RECIPE NO. 3: BEEF SHORT RIB STEW & UJEQE (STEAMED BREAD)

Food

RECIPE NO. 3 (4 FEBRUARY 2017)
THE MEAL: BEEF SHORT RIB STEW AND UJEQE 
WHO CHOSE IT: INGRID 

Elizabeth’s side of the story: 
We had a busy Saturday planned. My hubby did the grocery shopping on Friday as I was working till 19h00. We weren’t going to a have a minute to spare; with a workout, lectures to catch up on, washing to be hung, a house to clean and a meal to make. All the while needing to leave to Sea Rescue by 11:30am which was only due to finish at 6pm. On top of all the activities we had also invited guests over for supper (Claire, Ryan and Brynn: I don’t regret it ;-)).

THE INGREDIENTS:

The basics for the stew are beef short ribs, bacon, onion, carrot, garlic, sherry, tomato paste, beef stock and cinnamon.
The Ujeqe ( the steamed bread) needs flour, salt, sugar, yeast, water, egg and oil.


THE METHOD:
The  beef short rib stew and I had a misunderstanding. It said “ Seal short ribs in oil in a casserole pot. When browned, remove and set aside… Sauté onion and carrot in the meat browning pot….”.

Due to our crazy schedule I wanted everything to be cut, chopped and ready to pop into the oven as soon as we returned home, as the dish needed 3 hours to cook. Somewhere in the midst of all the chaos I understood that the pot was meant to be removed from the heat, and missed that it meant the meat should be removed from the pot…and so I repeated a mistake we had made in koesisters- not reading the method through until the end.
So I browned my meat and removed my casserole dish from the heat. When it got to the point of adding the carrots and onion etc. my meat was still in the pot, as well as when it was caremalising, and also when the flour was added. Then I read “Return the meat to the pot”…. Doh! the sinking feeling of failing yet again and another example of not following instructions properly. WHEN WILL I LEARN?!

The bread was easy as 1,2,3. The only vagueness was whether the casserole dish the bread was cooking in should be sealed or the pot with the water ( that the casserole dish is   submerged in) should be sealed. I went with the second option and do believe the interpretation was correct.  The bread was meant to be divided into four portions and various ingredients added to each to make a veggie, mushroom and herb variation. I decided to just do a plain loaf and a herb loaf. I added rosemary and thyme.

THE EXPERIENCE:
It was a divine meal. Ingrid reported that her sauce became thick, whilst mine didn’t. I wondered if perhaps it was because I had pre-made mine and left it before cooking for a while longer, that somehow this changed the flour’s thickening ability? The meat however was very tender, and fell off the bones. The sauce was scrumptious. Our guests also reported that they thoroughly enjoyed it, but would have preferred a thicker sauce.
In the future when I repeat this recipe I would add more carrots and onions as I really enjoy extra veggies in a stew. The serving suggestion was for four people and I don’t think a ¼ carrot and ¼ onion per person is quiet sufficient.


The bread took me ten minutes. After its prescribed cooking time it was PERFECT.
Yummy, soft and moist. I loved the varation of steaming it. **By the way: what other word can be used for moist in cooking terms? I most certainly don’t want wet, soggy or damp bread, so how else can this be described?
I had planned to cook extra veggies, or make a greek salad. But due to time constraints, and not making it back to the shop to buy salad ingredients, I only made our guests stew and bread. Not a balanced meal, but maybe thats what life is about? We had icy G&T’s, some wine and brainstormed our upcoming weekends plans.


I must admit my favorite addition to the evening was the company and new friendships we  are privileged to be involved in.

fullsizeoutput_1a7d

THE COST:
I had all the ingredients for the bread and so gathered fresh herbs from my garden to make the herb variation for half the dough.
The stew was more expesnive due to the beef rib and sherry required.
TOTAL: R225,82 / £ 12,13

DID WE RATE THIS:
NEVER AGAIN | OCCASIONALLY | ONCE A MONTH | A FAMILY FAVOURITE

Ingrid’s side of the story: 
I’ve come to realise that I am not very good at following recipes. This has come as a surprise to me as I do enjoy cooking, but so many of my meals are tweaked according to what I think has accidentally been omitted. The temptation to do this again on Saturday, was overwhelming. But rule number one clearly states “We have to stick to the recipe explicitly.” and so I held back and practiced some self restraint. And I must admit that I was pleasantly surprised by the outcome and could not have improved the recipe with my usual tampering.

fullsizerender-2

THE EXPERIENCE:
This is definitely a meal worth repeating and enjoyed by all, (bar my daughter who verges on being a vegetarian).  It was easy, delicious, simple to follow and while it took hours to cook, the preparations were minimal allowing me plenty time to clean up and lay the table. I even managed to pop out to the shops with the kids, and thoroughly enjoyed returning home to the yummy smells wafting through the house.
Both the bread and the stew have very few ingredients – most of which I had in my cupboard to start with. I began by making the bread, which was a very simple measure,  sieve and leave to knead for 10 minutes and so while the KitchenAid did the kneading, I was able to start on the stew. Both recipes had very accurate methods and preparation time indications and like Lizzy said, the only problem was a little uncertainty with how to cover the bread while steaming. We obviously concluded the right way, as the bread was perfect.

THE COST:
Like Elizabeth, I had most of the ingredients in my cupboard already, so it was just the meat and sherry to buy. In fact, I thought I had sherry somewhere in the back of my cupboard – but at that crucial point when I needed to add the sherry, I discovered that what I thought was sherry, was in fact brandy. (I did wonder for a second whether it would make a noticeable difference – but then I had Lizzy’s voice in my head shouting “Stick to the recipe explicitly” – and so Walter made a dash to the local convenience store to save the day)
TOTAL: £42/R697.57

fullsizerender

DID WE RATE THIS:
NEVER AGAIN | OCCASIONALLY | ONCE A MONTH | A FAMILY FAVOURITE

One thought on “RECIPE NO. 3: BEEF SHORT RIB STEW & UJEQE (STEAMED BREAD)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s