Chalmar Farm kitchen | BEEF SHIN BOBOTIE

BEEF SHIN BOBOTIE

Serves 6-8 | 4 Hours 15 Mins | Easy
Local is Lekker

Traditionally bobotie is made from either lamb or beef mince. We used boneless shin instead of mince. The connective tissue of the shin is broken down through slow cooking over heat and results in moist, tender meat with rich flavour.

What you’ll love: Iconic South African dish with a twist.

Ingredients:

  • For the shin:
  • 60 ml Avocado oil or olive oil
  • 2,5 kg CHALMAR BEEF Boneless Shin, trimmed & cut into 5 cm cubes
  • 2 Carrots, finely chopped
  • 2 Onions, finely chopped
  • 2 Celery stalks, finely chopped
  • 3 Cloves garlic, finely chopped
  • 1 L Good quality beef stock
  • 6 Sprigs of thyme
  • 250 ml Water
  • For the bobotie:
  • 4 Slices of white bread
  • 30 ml Butter
  • 3 Onions, finely chopped
  • 2 Garlic cloves, crushed
  • 45 ml Mild curry powder
  • 30 ml Turmeric
  • 30 ml Allspice
  • 250 ml Chutney
  • 1 x 410 g Tin tomatoes, diced
  • 100 g Cranberries
  • 8 Bay leaves
  • For the topping:
  • 400 ml Full cream milk
  • 3 Large eggs
  • Salt and pepper to taste

How to make the Boneless Shin:

Preheat the oven to 180°C.
In a deep ovenproof pot on the stovetop, add oil and brown the shin cubes.
Remove from the dish and set aside.
Add the vegetables to the pot and cook for 5 minutes.
Add the garlic.
Return shin cubes to the pot, along with the stock.
Bring to boil and add the thyme.
Add additional water to cover meat, if necessary.
Reduce heat and allow to simmer for 5 minutes.
Place the lid on the pot and transfer to the oven for 3 ½ hours.
Remove from the oven.
The meat should be extremely tender, remove from the pot and shred the cubes.
Make sure to reserve the cooking liquid.

How to make the Bobotie:

Preheat the oven to 180°C.
Place the bread in a shallow dish and cover with water.
In a pan on the stovetop, add butter and soften the onions and garlic.
Add the shredded meat, curry powder and spices.
Stir often to prevent from burning.
Add chutney, tomatoes, cranberries and half the bay leaves.
Add a bit of water to prevent the mix from sticking to the bottom.
Remove the bread from the water and gently squeeze out excess moisture.
Tear the slices into the meat and mix well.
Place meat mixture into an ovenproof dish.
Pat down and smooth.
Beat the milk and eggs together for the topping.
Season to taste.
Pour milk mix onto meat and add remaining bay leaves.
Cook in the oven for 30 minutes or until topping is golden.

TO SERVE: Keep it traditional – serve with yellow rice and steamed green beans.

Chalmar Farm Kitchen advice:

Handy slow-cooking ingredients.
Good quality liquid beef stock enriches dishes without being overly salty.
Onions, carrots and celery add sweetness and depth of flavour as they slowly simmer.
You can interchange canned diced tomatoes or tomato puree in most recipes.
Sauces like soy or Worcestershire give dishes an instant flavour boost.
Cupboard spices – it’s always handy to have ground cumin, coriander, sweet paprika, caraway and mild curry powder. Herbs such as bay leaves, fresh rosemary and fresh thyme stand up to long cooking times and build beautiful flavours.

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