Easy recipes for any cook: from cheat's meals to cooking from scratch

Seafood recipes

Oven-roasted seafood stew

25 minutes

Prawns and

Fynbos-smoked mussels

10 minutes

Cabbage recipes

Cabbage wrapped meatballs

1 hour

Italian recipes

Floral laminated pasta

5 minutes

Chicken recipes

Tomato-and-chicken soup

1 hour

Root vegetable

Chipotle-and-sweet potato soup

1 hour

Curry recipes

Lamb curry on the bone

1 1⁄2 hours

Duck recipes

Canard au vin pie

1 hour 30 minutes

Curry recipes

Lamb mince curry

45 minutes

Korean beef with jjigae

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours

Ingredients

2 T oil
1 onion, chopped
800 g beef shin
4 cloves garlic, chopped
1 x 5 cm piece ginger, chopped
2 star anise
1 clove
1 stick lemongrass, halved and smashed
3 cups beef stock
1⁄2 cup soya sauce
3 T Woolworths gochujang paste
2 cups cabbage, roughly chopped
mashed potato or bao, for serving

Method

1. Preheat the oven to 170°C. Heat the oil in an ovenproof pan or clay pot and fry the onion until soft. Push to the side of the pan and add the meat.

2. Cook the meat until golden, moving the onions around so they don’t catch.

3. Add the garlic, ginger, star anise, clove and lemongrass. Cook for 1 minute. Stir in the remaining ingredients and bring to the boil.

4. Cover tightly with foil and a lid. If you don’t have a lid, use 2 pieces of foil. Bake for 2 hours or until the meat is soft. Serve with mashed potato or bao.

Find more beef recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

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Korean beef with jjigae

Korean beef with jjigae

Ingredients

Method