Slow braised steak


IMG_2774Cut 1,5 k g rump steak into pieces. Season the steaks on both sides with salt and pepper. 

Cut 2 large onions in slices.


6 Tablespoons of flour

6 T Worcestershire sauce

6 teaspoons vinegar

3/4 t dry mustard powder

1  t salt

4 t sugar

with water into a paste.


Place the meat and onions in layers and pour sauce over.

Bake in 120 degree C oven for 3 hours.


Peppery Beef Roast

Pot roasts are typically using the tougher cuts of beef – a chuck roast or shoulder roast – which have the most flavour.

There is just something about having a  hearty roast to serve for dinner. Who can resist that?



about 1 kg quality beef

olive oil

15 ml crushed, fresh garlic

15 ml fresh cracked pepper



I’ve used a joint of silverside  here . The meat has to be rested after cooking for at least 15 min to a  half an hour. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.

To prepare your beef:

Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), just large enough to hold roast and vegetables. Heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and garlic all over the meat. Brown roast in pot, all over, several minutes on each side. Don’t move the roast while a side is browning, or it won’t brown well.

Add the potatoes, onions and carrots to the meat. Add 1/2 cup of red wine or beef stock, cover and bring to simmer.  Then put in the oven,  for about  75 minutes.

Remove the vegetables and place back into the oven, uncovered. Brown the roast for about another 15 min. Take the roast out and let it rest.


Use the juices in the pot to make a gravy.


I served it with green beans and cauliflower.

National Braai day in South Africa – Butternut Delight –

Heritage Day (AfrikaansErfenisdag) is a South African public holiday celebrated on 24 September. On this day, South Africans across the spectrum are encouraged to celebrate their culture and the diversity of their beliefs and traditions, in the wider context of a nation that belongs to all its people.

In 2005, a media campaign sought to “re-brand” the holiday as National Braai Day, in recognition of the South African culinary tradition of holding informal backyard barbecues, or braais.


We also had a braai. I made a butternut dish my mom used to make years ago. With that we had lamb chops and boerewors. (Boerewors is a type of sausage, popular in South African cuisine. The name comes from the Afrikaans words boer (“farmer”) and wors(“sausage”), and is pronounced [ˈbuːrəvors], with a trilled /r/.Boerewors must contain at least 90 percent meat – always containing beef, as well as lamb or pork or a mixture of lamb and pork, the other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain any “mechanically recovered” meat, this is meat derived through a process where meat and bone are mechanically separated.DSC06342

My sister made a beautiful spinach salad to compliment this meal.

 photo 6

Butternut Delight

2 medium butternut squash, halved lengthwise and seeded
4 teaspoons butter
Salt and pepper
Preheat oven to 180 degrees C.

Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Season with salt. Roast 25 minutes, until flesh is fork-tender.



1 onion cdiced

1 green pepper diced

Half a punnet (or more) mushrooms, chopped

200 gr bacon. diced

2 cloves of garlic , crushed

about 150 ml cream



Fry onion, green pepper and garlic in some butter.

Add the mushrooms and  bacon to the onion and fry until cooked.

Add the cream and let it it reduce for a while.
Cut the butternut halves lengthwise , spoon mixture onto the butternut, grate some cheddar cheese over it. Sprinkle with chopped parsley and bake for about 10 minutes.