BOEREWORS RECIPE
Provided by Jeanie Beales
Number Of Ingredients 11
Steps:
- Trim the beef and pork, discarding any sinew, and trim into longish pieces about 3 inches wide. This just makes it easier for the meat grinder (South Africans call it a mincer) to process.
- Place all your trimmed meats in a large container.
- Put the meat mix through the grinder on a large blade.
- Dry roast the coriander seeds in a pan on medium heat, stirring to make sure they don't burn, then remove from the heat when they are a golden brown color.
- Crush the seeds coarsely in a food processor or use a mortar and pestle.
- Add the dry spices, the vinegar and the Worcestershire sauce to the meat, or if using a readymade boerewors spice mix then follow the instructions on the pack, then add to the meat.
- Mix and leave in the fridge for two hours for the flavors to absorb.
- Put through the grinder on a medium size blade which enables the spices to be incorporated through the meat.
- Use your sausage stuffer to fill the casings with the boerewors mix.
- Roll your coils of boerewors neatly, ready to braai, and the extra can be bagged and frozen until you need them.
TOMATO BREDIE
This is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice.
Provided by WILLIAM R
Categories World Cuisine Recipes African
Time 2h30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned.
- Stir in onions, and cook until onions are soft, about 5 minutes. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube. Cover, reduce heat, and simmer for 1 1/4 hours. Stir occasionally, making sure nothing sticks on the bottom of the pot.
- Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 25.3 g, Cholesterol 134.2 mg, Fat 31.2 g, Fiber 4.4 g, Protein 36.8 g, SaturatedFat 12.4 g, Sodium 633.1 mg, Sugar 6.9 g
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