Archive for October, 2010

Currie Cup final- Will it be the Sharks or Province?

Posted in South Africa, Sport on October 29, 2010 by ribshackred

The time is here and tomorrow it is the Currie Cup final.  It is going to be a big one and it is difficult to predict the winner.

The Sharks had a steady and solid campaign and the home ground advantage will probably be the little that they need. On the other Daren, Province have a great backline will a solid pack and the more reliable kicker.

Rugby365 predicts  that the Sharks will sneak a win by less than 10 points.

This is a good call but if Province manage to understand Joubert’s breakdown calls it can be even closer.

Wine and biltong winner

Posted in Rib Shack Red on October 25, 2010 by ribshackred

Congratulations to Kenneth Dry

Kenneth is the lucky Facebook fan of the month and has won a wine and biltong hamper.

Enjoy the wine and biltong. Cheers!

To the other fans, we will have another draw next month so hopefully we will draw your name.

A best of both braai for the final – Karoo Curry Kebab

Posted in Braai, Braai Recipes, South Africa, Sport on October 22, 2010 by ribshackred

I wondered what would be the perfect dish for next weekend’s Currie Cup final between the Sharks and Province. What is unique to these regions and for what kind of cuisine are they famous for… The answer is –  Curry & Snoek.

Durban’s curry and a Cape snoek will probably be the best fusion-like Currie Cup dish, but sorry I’m not into curry fish so I’d rather through something on the coals that is a bit meatier.

So what about a Karoo Lamb Curry Kebab (sosatie)? This is a best of both regions dish? And then we can make our own Curry (Cup) Kebab.

Recipe: Curry Lamb Kebabs 


– 500 grams lamb cut into cubes

– 1 onion

– 1 tablespoon of curry powder

– 2 teaspoons of paprika

– 2 tablespoons lemon juice

– 1 tablespoon of chilli powder (optional)

– pinch of salt

– wooden sticks for the kebabs


Start by chopping the onion finely and placing into a mixing bowl. Add the chilli powder with the of curry powder. Add paprika and the lemon juice, mix thoroughly.

Put the lamb squares into the mixing bowl and mix each piece so it is well marinated.

Sprinkle over a little salt and leave the mixing bowl in the fridge over night

Braai it your way!



Remember this? One of the funniest live TV moments

Posted in South Africa, Uncategorized on October 20, 2010 by ribshackred

Two years ago this live interview was broadcasted on SABC.

It remains one of the funniest live moments on SA TV.

Backtracking for an Oxtail potjie recipe

Posted in Braai, Braai Recipes, Food, South Africa, Wine, Wine and dine on October 14, 2010 by ribshackred

Remember they use to say if you backtrack music there were hidden satanic messages. And the joke went that if you backtracked old Afrikaans songs you will get potjiekos recipes.   

I did not backtrack Die Briels or Cora Marie to get this recipe but is a stunning meal. The only problem is it can be seen as hard work to prepare this dish. But as they say ‘A daily grind of hard work get a person polished’. In this case it will get the person an awesome meal.


Oxtail Potjie Recipe


500g Oxtails cut 2 inches thick pieces
10 slices Bacon cut in 1 inch pieces
½ cup Flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 Bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic


1. Dry oxtails with paper towel.
2. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
3. Heat butter and olive oil and sauté bacon pieces.
4. Remove bacon and brown Oxtail in resulting fat, remove and drain.
5. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
6. Add the finely diced carrots, leeks, onions and sauté until softened
7. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
8. Bring slowly to a boil and cook slowly for 3 – 4 hours.
9. 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
10. Just prior to serving, add cream and stir in.
11. If you want to thicken the sauce mix some cornstarch with the cream before adding.



A crash course in the cuts of beef

Posted in Braai, Food on October 12, 2010 by ribshackred

The different cuts of beef is no longer common knowledge to keen braaiers. The main reason for this is that retailers have taken a huge chunk of the meat market and butcheries are declining.

 We buy pre-pack beef/steaks with new and consumer friendly names like frying / strewing beef etc.


 So here is a crash course in beef cuts:


This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.


Often sold boned and rolled and sometimes salted. Suitable for slow or pot roasting. Traditionally used for making corned beef. 


This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.


Also known as tenderloin. One of the prime cuts. Has little fat and is very tender. Used in dishes like Beef Wellington and for the cuts known as Tournedos and Chateaubriand. 


Thin Flank – often used for minced or ground meat. Suitable for cottage pie, Bolognese sauce and burgers.  Think Flank – also known as Top Rump. Similar to topside and can be slow roasted as a joint or slow fried or braised in pieces. Also sold as “flash fry” steaks.

Fore Rib

Sometimes sold boned and rolled but is traditionally sold on the bone. Has a higher fat content throughout the flesh and makes a superb roast. Can also be cut into steaks for grilling or frying.  


This is one of the tougher cuts and is generally sold as Stewing Steak. Only suitable for very long, slow, moist cooking.


This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat.  When sold in pieces it is only suitable for very long, slow, moist cooking. 


Although a prime cut, it is usually cheaper than fillet or sirloin because it’s not quite as tender. Considered by many to have a far superior flavour than sirloin or fillet. Suitable for quick cooking e.g. frying, stir-fries, grilling or barbecuing.


This is one of the tougher cuts and is generally sold as mince (ground) meat. 


This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat.  When sold in pieces it is only suitable for very long, slow, moist cooking.


Although this was traditionally salted and sold as a boiling joint, this very lean piece of meat is now most often sold unsalted as a joint for roasting.  Requires frequent basting through the cooking time.

Sirloin (Short loin)

Often sold boned and rolled. A prime cut which is suitable for roasting.

Sirloin Steak

Comes from the same area as sirloin but cut into steaks such as “T”-bone, Porterhouse and Entrecote. A prime cut which is suitable for grilling, frying, stir-fries and Braaing

Thick Rib

This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Thin Rib

This is one of the tougher cuts and is generally sold as mince (ground) meat. 



Braai dilemmas – What’s the worst?

Posted in Braai, South Africa on October 8, 2010 by ribshackred

What is the worst? A braai without braai utensils or  a braai without spices ( salt, pepper etc. )? Both are a semi dilemma so my advice is to prepare properly when you do a beach or camping braai.

In past I could add another potential braai dilemma as a braai with wine without a corkscrew use to be very frustrating. Luckily the screw caps addressed that problem.

But the worst is when you have everything ready and you are in the zone for a lekker braai and then you get wet wood (nat hout) and the corner store is closed. You have used all your Blitz and still you can’t get the fire starting. You feel like loser and your eyes are burning like hell.

They must make it illegal to sell wet wood (nat hout) especially in little coastal villages where the only shop closes at 6 o’clock.

Intense prelude to the festive season- Any tips to cope?

Posted in Braai, South Africa on October 5, 2010 by ribshackred

Everything is so intense this time of year with the sport and heavy social calendar there is no time to relax. The prelude to the festive season is sometimes so intense, as you try to get together with old friends and fit in the corporate (work’s)  year-end functions as well.

The sports: The Ryder Cup must have been one of the most intense sporting events in the past decade (even longer). Then this weekend is last round of the Currie Cup and everything to play for and then the semis and final.

Apart from this it seems that we are in a race to Christmas and you must see some of your old friends before the festive season. So there is social braais and events all over the show and then you must add all the corporate year-end functions.

What are your tips on surviving the prelude to the festive season?

Back to the basics- T-Bone steak on the braai

Posted in Braai, Braai Recipes, Food, Men, Rib Shack Red, South Africa, Sport, Wine on October 1, 2010 by ribshackred

It’s back to the basics as we look forward to classic Currie Cup rugby. The Bulls and the WP lock horns on Loftus and the Lions will try to out muscle the Cheetahs. This mouth watering rugby calls for a steak, a big one.

So , back to the braai basics and I think this calls for the so called “man’s steak”. T-Bone steak has been dubbed the  ‘man’s steak’ (no knife is required for eating) and  it is really easy to braai. An added bonus is that your dog will also have ball afterwards as the T-bone bone must be up there in the top 5 of preferred side dishes for dogs.

T-bone steak consists of the smaller fillet part and the larger sirloin piece and really doesn’t need any fancy sauces etc. which makes this piece of meat a gem.

How to braai a T-Bone Steak:

You must have glowing red glowing red coals.

Apply salt and pepper to both sides of the steak, already at room temperature.

Place the meat over the coals to sear, and do not move for 2-3 minutes, depending on the thickness of the cut and how hot the coals are.

Flip the steak and repeat.

On a Webber you can move to the opposte side of the coals and cover the grill to cook the steak to your desired “doneness’.

Covering the BBQ grill briefly will allow you to cook the steak to medium or well done without burning.

Test for doneness with your finger, or thermometer (not needed) .

Recommended wine: Rib Shack Red is made for this kind of meat dish and pairs perfectly with a steak. Try it.