Archive for November, 2014

Our Butcher/Supplier

Our SupplierOur meat / meat matters

Our meat is sourced from a well-respected and trusted supplier – who rear their own calves from young and feed them supplemental food with all the correct nutrients to build a healthy, strong immune system – resulting in good quality, healthy meat for your pallet.

The meat is quality checked and controlled by a panel of outside companies, who ensure that every piece of meat is hygienic and fit for human consumption. They also ensure that each animal has been treated without cruelty, fed correctly and that all safety procedures have been followed when taking care of the meat.

Our supplier

If you would like to read more about our supplier, Chalmar Beef, you can visit their website: www.chalmarbeef.co.za to learn more about the meat process.
Meat cuts

Knowing about meat is no longer just the butcher’s responsibility – it is vital for your meal satisfaction, to know just which cut will be best for your gut! Take a tour with us…

Lamb Moussaka

If you’re in the market of luxurious meats, you’re in the right place. Unlike pork having to be cooked very well, lamb is best when it’s still slightly pink, but of course it can bear longer cooking if you like your meat properly dead on your plate.

Ingredients

  • Olive oil
  • 1 large chopped onion
  • 2 peeled and sliced carrots
  • 3 sliced celery stalks
  • 3 chopped garlic cloves
  • 1 large sprig of fresh thyme
  • 1 large sprig of oregano
  • 1.5kg stewing lamb
  • 2 cans (800g) chopped tomatoes
  • 250ml white wine
  • 2 large sliced brinjals

For the béchamel

  • 60ml butter
  • 60ml flour
  • 500ml full-cream milk
  • Salt and milled pepper
  • Freshly grated nutmeg

Method

  1. Sauté the onions, carrots, celery and garlic. When it is nice and soft add the thyme and oregano and fry for another minute before removing it from the heat to set aside.
  2. Season the lamb place in a deep frying pan on medium heat for 30 seconds on each side then turn the heat to low.
  3. Place the onions into the deep frying pan with the lamb and add the tomatoes and white wine.
  4. Pour just enough water into the deep frying pan to cover the meat, then pop a lid on and allow to simmer gently for about 2-3 hours or until the meat is tender. If need be, at anytime add a little more water if the meat is looking a bit dry.
  5. Preheat oven to 200°C
  6. Slice brinjals just more than half way through. Be careful not to slice all the way through and pour plenty of salt over the brinjals.
  7. Turn the brinjals over so that the sliced side is against the chopping board and leave for 20-30 minutes.
  8. Before removing any gristle and bone from the lamb, allow the dish to cool.
  9. When the juices of the brinjals have run out, season and steam them until they’re tender.
  10. Melt butter in a saucepan then add flour and allow to cook for a minute. Gradually add hot milk while whisking to avoid lumps forming and whisk continuously until it becomes a smooth, thick white sauce.
  11. Season the sauce and add a pinch of nutmeg to taste.
  12. In a 30cm baking dish, arrange the lamb and brinjals in 2 layers, then cover with white sauce and grate a little nutmeg on top.
  13. Place in oven and bake for 30 minutes or until golden brown and bubbling.
  14. If you wish, grate a little bit of cheese on top.

Know-how

Slicing the brinjals, adding salt and allowing the juices to run, removes the bitterness.

Classic pork roast

Far too often we hear people asking, “What’s your favourite food?” Chances are it’s not the food you enjoy, it’s the way it’s prepared.

In our opinion pork is just delicious. The sticky meat is so succulent and has a sweetened taste to it and is covered with crispy crackling. It’s perfect for a special occasion, but if it’s not done properly one might just ruin the meal.

Ingredients

  • x1 pork rib roast
  • Olive Oil

For the rub

  • 30ml funnel seeds
  • 2 bay leaves, finely chopped
  • 1 large sprig rosemary, finely chopped
  • 15ml sea salt flakes (and extra for skin)
  • 10ml black pepper

Method

  1. Preheat oven to 240°C
  2. Mix in a bowl the funnel seeds, finely chopped bay leaves and sprig rosemary, sea salt flakes and black pepper.
  3. On a chopping board, score the fat of the pork using a small, sharp knife, but be careful not to cut through the meat.
  4. Rub a decent amount of olive oil all over the pork and sprinkle plenty of salt on the skin and rub it in well.
  5. Massage the mixture into the meat.
  6. Place the pork in a roasting pan and roast for 20 minutes.
  7. Reduce the heat to 180°C and roast for an hour.
  8. Allow meat to cook through before removing it from the oven.
  9. Allow meat to rest in a warm place for 10-15 minutes.

Beef Brisket Pot Roast

Beef brisket is a highly flavoured piece of meat, as it’s not only marbled with fat, but the brisket is a muscle that gets quite a good work out. It’s perfect for slow braises.

Ingredients

  • 1.8kg-2.2kg beef brisket
  • Salt
  • ±20ml olive oil
  • 3 large sliced onions
  • 5-6 minced garlic cloves
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 3-4 bay leaves
  • 2 cups of beef stock
  • 2-3 large peeled and chopped carrots
  • 12.5ml mustard (optional)

 

This meal is best served with mashed, boiled or roasted potatoes, egg noodles or polenta.

 

Method

  1. Using a sharp knife score the fatty side of the brisket in parallel lines, but make sure you don’t cut through to the meat. If there are any chunks of fat, cut them off and discard them.
  2. Repeat in the opposite direction to make a crosshatch pattern.
  3. Salt the meat well and let it sit for 30 minutes.
  4. Pat the meat dry and place it in a large ovenproof pot with the fatty side down.
  5. On medium to high heat, cook for 5-8 minutes until the fat side is nicely browned. (You don’t want it cooking too fast that it becomes a raging sear and you don’t want it cooking too slow that it cooks all the way through.)
  6. Turn the brisket over and cook for a few more minutes to brown the other side.
  7. Once the brisket has browned, remove it from the pot and set it aside.
  8. If need be, add a bit of olive oil to the pot.
  9. Place the onions into the pot and sauté them adding a little bit of salt for taste.
  10. When the onions are slightly browned, add the garlic and stir for another 1-2 minutes.
  11. Preheat oven to 150°C
  12. With some string, tie together the bay leaves, rosemary and thyme.
  13. Move the onions and garlic aside and nestle the brisket inside.
  14. Add the tied-up herbs and the beef stock to the pot, and bring it to a boil.
  15. Pop a lid on the pot and place in the oven to cook for 3 hours.
  16. Every hour or so flip the brisket so it cooks evenly.
  17. After 3 hours of cooking, add the carrots and allow to cook for another hour or until the carrots are cooked through and the brisket is fall-apart tender.
  18. Remove the pot from the oven and place the brisket on a cutting board, then over it with foil.
  19. Pull out and discard the herbs.
  20. Remove the carrots and half of the onions and cover them with foil.
  21. Pour the ingredients remaining in the pot into a blender and puree until smooth.
  22. Add the mustard to the mix, and put into a pot to keep warm (optional).
  23. Upon serving, slice the brisket against the grain to encourage fall-apart tender.

Facebook Competition

If you haven’t had the chance to MEAT us, now is your chance. We are currently running TWO fantastic Facebook competitions – one at Butcher Block Umhlanga and the other at Butcher Block Rosebank. Winners will be given a deluxe dinner voucher valued at R400 to eat at our 4-star restaurants.

All you have to do to enter is like either our Butcher Block Umhlanga Facebook page or our Butcher Block, Crowne Plaza, Joburg page (depending on your area). Click the #dinnertime button on the page and follow the instructions that follow. The more you share the competition, the better your chances of winning.

The competition closes 30 November 2014, and the prize can be used between 1 December 2014 to 31 January 2015.

PMR Africa Awards

The PMR Africa Awards are given to companies and institutions that have been recognised for their hard work and excellence, and have not only met the bench mark, but run all over it and done a couple of backflips on it too. Butcher Block Umhlanga is a restaurant that has done just that.

We are very proud about winning the “Diamond Arrow” award at the PMR Africa awards. This means we were ranked 1st overall with a rating of at least 4.1 out of 5, and we can now say that our restaurant is truly outstanding!

Beef cuts to roast

Beef cuts to roast

  • Sirloin
  • Topside
  • Rolled
  • Rib
  • Silverside
  • Aitchbone

Sirloin is a slab of meat taken from either side of the spine. The layer of fat covering the meat makes it perfect for roasting, but be careful not to overcook the lean meat underlying the fat.

Topside is a large chunk of relatively lean meat that has a coarse texture. With pot-roasting the texture becomes soft and tender. It’s best served in thin slices cut against the grain.

Rolled beef is a cut of either silverside or topside and is also great for pot-roasting. Often one stuffs the meat with garlic or any other herb and stuffing for extra flavour.

Rib, mainly prime rib is the best cut for roasting. The fat and bones protect the centre during cooking making the meet unbelievably flavoursome to its’ core.

Silverside is named for the layers of connective tissues surrounding it. It’s best done in a pot-roast until tender or medium to rare in an oven-roast, as the meat has a coarse texture.

Aitchbone is part of the tailbone section of the silverside. The texture of the meat is also coarse, requiring thorough pot-roasting.

Beef cuts for stew

Short rib is commonly known as Jacob’s Ladder, and is a popular cut of beef. The meat of this cut is usually meatier and tenderer than other rib cuts. It’s taken from a small corner of the chuck and part of the rib.

Chuck is one of the more economical cuts of meat. It’s often used as ground meat, because of its richness of flavour and the fat being equally spread throughout the piece of meat.

Shin is taken from the lower leg of the animal. Through slow cooking over low heat, the connective tissue in the meat is broken down, resulting in a tender, highly moist and flavoured meat.

Blade comes from the chuck section of beef and has a line of tough connective tissue down the middle, creating a tough steak that is best when braised.

Oxtail is the culinary name for cattle’s tail. It is a gelatine-rich and bony meat, which is best eaten in a slow-cooked stew or braise. If cooked to perfection the meat will simply fall off the bone.

Brisket is a cut of meat taken from the lower chest. The muscle holds 60% of the animal’s body weight, resulting in a meat that has to be cooked properly in order for it to tenderise.

Beef cuts to grill, fry and braai

Beef cuts to grill, fry and braai

  • Fillet
  • Sirloin
  • Rib-eye
  • Prime rib
  • T-bone
  • Porterhouse
  • Rump
  • Tenderised steak

Fillet is a super-tender strip of meat that runs horizontally behind the sirloin and rump. A beautifully lean meat. It’s best when it’s cooked lightly. Overcooking will make the meat dry and quite tough.

Sirloin is a part of the loin and has a distinctive layer of fat on top that adds flavour to the piece of meat while cooking.

Rib-eye is top-quality-meat. It’s taken from a section of the rib and is also cut from a column called the eye. The fat marbling keeps it moist during cooking, making it a very juicy steak.

Prime rib, if cooked nicely, is a lovely and tender piece of meat. It’s located more to the sirloin than the rib-eye, but is also largely part of the rib. It has just enough fat to leave the meat favourable.

T-bone is a piece of beef that is taken from the sirloin and fillet. The name comes from its “T-shaped” bone that has meat on each side of the bone.

Porterhouse, like the T-bone steak, is also taken from the sirloin and fillet, but has more fillet than the T-bone. It can be tricky to cook, as it can be over done while rendering the fat on the sirloin.

Rump is a thick steak cut taken from the hind of the animal. It sits next to the sirloin and is known for its superior flavour.

Tenderised steak is a very lean piece of meat, so it’s actually best served rare. Even with a little bit of cooking it can become tough. It’s taken from the silverside of the animal.