Dairy free Archives

Home
Recipes
Dairy free

Christmas recipes

Leftover lamb prego rolls

20 minutes

Chicken recipes

Thai chicken salad

Chicken recipes

Golden fried rice with duck

30 minutes

Christmas recipes

Bone marrow dhal

35–40 minutes

Avocado recipes

Broccoli and bulgur wheat with spicy halloumi

30 minutes

Butternut recipes

Brûléed butternut

35–40 minutes

Broccoli recipes

Whole roast broccoli

30 minutes

Cabbage recipes

Overnight cabbage pickle

Christmas recipes

Smoked trout with marinated eggs

10 minutes

Christmas recipes

Marmalade-and-mustard roast duck

45 minutes – 1 hour

Christmas recipes

The ultimate duck-fat roast potatoes

1 1⁄2–2 hours

Beef recipes

Spicy tshotlho

2½ hours

23 of 166

Spicy tshotlho

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2½ hours

Ingredients

For the spice mix, combine:

1½ T mild masala
1 T paprika
1 T dried oregano
1 t ground allspice
1 t ground coriander
1 t onion powder
1 t garlic flakes
1 t salt
freshly ground black pepper, to taste

For the beef:

1.5 kg beef brisket, cut into 2–3 large pieces
4 T canola oil
4 cloves garlic, finely chopped
1 onion, finely chopped
2⁄3 cup orange juice
2 T lime juice
1 x 400 g can chopped tomatoes
2 cups beef stock
sea salt and freshly ground black pepper, to taste

Method

1. Rub the meat with enough spice mix to coat it, about two thirds.

2. Heat the oil in a large saucepan over a high heat. Add the meat and cook until well browned; it should be a rich, dark colour. Remove from the pan and set aside.

3. Reduce the heat to medium. Add a little more oil to the same pan, then add the garlic and onion and cook until translucent and soft.

4. Add the orange and lime juice to the pan, making sure to scrape the bottom of the pan.

5. Add the remaining spice rub, the tomatoes, stock, meat and enough water to just cover the meat.

6. Bring to a simmer, then reduce the heat to medium low. Place the lid on the pan and allow it to bubble gently.

7. Cook, covered, for 2 hours, then remove the lid and cook for a further 30 minutes, or until the meat is tender enough to shred.

8. Remove the beef and shred using 2 forks. Set aside.

9. Place the remaining cooking liquid in the pan on the stovetop and simmer, uncovered, for 15–20 minutes to reduce and thicken. Adjust the seasoning if necessary.

10. To serve, toss the beef in some of the reduced sauce.

Find more South African recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Marcelle De Wet

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Leftover lamb prego rolls

Thai chicken salad

Golden fried rice with duck

Bone marrow dhal

Broccoli and bulgur wheat with spicy halloumi

Brûléed butternut

Whole roast broccoli

Overnight cabbage pickle

Smoked trout with marinated eggs

Marmalade-and-mustard roast duck

The ultimate duck-fat roast potatoes

Spicy tshotlho

Spicy tshotlho

Ingredients

Method