Beef recipes Archives

Beef recipes

Braaied beef rib roast

1 hour 45 minutes

Beef recipes

Carpaccio with pickled radishes

20 minutes

Beef recipes

Beef rib-eye with truffle sauce

Beef recipes

Slow-braised oxtail

3 ½ to 4 hours

Beef recipes

Wagyu burger breakfast sandwich

Beef recipes

Pepper steak pie

3 hours

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Beef recipes

Phyllo bobotie

50 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

Apple pie-inspired overnight oats

Beef patty wrap

Baby marrow-and-ham slices

Beef patty wrap

Roast rump with Tamil crust

Braaied beef rib roast

Carpaccio with pickled radishes

Beef rib-eye with truffle sauce

Slow-braised oxtail

Wagyu burger breakfast sandwich

Pepper steak pie

Beef-and-marrow ragù

Phyllo bobotie

Osso bucco-style oxtail

Korean beef with jjigae

Korean beef with jjigae

Ingredients

Method