Beesskenkel-en-sampioen-bredie met ’n kaasbolaag
Ingredients
- sout en gemaalde swartpeper
- 250 ml (1 k) koekmeel
- 1,5 kg beesskenkels, in bloke gesny
- 45 ml (3 e) olyfolie
- 2 uie, gekap
- 2 knoffelhuisies, gekneus
- 375 ml (1 botteltjie) donker bier (soos Stout)
- 375 ml (1½ k) hoenderaftreksel
- 3 lourierblare
- klein handjie vol tiemie + ekstra
- 30 ml (2 e) tamatiepuree
- 250 g (1 pakkie) knopiesampioene, middeldeur gesny
- 6 snye plaasbrood
- 80 ml (1⁄3 k) emmental, gerasper
- English Recipe
- salt and ground black pepper
- 250 ml (1 cup) cake flour
- 1.5 kg beef shin, cut into blocks
- 45 ml (3 tbsp) olive oil
- 2 onions, chopped
- 2 cloves garlic, crushed
- 375 ml (1 bottle) dark beer (such as stout)
- 375 ml (1 ½ cups) chicken stock
- 3 bay leaves
- small handful of thyme + extra
- 30 ml (2 tbsp) tomato puree
- 250 g (1 packet) button mushrooms, halved
- 6 slices country bread
- 80 ml (1/3 k) Emmental cheese, grated
Instructions
Voorverhit die oond tot 200 °C.
1 Geur die koekmeel na smaak en rol die skenkels hierin. Verhit olie in ’n groot, oondvaste kastrol en
braai die skenkels hierin tot goudbruin. Geur, haal uit en hou eenkant.
2 Braai die uie vir 5 min. in dieselfde kastrol tot goudbruin. Voeg die knoffel by en braai vir 1 min. Sit die skenkels terug in die kastrol en gooi die bier by. Prut vir 5 min.
3 Voeg die aftreksel, lourierblare, tiemie, tamatiepuree en sampioene by. Bedek en bak vir 1½-2 uur tot die vleis van die been afval. Geur na smaak.
4 Meng die ekstra tiemie deur en pak die snye brood bo-op.
5 Strooi die kaas oor en bak virnog 15 min. of tot die kaas goudbruin is.
English recipe
Preheat the oven to 200 ° C.
1 Season the flour to taste and roll the shanks in it. Heat oil in a large ovenproof saucepan and fry the shanks until golden brown. Season, remove and set aside.
2 Fry the onions for 5 minutes in the same pan until golden brown. Add the garlic and cook for 1 min. Put the shanks back in the pan and pour in the beer. Simmer for 5 minutes.
3 Add the stock, bay leaves, thyme, tomato and mushrooms. Cover and bake for 1 ½ -2 hours until the meat falls off the bone. Season to taste.
4 Mix the thyme extra door and pack the slices of bread on top.
5 Sprinkle with cheese and bake for another 15 minutes or until cheese is golden brown.