BEEF RUMP TAIL FILLING FOR PIES
“Beef rump tail, slow baked in cast iron pot in gas oven for making beef pies later. To be chopped up and mixed with veggies. I’ve made a batch of soda water pastry dough early this morning. It’s a very light and flaky dough ideal for sweet and savoury dishes. The meat and vegetables must be cooled completely before assembling the pies.”
- 520 g beef rump tail
- 2 onions, thinly sliced
- 2 large garlic cloves, chopped up
- Seasoning:
- 60 ml Worcestershire sauce
- 200 ml coca cola
- 200 ml boiling water with dried powdered mushrooms (fresh sliced would also work)
- 5 ml dried thyme
- 5 ml dried powdered bay leaves (whole leaf is fine, I just prefer not fishing leaves out of sauce or stew)
- 15 ml Robertsons masterblends traditional braai mix
- 5 ml dried chilli flakes, optional
- 3 ml black pepper
- I do not add any extra salt as the seasoning already contains salt
Preheat the oven to 180 °C.
In the heavy bottomed pot (with tight fitting lid) that you are going to put into oven, fry the onions in olive oil until translucent, add the garlic and fry another few minutes. Remove the onion and garlic and put the beef rump tail in the pot (if the oil is too little add a bit more).
Quickly brown both sides of the meat and then spoon the onion mixture over the meat.
Slowly pour the liquids over and around the meat. Sprinkle the seasonings over the meat, put the lid on and put into warm oven.
Turn the heat down to 160 °C and slow-bake for three hours.
Once done, shred the meat and cut into small pieces.
Mix the meat and onion juices with the vegetables and allow to cool to room temperature before making the pies.
Recipe and photo: Elsabie Templeton
