TAMATIEBREDIE MET KRUIEKLUITJIES
750 g beesstowevleis (met been), in kleiner stukkies gesny
sout en vars gemaalde peper
15 ml (1 e) olyfolie
2 uie, gekap
2 knoffelhuisies, fyngedruk
50 g tamatiepasta
1 x 410 g-blik gekapte tamaties
4 x 250 ml beesvleisafreksel

KLUITJIES
375 ml (1½ k) bruismeel
30 ml (2 e) gemengde gedroogde kruie
125 g botter, in blokkies gesny

Geur die vleis met sout en peper.
Verhit die olie en braai die vleis tot bruin.
Voeg die uie, knoffel en tamatiepasta by en roerbraai ’n paar minute.
Voeg die tamaties en aftreksel by en laat prut 45 min. of tot sag. Voeg nog water by, indien nodig; die bredie moet taamlik souserig wees.
Skep die bredie in ’n diep oondbak. Verhit die oond tot 200 °C.

Kluitjies Meng die bruismeel en kruie en vryf die botter daarby in. Voeg ’n bietjie water by sodat ’n stywe deeg vorm.
Breek stukkies van die deeg af en rol balletjies. Pak op die bredie, bedek met foelie en bak 20-25 min. of tot die kluitjies gaar is. Sit voor saam met rys.
Dié kluitjies is ook baie lekker op potjiekos. Sit die deegballetjies op die gaar potjiekos, sit die deksel op en laat prut tot die kluitjies gaar is.
Foto en resep geplaas deur Adam Cloete
Ek het gisteraand die idee van hierdie resep gebruik, hoofsaaklik agter die kluitjies aan. Ek het maar meer eie kop gevolg met die bredie en vir die kluitjies het ek gedroogde basil, tiemie, cumin en neutmuskaat poeier ingesit. Dit was soooooo lekker

BEEF FILLET IN A POT
This is for a 1kg Beef Fillet not cooked in oven. Put in pot about 1/2cup oil and about 50gr butter add 4 cloves of whole garlic fresh Rosemary sprigs and fresh Sage leaves (to your taste) add your Fillet and braise it well turning it all the time on very hot plate
as the meat cooks add about 1/2 glass of dry white wine salt and pepper then make a mixture with 1/2 a chicken or beef stock I used chicken and hot water and don’t let the juices dry out but add a little chicken stock at a time. When you see the meat is braised well and not over cooked about 10 mins if you want it pink in the middle then leave it to rest,   cook for longer if you want it well done. I then removed the meat from pot and let the juices thicken on stove without adding flour.

Recipe and picture: Sabrina Merli

JUST DELICIOUS BEEF STEW
Serves 6

2-3 pounds beef chuck
salt and pepper
1 medium onion, chopped
5 fresh shitake mushrooms
3 garlic cloves
4 tablespoons sweet rice wine (or sherry)
1 14 oz can chopped tomato or 2-3 fresh tomatoes
1 tablespoon brown sugar
5 carrots cut into 1 in pieces
3 cups chicken stock (homemade if possible, beef stock is okay too)
1 cabbage, coarsely cut
½ pound potatoes (waxy, like a yukon gold or red, peeled and cut into 1 inch pieces)

Salt and pepper the beef.
Brown both sides of beef. Pour off excess oil. Take the meat out of the pan.
Saute the onions and mushrooms with some salt. When the onion is soft, add the garlic (don’t burn it).
Return the beef. Add wine, carrots, and stock and check seasoning. Add salt and pepper if needed
Add tomatoes. Check for seasoning again. If it tastes a little sour, add the brown sugar. Bring to a boil.
Put into a slow cooker on low for 6 hours.
Add potatoes and cabbage. Leave for another hour.
Check seasoning. When ready to serve, the meat should be soft enough to pull apart into chunks.
Serve with hot white rice. You can also leave out the potatoes and serve with buttery mashed potatoes.

Photo and recipe posted by Adam Cloete

MARTIE SE WARM BEESTONG
Ek het nie ‘n resep nie. Die souttong in die elektriese stoompot gekook met net half k water, lourierblare en peperkorrels vir so driekwart uur, Die vel afgetrek terwyl nog warm en die kliere uitgesny en in dik skywe gesny terwyl nog warm, Aartappels in die selfde sous in die pot met die sous gesit en vir so 7 min gestoom. Die aartappels uitgehaal en bisto by die sous gegooi en deurgekook. Die tong skywe en aartappels terug geplaas en net deurgeroer en opgeskep. Basmati rys en mosterdsousie van mayo en engelse mosterd.

Resep en foto”  Martie Fourie Moolman

VLEIS GATSBY
Bestanddele
Fillet
Pak bacon
200g sampioene (skywe gesny)
Koppie gerasperde Cheddar kaas
Pakkie klaar bereide pepersous
Bietjie speserye
Metode
Maak ‘n vuur soos vir vleis braai sodat daar genoeg kole is.
Neem ‘n stuk fillet en sny dit in die lengte in die helfte – nie heeltemal deur nie en vou oop en gooi bietjie speserye oor.
Pak op die helfte van die vleis ‘n laag bacon, dan ‘n laag sampioene en strooi die gerasperde kaas bo-oor. Vou ander helfte van vleis oor vulsel en draai goed toe in foelie en plaas op rooster vir 20 minute. Draai om van tyd tot tyd.
Na 20 minute maak die foelie oop en draai vleis op die toe kant en gooi die pepersous bo-oor en sit weer op kole vir 3 minute sodat pepersous warm word.
Haal uit foelie en sny in dun skyfies.
Resep : Riaan van Dyk.
Foto:  Sophia Bester Agenbag

PERFECT ROAST
1.5 kg quality topside of beef

2 medium onions
2 carrots
2 sticks celery
1 bulb garlic
1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
olive oil
sea salt
freshly ground black pepper

I’ve used a joint of topside here because it is by far the most widely available roasting joint, but you can also use rib of beef. The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.

To prepare your beef:
Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/ gas 9. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables.

To cook your beef:
Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.

When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings.

Photo and recipe posted by Ingrid Mouton

JIMMY SE BEESTONG MET SOUS
Kook stadig vir 3 ure. (drukkoker 45 min)
Voeg by:
2 eetlepels sout
6 kruienaeltjies
6 peperkorrels
2 lourierblare
1 ui, in ringe gesny
As vleis sag is, haal uit water en verwyder skil en plaas terug in vloeistof tot opgedien word.
Geplaas deur Hettie Theunissen

Foto en sous resep:  Jimmy Smit
Besig met tong sous:
4 eetlepels water
3 eetlepels bruin asyn
1/3 koppie bruin suiker
3/4 koppie tamatie sous
1 eetlepel mosterd
1 eetlepel Worcestersous
1 eetlepel blatjang

Voeg alles in kastrol verhit vir 5 minute. Sny gekookte tong in skywe en bedruip in sous.
Verhit in bak in oond.
Lekkkkeeer!!!
Sous resep en foto:  Jimmy Smit

SOEK NOG MEER BEESTONG
2 – 4 beestonge (afhangende van die hoeveelheid mense) –
2 liter water
1 liter soet wyn
2 teelepels Dijon mosterd
2 teelepels heel korrel mosterd
3 eetlepels suiker
1 eetlepels sout
1 eetlepeleps peper
Bring water tot kookpunt
Voeg mostert en speserye by, dan die wyn. Roer goed, maak seker alles is mooi opgelos.
Sit die ongeskilde tonge in die mengsel en kook vir so
4 ure of tot sag. (jy kan ook ‘n stoompot gebruik)
Wanneer tonge sag is, verkoel en skil die tonge. Sny in dun
skyfies.
Sit tonge voor saam met ‘n soet mostert sous.
NS – maak seker die tonge is mooi skoon gemaak, haal al
die kliere uit as jy kan.

Resep geplaas deur Ingrid Els

MAALVLEIS EN FETA MUFFINS
Resep en foto:  Esme Slabbert
FOOD LOVERS RECIPES
850 g maalvleis
2 eiers
¾ koppie steel cut oats
½ rooi en ½ groen pepper (fyn gesny)
1 bossie grasuie (fyn geknip)
½ – 1 eetlepel paprika (smaak verskil)
1 eetlepel gekapte knoffel – sommer botteltjie knoffel gebruik
1 eetlepel gedroogte basil
1 eetlepel gedroogde oregano
1½ eetlepel soy sous

Aromat/sout en peper – na smaak – onthou soy sous is ook sout so wees versigtig met te veel ander sout.
Meng alles saam
Spuit muffin pannetjies of smeer uit met olyfolie
Maak balletjies (12) en plaas in muffin pannetjie

Die spices wat jy byvoeg, hoef nie te wees soos hierbo genoem nie, sit in waarvan jy hou en wat jy beskikbaar het in jou kruideniersware kas.

My eie ekstra byvoeging want ek WOU beslis die kaas iewers inwerk:

Druk gaatjie in bolletjie en plaas ‘n blokkie feta kaas in die holtetjie en maak dan weer mooi toe.
Ek het die hele bakplaat nou toegemaak met ‘cling wrap’ en in die vrieskas geplaas. Wanneer behoorlik gevries sal ek die verpak en hou tot ek ‘n vinnige dit benodig en dan bak teen 375ºF vir so ± 35 min tot gaar en mooi goudbruin.

BEEF AND BUTTERNUT SQUASH STEW
3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
½ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
¼ cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

Photo and recipe posted by Adam Cloete