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Chalmar Beef Newsletter 7th Edition

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Chalmar Beef Newsletter 7th Edition

Let’s Talk Beef

Winter is approaching and that calls for warm, comfort food. We have just what the doctor ordered – see our delicious recipes below.
Chalmar Beef took centre stage at the recent Decorex Exhibition that took place in Durban with mouthwatering tasters prepared by Chef Xanthos from the Durban Country Club. Catch us at the upcoming Decorex Exhibition in Cape Town from 24 – 27 April where we will be sharing a stand with Ginja Magazine. The only chef and magazine owner, Chef Jacqui will treat the visitors to samples of Chalmar Beef both at the cooking theatre and our stand – you can’t afford to miss this!

Have a look at what else we have been busy with.

Until next time….

Sarah Wethmar

Recipe of the week….

BEEF Curry

INGREDIENTS

600g Chalmar Beef topiside cubes
50g Flour
3 Carrots sliced
4 Tomatoes
2 Large Potatoes
1 Small Can of Tomatoes
1 Large Onion
45ml Chutney (more/less according to taste)
2 tbsp Curry Powder
1 tbsp Chopped Garlic
2 tbsp Chopped Coriander
1 tbsp Turmeric
1 tbsp Cumin
2 tbsp Garam Masala
3 tbsp Thinly Chopped Ginger

1. Drizzle a generous amount of oil into a medium sized pot. When it reaches a high temperature add the onions, ginger and garlic and sweat for a further 3 minutes until the onions have become translucent but have not taken any color.

2. Add the diced beef and brown for 2 minutes before adding the curry powder, turmeric, cumin, garamasala and red chilies. Cook this mixture for a further 4 minutes making sure to keep it constantly moving using your wooden spoon.

3. When the spices have cooked add the flour and continue to stir for 30 seconds before adding the tinned chopped tomatoes, carrots and chutney.

4. Turn the heat down to a very low flame before adding the centre of the fresh tomatoes, which you scoop out with a spoon.

5. Simmer the curry gently with a lid for 2 hours on an incredibly low heat until the meat is very tender.

6. When the meat is tender, add the chopped potatoes and cook slowly for a further 40 minutes.

7. Serve on basmati rice with fresh coriander.

 

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If you snooze, you loose!

We have a special promotion running on fillet and rump. Make sure you order today, as stocks are limited. Click here for more information

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Chalmar Beef is all about caring. This is how we do it!

  • You can now choose the EFT option when ordering from our online shop
  • As from 22 April, our onsite registered nurse will be hosting HIV/Aids educational sessions for our staff, to equip them with the necessary information to share with their families, friends, children and peers

We made it to the front cover…

Get your very own copy of the latest Ginja Magazine – recipes, suppliers galore!

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