BEEFY BREAD

For meat lovers

Freeze some of the mixture and keep it at hand to use as a pasta sauce or sandwich filling to beat all sandwich fillings.

Ingredients

(enough for 10)

1 kg beef (brisket)

2 red peppers, chopped

1 can (410 g) tomato relish

1 cup water

1 teaspoon fine cumin

1 teaspoon cayenne pepper

1 teaspoon smoked chilli flakes

1 teaspoon dried oreganum

2 cloves garlic, finely chopped

salt and pepper, to taste

For the sandwiches

2 slices sourdough bread

butter

¼ cup grated cheddar cheese

2 gherkins, thinly sliced

Here’s how

1 Cook the meat in a potjie with the lid on together with all the other ingredients for 1 hour at 150 °C. Then switch off the oven, but don’t open the oven door and leave the pot with the meat in the oven overnight.

2 Flake the meat in the sauce. If the sauce isn’t thick enough, reduce it over medium heat on the stove. Flavour to taste with salt and pepper and put in a Ziploc bag.

3 Spread butter on both sides of the bread slices, put filling on one of the slices, add the gherkins and cheese and top with the remaining slices.

4 Fry the bread in a pan with butter until golden brown, turn around and fry the other side. You can also use a jaffel pan. go! Drive & Camp says The sauce can be made on the coals in a pot with a lid. Bring to the boil with sauce and all for 10 minutes, then leave in lukewarm ash for a few hours (even overnight) until the meat is tender and easy to flake.