tomatoes Archives

Chicken recipes

Greek salad with spinach-and-nutmeg crepes

10 minutes

Braai recipes

Harissa lamb chops with blistered tomatoes on skewers

15 minutes

Bread recipes

Steamed Indian bread with tomato relish and curry-leaf butter

40 minutes

Ostrich recipes

Seared ostrich with griddled pap

5-10 minutes

Sausage recipes

Spicy chorizo breakfast stir-fry

10 minutes

Chops recipes

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

10 minutes

Avocado recipes

Skinny nachos

15 minutes

Brisket ragu with tomato, barley and olives

Serves 8

Difficulty Easy

Prep Time 35 minutes

Cooking Time 4 hours

Ingredients

4 T olive oil
2 kg beef brisket or shin, sliced
2 onions, quartered
150 g leeks, washed and roughly chopped
3 celery stalks, washed and roughly chopped
4 carrots, peeled and cut lengthways
3 rosemary sprigs
200 g black olives
2 T tomato paste
1 x 340 ml milk stout can
1x400 g tomatoes can
2 cups beef stock
Sea salt and freshly ground black pepper, to taste
250 g pearl barley

Method

Preheat the oven to 150°C.

Heat 1 T olive oil in a large ovenproof saucepan over a medium heat. Brown the brisket in batches. Remove from the pan.

Heat the remaining oil in the pan, then add the onions, leeks, celery and carrots. Cook until slightly soft and brown. Add a little water and loosen any food stuck to the bottom of the pot.

Add the rosemary, olives, tomato paste and milk stout. Bring to the boil and cook until the liquid has reduced by half. Add the brisket, tomatoes and stock. Season lightly, then cover with a heavy lid or tinfoil and place in the oven to cook for 4 hours.

Remove from the oven and stir in the barley, adding extra water or stock if necessary to cover the meat and vegetables. Return to the oven and cook for a further 30 minutes. Season with extra salt and freshly ground black pepper before serving, if required.

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Greek salad with spinach-and-nutmeg crepes

Harissa lamb chops with blistered tomatoes on skewers

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Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

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Brisket ragu with tomato, barley and olives

Brisket ragu with tomato, barley and olives

Ingredients

Method