Prep: 30 mins Cook: 1 hr, 30 mins
- 1 tbsp black peppercorn
- 1 tbsp English mustard powder
- 1 tbsp dried thyme
- 1 tsp Celery seeds
- 1 tbsp olive oil
- Olive oil
- About 2kg/4lb 8oz topside joint of beef
For the gravy
- 4 tbsp plain flour
- 2 beef stock cube
- 3 tbsp caramelised onion chutney or marmalade
- 2-3 tsp Marmite
1.Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr Read More
(Or how to barbeque meat for the rest of us)
To “braai” or barbeque (Bar-B-Q) meat is a South African tradition. We usually do it once or twice a week, probably more. It’s a chance to get your friends and/or family together, sip some wine or down a couple of cold ones.
In this Instructable, I am going to show you how, with a little preparation and some scientific genius, you can “braai” like an expert and serve up the most succulent meat.
What you will need:
Some red meat, preferably rump, fillet or sirloin. I got rump.
Some Pineapple juice
Some Balsamic Vinegar
Before starting wash Read More
So, you want to know more about beef? Here are some interesting facts about beef and cattle…
1. The United States and Brazil are the top beef producing countries in the world
2. The average cow has more than 40,000 jaw movements per day
3. The salivary glands of cattle, located beneath the tongue, produce 50-75 litres of saliva per day!
4. Hamburger meat from 1 cow would equal 720 quarter-pound (100g) hamburgers, enough for a family of 4 to enjoy hamburgers each day for nearly 6 months!
5. More than 100 medicines, including insulin and oestrogen, come from cattle.
6. One cowhide can produce enough leather to make 18 soccer balls.
7. There are close Read More
How about a Sloppy Joe?
Originally dreamed up and served in the USA, and now a firm favourite at delis and school tuckshops in South Africa, the Sloppy Joe is a ground beef burger/sandwich – something like Bolognese Sauce in a Hamburger Bun!
Different areas have different versions of what a “Sloppy Joe” is. The one that we are presenting is adapted from simplyrecipes.com (http://www.simplyrecipes.com/recipes/sloppy_joes/#ixzz4OrETmq1T)
It’s a sweet and tangy version, made with lean mince that you ladle onto a hamburger bun. It’s a fantastic mess, and that’s why kids will love it.Sweet and Tangy Sloppy Joe
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Servings: 4
- 1 Tbsp. olive oil
- 1/2 cup minced carrots (can Read More
You’ve had a busy day and don’t feel like spending ages making dinner…. Here’s a quick and easy, but delicious stirfry recipe:
- 3 tablespoons vegetable oil
- 1 kg Meat Online Beef Stirfry (get it here)
- 2 cups fresh broccoli florets
- 1 red bell pepper, cut into matchsticks
- 4 carrots, thinly sliced
- 1 onion, chopped
- 2 teaspoon minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons sesame seeds, toasted
- A pinch of salt and pepper to taste
- (You can also buy pre-cut stirfry vegetable packs from most supermarkets – this will make the preparation even easier!)
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes
- Move beef to Read More
Stone, who trained under London’s legendary chef Marco Pierre White before becoming a television personality on TLC’s Take Home Chef and Bravo’s Top Chef Masters, is the only chef currently bringing the rare Australian steaks to North America.
He’s also the first to sell them there. “There are only a few world-class butcher shops in the world, and there’s never been one in Los Angeles,” Stone said during an interview at Bloomberg’s New York offices. Unlike other high-concept butcher shops that focus on whole animal or organic specimens, Stone’s philosophy Read More
The English language doesn’t offer a specific vocabulary for describing food aromas. Despite the fact that smell is the dominant force in flavour perception, English speakers refer to aromas by the names of the foods they are most commonly associated with. Aniseed, citrus or nutty, for instance.
When it comes to talking about meaty flavours, dodgy adjectives such as chickeny, lamby and porky often come into play, and if we elaborate, we focus on the tastes that the tongue detects, and the textural qualities. “Sweet and tender,” we might say, or “sinewy but well-seasoned”.
What, then, are these good meaty flavours that we can’t quite put our fingers on, that make Read More
We might beat them at rugby and cricket now and again, but we are well beaten in average meat consumption
…when it comes to eating meat, Australia comes first. According to Forbes magazine, every year, the average Australian will eat 205 lbs (93kg) of beef and veal, poultry, pork and sheep meat.
The United States is in second position with 200.6 lbs ) (91kg) (despite a very low value for sheep) followed by Israel with 189.6 lbs. (86kg). South Africa is 11th on the list with a per capita consumption of 50kg per year.
We love this recipe because, well, we love steak sarmies, but also because they are flavoured with South Africa’s own hot and sweet pepper – “Peppadews”
- 1 cup Peppadew peppers, drained
- 1/4 cup mayonnaise
- 1/4 cup crumbled blue cheese
- 2 tablespoons sour cream
- Freshly ground pepper
- Vegetable oil, for brushing
- 1kg prego or minute steaks (6 steaks) / get it here
- Maldon salt
- 6 ciabatta or other rustic rolls, split open
Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 Read More