[imagesource: Facebook / Anthonij Rupert Wyne]
Nothing speaks to me during winter the way a hearty and robust meal does.
Make it a lekker slow-cooked South African favourite paired with an equally delicious local wine, and that’s the good life sorted.
I am talking beef short rib braised in red wine and cooked slowly in a potjie pot with mushrooms and gremolata chucked in, too.
My mouth is watering like the valleys on Table Mountain were after all that recent rain.
Capetonians are in for more of the same, with rain forecast throughout Tuesday and Wednesday, as well as some very frosty minimum temperatures.
Bring on the red wine (if you still have some stocked), and for this fussless French-style bourguignon, Anthonij Rupert Wyne can sort us out.
We’ll start off with the ingredients needed to cook up this feast:
- 45 ml olive oil
- 1,5 kg beef short rib
- 2 onions, chopped
- 4 sprigs of rosemary, woody stalks removed
- 4-6 cloves garlic, finely chopped/grated
- 15 ml cake flour
- 30 ml tomato paste
- 375 ml dry red wine (Merlot will work beautifully) 250 ml beef stock
- 2-3 large carrots, sliced
- 4 large potatoes, quartered
- 400 g portabellini or brown mushrooms
- a handful of fresh parsley, finely chopped
- zest of a small lemon, finely grated
- salt & pepper
Now for the directions:
- In a large cast-iron potjie pot over a fire (or in a large heavy-based pot on a stovetop), heat the oil (high heat) and brown the beef chunks on both sides, seasoning with salt & pepper.
- Remove the meat from the pot and set it aside. Now add the onions and rosemary, stirring until it starts to soften.
- Add the garlic and fry for another minute.
- Add the flour and tomato paste and fry for a minute, stirring.
- Add the red wine and stock and stir to loosen any sticky bits on the bottom.
- Place the browned meat back into the pot and bring to a simmer.
- Adjust the heat to low, place a lid on and braise for an hour.
- Add the carrots and potatoes, replace the lid and cook for another hour.
- Add the mushrooms and continue to cook until the meat is very tender.
- Taste and adjust seasoning if necessary.
- Remove from the heat and leave to stand for a while before serving.
- Serve hot with cooked rice or pap or polenta, sprinkled with gremolata.
- To make the gremolata: mix the chopped parsley and grated lemon rind together and season with salt & pepper.
If you want to store this masterpiece for generations to come, download the recipe here.
More wine… I mean, more about the wine, then.
The recipe pairs best with a merlot, and you can’t go wrong with the Cape Of Good Hope Parel Vallei Farmstead Merlot.
This deep and complex wine has notes of plum, mulberry, and cherry aromas which mingle with exotic spice, mint, and cocoa powder nuance.
It’s the kind of wine that will do really well lingering in your mouth while simmering in your potjie pot.
Of course, you don’t need reminding that the alcohol sales ban is still in place. Despite this, Anthonij Rupert Wyne’s online store remains active, with safe delivery taking place as soon as legally permitted.
That means that any orders placed will be stored under optimum conditions, ready for you when the ban is lifted.
Get your orders in, and get that beef short rib simmering.
