Recipe by Joebie Giles
I used to run a guest house which did small conferences. We often served this with homemade buttermilk bread and was very popular.
- 1 kg beef shin, clip around edges so it does not curl while cooking.
- 24 peeled baby onions –(if you can not get these use normal sized onions cut into quarters)
- 50ml flour
- 10 ml salt
- 5 ml paprika
- 5 ml origanum
- 1 cup beef stock
- 40 ml tomato paste
- 25 ml brown sugar
- 2 cloves of garlic crushed
- 2 bay leaves
- 1 stick cinnamon
- 3 whole cloves
- 175ml red wine
Combine flour,salt, paprika and origanum. Coat shin in flour mix and reserve the rest. Brown the meat lightly on both sides, place in a baking dish. Brown the onions in same pan, add onions to meat in baking dish.
Into the pan add the stock, tomato paste, garlic, sugar, bay leaves, cinnamon and red wine. Bring to the boil and thicken with the remaining flour. Pour over the meat in baking dish. Cover with foil or lid. Bake in oven for one to one and half hours till tender. Stir in 100ml of cream and serve with fresh bread and a salad.
My son Darryl buys me recipe books each year, I love this treat as you can never have too many in my opinion. This recipe with noodles I have made my own by adding strips of steak. I also double the recipe as it is good to have for lunch the next day!
- For 300g noodles
- 30ml vinegar
- 45ml dark soy sauce
- 15 ml honey
- 30ml grated ginger (keep a big fat piece in your freezer and use as needed)
- 10ml chillies (optional)
- 30ml olive oil
- 1 bunch spring onions
- 1 bunch coriander
- 150g cashews
Mix all ingredients except the cashews. Leave to infuse. Cook noodles according to packet instructions. Pan fry strips of steak. Drain noodles, add steak and sauce. Sprinkle with cashews and serve.
To make this a one dish wonder, I also use a packet of fresh stir fry vegetables. A family favourite.
I studied at Silwood Kitchen in Rondebosch, this was one of the recipes we learnt. It aint cheap or slimming, but it was yummy!!
- 60g butter
- Three quarters of a cup of sugar
- 1 cup brazil nuts, chopped
- 1 cup coconut
Cream the butter and sugar. Add the nuts and coconut. Press into a pie plate, building up the sides. Bake at 190 degrees for 12 to 15 minutes till slightly brown. Leave to cool.
- Whisk 6 egg yolks with half a cup of sugar until pale and creamy.
- Prepare 15ml gelatine with half a cup of water. Add to egg mix with half a cup of Van de Hum. Beat 2 cups of cream and fold into the egg mixture. Pour into cooled pie crust and leave to set.
Decorate with cream and nuts. ENJOY!
For every online purchase of R150.00 or more of Tasha's Fantastic fudge and we will add 4 delicious pieces of smartie fudge to your order!
The R150 does not include the courier fee. Special will run through July and August 2013.