sage Archives

Christmas recipes

Sherry-and-cream mushroom baked chicken

40 minutes

Butternut recipes

Lamb shank potjie with dombolo

2 hours

Ice cream

Plum ice cream with wild sage meringue

1 hour

Chicken recipes

Mini chicken fillets with lemon, garlic and cream sauce and ovenbaked potatoes

25 minutes

Lamb recipes

Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals

45 minutes

Aliums

Pan-seared thick-cut steaks with toffee onions

25 minutes

Aliums

Family favourite frikkadels in onion gravy

35 minutes

Fish recipes

Potato-crusted baked hake with smashed peas

35 minutes

Beef recipes

Beef brisket ragù

6 hours

Beef brisket ragù

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 6 hours

Ingredients

3 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste
2 kg beef brisket, trimmed and quartered
4 large leeks, roughly chopped
3 cloves garlic, crushed
2 T fennel seeds
4 bay leaves
3 sprigs rosemary
2 T tomato paste
1 cup rosé wine
1 litre Woolworths organic beef stock
2 T dried oregano
2 x 400 g cans diced tomatoes
1 T sage
1 cup drained Kalamata olives, pitted

Method

Preheat the oven to 150°C.

Heat the olive oil in a large ovenproof saucepan over a high heat.

Season the meat and sear in batches until browned, then set aside.

Add the leeks, garlic, fennel seeds, bay leaves and rosemary to the same pan and cook until softened.

Add the tomato paste and cook for 1 minute, then deglaze the pan with the wine.

Stir in the stock, oregano and tomatoes and return the meat to the pan. Cover and cook for 4 hours in the oven.

Add the olives and cook for a further 2 hours, or until the meat falls apart.

Cook's note: Slow-cooked meat sauces are the foundation of many traditional dishes, including the hotly defended ragù alla Bolognese. Here, brisket gets the low-and-slow treatment with plenty of dried herbs – great for longer cooking times.

Browse more slow-roasts here.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Potato-and-pear galette

Pork saltimbocca

Sherry-and-cream mushroom baked chicken

Ravioli lasagne

Lamb shank potjie with dombolo

Plum ice cream with wild sage meringue

Mini chicken fillets with lemon, garlic and cream sauce and ovenbaked potatoes

Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals

Pan-seared thick-cut steaks with toffee onions

Family favourite frikkadels in onion gravy

Potato-crusted baked hake with smashed peas

Beef brisket ragù

Beef brisket ragù

Ingredients

Method