Beef Roast with Black Pepper & Rosemary

Making a roast is more intuition than facts. It depends on your oven, your taste, if it cooks from frozen or fresh, etc. So please see this as only a guide. I cooked ours from frozen. And it was super soft, tasty, juicy and simply delicious!!

Preparation time: 5 min

Cooking time: +- 5 hours

Difficulty Level: Hard

Serves: 8

Ingredients:

800g Beef roast

2tbs olive oil

15-20 whole black pepper corns

1t rosemary

1/2t white pepper

Pinch salt

1/2t rosemary

1-2t Bisto

Method:

Place the roast in an oven proof dish with a tight fitting lid. Pour over the olive oil, pepper corns and rosemary. Add a little water to cover the bottom of the dish to about 1 cm deep. Bake in a 100°C oven for 2 hours.

After about 2 hours. Increase temperature to 150degrees C for another hour. 

After the hour at 150degrees C. 

 After the 3 hours, pour off the water. Add the white pepper, salt, rosemary and Bisto and mix well. Cook until it thickens. You can add more Bisto if you want it thicker.

Remove the cover off the dish and roast the beef in the oven at 180°C until it starts to darken. After about 10 minutes, remove and turn the roast over. Put back in the oven.

How long the roast must be in the oven, depends on how you like your beef. For rare, it is a much shorter time than for well done. The only way to tell without a thermometer, is to cut.

You can do a lot of reading on the web about how to make it perfect.

Serve with veggies and potato, or a salad and rice.

And enjoy!!

Yours in oil and veggies

Risch

Plain Onion Rings

This recipe is based on my mother-in-law's recipe. And this is delicious!! It is fun, and the kids love it. Even my baby couldn't stop eating!! Great as a side meal to a braai or for finger food. And it is very cheap to make, too!

Ingredients

3 onions
2 cups flour
2t baking powder
1t salt
pinch white pepper
2 eggs
1cup milk
1cup water
oil

Method

Cut the onion in rings. Place in a bowl and cover with water. 

 Cook in the microwave until soft, about 15 minutes. Drain the water off. Mix the dry ingredients 
together. 

Whisk the eggs, milk and water together. 

Add the wet mixture to the dry mixture and mix well. 

I used my stick blender to remove all clumps. 

The dough has to be fluid, but sticky. Heat up some oil in a pot, it does not need to be very deep. Dip the onion rings into the dough to make sure it is covered with the dough. 

Place in the oil and let it fry until light brown on the one side, flip over and fry until light brown on the other side. Be careful not to burn yourself. Don't let the oil get too hot, otherwise the rings will burn very quickly. Rather take a little longer to fry in cooler oil for best results. Remove from oil and place on kitchen towel to drain excess oil. Sprinkle with Aromat for an extra zing!! 

And serve!!

Yours in oil and veggies

Risch

Pepper Sauce

This is quite a peppery pepper sauce, and it has that wonderful warming taste at the back of your throat. I just love that slight burning, which is why Pepper Steak is also my favourite pie!!

Ingredients

250ml cream
20 whole black pepper corns
1/2t white pepper
2 pinches of freshly ground nutmeg
1tbs butter
2 pinches of freshly ground black pepper
1t flour
2tbs freshly grated parmesan

Method

Pour the cream into a pot and add the butter, pepper corns, white pepper, nutmeg and ground black pepper. Cook over low heat, be careful not to have it boil over.

Add the parmesan and mix thoroughly. Let the cheese dissolve completely. Remove from heat and let it stand for about 10 minutes for the flavour of the pepper to fully develop. After 10 minutes, place back on low heat,  whisk in the flour until smooth, and keep stirring to cook, for about 5 - 10 minutes. Remove from heat, cover and let it rest until you need it. Before serving, just reheat, stir well and voila!

 Serve with the famous Pepper-Cheese Burger, or over a beautifully grilled steak,or with schnitzel, or add to pasta for a completely different taste sensation!!

Enjoy!

Yours in oil and veggies

Risch

Onion-Pepper Sauce

I love sauces over my steaks, my favourite being cheese sauce and mushroom sauce and cheese-and-mushroom sauce... And pepper sauce... Yes, I love my sauces. 
Before the diet, I used to make the sauces mostly with a white sauce as base. Since flour is off-limits in the diet, I had to rethink my method of making sauce. (I am not about to give up my sauces, I will make them healthier, but I will NOT giving them up!!)
So, I had to think what is allowed and what not. Butter, cream and cheeses are allowed. So to make the sauces, I can use those ingredients instead of the flour with the white sauce. 
Yesterday, I wasn't in the mood for a straightforward pepper sauce. I did not have any mushrooms, and the thought of a cheese sauce, didn't even cross my mind. (unbelievable, I know!) The idea of an onion sauce just popped into my head. This is the result:

Ingredients

1 onion, finely chopped
10 whole black pepper corns
1/4t freshly ground black pepper
2 pinches white pepper
pinch freshly ground nutmeg
2tbs butter
250ml cream
1tbs parmesan cheese, grated

Method

Melt the butter in a small pot. Fry the onion in the butter until starting to brown and soft. Add the peppercorns, black pepper, white pepper and nutmeg. Fry a little more. 

Add the cream and parmesan cheese. Cook on low heat for a while, until the sauce starts to thicken. If you want it thicker, add some more parmesan cheese. For a smooth sauce, put it in the blender. I chose the chunkier sauce.

It was enough to completely cover the 5 steaks. And it was sooooo delicious!! 

Yours in oil and veggies

Risch