tomatoes Archives

Mielie recipes

Boerewors tartare

10 minutes

Benny Masekwameng’s Bobotie

25 minutes

Broccoli recipes

Feta and broccoli cannelloni

15 to 20 minutes

Avocado recipes

Mexican red bean and avocado wraps

Potato recipes

Peanut and potato salad

15 minutes

The MacJardine with potato wedges

20 minutes

Avocado recipes

Avocado frittata with sundried tomatoes, feta & olives

35 minutes

Hanukkah recipes

Big roast brisket

3 hours

Big roast brisket

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3 hours

Ingredients

1 kg beef brisket
Sea salt and freshly ground black pepper
Flour, for dusting
3 T olive oil
4 cloves garlic
1 x 800 g can whole tomatoes, drained with liquid reserved
1 cup rose wine
2 cups Woolworths organic liquid beef stock
4 bay leaves
8 baby fir potatoes, halved
2 red onions, quartered
12 baby carrots, scrubbed
Sourdough bread, for serving

Method

Preheat the oven to 180C.

Pat dry the brisket with kitchen paper, season and dust with flour.

Heat half of the olive oil in a large frying pan over a high heat. Brown the brisket on both sides, turning once only.

Add the garlic and cook for a few minutes.

Add the tomato juice and reduce slightly, then deglaze with the wine and stock.

Add tomatoes and bay leaves, crushing the tomatoes slightly.

Cover the pan with tinfoil, transfer to the oven and roast for 2 1/2 hours.

Meanwhile, place another pan over a high heat and add the remaining olive oil.

Pan fry the potatoes until golden brown, then add the onion and carrot and fry until tender. Set aside.

Remove the pan from the oven and arrange the vegetables around the brisket.

Spoon the cooking liquid over the vegetables and roast for a further 30 minutes.

Serve with warm sourdough bread.

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Ivor Jones’s Easter honeycomb smash hot cross buns

Baked beef and bean burritos with spicy tomato sauce, mozzarella and feta

Roast leg of lamb with tomato and beans

Empanadas with hot sauce

Deep-fried avocado with tomato, ginger and coriander salsa

Boerewors tartare

Benny Masekwameng’s Bobotie

Feta and broccoli cannelloni

Mexican red bean and avocado wraps

Peanut and potato salad

The MacJardine with potato wedges

Avocado frittata with sundried tomatoes, feta & olives

Big roast brisket

Big roast brisket

Ingredients

Method