Planning on having the family or friends over this long weekend?
Buy in bulk and save! This pack includes some meat essentials that you can freeze and use as and when required.
Pack contains:
2 x 1 kg lean mince
2 x 1 kg goulash
2 packs of 6 x 100g beef sausage
2 packs of 8 x 100g hamburgers
2 packs of 4 x 250g rump steak
3kg beef roast
Total pack is 10% cheaper than buying the items individually.
We deliver, you make it delicious!
#meatonlinesa #thegrillhouse #thebusycook #specialpack #leanmince #goulash #beefsausage #hamburgers #rumpsteak #beefroast
This is oh, so simple, but oh, so good. Great if you’re organised and can leave the steaks in the marinade the day before you need them, but failing that, a few hours will do. The recipe was created specially to serve with Aligot (mashed potatoes with garlic and cheese), but it needs two to eat and two to cook: one to do the steaks and one to whip the potatoes!
Method
Put the steaks in the shallow dish or polythene box, then mix the red wine, Worcestershire sauce and garlic together and pour this over the steaks. Cover with clingfilm or put the lid on, then place in the fridge Read More
Prep: 30 mins Cook: 1 hr, 30 mins
Ingredients
- 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
Method
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
Salt
Pepper
Coriander
Other Spices
Dish
Fork
Before starting wash Read More
You’ve heard of Black Friday?
Well how about our version of Black Friday… Introducing “Beef Friday”!!
Special Only for orders placed on the Black Friday Weekend 25 – 27 November. Don’t miss out.
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
INGREDIENTS
- 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:
Ingredients
- 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!)
Directions
- 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
Celebrity chef Curtis Stone and his brother, Luke, have opened Gwen, a restaurant and butcher shop in Los Angeles featuring Australian Blackmore Wagyu steak.
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
