Ruby-red riches for dinner
DO YOU remember the UB40 song Red, Red Wine? You may even remember Neil Diamond doing it before — I don’t want to give my age away! It was a mellow song, which made one feel fine.
Well this recipe should be just as fine because of the full-bodied flavour that comes from the red wine. (There’s one rule, always cook with a wine you’ll be happy to drink, a really fine wine.)
This, together with fresh herbs, makes it a hearty, comforting dish with the taste of Rosh Hashanah and Succot as well.
INGREDIENTS
2kg brisket
3 large onions cut in half and thinly sliced 1 tsp crushed fresh garlic
1 tsp freshly grated ginger
2 tbsp soft brown sugar
750ml Italian red wine (Merlot or Cabernet Sauvignon)
100g tomato paste — I like to use Fontanella Doppio Concentrato in a tube
Salt and pepper to taste
2 tbsp (15g) roughly chopped fresh oregano 2 tbsp (15g) fresh basil cut chiffonade-style 3 tbsp (25g) finely chopped Italian parsley
METHOD
Preheat oven to 160°C.
Brown the meat in a large pot or a large frying pan (big enough to hold the whole piece of meat) over medium to high heat on the stove.
Remove the meat from the pot or pan and set it aside in a roasting pan, deep enough to hold the meat and sauce but not too large, as you don’t want the sauce to evaporate too quickly.
To the same pot/pan used to fry the brisket (do not wash the pan) add a little more oil and fry the onions until golden brown.
Add garlic, ginger and sugar and give it a good stir until the sugar dissolves.
Add wine and tomato paste, bring to the boil then reduce heat and allow to simmer without a lid until it reduces by about a third and thickens up to a loose chutney consistency.
Finally, add the fresh herbs — and enjoy the wonderful aromas emanating from the full bodied flavours of this dish.
Pour the sauce over the meat and cover with tin foil.
Roast for 2½ hours covered and 1 ½ hours uncovered. Keep basting until the meat is perfectly glazed. The sauce should not be watery. You don’t need to turn the meat over while cooking.
If you feel the meat is drying out after 1 hour uncovered, then cover it and continue cooking for another 30 to 45 minutes.
SAVOURY RICE, EDAMAME AND CASHEW NUT SALAD
INGREDIENTS
A few rocket leaves (optional)
1 packet rapid-cook savoury or wild rice – 200g (cooked as per instructions on packet then set aside to cool)
Head of one small red cabbage, thinly shredded (about 400g)
2 cups edamame beans (boiled for about 7-8 minutes and set aside to cool)
35g Italian parsley, roughly chopped (set aside 2 tbsp to decorate at the end)
3-4 tbsp pomegranate seeds
1 avocado pear
200g salted cashew nuts (optional, otherwise crush some ramen noodles, crispy fried onions, or string potato crisps) for topping
For the dressing
1 cup mayonnaise
Juice of 1 lemon and 1 tbsp lemon zest 2 tbsp oil
3 tbsp (a third of a cup) honey 1 vegetable cube (I like Telma)
½ cup water
METHOD
Combine all the salad dressing ingredients in a blender until smooth.
Place a few pieces of rocket leaves on the base of your platter (optional).
Place rice on to platter and sprinkle with salt.
Scatter cabbage on top of rice followed by edamame beans, chopped parsley and pomegranate seeds.
1 hour before serving, pour ½ the salad dressing over the salad.
Just before serving add the avocado followed by the rest of the salad dressing. The salad shouldn’t be swimming in dressing. Rather leave some in a bowl/bottle on the side for people to add more if they want to.
Sprinkle with cashew nuts (optional alternatives as mentioned above) and parsley.
TRADITIONAL GLAZED BEETROOT
Tired of cold boring beetroot salad, but like the taste of beetroot? Well here’s your answer. A beetroot dish shared by a friend who was catering for a Zulu wedding. This dish is always on the table of any traditional celebration. What did I share? My challah recipe, with schoolchildren on Heritage Day.
INGREDIENTS
6 medium sized beetroot
4 large bayleaves
Enough water to cover beetroot
1 large onion finely chopped
1 tsp cumin
1 tsp chilli flakes
2 tsp freshly grated ginger or 1 tsp ground ginger powder
35g parsley, chopped (set aside 2 tbsp)
½ tsp crushed fresh garlic (more if you’re like me and love garlic!)
2 heaped tbsp cornflour/Maizena dissolved in 2½ cups cold water
2 tbsp brown sugar
2 tbsp honey
1 tbsp lemon juice
METHOD
Place washed whole beetroot (skin on) and bay leaves in a medium sized pot and cover with water. You can use ready-cooked bottled beetroot (not pickled).
Bring to the boil then reduce heat and allow to simmer until soft. Test with a toothpick.
Discard water and bay leaves. Set beetroot aside and allow to cool.
Peel and cut into 1-2cm cubes when cool. Meanwhile fry the onions, in a little oil, in a medium-sized frying pan until soft.
Add cumin, chilli flakes, ginger, parsley, garlic, sugar, lemon juice and honey and keep stirring for about 3-4 minutes.
Add dissolved cornflour in water to the onion mixture and bring to the boil. Reduce heat and allow to simmer, stirring all the time with a whisk until sauce thickens.
Add beetroot to sauce and continue to mix until well combined.
Serve warm, decorated with parsley.