Farmer’s Weekly – 30 August 2019

DAVIDBASCKIN

Thisslow-cookedshredded beefis theperfect WINEOFTHEWEEK

stufferfora roti,flatbreador sandwich.It’seven

a delightona bed of whiterice!

Thiswas

a fittingly

deliciousway

towrapupmy

winecolumns

forFW, a dish

oflayeredspice

andflavour

withoutthebite

ofchilli,and

perfecttobe

hadona game

dayinpita

breadora freshpaniniwith

coleslaw,orjustrelaxingwith

friendsandlovedones.

Thepairingforthiswentin

twodirections,thefirsttoa red

blendwithShirazasthelead

bringingthepepperyspice,

followedbyGrenache,Cinsault,

TannatandMourvèdre.Rickety

BridgeFoundationStoneRed

is complex,softandjuicy,

withwildredfruitandblack

cherriesmarryingseamlessly

withtherichandtastydish.

PoisonCityBrewingfrom

Durbanwasthealternative

pairing.ThePunkRockerEnglish

PaleAleis smoothandmalty,

withrelativelylowbitternessand

somesweetnessonthefinish,

roundingofftherichnessofthe

mealandleavingyouwanting

anotherbigbiteanda fullswig.

Beinga partofthemagazine

hasbeena trulywonderful

experienceandI hopethereaders

enjoyedmycontributionsas

muchasI didtastingandwriting

themeachweek.Followmeat

https://onewinecellar.wordpress.

com/food-drink,whereI will

bedoingmoredrinkspairings

soon.Santéandcheers.

• Winepairingrecommendation
  byCapeWineMasterDerek
  Ramsden.Emailhimat
  [email protected].▪FW

1

Cutthebeefintofour

roughlyequalpieces.

Measurealltheingredientson

thespicelistandcombinethem

ina mixingbowl.Arrangethe

slicedrawbeefofyourchoice

ona worksurfaceandsprinkle

fourteaspoonsofthemixed

spicesoverthemeat.Massage

orrubthespicesintothemeat.

2

Selecta large,heavy-bottomed

pot,pourintheextra-virgin

oliveoilandbringthisupto

medium-highheat.Workingwith

twoslicesata time,brownthebeef

slicesallover,thenremovethem

fromthepotandreserveforlater.

3

Crush,peelandmince

thegarlic;peeland

thinlyslicetheonion.Lower

thehobtemperatureto

medium,addanothertablespoonofoliveoil,andstir-frythe

onionandgarlicuntiltheonionis softandtranslucent.

4

Pourthecitrusmixtureoforangeandlimejuiceoverthe

cookedonionandgarlic.Addthestockofyourchoice,plusa

littlefreshlygroundblackpepperanda pinchofsalt.Decantthe

tomatoes,mashthemtoa coarsepulpandaddthemtothemix.Stir

andthenaddthebrownedbeefplusanybeefjuicesthatmayhave

collectedontheplate.Fitthelid,killtheheattosimmerandletthe

contentsofthepotcookfortwohours.Inspectfromtimetotimeand

if thepotis bubblingtoovigorously,lowertheheat.Atthetwo-hour

mark,removethelidandsimmerforanadditional 30 minutes.

5

Removethemeat,placeit ina largedish,

and,usingtwoforks,shredit.

6

Meanwhile,reducethesauceinthepottothicken,

thenreturntheshreddedbeef.Dothefinalseasoning

touchesif required.Servewithbread,rotiorrice.

• DavidBasckinis a freelancejournalistandvideographer.Emailhim
  at [email protected]:Realcooking.▪FW

GO FOR A

BLEND OF

REDS OR A

PALE ALE

Styling: Nomvuselelo Mncube

Photo: Peter Whitfield

30 AUGUST 2019 farmer’sweekly 53

To make slow-cooked

shredded beef for six

diners, you will need:

FOR THE BEEF:

1,5kg brisket or chuck

2 tablespoons of extra-virgin

olive oil

6 cloves of garlic

1 large onion

1 can of tomatoes

500ml chicken or beef stock

200ml freshly squeezed

orange juice

2 tablespoons of lime juice

FOR THE SPICES:

1 tablespoon ground paprika

1 tablespoon dried origanum

1 teaspoon each of:

• Salt and pepper


• Onion powder


• Garlic powder


• Coriander powder


• Allspice powder