From Ouma Annatjie’s Kitchen: Marinated Beef Pot Roast (perfect with Muratie Martin Melck Cabernet Sauvignon) #PR

The perfect recipe to try with Muratie’s Martin Melck Cab!  If you don’t have some already, add it to your #PostlockDown shopping list!

Annatjie Melck, chatelaine of Muratie and a well-known Stellenbosch personality, is a true food person. 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.

Muratie’s popular Farm Kitchen Restaurant embodies the Melck’s food and wine culture. Rijk’s wife, Kim, an accomplished cook, working closely with her mother-in-law Annatjie, oversees the preparation of this authentic farm lunch, using fresh ingredients from Muratie’s organic vegetable garden as well as speciality foods. Kim describes the Farm Kitchen as an extension of their home. “I have my apron on and Rijk pours the wine. We do it all and we hope for our guests that it is like being hosted in someone’s home, with warmth and friendliness.”

 

Marinated Beef Pot Roast

1kg of bolo, aitchbone or topside

110g bacon cut in 5mm pieces

 

Marinade

150ml beer of your choice

50ml canola oil

1 tablespoon (15ml) honey

4 whole peppercorns

2 whole cloves

1 bay leaf

 

Pot Roast

2 teaspoons (10ml) salt

1 tablespoon (15ml) canola oil

2 onions, cut into slices

2 carrots, grated

1 tablespoon (15ml) cake flour

 

Method:

  1. Use your larding needle to lard your beef.
  2. 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.
  3. 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.
  4. 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.
  5. Heat the marinade and add to the meat.
  6. 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.
  7. 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.
  8. Place the meat back into the sauce until it is warm.
  9. Serve your pot roast with roast potatoes and vegetables

 

Enjoy with a bottle of Martin Melck Cabernet Sauvignon

 

 

 

 

 

 

 

The Muratie Cabernet Sauvignon was made from two different blocks on the estate, planted in 1998 and 2011. The grapes were hand-picked, yielding 6 tons per hectare. They were then sorted, crushed, destalked, pumped into stainless steel tanks for fermentation and matured in 10% new French Oak for 20 months.

Classically styled and restrained, concentrated dark fruit (black cherries, berries and plums) are underscored by fresh acidity and framed by cedarwood and spice notes from 20 months in French oak (10% new). This is a full-bodied and complex wine, a wine of integration, balance and great length true to its terroir. This authoritative wine will reward cellaring for at least another 6 years.

Muratie Martin Melck Cabernet Sauvignon 2015 is available at the estate, online at                                                    https://www.muratie.co.za/wine/buy-wine/ and at select fine wine merchants around the country.

Approximate retail price: R200 per bottle.

Accolades: 4½ stars in Platter’s 2020 SA Wine Guide

 

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