"Winter is one of my favourite seasons," explains Chef Francois Ferreira. 

"It is the time to cocoon and cook heart warming soups and stews. It is slow cooking at it’s best, when making a good stew or braise you really should not be in too much of a hurry.

"I love using the meat of a fore quarter of beef - these cuts of meat are usually relegated to being used for mincing and sausage meat. We tend to forget that the meat is much tastier than other joints."





Brisket with honey masala sauce

• 45 ml oil
• 900 g brisket, cut into strips
• 250 ml beef stock
• 2 onions thinly sliced
• Salt and pepper

Honey sauce

• 125 ml honey
• 125 ml water
• 125 ml sweet chili sauce
• 60 ml garam masala
• 2 garlic cloves, crushed

In a pressure cooker, heat the oil and cook the brisket strips, few at a time for a few minutes.

In a saucepan, sauté the onions gently and add to the beef ribs, season with salt and pepper. Pour the beef stock over the brisket and seal the pressure cooker. Cook for 30 minutes. Turn off and let the pressure reduce.

Combine the honey sauce ingredients, pour over the brisket and let simmer for 10 minutes.

Serve with steamed vegetables.

Sweet and sour brisket flavoured with roasted garlic

• 125 ml tomato juice
• 125 ml brown sugar
• 30 ml vinegar
• 125 ml water
• 1 head of garlic, roasted
• 30 ml soy sauce
• 30 ml cayenne pepper
• 2 ml cumin
• 15 ml oil
• Salt and pepper
• 900 g brisket, cut into large cubes

Preheat the oven to 180C.
In a mixing bowl, combine the tomato juice, brown sugar, vinegar, water, roasted garlic, soy sauce, cayenne pepper and cumin.

In a separate pan seal the cubed brisket, and place the sealed cubes in an ovenproof dish. Coat the brisket with the sauce and slow cook in the oven for 1-½ to 2 hours until tender. Remember to stir the cubes now and again.

Place the topside steaks between two sheets of plastic film and flatten with a meat mallet.

Combine all the ingredients for the stuffing. Spread the mixture on the flattened steaks, roll into neat parcels and secure with string or a toothpick.

Heat the vegetable oil in a pan and seal the parcels until browned on all sides. Remove and set aside.

Sauté the onion and kidneys in the same pan. When brown, stir in the flour, purée, wine and stock. Bring to the boil and add the beef olives and bouquet garni. Simmer on top of the stove for about 90 minutes or until tender.

Serve with mashed potatoes or rice.

Recipes by Francois Ferreira.