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

KOOS SE KAAS- EN SAMPIOEN-HOENDERPOT
Ek het 3 groot uie gesny en gebraai
Heel mushrooms saam met die uie Gebraai
Hoender in die ysterpot op die stoof gebraai en toe gekook lae hitte
Geen water in die pot nie
Toe die hoender omtrant gaar is het ek die uie en Mushrooms by in gegooi
So 15 minute stadig gekook.
Toe kom die room
Op die einde Gerasperde Pizzarella kaas
Die pot het bietjie sout uit gekom na die kaas bygevoeg is.

RESEP EN FOTO: Koos van der Merwe

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

GAIL’S LAMB VEGGIE STEW
Comfort food lussies today for lunch. Lamb Veg Stew with brown rice and Brussels sprouts

12 pieces lamb knuckles and lamb neck washed and trimmed of fat
3 tablespoons olive oil
3 large red onions ( or white onion if you don’t have red)
2 teaspoons minced garlic
2 whole chillies ( optional )
2 x 50 g sachets tomato purée
1 x 410 g tin chopped and peeled tomatoes
1 tablespoon course black pepper
1 teaspoon white pepper
1 ½ teaspoon all spice or 3 whole all spice
3 tablespoons brown sugar to counteract the acidity of tomato
Salt to taste
Quantity of chopped green beans
6 medium potatoes, quartered
5 carrots sliced into rings
1 ½ cups Ina Paarman vegetable stock or Knorr stock pots dissolved in water

In a large saucepan with olive oil brown your lamb pieces both sides until brown about 8 minutes. Add onions, garlic and chilli and cook until onions are tender whilst stirring. Add tin tomatoes and tomato purée, seasoning and sugar and ½ of stock liquid. Cook simmering for 20 minutes on low heat. Add vegetables and if you need, add more veg stock. Continue simmering on low heat for 40 minutes until meat and veg are tender.
Serve with brown rice or basmati rice and Brussels sprouts.

Recipe and photo: Gail Haselsteiner
2nd photo: Ivanda Venter

RAYMOND SE WORSBREDIE
‘n pakkie wors
1 blikkie boerie relish
1 blikkie braai relish
1 blikkie chakalaka mild
1 pak mcains roasted vegatables
En 2 aartappels.
Meng alles deurmekaar en kook tot die wors gaar is.
Bron en foto: Raymond Williamson

MYRTLE SE PRUTPOT-AFVAL
Ek was die afval nog steeds met water en koeksoda net om heeltemal seker te maak.
Ek pak hom dan in die slow cooker, pootjies, kakebeen en wangbene onder, en dan die ander goedjies bo-op.
Daarby voeg ek ‘n paar peperkorrels en naeltjies, kookwater en bietjie asyn, en laat hom op slow sy ding doen tot ek van die werk afkom.
En dan braai ek my ui en kerrie in bietjie olie in ‘n swart platboompot, haal die afval uit die slow cooker, gewoonlik is die vleis al so sag, maar nog ferm, dat ek die kakebeen en wangbene kan uithaal, sit dit by die kerrie en uie in die pot.
Ek maak bietjie hoenderaftreksel aan en voeg dit by en dan die baba aartappels.
Kook vir nog so +/- ‘n uur. as die sous te dun is kan dit verdik word. En siedaar!

RESEP EN FOTO: Myrtle van Dyk

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

DENVER SE PAMPOENBREDIE

1 koppie water
4 naeltjies
3 all spice korrels
2 gekapte uie
3 eetlepels kook Olie
4 stukke pypkaneel
1 teelepel fyn knoffel
1 teelepel fyn vars gemmer
sowat 1kg lams vleis

2kg boerpamoen
3 eetlepels botter
2 eetlepels bruinsuiker
sout en peper na smaak

Kook die ui, all sprice, naeltjies en water saam, tot die water verdwyn.
Gooi nou die olie by, en maak uie bruin.
Sit nou die vleis, kaneel, gemmer en knoffel by en stowe tot net net gaar.
Sit nou die pampoen stukke in en sorg dat die pampoen en vleis gemeng is.
Sit die deksel op die pot en kook sag. Moenie karring aan die pot, die pampoen moet heel bly.
Sit nou laaste die bruinsuiker, sout en peper en botter.
Chilli vlokkies of gekapte heel droe chillies in is ook lekker.

Resep: Denver Petersen (se oorlede suster)
foto: recipeshubs

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

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