BRAISED STEAK WITH PEPERS

BRAISED STEAK IN PEPPERS (Capsicum) SAUCE

I simply love steak. Some meat lovers consider steak to be a really dry piece of meat when roasted in a solid base pot or when braaied over the fire because it has very little or not fat.  But I think it's this quality of the steak that makes it really great since it allows one to prepare it in a sauce to make it succulent and juicy. The beauty of steak is that is has no bones which means it  lies fairly flat in a relatively hot solid base pot thus simple to sheer on either side, to seal-in its flavour. If it's also tenderized,  it cooks fairly fast but has a tendency to curl. When this happens, just cut a slip from the center of the piece of steak to the edge and it would once again behave it self.  

Prime Steak washed and drained

Steak cut into longish strips 

However when steak is cut into strips and sheered on all side in a pot, it just locks in its goodness and it releases its flavour to the sauce it is prepared in. Braised steak is a very nourishing and a fairly quick dish to make, especially for people on diet because its high in protein yet lower in calories than fatty meat. It makes for a quick meal when you feel too lazy to cook and easily serves two. Braised steak tales about 45 mins to prepare.

INGREDIENTS

• 2 medium sized onions, chopped
• 1 large green bell peppers (Capsicum) cut in to  longish strips
• 1 large  red bell peppers (Capsicum) cut in to longish strips
• 1 yellow bell pepper cut in to longish strips
• 2 cloves of garlic fines chopped
• 1/2 kg tenderized steak, washed & drained, cut into 1 cm wide strips.
• 1/2 tsp of salt (add salt to taste)
• 2 tsp of ground peppercorns
• 1 tsp black pepper
• 5 -6 cloves
• 5 -6 all spice balls

METHOD

Lavishly pour Extra Virgin Olive Oil in a pot and allow to heat then add  salt, pepper, cloves and the all spice balls but don't burn the oil. Don't close the pot and let the spices fry in the oil for 2-3 minutes then add the chopped onions.  This allows the flavour of these spices to infuse into the olive oil and onions. Increase the heat and allow onions to braise and when translucent add the strips of steak to the mix and let it roast, continuously tossing the steak so that is fries uniformly.  

Olive oil and spices

Clove, salt, pepper and all spice frying in Olive oil

Chopped onions and Olive oil

Onions braised with spces

The strips of steak added to the onions and spices

The spice infused oil would have penetrated the steak adding moisture and the aroma and flavour of  everything roasting together just makes your mouth water.  Serve with buttered Portuguese or Kitka Rolls covered in sesame seeds. Add some green salad on the side.

The steak is sheered all round

Braised Steak almost ready to receive the peppers (Capsicum).

Robot Capsicum (peppers) cut in halves

Robot Peppers (Capsicum) cut into strips

Robot Capsicum covering the braised steak

Simmering steak and peppers (Capsicum), with still to much moisture

Peppered Braised steak served with a kitka roll 

Peppered Braised steak served with a kitka roll closeup

Peppered Braised steak served with a garlic roll

Peppered Braised steak served with a garlic roll closeup.

CAULIFLOWER STEW

CAULIFLOWER STEW / BLOMKOOL BREDIE 

Cauliflower is one of the healthiest vegetables around and can be eaten both cooked and raw. However the tastiest way to prepare  cauliflower is  in a brown stew. Cauliflower is a popular and much loved food in the Cape and I can remember having it as a child in my granmother's house made on a coal stove.  Cauliflower is rich in  vitamin B1, vitamin B2,  vitamin B3, vitamin B6, vitamin C, vitamin K,  protein, fiber and magnesium to mention but a few  of it's long list of  health benefits. Some recipes require the cauliflower  to be boiled until it becomes mushy but I believe that is overcooked, destroying most of its vitamins. Cauliflower should still resemble a flower when served. Ideally cauliflower  should be steam soft by its gravy base, stired then served as can be seen in the images below. 

A beautiful white Cauliflower  freshly picked

A naked Cauliflower about to be kniffed into seperate heads

Cauliflower separated into individual little "Bonzai Trees" like heads

Bite size chunks of Cauliflowe prepared for the pot.

Two onions chopped while the tears are flowing

Cabbage quarters about to be chopped

One quarter cabbage that will become the base gravy for the Cauliflower stew

Salt, Pepper, Ground Pepper, all spice, cloves, chillies and garlic adds a fusion of flavour

1/2 killogram Mutton  (shin) adds protein to the stew

Chopped tomato and Capsicum adds even more flavour

Ginger also adds flavour

Potatoes halved and washed.

1/4 cup of  Salad oil / Extra Virgin olive oil

Onions simmering in the salad oil

Braised onions  ready for the meat

The Onions and meat and spices braised untill brown 

Tomato and Capsicum added to the braised onion, meat and spice mixture

The chopped cabbage is braised with the other ingredients untill it reduces to half its volume

Potatoes are added after cabbage is reduced by volume

Cauliflower is added when potatoes are soft and covered with lid to steam

Cauliflower Stew with an amazing aroma and taste

A hearty plate of Cauliflower stew on a bed of white rice.

Recipe for Cauliflower stew

INGREDIENTS

1 medium sized Cauliflower
1/4 cabbage
1/2 kilogram of muton pieces
1/4 cup salad oil
4 medium sized potatoes
2 medium sized onions
1 medium sized Tomato
1/2 medium sized green capsicum
8 cloves
8 all-spice balls
2 chillies
2 cloves of garlic
1 piece of ginger
1 1/2 teaspoon salt
1 teaspoon fine pepper
1 teaspoon  of ground pepper

Chop 2 onions finely and braise in 1/4 cup of salad oil  in large saucepan / pot untill slightly brown. Add the cuts of meat and shear meat on all sides before coveing it with a lid. Let it braise untill onions are translucent then add spices (salt and pepper, garlic and ginger, cloves and all spice, chopped chillies) allow to braise in the oil for a few minutes then add a cup of water and allow to simmer for about 20-25 mins on medium heat. Add more water as it evaporates as neccessary.  Mixture should take on a dark brown texture. Add chopped tomatto, chopped capsicum, and chopper cabbage and allow to simmer untill the cabbage reduce it a fraction of the original amount. Halve potatoes and add the base mixture and let simmer untill potatoes are soft then add cauliflower chunks. Cauliflower chunks should be cut to that they resemble small trees (bonsai trees) Do not stir and allow to steam, then stir to allow base gravy to coat cauliflower chunks with flavour. Cauliflower should be cooked but still crunchy when served. This preserves all its goodness. Serve on a bed of white rice.

Side salad options:-
Scrape groves alonfg the length of cucumber with a fork. chop into slices. Immerse in salt and black vinager mixture and add a crushed chillie

or

Dice tomato, chop onion, chop mint leaves, cover with white vinager and add salt and a tables spoon of apricot jam.