Carb Conscious Archives

Eid recipes

Roast leg of lamb

1 hours 45 minutes

Braai recipes

Maple-smoked salmon

15 minutes

Easter recipes

Buttermilk-marinated lamb

2½ hours

Nut recipes

Steak with cashew nut cream

20 minutes

Broccoli recipes

Broccoli and halloumi salad

20 minutes

Asian recipes

Chilli-ginger hake

20 minutes

Braai recipes

Braaied lettuce salad

10 minutes

Chicken recipes

Sticky red pepper chicken wings with sour cream sauce

1 hour

Chicken recipes

Thai chicken salad

Avocado recipes

Broccoli and bulgur wheat with spicy halloumi

30 minutes

Christmas recipes

Smoked trout with marinated eggs

10 minutes

Beef recipes

Spicy tshotlho

2½ hours

Spicy tshotlho

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2½ hours

Ingredients

For the spice mix, combine:

1½ T mild masala
1 T paprika
1 T dried oregano
1 t ground allspice
1 t ground coriander
1 t onion powder
1 t garlic flakes
1 t salt
freshly ground black pepper, to taste

For the beef:

1.5 kg beef brisket, cut into 2–3 large pieces
4 T canola oil
4 cloves garlic, finely chopped
1 onion, finely chopped
2⁄3 cup orange juice
2 T lime juice
1 x 400 g can chopped tomatoes
2 cups beef stock
sea salt and freshly ground black pepper, to taste

Method

1. Rub the meat with enough spice mix to coat it, about two thirds.

2. Heat the oil in a large saucepan over a high heat. Add the meat and cook until well browned; it should be a rich, dark colour. Remove from the pan and set aside.

3. Reduce the heat to medium. Add a little more oil to the same pan, then add the garlic and onion and cook until translucent and soft.

4. Add the orange and lime juice to the pan, making sure to scrape the bottom of the pan.

5. Add the remaining spice rub, the tomatoes, stock, meat and enough water to just cover the meat.

6. Bring to a simmer, then reduce the heat to medium low. Place the lid on the pan and allow it to bubble gently.

7. Cook, covered, for 2 hours, then remove the lid and cook for a further 30 minutes, or until the meat is tender enough to shred.

8. Remove the beef and shred using 2 forks. Set aside.

9. Place the remaining cooking liquid in the pan on the stovetop and simmer, uncovered, for 15–20 minutes to reduce and thicken. Adjust the seasoning if necessary.

10. To serve, toss the beef in some of the reduced sauce.

Find more South African recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Marcelle De Wet

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Roast leg of lamb

Maple-smoked salmon

Buttermilk-marinated lamb

Steak with cashew nut cream

Broccoli and halloumi salad

Chilli-ginger hake

Braaied lettuce salad

Sticky red pepper chicken wings with sour cream sauce

Thai chicken salad

Broccoli and bulgur wheat with spicy halloumi

Smoked trout with marinated eggs

Spicy tshotlho

Spicy tshotlho

Ingredients

Method