Ingredients:

• 4-5 pounds beef brisket, trimmed
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup balsamic vinegar or red wine (for a richer flavor)
• 1/4 cup brown sugar
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• Fresh thyme sprigs

Directions:

1. Season the Brisket:
   Pat the brisket dry with paper towels.
   In a small bowl, mix together the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder.
   Rub the seasoning mix all over the brisket, ensuring a generous coat on both sides.
2. Sear the Brisket:
   Heat the olive oil in a large skillet over medium-high heat.
   Sear the brisket for about 3-4 minutes on each side until a golden crust forms.
   Transfer the seared brisket to the slow cooker.
3. Prepare the Sauce:
   In the same skillet, add the sliced onion and garlic, cooking until softened and fragrant, about 3 minutes.
   Pour in the beef broth to deglaze the skillet, scraping up any browned bits from the bottom of the pan.
   Stir in the balsamic vinegar (or red wine), brown sugar, tomato paste, and Worcestershire sauce.
   Allow the mixture to simmer for 2 minutes before pouring it over the brisket in the slow cooker.
4. Slow Cook:
   Add the bay leaves and fresh thyme sprigs on top of the brisket.
   Cover and cook on low for 8 to 10 hours, until the brisket is fork-tender.
5. Rest and Serve:
   Once done, let the brisket rest for about 10 minutes before slicing against the grain.
   Serve with the gravy created from the cooking juices, strained if desired for a smoother sauce.
6. Variations & Tips:
   Sweetness Adjustment: If you prefer a sweeter flavor, you can increase the amount of brown sugar or add a tablespoon of honey.
7. Texture: For a thicker gravy, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) into the sauce before serving.
8. Serving Suggestions: Pair with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.

Ingredients:

• 1 pound prime ground beef
• ½ cup finely chopped red onion
• 6 cups rich beef stock
• 14 ounces fresh chopped tomatoes
• 2 tablespoons sundried tomato puree
• 1 teaspoon traditional Worcestershire sauce
• ½ teaspoon crushed oregano
• ½ teaspoon dried sweet basil
• 1 ½ cups uncooked elbow pasta
• 1 ½ cups quick-freeze garden vegetables

Directions:

1. In a robust soup cauldron, marry the beef and red onions, cooking until the beef is perfectly browned and the onions translucent.
2. Skim off any extra fat, ensuring a lean soup base.
3. Pour in the beef stock, introducing the freshly chopped tomatoes, the deep sundried tomato puree, Worcestershire sauce, and a sprinkle of crushed oregano and sweet basil.
4. Stir this mixture with love and let it come to a gentle boil.
5. Lower the heat and let it simmer for about 5 minutes, allowing the flavors to mingle.
6. As aromas fill your kitchen, introduce the elbow pasta and the garden vegetables to the pot.
7. Allow them to simmer for roughly 8 minutes.
8. The pasta should be tender to the bite but still hold its shape.
9. Season with salt and freshly cracked pepper as per your palate.
10. Give it a good stir.
11. Pour into bowls and, for those who desire, sprinkle a handful of freshly shredded cheese atop.
12. Serve with warm crusty bread for a meal that wraps you in warmth.

A sausage roll is a savoury dish, consisting of sausage meat wrapped in puff pastry. Although variations are known throughout Europe and in other regions, the sausage roll is most closely associated with British cuisine.
Ouma Kotie makes the best sausage rolls and as an added bonus we are sharing her recipe with you today

Recipe:

• 500g cooked and cooled Mince
• 1/2 tsp fine coriander
• Salt and pepper to taste
• 1/2 cup mashed potatoes
• Baking Bonanza puff pastry

1. Mix everything together and place on puff pastry.
2. Roll closed and brush with some milk.
3. Place on a baking sheet and bake for 25-30min at 180°C or till golden brown.

Have you ever had a bad food poisoning and the only thing you can remember it being from is probably meat that you’ve had the previous day?

So, what could have gone wrong and does meat really cause food poisoning that easy? Well, if cooked meat isn’t stored in the right way in the refrigerator, then yes, it can definitely cause food poisoning. Different meats last for a certain number of days, weeks or months, in the refrigerator and in the freezer, but it is essential it has been stored in the right way.

How Long Does Cooked Meat Stay in the Refrigerator?

Pork: Cooked pork can remain in the refrigerator for 3 to 4 days, before it needs to be frozen.

Beef: Beef will last in the refrigerator for 3 to 4 days and then it needs to be frozen.

Poultry: All types of poultry will last about 3 to 4 days in the refrigerator before it can be frozen.

Seafood: Seafood will last in the 2 to 3 days in the refrigerator and it then needs to be frozen.

How Long Does Cooked Meat Stay in the Freezer?

Pork

Cooked pork can remain in the freezer for two to a maximum of three months and uncooked pork can be for around 2 months. As for pork chops, you can store them in the freezer for around 4 to 6 months. Pork roast will last for 4 to 12 months.

Processed and smoked pork items like bacon, luncheon meat, ham etc., will last for 1 to 2 months.

Beef

Beef when cooked, will last 2 to 3 months. When uncooked, beef steaks can last 6 to 12 months and beef for roasting will last 4 to 12 months.

Poultry

Poultry like chicken, quail, turkey etc., can be kept frozen for even up to 1 year, when uncooked. Once cooked, you can store poultry for 3 to 5 months.

Seafood

Uncooked, lean fish can be kept in the freezer for 6 to 8 months, while fatty fish can be kept in the freezer for 2 to 3 months. Shellfish can be kept for 3 to 6 months.

Once cooked, fish shouldn’t be kept in the freezer for longer than 4 to 6 months. If your fish is smoked, then keep it frozen for a maximum of 2 months.

Ingredients:

For the steak bites:

• 1 pound sirloin steak, cut into cubes
• 2 tablespoons garlic, minced
• 4 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• For the smashed potatoes:
• 1 pound baby potatoes
• 1 cup cheddar cheese, shredded
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Directions:

For the potatoes:

1. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly.
2. Place potatoes on the griddle, smash them lightly with a spatula, then drizzle with olive oil and season with salt and pepper.
3. Cook until golden and crispy, about 10 minutes on each side.
4. Sprinkle with cheddar cheese and cook until melted.
5. For the steak bites:
6. Heat the griddle over high heat and add butter.
7. Once the butter is melted and foamy, add the garlic and sauté until fragrant, about 1 minute.
8. Add the steak bites, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.
9. Remove from heat and garnish with chopped parsley.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 600 kcal | Servings: 4 servings

Ingredients

• 3 lbs oxtails
• 1 medium-sized yellow onion chopped
• 2 tbsp of my homemade BBQ rub/seasoning OR 2 tsp favorite store-bought BBQ seasoning
• 2 tbsp vegetable oil
• 3 cups BBQ sauce
• a desired amount of liquid smoke I used a little over 1 tbsp
• 3 cups beef broth OR chicken broth OR water

Directions

1. Place the oxtails and onions into a large mixing bowl, then drizzle the oil all over the oxtails.
2. Next make sure everything is nicely coated with the oil, then sprinkle the BBQ seasoning all over the oxtails.
3. Place the oxtails and onions into a large pot, and place the pot over medium-high heat.
4. Brown the oxtails and onions, then remove them from the pot, and place them into the slow cooker.
5. Go back to the pot that you brown the oxtails in, and pour in the chicken broth OR water.
6. Next add in the barbecue sauce, and liquid smoke.
7. Mix everything, an let cook for 5 minutes over medium heat.
8. Pour the barbecue sauce over the oxtails, then place the lid on the slow cooker.
9. Let cook on LOW for 6 hours.
10. Serve with your favorite sides.
11. ENJOY!

Deeg:

• 625g margarien
• 6 k meel
• 1/2 t kremetart
• 1 1/2 t sout
• 3 eiergele
• 60ml witasyn
• 3/4 k yswater

1. Vryf 625g margarien in; 6 k meel; 1/2 t kremetart en 1 1/2 t sout.
2. Maak aan met 3 eiergele en 60ml witasyn saamgeklits in 3/4 k yswater.
3. Vou toe in plastiek en plaas in yskas vir ten minste 6 ure.
4. Die beste resultate word verkry wanneer deeg koud is.

Vulsel:

• 1kg gemaalde vleis
• 1/2 t sout
• 1/4 c blatjang
• 1/2 t aromat
• 1/4 t naeltjies
• 1/2 t mostet
• 1/2 pakkie Knorr Meat Ball Maker
• 1/4 c hawermout
• 1 sny geweekte bruinbrood

1. Kook saam 1kg gemaalde vleis, 1/2 t sout en 1/4 k blatjang.
2. Sodra vleis deurgekook is, voeg by 1/2 r aromat, 1/4 t naeltjies; 1/2 t mostet; 1/2 pakkie Knorr Meat Ball Maker en 1/4 k hawermout.
3. 1 sny geweekte bruinbrood.
4. Druk al die water uit die brood. (ek sit nooit die brood in nie die hawermout bind die vleis genoeg)
5. Meng alles goed en laat prut vir 14 minuut.
6. Druk in glasbak en laat koud word in yskas.
7. Sny stroke en plaas op uitgerolde deeg.
8. Vou toe en rol om sny in verlangde groottes, smeer met geklitste eier.
9. Bak tot mooi bruin by 180C of 350F.

Translation

Meat Patties

Dough:

• 625g margarine
• 6 cup flour
• 1/2 t cream cheese
• 1 1/2 t salt
• 3 egg yolks
• 60ml white vinegar
• 3/4 cup ice water

1. Rub in 625g margarine; 6 cup flour; 1/2 t cream cheese and 1 1/2 t salt.
2. Make with 3 egg yolks and 60ml white vinegar whisked together in 3/4 k ice water.
3. Wrap in plastic and refrigerate for at least 6 hours.
4. The best results are obtained when dough is cold.

Filling:

• 1kg minced meat
• 1/2 t salt
• 1/4 cup chutney
• 1/2 t aromatic
• 1/4 t cloves
• 1/2 t mustard
• 1/2 package of Knorr Meat Ball Maker
• 1/4 cup oats
• 1 slice of soaked brown bread

1. Cook together 1kg minced meat, 1/2 t salt and 1/4 k chutney.
2. Once meat is cooked through, add 1/2 r aromatic, 1/4 t cloves; 1/2 t mustard; 1/2 package of Knorr Meat Ball Maker and 1/4 k of oatmeal.
3. 1 slice of soaked brown bread.
4. Squeeze all the water out of the bread. (I never put the bread in, the oatmeal binds the meat enough)
5. Mix everything well and simmer for 14 minutes.
6. Press into glass bowl and let cool in fridge.
7. Cut strips and place on rolled out dough.
8. Fold and roll to cut into desired sizes, brush with beaten egg.
9. Bake until nicely browned at 180C or 350F.

• maalvleis
• 2 eiers
• 1/4 k olie
• 1 k melk
• 1 k koekmeel
• 2 tl bakpoeier
• 1/2 tl sout

1. Vir n vulsel gebruik enige vleis soos maalvleis
2. Klits saam 2 eiers, 1/4 k olie en 1 k melk
3. Sif saam 1 k koekmeel, 2 tl bakpoeier en 1/2 tl sout
4. Voeg by melk mengsel en meng deeglik
5. Spuit muffin pan
6. Skep holte met helfte van deeg, dan die vleis en weer deeg bo oor
7. Jy sal ontrent 10 uit gekry
8. Bak 180 g c tot bruin en gaar

Translation

Meat Scones

• minced meat
• 2 eggs
• 1/4 c oil
• 1 c milk
• 1 c cake flour
• 2 tsp baking powder
• 1/2 tsp salt

1. For a filling use any meat such as minced meat
2. Beat together 2 eggs, 1/4 k oil and 1 k milk
3. Sift together 1 cup of cake flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt
4. Add to milk mixture and mix thoroughly
5. Spray muffin pan
6. Create a cavity with half of the dough, then the meat and dough again on top
7. You will get about 10 out
8. Bake 180 g c until brown and cooked

Ingredients:

• 12 oz Steak
• ⅓ cup Balsamic Vinegar
• 2 tablespoons Soy Sauce
• 3 tablespoons Olive Oil
• 2 cloves Garlic, minced
• 2 sprigs Rosemary, minced
• ⅔ cup Dark Brown Sugar
• ½ teaspoon Kosher Salt
• ½ teaspoon Ground Black Pepper
• ⅓ teaspoon Red Pepper Flakes

Directions:

1. Mince garlic and rosemary.
2. In a bowl, whisk together balsamic vinegar, soy sauce, olive oil, brown sugar, minced garlic, rosemary, kosher salt, ground black pepper, and red pepper flakes.
3. Pour the marinade into a zip-lock bag.
4. Add the steak, ensuring it’s well-coated.
5. Refrigerate for 6 hours to allow flavors to meld.
6. Remove the steak from the marinade, pat dry.
7. Heat olive oil in a skillet over medium-high heat.
8. Cook the steak to your desired doneness, ensuring a crispy exterior and flavorful interior.