Boerewors and Tomato Bredie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 pounds lean boneless beef sirloin or chuck, cubed |
3 pounds boneless pork shoulder, cubed |
4 teaspoons ground coriander seeds |
2 1/2 teaspoons kosher salt |
1 teaspoon freshly ground black pepper |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
1 pound pork fatback, finely chopped |
1/2 cup red wine vinegar |
sausage casing, optional |
tomato bredie, recipe follows |
inactive prep time: 12 hours |
prep time: 1 hour, 10 minutes |
cook time: 40 minutes |
2 tablespoons canola or rice bran oil |
2 large onions, thinly sliced |
2 pounds ground pork |
2 (14 1/2-ounce) cans crushed tomatoes |
2 idaho potatoes, peeled and thinly sliced |
1 fresh green chile, such as jalapeno, chopped, or red chile flakes |
salt and freshly ground black pepper |
Directions:
1. One day ahead: In a large bowl, combine the beef, pork, coriander, salt, pepper, cloves, nutmeg, and allspice. Mix until combined. Cover, and marinate in the refrigerator overnight.
2. On the day of serving: Grind the meat mixture in a meat grinder. Add the fatback and vinegar to the meat and mix well. Stuff the meat into sausage casing, if using, or else form the mixture into sausage patties. In a skillet set over medium-high heat, cook the boerewors until browned.
3. Serve the boerewors with the Tomato Bredie.
4. Tomato Bredie:
5. Heat the oil in a large saute pan set over medium heat, and saute the onions until they're transparent. Add the pork and cook until brown. Add the tomatoes, potatoes, and chile to taste. Cook, stirring occasionally, until the potatoes are tender and the tomato liquid is almost gone, about 20 minutes.
6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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