Springbok shin recipe by Braam van Velden with Overgaauw Tria Corda or DC Classic red wine.
Ingredients
2 kg springbok shin
olive oil for rubbing
1 large onion, chopped
250 g bacon, diced
1 large carrot, sliced
1 stick celery, chopped
5 ml freshly grated nutmeg
5 ml ground coriander
6 cloves, ground
3 cloves garlic, chopped
3 bay leaves
1 packet powdered oxtail soup
125 ml red wine ('Overgaauw Tria Corda or DC Classic')
12-15 baby onions, peeled
20 small button mushrooms
250 g dried peaches, sliced
12-15 baby potatoes, scrubbed
60 ml red wine vinegar I
125 ml port ('Overgaauw Cape Vintage')
Recipe
Serves 12
Set the oven on grill. Rub the meat with olive oil and place in a deep baking pan. Grill in the oven until browned on both sides. Remove and re-set the oven to 180 °C.
In a separate pan, fry the onion and bacon together. Spoon this mixture as well as the carrot and celery over the meat. Sprinkle with spices and add the garlic and bay leaves.
Mix the oxtail soup according to the instructions on the packet and pour over the meat and vegetables. Add the wine. Cover the pan with aluminium foil and cook in the oven until soft (about 2 hours).
Remove the meat from the liquid in the baking pan. To the liquid, add the pickling onions, mushrooms, dried peaches and baby potatoes. Add the vinegar and port. ('Or you can add a bit of water instead, but I prefer the vinegar and port!')
Place the vegetable mixture back into the oven at the same temperature and bake until the vegetables are soft ('and full of nice meaty flavour'), about 1 hour.
Return the meat to the pan until heated through (about 30 minutes). Serve on brown rice or pearled wheat.
Wine Pairing
Overgaauw Tria Corda or DC Classic
'We make the Overgaauw DC Classic red blend from specific clones and vineyard sites especially for the Guild auction, where the 1986 vintage first appeared in 1989. Inspired by my father, who passed away in 2008, it's named after him: David Conradie van Velden, a true pioneer.'
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