Boerewors tartare

Boerewors tartare

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  • 4
  • Easy
  • Fat conscious
  • 35 minutes, plus marinating time
  • 10 minutes
  • Boland Reserve No. 1 Pinotage 2010


  • 2 T coriander seeds
  • 1 t black peppercorns
  • 2 T cloves
  • A few sprigs thyme
  • g 800 free-range beef sirloin
  • 2 T wine or grape vinegar
  • A few drops olive oil
  • For the sheba:
  • 4 ripe tomatoes, diced
  • 1½ T tomato paste
  • 1 x 5 cm piece ginger
  • 1 clove garlic
  • 1 red chilli
  • Sea salt and freshly ground black pepper
  • A pinch sugar
  • 1 t balsamic vinegar
  • ½ cup white wine
  • To serve:
  • 300 g cucumber, peeled and sliced julienne
  • White grape vinegar
  • Sea salt and white pepper, to taste
  • 4 free-range egg yolks
  • 4 smoked fleur de sel flakes
  • 1 mielie, chargrilled
  • Pickled onion, sliced

Cooking Instructions

Dry fry the coriander seeds, black pepper and cloves until fragrant, then grind the spices and stripped thyme leaves to a fine powder using a mortar and pestle or coffee grinder.

Finely dice the sirloin using a very sharp knife. Add the spices, vinegar and olive oil and mix. Cover, chill and marinate for 1 hour.

In a saucepan, combine all the ingredients for the sheba. Bring to a boil, then simmer for 5 to 10 minutes. Season, then blend into a smooth sauce. Strain and keep warm.

Dress the cucumber in vinegar, salt and white pepper, to taste.

Mould the sirloin into rounds on 4 plates. Top each with an egg yolk and fleur de sel flake. Spoon the sheba around the meat, then add mielie kernels, pickled onion and cucumber.

Kobus van der Merwe Recipe by: Kobus van der Merwe
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Kobus is the chef of internationally acclaimed restaurant Wolfgat in Paternoster. He is known for foraging and exploring West Coast flavours.

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