliebeef
1 ui, fyngekap
1 koppie koekmeel
2 eiers
2 teelepels bakpoeier
bietjie braai spice
Meng alles saam en braai in diep olie tot goudbruin.
Dreineer op handdoekpapier.
(Bedien op rys en stirfry groente)

Resep en foto: Engela Olckers

TUISGEMAAKTE BEESVLEIS VIR VETKOEK
750g Beesvleis
2 × Bees en tamatie sop
850ml water saam 1ste pakkie sop
3 × Aartapples
Sit beesvleis in n drukkoker en meng een pakkie sop.
Stoom in drukkoker vir een uur en sit een kant.
Sny aartappels in klein blokkies.
Voeg in bak en meng met 2de pakkie sop en voeg by die vleis en meng goed deur.
Gooi die vleis bo oor aartappels en bak vir 2 ure teen 150°C.
Vetkoek resep van Food Lovers Recipes ‘s blog gekry http://www.foodloversrecipes.com/2015/02/maklike-vetkoek/

RESEP EN FOTO : Cecil Dunhin

SWEET AND SOUR PORK MINCE BALLS
500 g pork mince
300 g beef mince
1 teaspoon ground ginger
1 teaspoon crushed garlic
¼ teaspoon Chinese 5 spice powder
1 teaspoon sesame oil
pepper and salt
½ onion, finely chopped
Combine all the above. Shape into meatballs. Dip into egg, water and soya sauce. Roll in flour and deep fry. Keep aside.
Sauce:
Fry:
1 onion, in rings
carrots in julienne slices
green pepper and red pepper, all in slices
Fry in sesame oil and wok till nice and soft.
In another pot fry:
8 tablespoons brown sugar
2 tablespoons soy sauce
sauce of big tin pineapple chunks
4 tablespoons tomato sauce
4 tablespoons vinegar
4 tablespoons Chinese rice vinegar
± 2 tablespoons cornstarch
Mix together on medium stove, bring to boil till sauce are nice and thick.
Add meatballs with veggie mix in wok and add sauce. Coat meatballs well with sauce and sprinkle sesame seeds. Serve with Jasmine rice or Chinese noodles.
Note: Jy kan presies dieselfde doen met hoender of vark fillet in blokkies gesny. Die eier en soyasous gee lekker smaak aan vleis.

Recipe and photo:  Maryna Kruger

ELIZABETH SE STEAK BURGER IDEE
Neem 1 teelepel brovil met 2 teelepels bruinsuiker en +- 3 eetlepels suurlemoensap, klein bietjie olie, meng net deur en laat rus die steak/vleis so ‘n uur daarin. Geen sout, net peper, want brovil het klaar genoeg sout. Maak die vleis gaar soos verkies en sit op ‘n burger saam met uie/tamatie en waarvan julle hou.

Foto en idee:  Elizabeth Haupt

ROLLED ROAST SIRLOIN OF BEEF WITH THYME AND PEPPER CRUST
A rolled sirloin, from the Meat Service Counter, is an excellent choice for a special occasion or a hearty family meal, as it is simple to cook and easy to carve. Serve with creamy mashed potato flavoured with horseradish, and broccoli or buttered cabbage.
Serves: 6
1 rolled sirloin, about 1.5kg
2 teaspoon black peppercorns
1 pack fresh thyme
2 tablespoon olive oil
600 g shallots, unpeeled
For the gravy:
2 teaspoon plain flour
150 ml port
300 ml hot beef stock
Preheat the oven to 180°C, gas mark 4. Weigh the beef and calculate the cooking time. For rare meat, allow 20 minutes per 500g, plus 20 minutes; for medium meat, allow 25 minutes per 500 g plus 25 minutes; for well done meat, allow 30 minutes per 500 g plus 30 minutes.
Crush the peppercorns with a pestle and mortar or in a cup with the end of a rolling pin. Strip the leaves from half the thyme and mix with the crushed peppercorns. Rub a little oil over the fat of the beef, then sprinkle with the pepper and thyme mixture and press on firmly.
Place the beef in a roasting tin and roast for the calculated cooking time. Meanwhile, cut a cross in the top of each shallot almost to the roots and toss in the remaining oil and a little salt. After 30 minutes roasting, add the shallots to the tin with the meat and continue cooking (see the second cook’s tip).
When the meat is cooked, transfer it to a warm platter with the shallots and cover tightly with foil. To make the gravy, place the roasting tin with the cooking juices on the hob and stir in the flour. Cook, stirring for 1 minute, then gradually stir in the port and stock. Simmer for 5 minutes until smooth and slightly thickened. Season to taste, pour into a jug and serve with the meat and shallots.
Cook’s tips
Leave the meat to rest for at least 10 minutes after roasting; this makes it moist and easy to carve. The shallots are roasted in their skins, to cut down on the preparation. However, you can peel them first, if you prefer, and roast in the same

Photo Elize de  Kock en Amanda Conradie

SAMP AND BEEF

WHAT YOU NEED :

500g Samp & Bean
Beef
4 Large Potatoes-cubed
1 Large Onion – diced
1 tsp crushed Garlic
2 Tbsp Curry Powder
1 Tbsp Mixed Herbs
Olive oil for frying the meat
Worcestershire sauce
Maizena to thicken sauce

PREPARATION :

Put the Samp in a pressure cooker with alot of water and cook for about 45min to an hour. Rinse and Drain
Fry the meat until it is brown.
Add the onions, garlic and curry powder and mixed herbs and Worcestershire sauce and fry for 2-3min.
Add the potatoes.
Add 1 or 2 Tbsp Maizena
Add the Samp and cover the pot with water, put on the lid and let it simmer for 1 hour
Remove the lid and let it simmer for 10 min to allow the sauce to thicken.

PHOTO AND RECIPE: Frau Karin Gebhardt Nengola

GRADERING VAN VLEIS

As ek net so een kraai hier van my mis hopie af kan gee.
Ek het al agter gekom daar heers heelwat verwaring onders ‘n klompie van ons aangaande die gradering van vleis, vernaam bees. Baie mense dink “A” graad is die beste snit om te koop, en die kwaliteit neem af tot by C. Die gradering het NIKS met die kwaliteit van vleis te doen nie, maar is slegs ‘n aanduiding na die ouderdom van die bees ten tye wat hy geslag is.
Die vet inhoud wat IN die vleis is, (Marbling) bepaal die kwaliteit van die vleis. Vleis gradering is eintlik baie ingewikkeld, maar vir ons moet ons net weet wat beteken die Letter en die nommer.
‘n A1 karkas is ‘n baie jong dier (onder 12 maande, met bitter min vet op) GLAD NIE geskik vir biltong nie, en marineer hom maar met oom Piet se geheime sousie voor jy hom braai. ‘n C4 karkas is ‘n dier ± 2 jaar en ouer, met redelik baie vet op. Hierdie vleis is idiaal vir biltong, maar is ook baie geskik om ryp te maak (vakuum verpak) vir minimum 14 -21 dae. daai styks smeer jy biekie botter of olyf olie, biekie sout & swart peper of braai spice. Die vleis het smaak.

Inligtingstuk deur Bart van Wyk

JENNIFER’S BEEF STROGANOFF

500 g Rump/Sirloin steak cut into strips.
1 large onion diced
1 teaspoon garlic
1 x green pepper and 1 red pepper sliced
2 large mushrooms sliced
250 ml double cream
1 splash of red wine
½ beef stock cube
Parsley to garnish
Salt and pepper to taste. Add last.
Saute the onions and garlic until the onions are cooked. Add the peppers and mushrooms and cook on high heat for about 3 minutes. Stirring continuously. Add meat and splash of red wine and stir continuously. Don’t overcook the meat. Turn down heat and add the cream. Add the beef stock and stir until desolves. Turn off heat and garnish with parsley. Add pepper and salt to taste. Serve with rice. Enjoy!. This is my own recipe.

Recipe and photo: Jennifer Weir