This week we tried this recipe from Annatjie Melck but of course had to make some changes which worked out fine—nothing drastic . For instance I didn’t think it necessary to lard the topside. By all means do so if you like but we found it worked very well just to use the bacon cut into pieces in the marinade. 12 hours marinating was quite adequate. Obviously Annatjie feels their wines are too good to use for marinade so the beer works very well. Don’t be tempted to use alcohol free—it wont help at all.Perfectly accompanied by Muratie’s fabulous Cabernet Sauvignon.
Annatjie Melck, chatelaine of Muratie and a well-known Stellenbosch personality, is a true foodie. When Ronnie Melck bought Muratie in 1987 fulfilling a lifetime dream of returning Muratie to the Melck family, he and Annatjie moved in the Muratie Manor House, infusing new life into the old homestead and establishing their culture of food and wine. Unfortunately, Ronnie passed away 25 years ago but Annatjie still lives in the Manor House and has continued to express her love of food in many ways. Determined to uphold the food culture of Stellenbosch and the Winelands, she, together with like-minded friends, founded the Fynproewersgilde, the famous Stellenbosch Wine and Food Festival, and the iconic landmark, Oom Samie se Winkel, in Dorp Street. She also authored the highly acclaimed ‘Koljander’ where she showcases over 100 recipes interwoven with her life’s journey from the plains of the Great Karoo to Muratie. She also works closely her daughter-in-law Kim, overseeing the preparation of the authentic farm lunch at Muratie and the many preserves and homemade treats available in the tasting room.
THE RECIPE: MARINATED BEEF POT ROAST FROM OUMA ANNATJIE’S KITCHEN
Marinated Beef Pot Roast
1kg of bolo, aitchbone or topside
110g bacon cut in 5mm pieces
150ml beer of your choice
50ml canola oil
1 tablespoon (15ml) honey
4 whole peppercorns
2 whole cloves
1 bay leaf
2 teaspoons (10ml) salt
1 tablespoon (15ml) canola oil
2 onions, cut into slices
2 carrots, grated
1 tablespoon (15ml) cake flour
- Use your larding needle to lard your beef.
- Mix the beer, 50ml oil, honey, pepper, cloves and bay leaves together in a big glass casserole. Place the beef in the casserole and marinade it for 12 – 24 hours whilst turning regularly.
- Remove the beef from the marinade but keep the marinade aside. Dry the meat with paper towel. Season with salt by rubbing it into the meat.
- Heat the oil in a heavy-duty saucepan and brown the meat thoroughly on all sides. Add the onions and grated carrots to the pot.
- Heat the marinade and add to the meat.
- Heat to boiling point and then lower the temperature and simmer until the meat is soft. Approximately 1,5 – 2 hours. Turn the meat once or twice during this process.
- Remove the meat from the pot and reduce the remaining sauce by half. Mix the flour with some water until smooth and add to the sauce. Gently simmer for a few minutes.
- Place the meat back into the sauce until it is warm.
- Serve your pot roast with roast potatoes and vegetables