Weekend Beef n’ Beer casserole

Weekend Beef n’ Beer casserole

This has got to be the ultimate cold weekend meal. It will fill your home with a smell that will have the neighbors dropping in to say Hi! Casseroles are really simple, chop everything up, into the oven and wait it out, it really could not be easier. There is serious rugby on this weekend, so for those who want to be prepared, get a few french loaves, make this and have a few friends around.

What you need

1.5kg beef neck or chuck
Seasoned flour for the meat (1/2 cup)
2 tablespoons butter
6 roasting potatoes peeled and roughly chopped
2 onions sliced
2 or 3 carrots roughly chopped
2 cans of beer
2 tablespoons worcsteshire sauce
2 bay leaves
Pepper to taste
Oil for frying

The process

Cut up the beef into cubes and discard the bones.

Sprinkle the flour over the meat and toss it around to coat evenly.

In a hot pan heat some oil, add the butter and brown the meat on all sides. Do it in batches so you do not stew the meat, you want it drowned nicely. Set aside

Layer a casserole dish,

Potatoes
Onions
Browned meat (with the liquid still in the pan)
Carrots

Then add all of the liquid ingredients, the bay leaves and a good grind of pepper.

Place uncovered in a 180 Celsius oven for 2 to 2 1/2 hours, check on it after about 1 1/2 hours and if the carrots are beginning to brown, give it a mix and return to the oven.

Your home will fill with the most amazing aroma and you will want to dive in straight away.

Let it sit for about 15 minutes out of the oven before serving.

This will serve 4 to 6 people and while you are looking for a really tasty stew, the tomato bredie recipe has been a real winner.

Cumin and Coriander beef fillet

Cumin and Coriander beef fillet

beef-filletBeef fillet is such a flavorful meat and this simple and subtle spice recipe adds a fantastic flavour of the east that works perfectly with the beef. (6 people easily with some left over for sandwiches).

What you need

2kg beef fillet
Olive oil
1 tablespoon cumin powder
1 tablespoon coriander powder
2 teaspoons garlic flakes
2 teaspoons chili flakes
1 tablespoon coarse salt
1 tablespoon black pepper

The process

Heat your oven to 200 Celsius

Rub the olive oil over the outside of the beef ensuring that the whole fillet has a little
oil over it.

Mix together all of the rest of the ingredients and spread them out on a dry cutting board.

Roll the fillet over the spices to coat the outside of the fillet uniformly.

Take a large pan and on a high heat add a little oil and sear the outside of the fillet to a
nice brown colour.

Remove from the pan, place on a baking tray and roast

30 minutes for rare
40 minutes for medium

Remove from the oven leaving on the tray and cover with aluminum foil for about 10
minutes before serving. (This is very important or the juices will flow out when you slice
it and the meat will be dry)

Served with roast vegetables and roast potatoes.

Sausage and potato dinner

Sausage and potato dinner

sausage-dinner

Sausages and potato

This has got to become a favorite with many of you. It’s really quick and you can use beef, pork or lamb sausages. The humble sausage transformed into something really special. kids and adults will love this one which is perfect for cold winter nights. (good for 4 people)

What you need

500g baby potatoes
12 sausages
125g strips bacon chopped
2 tablespoons olive oil
2 large onions sliced
1 heaped teaspoon crushed garlic
1 tablespoon granular mustard
4 or 5 chives chopped finely
250ml sour cream

The process

Boil the potatoes until they are cooked through and tender.

Place the sausages in a pan with water about half way up the sides of the sausages on a high heat and cook until the sausages are firm, remove and slice diagonally about 1cm thick.

In a wok, add the bacon bits and cook until almost crisp, add the onion and garlic and stir fry until the onion is soft, add the sausages and potatoes and stir fry, tossing from time to time until the sausages are cooked through.

Add the chives, mustard and sour cream and toss around until the mixture is well blended and hot.

Serve straight away with a nice warm crisp roll. Perfect weekend food.

if you love sausage meat try this sausage meat pasta

Quick Tandoori beef casserole

Quick Tandoori beef casserole

tandoori-beef-casseroleThis is another one of those super quick casseroles that you will make over and over again in the winter. make it as spicy or mild as you like. (4 people)

What you need

500 – 600g beef cubed
1 large onion halved and sliced
1 teaspoon corainder powder
2 teaspoons turmeric
1 teaspon cumin
3 tablespoons chutney
1 tablespon soy sauce
1/2 cup plain yoghurt

The process

Heat the oven to 180 Celsius

Mix together all of the ingredients except the yoghurt, you can do it straight in the casserole dish.

Cover the casserole. If you don’t have a lid for your dish, just cover with foil and seal as best you can around the edges.

Bake in the oven for 90 minutes.

Remove from the oven and mix in the yoghurt, return to the oven, cover up again and cook for a further 30 minutes.

Serve with rice and try the Cucumber Raita, it goes perfectly with this one.

Hearty beef casserole

Hearty beef casserole

beefcasserole

Beef casserole

The nights are definately getting a little colder now and there is nothing quite like a hearty beef stew on a cold winters night to warm you up. This is a classic that I have added fresh herbs to. Winter presents some fantastic comfort food opportunities so keep a look out, there will be a whole bunch of new winter recipes in the days to come.

What you need

650g – 1kg stewing beef (I like chuck)
1 tin Chopped Tomatoes
300ml red wine or beef stock
1 punnet button mushrooms
2 small onions finely chopped
1 clove Garlic,
palm full of fresh chopped mixed herbs
1 tbsp tomato puree
1 tbsp oil
Salt & Black Pepper

The process

If you have a cast iron casserole, you can do most on the stive top in the casserole dish. If not do the meat and the veg seperately in a pot and them combine them before placing into an oven proof dish and pop into the oven.

Cut the meat into cubes and brown in a little oil on a high heat. Remove and set aside.

Cook the onions and garlic in a little oil until soft, add the meat, and the rest of the ingredients except the herbs and simmer for about 5 minutes.

Place the casserole or the oven proof dish into a preheated oven at 180 celsius for about half an hour. Remove from the oven, add the herbs and give it a good mix. Let it stand for about 10-15 minutes before serving.

Best served with mashed potatoes or rice and some lightly steamed broccoli.

Enjoy folks.

Quick sausage stirfry

Quick sausage stirfry

sausage-stirfryHow often have you looked in the fridge or freezer, eyed that p[ack of sausages and had no idea what to do with it? Most of us don’t make anything exciting with sausages, just sausage and mash, which can become a litle boring or sausages with eggs in the morning, well now try this with some great mash or rice, it’s really brilliant, gets made in one pan in about 15 minutes and has a tasty gravy. It opens up a whole new world for the humble sausage. (4-6 people)

What you need

2 packs(12) of beef sausages
handfull of chopped fresh basil
50ml balsamic vinegar
1 teaspoon crushed garlic
1 large onion finely sliced
200g (1 punnet) mushrooms sliced
75ml beef stock

The process

Mix together the basil and balsamic vinegar, garlic and onion and set aside.

Cook the sausages on a medium heat until the skins are nicely browned, during cooking prick them with a fork to release the juices. Once browned, remove them from the p[an and slice diagonally into 1cm thick slices and set aside.

In the same pan, stirfry the mushrooms for about 2 minutes, add back the sausages and pour over the basil mixture, add the stock, bring to the boil and simmer for about 5 minutes on a low heat, giving it a toss every few minutes.

Serve with mash, rice or couscous.

Coconut beef curry

Coconut beef curry

coconut-beef-curry

Coconut beef curry

I went to this restaurant in JHB and had the most fantastic cocnut beef curry that I just had to try and reproduce it. This was pretty close and I can tell you I really enjoyed it. It’s a hot version which for some reason the coconut seems to calm.

What you need

2 large onions grated
3 cloves crushed garlic
10 small dried red chili’s
10cm piece fresh ginger grated

2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
pinch nutmeg powder
1 teaspoon salt

750g rump or sirloin trimmed of fat cut into cubes
1 tablespoon sugar
2 cups dessicated coconut
5 cloves
400ml (1 tin) coconut milk
1 cup water
Oil for frying

The process

Add the onions, garlic, chilis and ginger to a pestle and mortar and grind to a paste. (If you dont have one, chop up the chilis and mix with the back of a spoon to form a paste)

In a pot on a medium heat with a splash of oil cook the paste for about 3 minutes, add the seeds, nutmeg and salt stir to combine and cook for a further 3 minutes until the room is filled with oriental smells.

Add the meat and cook for a further 4 minutes.

Add the rest of the ingredients, reduce the heat tolow and simmer for about 45 minutes to 1 hour.

The sauce should be thick and the meat tender.

Serve with rice.

Roast brisket

Roast brisket

slow-roast-brisket

fantastic roast brisket

Brisket that has been slow roasted is incredibly soft and tender and this recipe has a fantastic smoky, sweet and spicy outside which is delectably irresistible. Have this as a main meal and be sure to leave a few slices to have on sandwiches made with some nice rye bread and a generous smothering of mustard.

What you need

2 1/2 kg brisket
2 tablespoons honey
2 teaspoons smoked paprika
6 cloves minced garlic (2 teaspoons or so)
1 packet clear onion soup powder

2 carrots roughly chopped
1 large onion roughly chopped

The process

Empty the onion soup powder into a bowl and add the honey, paprika and garlic. Mix to form a paste.

Coat the outside of the brisket with the paste and rub it into the meat very well.

Place the brisket into a cast iron roasting dish, toss in the vegetables, put on the lid and place in a hot 220 Celsius oven for 3 hours.

Then remove the lid, reduce the temperature to 180 Celsius and roast for a further 1 hour or until the exterior is well browned. (It may begin to look very dark but that is the sweet and spicy crust as it should be)

Before slicing, let the roast rest in the roasting pan for at least 1/2 an hour. This ensures that the juices do not flow out when sliced and retains the juicyness.

Serve hot or cold.

Try this unbelievable braised brisket recipe.

Steak and avocado salad

Steak and avocado salad

steak avo salad

Steak and avocado salad

This is a salad with a difference, crunchy potatoes, avo and a mustard dressing. It’s really good and a substantial meal that takes just a few minutes to prepare. The aged steaks available at Pick n Pay or Woolies are such great quality and so tender these days that a good piece of rump does the trick but of course a piece of fillet is for a special occasion. Good for 4 people.

What you need

600-700g rump or fillet
Salt and pepper
300g pack of baby spinach leaves
2 avocado’s

2 large potatoes
2 tablespoons oil
1 heaped tablespoon butter

Dressing
2 teaspoons granular mustard
2 teaspoons mayonnaise
1 teaspoon brown sugar
90ml olive oil
1 tablespoon white vinegar
90 ml cream

The process

Steak
Season the steak with salt and pepper and cook to your liking. Let it rest for abiut 10 minutes and then slice into thin strips across the grain.

Potatoes
Peel and chop the potatoes into small cubes about 1-2cm. In a pan on a medium heat add the oil and butter together, fry the potatoes until golden brown, remove and drain on a paper towel.

Dressing
Add all of the ingredients to a small pot over a low heat. Heat through and mix well then remove from the heat.

Combine the spinach leaves, chopped up avo and potatoes, mix together and drizzle over a little of the dressing. Add the steak slices and pour over the rest of the dressing.

It’s a truly delicious salad recipe.

Beef and haloumi kebabs

Beef and haloumi kebabs

beef and haloumi kebabs

Kebabs make a great change when serving steak and the creamy haloumi just adds to the experience. For the braai or the stove, these are really fanatstic. Beef and Haloumi go so well together, I am surprised you don’t see it in restaurants.

What you need

1kg rump steak
350g haloumi cheese
Big pinch of chopped fresh thyme
Palm full of chopped fresh mint
2 cloves garlic crushed
50ml lemon juice
100ml olive oil

The process

Place your wooden/bamboo skewers in water whicle you prepare the meat so they don’t burn.

In a large bowl place the olive oil, lemon juice, garlic and chopped herbs and mix well.

Cut the steak and haloumi into 2-3cm cubes and place into the marinade for about 10-15 minutes making sure that each piece is well coated with the marinade.

Thread pieces of steak and haloumi on the skewers.

In a large pan heat some oil for frying and cook until nicely browned all over. Of course these are great for the braai as well.

Serve them with boiled baby potatoes that have been tossed in some butter, fresh parsley and plenty of salt and a little wilted seasoned spinach.

If you like to braai, try this pork rib marinade.