For meat lovers

Go! Camp & Drive - - Camp Food -

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


(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


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.

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