Category Archives: Beef

Steak with a Braciole style filling and Gremolata

We recently had the in-laws over for an 8 course Italian style dinner to celebrate their 30th wedding anniversary.  I originally wanted to cook Braciole (a type of roulade) as a main course.  I made Braciole 3 Ways (with 3 different fillings) last year and it was delicious.   Adrienne really wanted to braai.  We compromised and went for a South African/Italian style fusion dish by cooking a rump steak with a braciole style filling  over the coals.

Continue reading Steak with a Braciole style filling and Gremolata

Pipián Rojo, Chipotle Meatballs and Chicken in Escabeche

We have not had proper Mexican food in ages. Most “Mexican” restaurants around here is decidedly more Tex Mex – load of tacos and chilli poppers but sadly not a  Mole or Recado Rojo sauce in sight.  Not that we don’t enjoy Tex Mex  occasionally but it doesn’t come close to the real deal.  I made  Chicken Mole Poblano  and Adrienne made Achiote Chicken and Ancho Pork a while back. Since then our  Ancho (dried Poblano) and Guajillo (dried MIrasol) chillies have been sitting in the back of the food cupboard. To make up for this travesty I decided to make 3 main dishes for our Mexican date night.

Continue reading Pipián Rojo, Chipotle Meatballs and Chicken in Escabeche

Homemade Boerewors

Heritage Day on 24 September is a day where South Africans are encouraged to celebrate their culture.  Having a braai (barbeque) is very much part of the South African culture so this day is also known as National Braai Day.  Boerewors is probably the most “South African” meat that you can braai so we decided to make our own for the occasion.

Continue reading Homemade Boerewors

Julia Child’s Beef Bourguignon

 

I re-watched the movie “Julie and Julia” on Netflix the other day and it inspired me to finally try a Julia Child recipe.  Julia Child is famous for bringing French cuisine to America with her cookbook “Mastering the Art of French Cooking”.  As her famous Beef Bourguignon features in the movie I decided to try out this recipe.

Continue reading Julia Child’s Beef Bourguignon

Braciole 3 Ways

Braciole (or involtini as it is known in Italy) are meat bundles with all kinds of delicious fillings.

Braciole is a beloved Sunday lunch in Italian American households. It is simmered for hours (often with meatballs and/or sausage) in a tomato sauce (called Sunday gravy).

All the recipes for fillings looked so delicious I could not pick just one. I decided to use 3 very different fillings – Braciole 3 Ways!

Continue reading Braciole 3 Ways

Beef Rendang

I have not made nearly enough curries or South East Asian food lately, so  Beef Rendang was a good choice for this week’s date night.

Rendang originated in Indonesia and spread to Malaysia and Singapore when the Minangkabau settlers migrated to those countries.  This is a slow cooked dry curry, rich with spices and  full of flavour.

Continue reading Beef Rendang

Ravioli 3 Ways – Veal and Spinach, Ostrich and Pancetta, Smoked Venison and Butternut

As we try to stick to a fairly low carb diet most of the time, I haven’t made fresh pasta for ages.  This was a great excuse to make ravioli for date night.

As every date night is a special occasion I decided to push the boat out and make 3 different types of ravioli with 3 different sauces.

Veal & Spinach Ravioli in a Walnut Sauce, Ostrich & Pancetta Ravioli in a Porcini Sauce and Venison & Butternut Ravioli in a Sage Butter Sauce.

Continue reading Ravioli 3 Ways – Veal and Spinach, Ostrich and Pancetta, Smoked Venison and Butternut