“SMELT-IN-DIE-MOND” STEAK

Mens kan enige steak gebruik of selfs blokkies vleis (Goulash).

Rol die vleisstukke in meel en braai in ‘n bietjie olie in ‘n warm pan tot bruin.
Plaas die gebraaide vleis in ‘n oondbak, geur soos verkies en plaas eenkant.
Braai soveel uie soos verkies in dieselfde pan met bietjie olie tot bruin.
Skep die gebraaide uie bo-op die vleis.
Maak ‘n sous aan van bietjie olie, bisto, tamatiesous, Worcestersous, blatjang, bietjie rooiwyn en water.
Voeg by soos verkies na smaak met variasies van eie keuse.
Giet die sous oor die vleis en uie en plaas die bak in ‘n oond van 150ºC en bak vir 2 tot 3 ure.
Strooi kaas oor die vleis wanneer dit uit die oond kom en geniet!!!

Resep en foto: Santie Hain 

ELSA SE BEESVLEIS ENCHILLADAS
Resep en foto:  Elsa van Antwerpen Kleinhans
FOOD LOVERS RECIPES
2 eetlepels olyfolie
2 groot uie dun gesny
550 g maer beesvleis in repies of gemaal
1 eetlepels fyn komyn
1 teelepel cayenne peper
1 teelepel paprika
sout en peper
8 sagte meel tortillas
1 bottel Tacosous, verdun indien nodig
225 g gerasperde Cheddar kaas

Verhit oond tot 180 ºC.
Smeer ‘n groot reghoekige oondbak.
Verhit pan op stoof en braai uie tot deurskynend.
Haal uit en hou eenkant.
Vermeerder hitte, voeg vleis by en braai vir 2-3 min.
Verminder hitte, voeg die speserye, sout en peper by en roerbraai vir 2 min.
Plaas Tacosous in vlak ronde bak en sleep tortilla daardeur.
Skep bietjie vleis in die middel van elke tortilla, sit bietjie uie bo-op en rol op.
Plaas die opgerolde tortilla’s soomkant onder in die bak, giet die res van die Tacosous bo-oor en strooi kaas oor.
Bak vir 30 min.

HEAVENLY STEAK

1 kg tenderised steak
meat spices
flour
1 onion, sliced into rings
1 packet mushrooms, sliced
250 ml cream
1 tbsp Worcestershire sauce
1 tbsp chutney
1 tbsp tomato sauce
1 packet white onion soup powder
1 cup cheese, grated

Sprinkle steak with spices and roll in flour. Place in Utility Dish.
Place onion rings and mushrooms on top of meat.
Mix cream, Worcestershire sauce, chutney, tomato sauce and soup powder.
Pour over.
Sprinkle with cheese.
Bake for 60-90 minutes at 140ºC.

Photo: Lynn de Jager

STUFFED BEEF FILLET
(serves 6)
1.5 kg beef fillet, trimmed
Salt and black pepper
2 tablespoons melted butter (I substituted olive oil)
For the stuffing:
100 g canned smoked oysters or smoked mussles
3 tablespoons fresh breadcrumbs
3 tablespoons fresh parsley, chopped
½ teaspoon dried thyme (I also added ½ tsp rosemary)
Salt and black pepper
2 tablespoons melted butter
1 small onion, chopped
1 clove garlic, chopped
2 tablespoons dry sherry
3 tablespoons sour cream

Make the stuffing first. Melt the butter (or heat the oil)  sautée the onion and garlic. Combine the oysters, breadcrumbs, parsley, thyme, salt and pepper. Add the onion, garlic (together with the oil/butter in the pan), sour cream and sherry and mix well.
Make an incision to create a pocket down one side of the fillet leaving, the 2 ends closed if possible. Alternatively, use a sharpening steel to make a hole down the middle of the fillet. Stuff the meat.
Using a needle and thread, sew up the opening if the meat has been cut and tie with string to keep in shape. Season lightly and brush with melted butter.
Prepare an indirect fire and fit a foil drip tray between the coals. Place meat in a roast holder (we didn’t have one – not really necessary) and position it on the grid over the drip pan.
Cover the kettle and cook for 25-30 minutes, depending on the degree of rareness required. Cover with foil ans allow to rest for 5-10 minutes before carving.
Recipe: Kevin Pearson

BEEFY STEW
1 lb ground beef
1 lb fresh slice mushrooms
½ cup green onions
3 garlic cloves
salt, pepper to taste
¼ cup brown gravy mix
½ cup water, add more if you like more

Simmer ground beef until done, strain.
Put back in pan and add mushrooms and green onions, cut to choice.
Mix brown gravy mix in  the water pour over meat and mushrooms.
Simmer until gravy is thick, I like my mushrooms half done, pour over rice.
Recipe and photo: Janet Anderson

GESTOPTE BEESBRAAISTUK
Vat n stuk binneboud en stop dit met spek wat in knoffel en koljander gedoop is .
250 g spek
4 heel knoffelhuisies
1,5 tot 2 kg beesbraaistuk
250 ml druiwe asyn
5 ml sout
5 ml fyn koljander

OM GAAR TE MAAK
5 ml sout
2,5 ml vars gemaalde swartpeper
Ongeveer 60 ml kookolie
60 ml kookwater
VIR DIE SOUS
30 ml botter
60 ml meelblom
600 ml vleissous
60 ml Port opsioneel

Sny die spek in repe van 5 mm dik en ongeveer 50 mm lank en sit dit in die vrieskas vir ongeveer 1 uur.
Kap die knoffel in lang flentertjies.
Sodra die spek bevrore is , kan jy die beesvleis begin stop. Vat n skerp mes en maak diep kepe in die vleis in die rigting waarin die vesels loop.
Doop die spek in die druiweasyn, strooi sout en n bietjie koljander oor en stop dit saam met die flentertjies knoffel in die gate. Gebruik net die helfte van die sout.
Sorg dat die spek heeltemal in die vleis gestop is, andres gaan dit uitpeul tydens die gaarmaakproses
Vryf die res van die sout oor die beesvleis.Giet die orige asyn oor en mariner vir 12 uur. Draai so 2 keer om.
Die volgende dag word die vleis goed droog geklad op kombuispapier.
Geur met sout en peper.Verhit kookolie so 5 mm diep in n platboompot of swaarboomkastrol. Braai die vleis aan alle kante bruin.
Voeg die kookwater by en verminder die hitte. Gooi so dan en wan n oog in die pot om seker te maak dinge brand nie aan nie. Voeg kookwater bietjie bietjie by.
Na n uur kan jy die vleis omdraai. Toets met n toetspen. Afhangende van hoe dik die vleis en hoe gaar jy dit wil he, kan dit nou enige iets van n halfuur tot n uur wees dan is die vleis gaar.
Lig die vleis uit die platboompot en hou dit warm.
Giet die potsous af eh hou dit eenkant.
Smelt die botter in die platboompot, trek die pot van die hitte af en roer die meel by tot dit mooi glad is. Sit terug op die hitte en kook versigtig vir 3 minute.
Voeg die vleissous alles tegelyk by en bring stadig tot kookpunt terwyl jy dit gedurig roer.
Laat prut vir 6 minute en roer kort-kort sodat doe sous pragtig glad is.
Voeg sout by indien nodig.
[ Dankie Dine van Zyl, so onthou ek my ouma’s en my ma se kos “ vingerlek lekker met apologie aan die kiepie-plekkie]

Replaas en getoets deur Rene Truter Wessels

SLOWLY COOKED EASY BEEF PIE
825 g roasting joint (beef)
pinch sea salt
1 teaspoon cracked black pepper
1 teaspoon olive oil
1 medium sized onion
500 ml strong ale
1 teaspoon caraway seed
1 teaspoon whole black peppercorns
pinch thyme fresh or dried
pinch mustard powder
1 teaspoon Bovril
2 tablespoons plain flour
350 g ready to roll pastry
300 ml cold water
1 egg, lightly beaten

Prepare the meat by cutting it into small pieces, removing all the fat. Season with salt and cracked pepper (rub this in well).
Heat a large frying pan with some oil and add the chopped onion. Cook for one minute until the onion has softened. Add the diced beef, the meat is ready when seared on all side and no pink can be seen.
Pour in half the bottle of ale, simmer for 1 minute.
Add the caraway seed, cracked pepper, thyme, whole peppercorns and mustard powder, simmer for one minute.
Add a good dollop of Bovril, I find this less salty than stock cubes, add to taste.
Simmer for 10 minutes. Turn on the slow cooker and add the cold water and plain flour, this again is to your own liking, if you want a thicker gravy add more, mix well and add the rest of the ale. Add the browned beef to the slow cooker and cook on low for 5 hours.

Once cooked, spoon the beef and gravy into a pie dish; cover the dish with pastry and trim. Crimp the edges of the pastry and brush with beaten egg. Bake for 25 minutes at 200°C or until the pastry is golden.