Ingredients with Measurements:
- 1 lb. Kopskiekelwein (beef chuck or stew meat)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz.) diced tomatoes
- 1/2 cup pitted kalamata olives
- 1/2 cup beef broth
- 1 tbsp. olive oil
- 1 tsp. dried oregano
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the Kopskiekelwein to the pot and brown on all sides.
5. Add the diced tomatoes, beef broth, kalamata olives, dried oregano, salt, and pepper to the pot.
6. Cover the pot with a lid and transfer to the preheated oven.
7. Bake for 2-3 hours or until the Kopskiekelwein is tender and the sauce has thickened.
8. Remove from the oven and let rest for 10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 14g
- Carbohydrates: 9g
- Protein: 38g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Kalamata olives can be substituted with green olives or capers.
Variations:
- Add chopped bell peppers or carrots to the pot for added flavor and nutrition.
- Use canned whole tomatoes instead of diced for a chunkier sauce.
- Add a splash of red wine to the pot for a richer flavor.
Tips and tricks:
- Brown the Kopskiekelwein in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the onion and garlic.
- Let the Kopskiekelwein rest for 10 minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Kopskiekelwein in a pot over medium heat until heated through.
Presentation ideas:
- Serve the Kopskiekelwein in individual bowls or on a platter.
- Garnish with fresh herbs such as parsley or basil.
Pairings:
- Serve with crusty bread or over rice or pasta.
Suggested side dishes:
- Roasted vegetables such as carrots, potatoes, or Brussels sprouts.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the sauce is too thin, simmer on the stovetop over medium heat until it has thickened to your liking.
- If the Kopskiekelwein is tough, it may need to cook for a longer period of time.
Food safety advice:
- Make sure the Kopskiekelwein reaches an internal temperature of 145°F before serving.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Kopskiekelwein is a traditional South African beef stew that is typically made with red wine and vegetables.
Flavor profiles:
- The Kopskiekelwein is savory and rich with a slightly tangy flavor from the tomatoes and olives.
Serving suggestions:
- Serve the Kopskiekelwein with a glass of red wine for a complete meal.
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