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Melt-in-the-mouth beef
Marietjie's mum was a master at making melt in the mouth beef. Jaco discovered it recently and now Marietjie's husband cooks her mum's speciality.
Ingredients
- 750 gram beef steak, in reasonably thin cuts
- 1/2 cup flour
- 3 cups stock or 2 cups water and 1 cup beef stock
- 1 to 2 onions
- 3 tablespoons tomato paste
- 1 tablespoon Worcester sauce
- 2 tablespoons cornflour
- ½ teaspoon red pepper
- Black pepper
- Dash of white pepper
- 1 teaspoon mustard
- Salt
Method
- Flavour meat with salt and pepper and then cover with flour.
- Flatten steak by chopping it with the side of a saucer, the bottom of a glas bottle,
or a meat hammer. - Fry steak in batches in a bit of butter in a hot pan, until brown.
- Place steak in an oven-proof dish.
- Fry onion in the same pan.
- Add the rest of the ingredients to the onion and bring to boil.
- Pour contents of pan over the steak.
- Bake slowly at 160°C in oven for 3 hours.
Serve with rice.
Comments
Oh wow, this is the type of dish I would love to serve my husband and guests on Father's Day. Please can you advise what cut of beef you would suggest for this. Noting cooking time ... would you suggest cheaper cut of meat i.e. Brisket / Chuck? Would love to make this is Winner with our Boys. Thank you
A sligthly cheaper cut steak (like blade steak) and the slightly tougher shoulder cuts works great. It needs to be boneless though as the meat would be tenderized by pounding the meat flat with a mallet, meat hammer or saucer and then it is braised in the oven until cooked