- Description
- Delivery Information
- Additional information
- Cut Diagram
- Recipe
Description
Large rump cubes and or small beef cubes either rump, sirloin or fillet.
Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.
Contact our friendly staff to confirm your delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Northern Suburbs – Monday to Saturday.
Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.
Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
Additional information
Weight | 1 kg |
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Espetada
Ingredients
- 2kg rump
Marinade:
- Olive oil
- 1 onion, halved and sliced
- 1 Tbsp. paprika
- 3 garlic cloves, crushed
- 1 red chilli, de-seeded and finely chopped
- 1/4 cup balsamic vinegar
- 1/2 cup beef stock
- 1/4 tsp vanilla essence
- 10 bay leaves
- 3 Tbsp. fresh flat-leaf parsley
- 1/2 tsp salt
Method
- To make the marinade, heat a splash of olive oil in a frying pan over medium-high heat and fry the onions for a few minutes, stirring occasionally until golden
- Add the paprika, garlic and chilli (only use half the chilli if you don’t want it too spicy) and cook for a few minutes until fragrant.
- Lower the heat to medium, pour in the balsamic vinegar and simmer until it is reduced by half. Then stir in the beef stock and vanilla essence and cook for a further 2 minutes.
- Remove the pan from the heat and stir in the bay leaves, fresh parsley, and salt. Set aside to cool and pour into a zip lock bag.
- Slice the rump into 5cm cubes, transfer to the zip lock bag with the cooled marinade and turn to coat. Place in the refrigerator for 2 to 4 hours to marinate, the longer the better.
- Remove the rump from the marinade (keeping the sauce for later) and prepare the kebabs by threading the beef cubes onto extra-thick skewers.
- Grill the skewers on a hot fire and baste the meat with the leftover marinade. Turn to cook on all sides to your preferred doneness; it will take approximately 8 – 10 minutes for medium-rare which is recommended.
- Serve these spicy Espetada skewers with dressed salad leaves and fresh Portuguese rolls.
Source: karanbeef.co.za