Italian recipes

Brown-butter poached eggs and asparagus

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Beef recipes

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50 minutes

Braai recipes

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Braai recipes

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Great value

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Italian recipes

Bresaola

Name: Cassoeula
Prep time: 20 min
Cook time: PT2–3M
Total time: 22 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: olive oil 3T,free-range lamb rack, (or 6 chops) 1,shallots 4halved,baby red onions, peeled 6,garlic. crushed 4cloves,celery, cut into chunks 2sticks,sage leaves 6,star anise 2,juniper berries 4,lemon zest 1t,salami, roughly chopped 10slices,Italian parsley, chopped a handful,white wine ½cup,beef stock 2cups,water 2cups,sea salt and freshly ground black pepper, to taste ,cabbage, roughly chopped ½head,Woolworths pork bangers 500g,For the gremolata mix: ,1 x pack, Woolworths pitted green olives with a hint of chilli, chopped 70 g,anchovies, choped 2,garlic, finely chopped 1clove,Italian parsley, finely choppd 3T,lemon zest 1t,lemon juice 1T,extra virgin olive oil 1T

By Scott Parker

Serves Makes approx. 2 kg

Difficulty Easy

Prep Time 15 minutes, plus 6 weeks’ hanging time

Ingredients

For the brine:

1.5 litres red wine
1½ T glucose
2 T honey
2 star anise
2 t black peppercorns
2 T fine salt
1 T pink salt
2 T dark brown sugar
1 lemon, halved
1 orange, halved
5 juniper berries

For the beef:

2.5 kg beef topside

Method

1. Mix all the brine ingredients in a large plastic container.

2. Add the meat and soak in the brine in the fridge for 10 days.

3. Remove the meat from the brine, pat dry and wrap in muslin cloth.

4. Leave to hang for six weeks in the fridge.

5. After six weeks, it’s ready for slicing. Serve with bread, salads or as cold meat.

Find more beef recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

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Ingredients

Method