MEATY BEEF DISHES

During this difficult times of the lock down due to the COVID 19 Pandemic cooking is one of the things that can keep us sane!Anyway we shall get through this as long as we stay safe, keep social distancing and staying at home!The sooner we unite to get through this, the sooner we get to share lovely meals with our beloved or who knows you might be invited by The Moshesh to join them for a meal!?

With that said ARE THERE ANY BEEF LOVERS OUT THERE?
Well here's some recipes for you :)


BEEF CARPACCIO RECIPE

INGREDIENTS

Whole Beef fillet 

1 tsp Sea salt flakes 

1 tsp Crushed black pepper

1 tbsp Whole Grain Mustard

½ tbsp chopped Rosemary

Olive Oil

 ½ tsp Dijon mustard

METHOD

1.Clean the beef fillet and make sure that all fat and veins are removed to avoid any tough pieces in the beef

2.Mix salt, pepper, rosemary together and set aside, then ADD your mustard(both of them-garlic optional).

3.Rub or roll the beef spice & mustard mix and make sure you rest the beef for 30 minutes.

4.Then on a Flat-Top/ Pan add olive oil and sear the fillet on a high heat for 2 minutes to form a golden crust on the fillet.

5.Remove from the heat and make sure the fillet is well rested for +-10 minutes.

6.Wrap the beef in cling wrap and make sure it is done tightly and freeze

7.For slicing you can use a slicer or Kitchen predator thinly.

Garnish 

Rocket/ Arugula (You deep fry it for more flavor) 

Fresh Parmesan cheese or Parmesan crisps 

Truffle oil (if You Can)

BEEF OXTAIL RECIPE

With winter approaching and the cold getting us to do nothing much but eat, why not cook a mouth watering potjie whether it's oxtail or game!

Here's how to rock the pots!

Potjie Beef Oxtail/ Game can be treated the same way. 

INGREDIENTS

1 Onions 

2 Bay leave

Thyme 

3 cloves Garlic

S&P

4 Carrots

2 Stalks Leeks

4 Tbs Fruit Chutney 

1 Cup Red wine optional  500 ml Veggie stock 

METHOD

1.In a pot add your meat on a high heat to seal and give your meat a golden sear.

2.Add your Garlic and Bay leaves the give it a stir.

4.Then add thyme and onion then the stock and let it boil for 30 minutes uncovered. 

5.Then drop the heat to medium low and cover the top. Cook for 2 hours and keep checking that it doesn’t caramelize on the bottom.

Then add the rest of the ingredients and continue to simmer for 30 minutes. The meat must be so tender it falls of the bone and then you are ready to dive in.

Serve with your preference from vegies, to pap, to even wraps or dumpling!

ENJOY!!