Junior T-Bone Steak and Chips


  • 1kg junior T-bone steak (about 1 1/2 inches thick)
  • Coarsely ground black pepper
  • Kosher salt
  • 1 to 2 tablespoons oil

Serving Suggestions: Compound Butter (optional)


Step 1 – About 30 minutes before cooking the steak, bring it to room temperature.

Step 2  – Remove the chips from the packet, bake them for 20 minutes turning them often to stop them from sticking, until cooked through and crispy.

Step 3 – Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges.

Step 4 – Transfer the steak to a cutting board and cover loosely with foil. Let it rest for 5 minutes.

Step 5 – Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve with your desired side, along with compound butter if desire.

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/pan-fried-t-bone-steak-recipe2-2013454

Pepper Steak Stir Fry


  • 1 tbsp oil olive
  • 1 large red bell pepper cut into thin strips
  • 1 large green bell pepper cut into thin strips
  • 1kg tenderised steak cut into thin strips
  • 2 garlic cloves pressed
  • 1 tbsp fresh ginger grated
  • 1/3 cup soy sauce
  • 2 tablespoon brown sugar
  • 1 tablespoon corn starch


Step 1: In a small bowl, whisk the sauce ingredients together and set aside.

Step 2: Preheat a wok or large skillet with oil over medium heat. Add the sliced bell pepper and cook until golden brown (about 3 minutes). Remove the peppers from the pan and set them aside.

Step 3: Turn the heat to high and add the beef strips to the pan. Cook the beef until it’s golden brown.

Step 4: Add the bell peppers back to the pan. Pour the sauce over the steak and veggies. Cook for an additional 2-4 minutes.

Step 5: Remove from heat and enjoy alongside your favourite grain or noodle!


Source: https://momsdish.com/pepper-steak-stir-fry#jump-to-recipe


Beer Marinated Boerewors


  • 600g thick boerewors
  • Organic olive oil (for drizzling)
  • 6 garlic cloves (finely chopped)
  • ½ large onion (diced)
  • Pinch of salt
  • 2 tablespoons treacle sugar
  • 2 tablespoons white wine vinegar
  • 1 cup of Castle Lager
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder


Step 1 – Fry curry powder in a dry pan for one minute, add tomato paste and stir. Deglaze the pan by adding the Castle Lager and white wine vinegar.

Step 2 – Bring to the boil, then add treacle sugar, salt, diced onion and chopped garlic. Boil for about two minutes. Remove from the heat and add olive oil. Let the marinade cool slightly.

Step 3 – Place a pack of thick boerewors into a sealable plastic bag or container. Cover with the beer marinade and refrigerate for one hour.

Step 4 – Braai boerewors over hot coals for about 15 minutes or on gas if you’re in a hurry.

Source: https://getitmagazine.co.za/ballito-umhlanga/blog/2019/09/23/must-try-recipe-beer-marinated-boerewors/ 

Spaghetti Bolognese


  • 340g spaghetti
  • 450g ground beef
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 400g diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish (optional)
  • Fresh basil leaves for garnish (optional)


Step 1 – In a large pot or deep skillet, brown the ground beef over medium-high heat. Drain any excess fat.

Step 2 – Add the chopped onion and minced garlic to the pot and sauté until softened.

Step 3 – Stir in the diced tomatoes, tomato paste, beef broth, dried oregano, and dried basil. Season with salt and pepper to taste.

Step 4 – Break the spaghetti in half and add it to the pot, ensuring it’s fully submerged in the liquid.

Step 5 – Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 12-15 minutes, stirring occasionally, until the spaghetti is cooked to your desired level of tenderness.

Step 6 – Serve the One-Pot Spaghetti Bolognese hot, and garnish with grated Parmesan cheese and fresh basil leaves if desired.

Tasty Beef Stew with Sugar Beans


  • 250 ml sugar beans soaked overnight
  • 1 kg meaty beef bones
  • 65 ml (1/4 cup) oil
  • 4 carrots chopped
  • 3 onions sliced
  • 2 chopped tomatoes
  • 4 potatoes peeled & cut in half
  • 100 g Knorrox beef soya mince
  • 500 ml boiling water


Step 1 – Cook sugar beans in boiling water for about 1 hour until tender. Drain.

Step 2 – Fry meaty bones in oil, remove and set aside. Brown carrots and onion.

Step 3 – Return meaty bones, to pot and add tomatoes, potatoes, soya mince and water.

Step 4 – Simmer, covered for 1 and a half to 2 hours. Add the prepared beans. Spoon over hot phutu or rice.

Source: https://www.whatsfordinner.co.za/recipe/stew/163156-tasty-beef-stew-with-sugar-beans/

Pan Fried Tenderised Steak


  • 900g tenderised steak (about 4 pieces)
  • 2 tsp kosher salt
  • 1 1⁄2 tsp freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 tsp garlic powder
  • 1 vegetable oil
  • 1 large yellow onion, sliced into rings
  • 3 tbsp butter
  • 1 packet onion soup mix
  • 1 1⁄2 low-sodium beef broth



Step 1 – Season steaks with salt and pepper. Mix flour and garlic powder on a large shallow plate and dredge steaks. Reserve the remaining mixture.

Step 2  – In a large skillet over medium-high heat, heat oil. Fry steaks in batches until deeply golden, about 2 minutes per side. Transfer steaks to a plate.

Step 3 – Reduce heat to medium and add onion to the pan. Cook, scraping down the bottom of the pan, until onions are softened and turn golden, about 10 minutes.

Step  –  Melt butter into onions, then sprinkle in onion soup mix and one tablespoon of reserved dredge mixture. Cook while stirring until bubbling and beginning to turn a golden colour, another 10 minutes.

Step 5 – Gradually add broth, a 1/4 cup at a time. Let simmer lightly until the gravy is thick. Transfer steaks to a pan with gravy and turn to coat.

Step 6 – Serve steaks smothered with gravy.


Source:  https://www.delish.com/holiday-recipes/valentines-day/a30471854/how-to-cook-cube-steak-recipe/

Best Coffee Rub for Steak


  •    3 Tablespoon Brown Spicy Mustard
  •    2 Tablespoons Ground Coffee
  •    2 Tablespoons Paprika
  •    2 Tablespoons Granulated Garlic
  •    2 Tablespoons Minced Onion
  •    1 Tablespoon Brown Sugar
  •    1 Tablespoon Black Pepper
  •    1 Tablespoon Salt


Step 1 – Add ground coffee, paprika, granulated garlic, minced onion, brown sugar, black pepper, and salt to a bowl. Mix well until fully combined.

Step 2 – Rub brown spicy mustard on the meat, then apply the coffee rub and pat it down for best results. If you prefer, the spicy mustard can be left out so only the coffee rub itself is used.


The two key ingredients to making coffee rub are the ground coffee and the brown spicy mustard. The brown spicy mustard is applied first, before the coffee rub, by rubbing it on the meat. If you prefer, it can be left out entirely and only the coffee dry rub may be used.

Store leftover coffee rub, without the mustard, in a tightly sealed jar for up to a month.


Source: https://bestbeefrecipes.com/coffee-rub/#recipe



  • 1 x ox tongue, with trimmings and visible fat cut off
  • 2 Knorrox beef stock cubes
  • 1 onion, cut in half
  • 2 tbsp Black Pepper
  • 3 carrots, cut chunky
  • 2 bay leaves
  • 1.5 l water (Approximately. Should be enough to cover the ox tongue in the pot)


Step 1 – Place the tongue in a large pot with onion, carrots, Knorrox Beef Stock Cubes, bay leaves and Black Pepper.

Step 2 – Cover with water and boil on medium heat for 2-3 hours, or until the outer layer of skin peels easily.

Step 3 – Once the tongue is ready, peel off the outer layer of skin, slice and serve hot or cold.

Salt Beef


  • 1.5kg salt beef, unrolled
  • 2 onions, roughly chopped
  • 2 carrots, roughly chopped
  • 2-3 sticks celery, roughly chopped
  • 2 cloves garlic, skins on, lightly bashed
  • 2 sprigs thyme
  • a few sage leaves
  • 2 bay leaves

Curing Mixture:

  • 1 cloves of garlic, peeled
  • 2 cloves
  • 1 star anise
  • 2 juniper berries
  • 1 tsp black peppercorns
  • 1 bay leaf
  • 2 sprigs thyme, remove leaves from the stems
  • 1 tbsp soft light brown sugar
  • 3 tbsp coarse salt


Step 1

Put the salt beef in a large, shallow dish.

To make the curing mixture, use a pestle and mortar to crush the garlic, cloves, star anise, juniper berries, peppercorns, bay leaves and thyme leaves until roughly ground.

Stir through the sugar, followed by the cure mix, ensuring it has been accurately measured in proportion to the weight of the meat – follow pack instructions for guidance.

Coat the salt beef with the brining mixture, thoroughly rubbing it into the meat and

any surrounding fat.

Step 2

Put the salt beef and any left-over brining mixture into a large freezer bag, zip-it closed (squeezing out as much air as possible), then put into an airtight container and store in the fridge. Leave to brine for 1 week, turning the salt beef daily to allow the meat to cure evenly.

You should notice some liquid in the bag after a day or two – this is a sign that the

brining process is working.

Step 3

The night before serving, remove the salt beef from the freezer bag, wipe off any of the

brine mixture and put it in a large pan.

Fill the pan with cold water, put on a lid and leave the salt beef to soak overnight.

Step 4

The next day, drain the water from the pot and refill with enough fresh water to cover

the salt beef by about 5cm.

Throw in the chopped onions, carrots, celery as well as the garlic, thyme, sage and bay leaves.

Bring to the boil, then turn down the heat and gently simmer the brisket (salt beef) for 2 hours depending on the thickness.

Step 5

Take the pan off the heat and nestle a sheet of baking paper on top of the water to

keep the salt beef submerged and stop it drying out. Leave the salt beef to cool for 30 minutes,

then lift out onto a chopping board  and slice as per your preference.

*You can use the left-over broth as a soup base if you like.


Slice and use on bagels with mustard, pickles and cheese of your choice.

Any left-over salt beef will keep for a week in the fridge.  To heat, wrap in foil and reheat in the oven at 180ºC for 15 minutes or until piping hot

Speedy Shepherd’s Pie


  • 600g ground beef mince
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • ½ cup water
  • 1 envelope taco seasoning
  • 2 cups shredded cheddar cheese, divided
  • 5 medium potatoes


Homemade taco seasoning – 1 ½  teaspoons paprika · 1 teaspoon chili powder ½ teaspoon oregano ½ teaspoon salt or ½ teaspoon garlic salt.

  1. Preheat broiler. In a large ovenproof skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles; drain. Stir in water and taco seasoning; heat through. Stir in 1 cup cheese. Remove from heat.
  2. In a bowl, mix mashed potatoes and remaining cheese; spread over beef mixture. Broil 4-6 in. from heat 5-6 minutes or until top is golden brown.

How to make mash: Peel the potatoes, chopping any larger ones so they’re all a similar size. Cook in a large pan of boiling salted water over a medium heat for 15 to 20 minutes, or until tender. Drain in a colander and leave to steam dry for a couple of minutes, then tip back into the pan and mash well. When the potatoes are almost smooth, add half the butter, the milk and a good pinch of sea salt and stir until smooth.

Premium Cut Beef Steak Butter Board


1. Bluff Meat Supply Premium Cut rump steak

2. Garlic Butter

3. Ciabatta

4. 1 tablespoon of olive oil

5. Salt and pepper for taste



1. Remove the steak from the packaging and sprinkle it with salt and pepper.

2. Preheat the pan and Add one tablespoon of olive oil.

3. Render the steak fat side by searing it on high heat until it is brown, reduce heat to medium, and sear the steak for 2 minutes on each side until a brown crust has formed.

4. Reduce heat to low, add garlic butter, tilt the pan so butter pools to one side, and spoon butter over steaks for 30 seconds.

5. Transfer steak to rest.


For Ciabatta

1. Slice ciabatta into medium slices.

2. Preheat the pan with garlic butter on low heat, then add ciabatta to a pan for 10 seconds on each side. Increase heat to medium and cook for 90 seconds on each side until toasted.



Cut the steak into medium slices, then place on a wooden chopping board, spread garlic butter, and then place the steak and ciabatta bread.

Beef Shin/Thor’s Hammer


  • 2kg beef shank
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 carrot, chopped
  • ½ cup dry red wine
  • 10 cloves garlic, thinly sliced
  • 1 sprig fresh rosemary


Step 1 – Preheat the oven to 150 C.

Step 2 – Season the beef shank with salt and pepper. Heat the oil in a Dutch oven or large oven proof pan over medium-high heat. Brown the shank, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion and carrots to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the wine, bring to a boil and simmer until reduced by about half. Add the garlic, rosemary, and ½ teaspoon salt, then return the shank to the pot. Nestle the shank into the tomatoes, then add the stock (it should almost cover the shank). Bring to a simmer. Cover the pot with tin foil, transfer to the oven and braise until the meat is very tender, about 3 hours.

Step 3 – Transfer the cooked shank to a cutting board. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve.

Oxtail Potjie


  • 45 ml (3 tbsp) vegetable oil
  • 1 kg oxtail
  • 1 onion chopped
  • 375 ml (1 ½ cups) beef stock
  • 60 ml (4 Tbsp) good-quality red wine
  • 45 ml (3 Tbsp) tomato paste
  • 3 Robertsons Whole Cloves
  • 1 Robertsons Bay Leaf
  • 5 ml (1 tsp) Robertsons Thyme
  • Robertsons Atlantic Sea Salt
  • Robertsons Black Pepper, to taste
  • 10 pickling onions, peeled
  • 3 celery sticks, chopped
  • 2 carrots, peeled and chopped


STEP 1 – Heat the oil in a large cast iron potije over hot coals, or in a heavy-based pot on the stove.

STEP 2 – Brown the oxtail, in batches, until golden. Add the onion and sauté until soft.

STEP 3 – Stir in the beef stock, red wine, tomato paste, cloves, bay leaf and thyme. Season to taste with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.

STEP 4 – Simmer over low coals for about 2 to 3 hours, or until the oxtail is tender and about to fall off the bone. If necessary, add more stock.

STEP 5 – During the last 15 minutes of cooking, add the onions, celery and carrots.

STEP 6 – Remove the cloves and bay leaf and serve hot with pap, rice, mash or steam bread.


Beef & Stout Stew


  • 3 tbsp vegetable oil
  • 1 ½kg braising beef, cut into 3.5cm pieces
  • 4large onions, thickly sliced
  • 3 tbsp plain flour
  • 500ml stout
  • 800ml beef stock
  • 6thyme sprigs
  • 450gchestnut mushrooms, halved handful parsley, to serve


Step 1 -Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don’t overcrowd the dish. Remove each batch and set aside on a plate.

Step 2 -Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.

Step 3 -Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.

Step 4 -Add the mushrooms to the casserole, stir well and return to the oven for a further 1hr.

STEP 5 -Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.


Source: https://www.bbcgoodfood.com/recipes/beef-stout-stew

Beef & Vegetable Casserole


  • 2 celery sticks, thickly sliced
  • 1 onion, chopped
  • 2 really big carrots, halved lengthways then very chunkily sliced
  • 5 bay leaves
  • 2 thyme sprigs,1 whole and 1 leaves picked
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 2 beef stock cubes, crumbled
  • 850g stewing beef(feather blade or brisket works nicely), cut into nice large chunks


Step 1 -Heat oven to 160C/140C fan/gas 3 and put the kettle on.

Step 2 -Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flame proof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.

Step 3 -Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.

Step 4 -Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.

Step 5 -Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins –1hr more until the meat is really tender and the sauce is thickened.

Step 6 -Garnish with the picked leaves of the remaining thyme sprig.


Source: https://www.bbcgoodfood.com/recipes/beef-vegetable-casserole

Grilled Tomahawk Steak


  1. Start with generously seasoning the steaks with salt, pepper and cajun spice.
  2. Next, gently baste the steaks with the truffle oil.
  3. Once well-covered in oil, rub the meat with the last bit of dry ingredients: rosemary and thyme.
  4. Leave the steaks to marinate for at least 2 hours.
  5. Cut your vegetables into large chunky pieces.
  6. Once your braai is hot, grill the steak for approximately 4 minutes on each side, along with the seasonal vegetables. Gradually turn the veggies until golden and soft.
  7. Rest the meat in a dish with butter for 5 minutes.
  8. Add the vegetables to the dish and serve.


  • 2x 700g tomahawk steaks
  • 500g seasonal vegetables
  • 500g butter
  • 250ml truffle oil / Extra-virgin olive oil
  • 20g rosemary
  • 20g thyme
  • 10g salt
  • 10g pepper
  • 10g Cajun spice

Source: https://megamaster.co.za/blogs/recipes/beef-tomahawk-steak