Whether you are preparing steak dishes, beef stews or casseroles, The Butcher beef has the beef that you’re looking for.

Beef Recipe- Steak-and-nartjie-pie

Ingredients-For the base


-300g puff pastry

-1 egg and 1 extra egg yolk beaten together


Ingredients  – For the filling


– 2 tablespoon vegetable oil
– 700g/1lb 9oz stewing beef, diced
– 200g/7oz lamb kidney, diced
– 2 medium onions, diced
– 30g/1oz plain flour
– 850ml/1½ pints beef stock
– Salt and freshly ground black pepper, to taste
– A dash of Worcestershire sauce

Preparation Method


– Preheat the oven to 220C, Gas 7.
– Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.

– Return the beef to the pan, sprinkle flour over and coat the meat and onions
– Add the stock to the pan, stir well and bring to the boil.
– Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
– Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
– Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
– Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges
with your fingers and thumb.
– Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
– Serve with creamy mash and steamed vegetables to soak up the gravy.

Beef Recipe- Oven-roasted beef



-3 to 3 1/2 lbs (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can)

-1 Tablespoon olive oil

-8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)

-Salt and pepper

-You will need a meat thermometer


For the gravy:


-Red wine, water, and or beef stock

-Corn starch

Preparation Method


– Salt the roast and let sit at room temp: The beef should be brought to close to room temperature before you start to roast it so that it cooks more evenly. So, remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.

– Preheat your oven to 190°C.

– Insert slivers of garlic into the roast: Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.

– Rub with olive oil, sprinkle with salt and pepper: Rub olive oil all over the roast. Sprinkle with salt and pepper.

-Place roast on rack, fat side up, with pan to catch drippings below: Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it.

Placing the roast directly on the rack like this with a pan on the rack below creates a convection type environment in the oven, allowing the hot air to more easily circulate around the roast, so you don’t have to turn the roast as it cooks.

Place the roast fat-side up so that as the fat melts it bathes the entire roast in flavor.

-Roast initially at 190°C, then lower the heat to 107°C: Cook the roast initially at 190°C for half an hour, to let it turn brown. Then lower the heat to 107°C. The roast should take somewhere from 1 1/2 to 2 1/2 hours additionally to cook.

The shape of the roast will affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook, so keep an eye on it.

-Remove roast when internal temp reaches 60 degrees Celsius: When juices start to drip from the roast, and it is brown on the outside, check the roast’s internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 57°C to 60°C.

-Tent with foil and let rest before cutting: Place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting. Thinly slice the roast to serve. (Resting the cooked roast is important. If you cut into it too soon, the roast will lose more of its juices.)

-To make the gravy: Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 80°C, to ease some more drippings out of it.

-Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping.

-You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste.