Slow Braised Beef Bobotie
A well-loved South African speciality, this delicious bobotie is the perfect match for another local favourite, Pinotage.
The sweet, spicy and fragrant flavours of the bobotie are beautifully illuminated by the gamey wine, and brought to the fore in this bold pairing.
We love: Major’s Hill Pinotage, an award winning cult Pinotage from the Robertson valley.
Alternative pairing: Metzer Family The Kitchen Sink. Try this big, bold, juicy wine that has a little of everything thrown at it – including the kitchen sink!
- 1kg Beef brisket
- 3 Onions
- 2 Cloves garlic
- 1 Tbsp curry spice
- 3 Bay leaves
- 1 Tbsp peppercorns
- 1 tsp Turmeric
- 1 tsp Paprika
- Half cup sultanas
- Quarter cup whole almonds, toasted and seasoned (keep some aside for the garnish)
- 5ml Olive oil
- 25g Butter
- 10g Fresh coriander
For the custard:
- 600ml Milk
- 4 Large eggs
- Salt and pepper
For the braised beef:
- Cover the beef brisket with water and cook over a low heat for 4 hours with the peppercorns and bay leaves, topping up the liquid as it reduces
- Cut into cubes and put aside
- Sauté onions and garlic in butter and olive oil mixture, until soft and golden
- Add curry spice, bay leaves, turmeric and paprika. Sauté for 5min on a low heat and then add 100ml of water, cooking for a further 5mins.
- Mix in sultanas and roughly chopped toasted almonds, and remove from heat
For the custard:
- Whisk together eggs, milk and a pinch of salt and pepper until light and foamy
Putting it all together:
- Combine brisket, onion, spice, sultana and almond mixture in a bowl, and pour the egg custard over the surface, covering completely
- Bake for 15min at 180°C
Garnish with fresh coriander and toasted almonds and serve steaming hot, with a giant glass of Pinotage.