Rib-eye steak with pinotage sauce and mieliebrood (cornbread) recipe by Beyers Truter.
Ingredients
750 g rib-eye steak, bone-in, well-matured
salt and freshly ground black pepper
canola oil
Pinotage Sauce
canola oil
4 lamb ribs, not too fatty, cut into 2 cm bits ('ask your butcher')
2 sprigs fresh thyme
2 sticks celery, chopped into 2 cm bits
4 spring onions, chopped
2 carrots, chopped into 2 cm bits
1 bay leaf
2 cloves garlic, chopped
400 ml Beyerskloof Pinotage ('or Beyerskloof Diesel')
200 ml Beyerskloof Lagare Port
400 ml beef stock ('homemade or liquid, never cubes')
Mieliebrood
500 g self-raising flour
5 ml salt
1 x 410 g tin cream-style sweet corn
2 eggs
65 ml milk
30 ml canola oil
butter for greasing
Recipe
Serves 2 ('Or one very hungry rugby player; I easily polish off a 750 g steak like this!')
Make the mieliebrood first. Preheat the oven to 180°C.
Sift the flour and salt together in a large mixing bowl. Stir in the cream-style sweet corn. Beat the eggs, milk, and oil together, add to the flour and corn mixture and mix well. ('I just chuck it all in together and mix!')
Grease a loaf pan with butter, pour in the mixture, and bake for 45 minutes. Or for outdoors around a braai fire, take a cast-iron pot with a lid, grease well with butter, pour in the mixture, cover with lid, and bake in a hole filled with coals ( cover the lid with coals too).
To make the pinotage sauce, take a saucepan, add some oil, and pan-roast the lamb, vegetables, bay leaf, and garlic for 5-10 minutes until well browned. Combine wine and port and gradually add to the meat, deglazing the pan. Cook on high heat for 10-15 minutes (to cook away the alcohol). Add the stock and cook over low heat until reduced to about 100 ml. Strain through a fine sieve (or use coffee filter paper). ('I usually snack on the leftover bits; full of flavour!')
To prepare the steak, season well with salt and pepper, heat some oil in a heavy-based pan, and pan-roast for about 5 minutes on all sides. Place in a roasting pan and roast in the oven at 180°C for about 10 minutes. Remove and allow to rest for 5 minutes. Serve with sauce and warm mieliebrood.
Wine Pairing
Beyerskloof Faith or Beyerskloof Diesel
Mieliebrood recipe courtesy of Johan Badenhorst from M-Net's Kyknet TV travelling, food and wine programme Voetspore
'I'm basically a pinotage and burger man. I also like traditional boerekos: chicken-pie, Karoo lamb, tomato bredie [stew].'