3 tbsp. Olive oil
salt and freshly ground black pepper, to taste
30g tomato paste
1 tablespoon ginger, crushed
6 cloves garlic, crushed
2 onions, chopped
1 small carrot, chopped
1 rib celery, chopped
2 tablespoon flour
1 liter beef stock
4 sprigs thyme
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
- Heat oil in an cast iron pot over medium-high heat; season oxtails with salt and pepper.
- Add to pot; cook, turning once, until golden brown, about 5 minutes. Transfer to a plate; set aside.
- Add tomato paste, ginger, garlic, onions, carrot, and celery; cook until soft, about 4 minutes.
- Add flour; cook until smooth, about 2 minutes. Return oxtails to pot with stock, thyme, and chillies; bring to the boil.
- Reduce heat to medium-low; cook, covered, until oxtails are tender, about 1½ hours.
- Add sugar and Worcestershire to pot and cook until liquid is reduced, about 5 minutes.
- Serrve with Spekko Rice
Steak with Bearnaisse sauce
For the sauce:
80ml white wine vinegar
3 tablespoons chopped fresh tarragon leaves, divided
salt and freshly ground black pepper
3 extra-large egg yolks*
200g Butter, melted
6 Thick cut Sirloin steaks
20ml Olive Oil
- For the sauce, put the vinegar, 1tablespoon tarragon leaves, salt, and pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
- Place the cooled mixture with the egg yolks and 1teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of warm water to thin. Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides.
- Heat a thin layer of olive oil in a large pan over high heat until it’s almost smoking,
- Sear the steaks on each side for 1 minute.
- Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until medium rare in the middle.
- Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.
- Serve with the bernaise sauce and chips on the side.
Venison Meat stew aka Donkey stew
2 carrots , roughly chopped
140g turnips, roughly chopped
2 Onions, roughly chopped
3 celery sticks, roughly chopped
60ml Olive oil, for frying
1 teaspoon Garlic, crushed
1kg boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing)
80ml plain flour, seasoned with salt and pepper
450ml Stout beer
450ml beef stock
2 thyme sprigs
1 bay leaf
- Pre- heat oven to 180°C
- Fry the vegetables in a little oil in a heavy-based casserole for 4-5 mins until golden.
- Tip in the garlic and fry for a further 2minutes, then set aside.
- Put the venison into a plastic bag with seasoned flour and shake to coat.
- Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.
- Add the stout to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom.
- Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil.
- Cover and cook at low heat for about 2 hours or until tender.
- Serve with rice or Dombolo