Etta’s Carbonade of Beef

500 gr cubed meat
4 Tbl seasoned flour
2 Tbl oil
2 large sliced onions
1 tsp salt
1 tsp vinegar
1 tin brown beer
3 tsp french mustard
1 clove crushed garlic
2 large mushrooms
350 ml water
¼ tsp black pepper
french bread to cover surface of the dish

Toss meat in seasoned flour.  Brown meat in oil.  Place in dish.  Fry onion and garlic for 5 min in pan.  Add mushrooms and stir in flour.  Add beer and water.  Boil.  Stir.  Add salt, pepper and vinegar.  Pour over meat.
Cook at 180* for 2 hours covered.  ( I find it takes much longer )
Spread mustard on french bread and push bread well into stew, mustard side up.
Cook uncovered for 1 hour (watch carefully).  Bread will float to the top and become crisp.

Spanish Rice

500 gr mince
1 large diced onion
1 clove garlic
1 tin tomato puree (410gr)
1 Tbl chutney
1 cup rice (uncooked)
4 Tbl oil
1 Tbl worcester sauce
1 tsp sugar
½ cup boiling water
salt and pepper

Heat oil.  Add onion, garlic, seasoning and fry until straw coloured. Add mince and cook until done.  Add remaining ingredients and allow to come to the boil.  Put in dish with lid.  Can add peas

150* until rice is soft.


Irene Zion’s Mustard Brisket

½ cup sugar                                  juice of one lemon
2 Tbl oil                                         ¾ cup vinegar
½ tsp salt
1 cup boiling water
1 cup mayo
¼ cup dry mustard
2 – 3 heaped Tbl flour

Place oil, flour, mustard, sugar, salt in a dish.  Gradually add the boiling water.  Stir well – no lumps or else strain.  When cold add vinegar, mayo, and lemon juice.  Warm in a pot – stir until thickens.  Pour over sliced meat.  Bake covered for ½ hour.  Then uncovered for 15 minutes. (Note: sauce can curdle.)

Irene’s Baboetie

1 lb minced meat                               Custard:  2 Tbl water
1 small onion – chopped                                   1 – 2 eggs
1 oz fat                                                               2 bay leaves
2 slices stale white bread
1 tsp borrie
1 dsp vinegar
1 Tbl curry
1 dsp chutney
¼ lb raisins
½ diced apple
salt and pepper

Lightly fry onion in fat.  Add meat and brown.  Remove from stove.  Soak bread in water and press out excess water.  Mix together vinegar, curry, borrie, chutney, raisins, apple, salt and pepper.  Add bread and mix well.  Add to ingredients in pot and return to stove. Stir for a while.
Bake in greased dish with custard on top for 180* for 40min.

Monkey Gland Steak

2 Tbl tomato sauce
2 Tbl worcester sauce
3 Tbl chutney
2 Tbl Vinegar
1 tsp prepared mustard
1 onion sliced
half tsp salt
steak beaten thin

Marinade for meat.  Drain off before frying.  Heat sauce and serve with the meat.


Flaky Pastry Meat Ring

Filling: 
500 gr mince
½ cup minced parsley
1 tsp salt
salt and pepper
small tin tomato paste
3 grated carrots
2 grated onions
2 eggs
3 tbl worcester sauce

Heat oil and add meat and onions and brown.  Add salt and pepper, tomato paste, carrots, parsley and worcester sauce.  Stir and simmer over low heat for 15 minutes.  Remove from the stove.  Add 1 beaten egg and allow to get cold.

Spread mix over oblong shaped pastry and roll into a long roll.  Moisten the edges with water and seal.  Bring both ends of the roll together to from a ring.  Pace on greased baking sheet.  With scissors cut halfway through the ring at 1” interval and lay the slices partly open.

Brush with beaten egg.  Bake at 200* for 30 minutes.  Serve with peas/mushrooms in centre.
 

Roast Scotch Fillet

1.5 well hung Scotch Fillet                  1Tbl lemon juice
2 Tbl dry mustard powder                   1 tsp chopped garlic
2 Tbl oil                                                freshly ground black pepper
Pat fillet with mustard powder. Blend oil, lemon juice, garlic and pepper.  Smooth over fillet.
210* - 36 min per kg.
If serving cold – serve at room temperature. 
‘Easy as Pie’ Pie

6 frankfurters – slice in ½” pieces
Braise with plenty of onion rings until onion is tender and golden brown
Add one large sized cut up and peeled tomato
Add 1 cup frozen mixed veggies
Top with mashed potatoes

180* until golden brown.




Etta’s Barbequed Brisket

2 – 2 ½  kg brisket   
salt and pepper
garlic powder
paprika
500 ml tomato sauce
½ cup brown sugar
1 Tbl worcester sauce
few drops tobasco
2 sliced onions
250 ml water

Place meat in pan and spice.  Brown at 250* for 30 – 45 min open.  Combine sauces, etc and pour over the meat.   Add onions.
Cover and bake 160* for 2 hours or until tender.
Remove meat from gravy.  Cool and slice.
Spoon fat off gravy and return meat to pan.
Heat with sauce.


Roast marinated fillet

1 x 2 kg scotch fillet – 20 min for 500 gr.
1 cup worcester sauce
1/3 cup brown sugar
1/3 cup balsamic vinegar
¼ cup olive oil
salt and pepper – add when cooking and NOT before

- Mix all marinade ingredients together
- Pour over meat at least 12 hours before cooking, turning meat over once while marinating.
- Preheat oven to 200c
- Pour off most of marinade and keep aside and then keep adding
- Season meat with salt and pepper
- Cook for at least 1 ½ hours on the bottom rack of the oven.  Turn during the cooking time.  Add remaining marinade for the last 10 – 15 min of cooking.  Cook uncovered
- Always allow meat to stand for 10 min before carving – covered with foil