Archive for the Wine and dine Category

Lamb competition winners

Posted in Braai, Competitions, South Africa, Wine and dine on December 14, 2011 by ribshackred

Congratulations to Sass Jacobs, Deleina Tango and Johan Fourie.
They have each won a whole lamb. Ideal for the holiday braais.
Thanks to everyone who entered and for your amazing response to this competition.
We will run similar exciting competitions for our Facebook fans in the New Year.

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Ribshack Shishanyama at the Soweto Wine Festival

Posted in Braai, Rib Shack Red, South Africa, Wine, Wine and dine on August 31, 2011 by ribshackred

Ribshack Red have teamed up with SKMM Chefs to present RIBSHACK SHISHANYAMA and the Soweto Wine Festival this weekend.

We know that when it comes to your meat and your wine, you like it RED!

Come and join in the action with great giveaways and smoking Ribshack sauce girls ready to pour their hearts out!

Rump of beef cooked slowly in red wine

Posted in Food, Wine, Wine and dine on August 23, 2011 by ribshackred

What do you do when it is really to cold to braai? What about Rump of beef cooked slowly in red wine?

This is a good, worthy-tasting dish that after just the smallest amount of work almost takes care of itself – it is perfect thing to cook if you are too busy to be vigilant over a stove, yet want to serve something truly worthwhile.

1.5kg rump of beef, trimmed of its fat
Sea salt and black pepper
50ml olive oil
2 onions, peeled and chopped
4 carrots, peeled and roughly chopped
4 celery sticks, trimmed and chopped
4-6 fresh bay leaves
1 small bunch of thyme
1 small bunch of rosemary
8 cloves of garlic, peeled and lightly crushed
750ml good-quality red wine
1 litre chicken stock

Start by seasoning the meat generously all over, then form it into a roll and tie with string. Heat the olive oil over a medium heat in a heavy-based saucepan large enough to easily hold the meat. When the oil is hot, add the meat and brown really well all over, this will take about 10 minutes. Lift out and set aside on a plate.

Next add the vegetables to the same pan along with the herbs and garlic, and turn the heat down to low. Cook the vegetables, stirring every now and then, for 15 minutes or until they have softened and are sweet to the taste.

At this point return the meat to the saucepan. Pour over the wine, followed by the stock. Place the lid on the pan and turn the heat down to its lowest possible setting and leave, if you can, for five hours.

Next, take out the meat and bay leaves then strain the sauce through a colander, pressing firmly with the back of a ladle to pass the vegetables through. This will serve to thicken the sauce. Return the meat and bay leaves to the pan and pour over the strained sauce. Turn off the heat and allow to cool. Before serving, reheat the meat gently, it should by now be falling apart and so soft that it can be eaten with a spoon.

Recommended Wine. Rib Shack Red for sure!

Source: independent.co.uk

Cure for anxious Bok supporter- Focus on the braai- Lamb(ie) chops with a (Gerhard) Mostert Sauce

Posted in Braai, Braai Recipes, Rib Shack Red, South Africa, Sport, Wine, Wine and dine on July 29, 2011 by ribshackred

Will it be “like lambs to the slaughter” in Sheep Country? Or Will Lambie kick some kiwi bud?

This weekend is the world’s best rugby team against South Africa’s second best rugby team. It is a daunting prospect so my solution is; focus on the braai not the game.

So what to braai with the big game?

Lamb(ie) chops with a (Gerhard) Mostert Sauce

 

Ingredients

Great lamb chops with Dijon mustard and garlic, along with herbs.

  • 4 to 6 large rib or loin chops
  • 1 lemon, halved
  • garlic powder
  • freshly ground pepper
  • chopped fresh parsley
  • Dijon mustard
  • wheat bran or plain bread
  • non-stick cooking spray

Method: Braai it your way!

Recommended Wine– RSR for sure!

Source: southernfood.about.com

What to braai with the ODI?

Posted in Braai, Braai Recipes, Food, Rib Shack Red, South Africa, Sport, Wine and dine on January 17, 2011 by ribshackred

The cricket was horrendous as the Proteas managed to throw away a cruising victory. I nearly choked (no pun intended) on my chop as the last wickets tumbled.

But the series is now alive and I’m looking forward to the next match in Cape Town.

Being bit superstitions, I’m not going to use the same braai recipe for the next match. Who knows,  maybe my curry chops jinxed the Proteas.  

So for Tuesday’s ODI  I’m going to braai a steak. The steak must have a red wine base as the game is played in the Cape and wine is part and parcel of the Cape of Good Hope.

Let’s hope it is not the Cape of Choke for the Proteas!

Here is the recipe

Steak with Red Wine Marinade

Ingredients:

  • 4 – 3cm thick steaks (Rump or Sirloin will be the best)
  • 1 cup dry red wine –  Use Rib Shack Red  and the other 2 cups in the bottle is yours- You deserve it.
  • 2 teaspoons garlic herb seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 teaspoons cracked black pepper

Preparation:

Place steaks in a large food storage bag. Add remaining ingredients. Marinate for 2 to 4 hours, turning occasionally to keep the steaks coated with liquid.

Braai it your way!

Source: southernfood.about.com

My treat – Braaied Fillet with mushroom sauce

Posted in Braai, Braai Recipes, Food, South Africa, Wine, Wine and dine on December 29, 2010 by ribshackred

After buying and wrapping the gifts and entertaining some awkward family members I’m really in the mood for a holiday…but I’m on holiday.

So , in order to reward myself with a treat, I’m going to make one of the best braai dishes for me and some friends. Fillet Steak with mushroom!
Ingredients
 
1 beef fillet, about 2kg
1/2 cup red wine
1/4 cup oil
1/4 cup onion, minced
1 Tbls.mixed herbes

For the mushroom sauce

2 Tbls. butter (or margarine)
2 Tbls. onion, minced
2 cloves garlic, minced
250g fresh mushrooms,cleaned and sliced
1 tsp. meat glaze (bovril),or 1 tsp. broth seasoning mix
1 reserved marinade for fillet
1 red wine (or beef broth) if needed

Preparation

Buy a prime grade fillet, if possible, and trim it well. Fold and tie the tail to the meat to form a roast of uniform thickness (or have the butcher do it for you).

Place the meat in a plastic bag. Mix the wine, oil, onion, and herbs, blending well.Pour over the meat, close the bag tightly, and turn it to coat the meat with the marinade.

Place the bag in a dish and marinate the meat for 2 hours at room temperature or overnight in the refrigerator.

Drain the meat, reserving the marinade.

Grill the meat 10cm above hot coals, turning to brown on all sides.

This takes about 10 minutes of undivided attention so you can put out any flash fires.

Move the meat to the edge of the grill or cover the grill and cook for 15 to 20 minutes longer for rare, 20 to 25 minutes for medium rare.

Slice and serve with the mushroom sauce.

For the mushroom sauce:

In a medium skillet, melt the butter and add the onion and garlic, cooking until the onion is tender but not browned.

Add the mushrooms and cook, stirring gently now and then, until well saturated with the butter and most of the juices cooked from the mushrooms have evaporated.

Stir in the meat glaze. Add the reserved marinade and, if needed, a few tablespoons of wine or broth to make a light sauce.

Serve with the grilled fillet.

Source: barbecue-party.com

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

Ingredients

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


Directions

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.

 

Source:  funkymunky.co.za