POT ROAST AITCH BONE
2 kg aitch bone
2 cloves garlic
10 ml dried parsley
125 g butter
30 ml cooking oil
10 fresh pickling onions
2 celery stalks
16 baby carrots
250 ml meat stock
125 ml white wine
2 sprigs fresh rosemary
salt and pepper
10 ml flour
100 ml creme fraiche, sour cream or yoghurt
15 ml lemon juice
15 ml French mustard

Make small incisions in the top of the meat.
Mix garlic, parsley and butter to a paste and use to fill incisions.
Brown meat in oil. Add onions, celery and carrots and fry until onions are translucent.
Add heated stock, wine and rosemary, and season with salt and pepper. Cover with lid, reduce heat and simmer for 1 1/2 to 2 hours, until meat is tender.
Mix the flour, creme fraiche, lemon juice and mustard and add to the casserole. Heat through before serving.
Source: Louise Groenewald

JAKES SE FRIKKADELLE
2-2,5 Kg Mince hang af vir hoeveel. mense jy maak
4 Teelepels sout
2 Teelepels swartpepper
1 Teelepel Koljander (Coriander)
1 Teelepel Pietersielie (Parsley)
2 Teelepels Crushed Garlic
2 Snye witbrood fyngedruk met vurk in klein bietjie melk nie te veel melk net dat brood als klam is
2 Eetlepel Worcester sous
1 Pakkie cream of Tomato soppoeier
6 Eetlepels chutney
3 Eiers geklits
3 Eetlepels Oats
1 Groot ui Gerasper
2 Eetlepels Bruinsuiker
1 Eetlepel Worcestersauce sprinkle spice

Metode:
Gooi Mince in mengbak en werk lekker deur met groot vurk,gooi dan al die bestanddele by die mince in mengbak bymekaar en meng goed deur met vurk en houtlepel gebruik even jou hande om als saam en goed te meng,as dit goed gemeng is werk vurk weer deur mengsel,sit mengsel in yskas en laat staan vir halfuur,haal mengsel uit en begin in balletjies rol hang af van grootte wat jy soek,sit in oondbak of pan wat gesmeer is met olyfolie! Gooi olyfolie bo oor na gerol en gooi droee pietersielie bo oor vir garnering! Sit in oond op 180 grade en bak tot bruin en gaar. +- uur lank anders raak dit droog. Eet en geniet en dink aan my.
BRON – Johan Delport

Charlie Anderson – How did you make the potatoes?

Johan Delport – I just peeled it cut them in half cook them till knife goes through! The i put them in the same oven pan that the meatballs was in! All that juices from meatballs that stayed behind gave potatoes such a nice taste! Just seasoned them with the worchstersauce spice that u buy at most butcheries!!

HEERLIKE BEES KOOKVLEIS IN ELEKTRIESE STOOMPOT
Resep: Peggy Devine
FOOD LOVERS RECIPES
1,5 kg bees kookvleis
1 groot ui
5 aartappels geskil en gehalveer
2 eelepel t tamatie paste
1 teelepel gemaalde koljander
half teelepel pimento
1 teelepel tiemie
4 heel kruie naeltjies
½ teelepel knoffel geursel
sout en pepper na smaak
2½ koppie water
2 teelepel maizena met water gemeng
15 ml worcestershire sous
15 ml baltjang

Kook alles saam vir 40 min in ‘n pot. Voeg aartappels by kook 5 min , voeg nou die maizena by. Kook weer vir 5 min. Proe of genoeg sout. Ek het laaste nog ‘n bietjie “chilli beef” en nog n titseltjie knoffel poeier by gevoeg.
En walla jou ete is gereed. Het dit voorgesit saam met soet pampoen en basmati rys. HEERLIK!!!

FETA KAAS GEVULDE FILLET
1.5 kg fillet
Tabasco sous
vars fyngekapte pietersielie en basielkruid
Feta kaas, gekrummel
gemaalde sout en swartpeper
marinade van keuse
Maak insnyding aan die kant van die fillet.
Smeer Tabasco sous in die binnekant in.
Strooi sout en swartpeper binne.
Skep die vars kruie in.
Vul met Feta kaas.
Draai toe met tou.
Marineer vir 1 uur in yskas.
Braai in warm pan al al die kante om die vleis te seël.
Bak verder in die oond teen 180°C tot medium rare.
Laat rus die vleis vir 15 min voordat dit in skywe gesny en bedien word.

Resep en foto: Cecil Dunhin

RUMP STEAK PASTRY
Serves 4
400 g rump (fat trimmed off and cut into 10 mm blocks)
1 medium potato (peeled and cut into very thin slices)
1 onion peeled and chopped
1 leek (sliced thinly)
1 egg (for egg wash)
50 g butter
Salt
Aromat (original)
400 g puff pastry
Flour (for dusting)

I start off by placing a tbsp of butter and a tbsp of oil in a pot. Allow this to simmer for 15 – 20 min on a low heat till the leeks is soft. Set aside and allow to cool completely.
Thaw and roll out the pastry a bit thinner on a floured surface.
Preheat the oven on bake at 180 C.
Smear butter on two thirds of the inside length of the pastry (where the meat will be placed).
Add the meat, then the potato slices, then top with the cooked leek, and now add the chopped onion. Season lightly with salt and pepper. Add three generous dollops of butter along the top of the onion.
Egg wash the inside edges and lift up the sides to close the pasty. Seal the edges and using more egg wash at the two ends seal them.
I make my own pattern using my thumb and one finger.
Egg wash the top of the pasty.
Take a knife or similar object to make a few holes along the top to allow steam to escape. Sprinkle some Aromat across the top.
Place in a floured baking tray and bake for 25 – 30 min of until golden.
Remove from the oven and allow to cool for 10 min the cut and serve with a green salad.
You are doing well if you wonder why is the raw meat going in to the oven and where is the gravy.
Rump cooks very quickly in the oven and with the moisture from the meat, and the juice from the butter there is going to be a succulent pasty.
My recipe above is for one pasty. The picture below is for my three pasties.
Source: Philip Reineke.

CHUNKY HUNGARIAN GOULASH SOUP

500 g soft shin beef into 3/4 inch cubes
2 tablespoons oil
2 onions, coarsely diced
3 garlic clove, crushed
3 cups All Gold tomato juice
2 cups beef stock Ina Paarman
1 teaspoon salt
1 tablespoon sweet smoked paprika powder
1 tablespoon Robertson’s paprika
½ teaspoon dried chilli flakes
2 – 3 potatoes, cut into 1 inch cubes
3 peppers, red, green and yellow cut into 1 inch pieces
salt, pepper to taste, pinch of cayenne pepper
chopped parsley

Heat the oil in a large pot.
Brown half the meat.
Remove meat and brown remaining meat.
Return all the meat to the pot, adding onions and garlic.
Continue to cook on high for several minutes, stirring often.
Add tomato juice, beef stock salt, and paprika powders
Bring to boil, cover, and reduce heat to a simmer.
Cook for about 45 minutes.
Add cubed potatoes and peppers.
Cook for a further 25 minutes or until the potatoes are tender.
Season with additional salt, pepper, cayenne pepper.
Sprinkle with parsley.

Posted by:  Gail Haselsteiner

BEAULA SE BEESBREDIE MET KLUITJIES
Liplekker, of dan beeskapitaal.
2.5 kg – 3 kg beenlose beesvleis
50 g koekmeel
12,5 ml sout
2 ml swart peper
75 ml sonneblomolie
250 ml droë witwyn of bier
300 ml vleisaftreksel
15 ml tamatie paste
2 ml gebroogde tiemie
3 [vet] knoffelhuisies
12 – 15 klein uitjies
3-4 groot geelwortels
2-3 seldery stingels
2 lourierblare
Sny vleis in blokkies.
Sny knoffelhuisies en druk in beesvleisblokkies.
Meng koekmeel, sout en peper; rol beesvleisblokkies daarin.
Verhit sonneblomolie en braai die blokkiesvleis mooi bruin in ‘n swaarboom ysterpot.
Haal af as gaar en skep uit – hou eenkant.
Giet wyn of bier in die pot en roer met ‘n houtlepel.
Plaas die vleis terug in die pot.
Meng vleisaftreksel en tamatie paste; voeg die tiemie en lourierblare by.
Sit deksel op om te prut tot sag oor lae hitte.
Skil uitjies en geelwortels en sny wortels in dunnerige skywe.
Sny seldery in ringe – kap die blaartjies.
Voeg by die vleis en prut vir so 20 minute.
Intussen maak die volgende bo-laag:
200 g bruismeel gesif
50 g botter, gefrummel
Sny ongeveer 50 ml yswater met ‘n slaplemmes om sagte hanteerbare deeg te vorm.
Rol die deeg in balletjies.
Sorg dat die beesvleisbredie lekker souserig is en kokend warm is.
Plaas deegballetjies bo-op die vleis. Sit die deksel op en stowe vir 20 minute lank , sonder om die deksel aftehaal.
As jy te lui is om die deegballetjies te maak, kook aartappels fyn en ‘mash’ saam met sout, peper en mosterdpoeier. Versprei bo –oor die vleisbredie. Sprinkel gerasperde kaas bo-oor en rooster in die oond tot die kaas gesmelt is en so effens bruin maak.
Resep: Rene Truter Wessels (lid) – uit Ma se resepboekie
Foto: Frau Karin Gebhardt – ek het dit met beesafval gemaak, uit die boeke lekker.

BEEF CUT CHART

BANTING BEEF STROGANOFF
85 g mushrooms
570 g Stroganoff meat
½ cup onion, chopped
1/8 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon butter
60 g red wine
1 cup beef broth
¼ cup sour cream
1 teaspoon Dijon mustard
1/8 teaspoon salt

Heat your oven to warm setting. Sprinkle the meat with salt and pepper.
In a large non-stick pan heat the oil over medium-high heat. Brown the meat in batches, about 1 minute per side. Transfer to a platter and place in the oven.
Melt the butter in the pan; add the onion and cook for 3 minutes, until softened. Add the mushrooms. Cook for 10 minutes, stirring occasionally, until the mushroom liquid evaporates.
Add the wine; cook for 5 minutes. Stir in the beef broth and cook for 10 minutes, until the mushrooms are coated with a thick sauce. Stir in the sour cream and mustard. Add the meat and accumulated juices.
Reduce the heat to low and cook for 2-3 minutes, until the meat is heated through. Season to taste with salt and pepper.

Photo and recipe posted by Esme Slabbert

STUFFED ROULADEN
Source: Esme’s kitchen
FOOD LOVERS RECIPES
500 g bag frozen spinach
8 medium potatoes
2 cups grated Cheddar cheese
¾ cup crumbled bacon pieces
12 slices inside round for rouladen (minute steak)
½-1 cup barbecue sauce
1 tablespoon dried onion flakes
salt and pepper

Drain the spinach well and season with salt and ground black pepper
Boil potatoes until tender (add some garlic to the water for extra flavor), about 15 – 20 minutes. Drain well
Cut potatoes into smaller chunks (I did not mash it), then stir in cheese, bacon, and add salt, pepper and dried onion flakes.
Unroll Rouladen and spread some spinach direct onto the meat, then add the potato mix and spread out over the length of the meat. Leave some space at the top and bottom end open to make it easier to roll. Roll up and place some toothpicks in to hold it together.
Place into a baking pan covered with some olive oil to prevent sticking.
Cover with barbecue source – I used a brush to paint it over the top and sides. Place in preheated oven at 400ºF and bake for 30 – 45 minutes ’till done and browned.