Wildebeest sirloin

Recipe from: 08 August 2014
recipes, wildebees, sirloin

Ingredients 30
Servings 4
Time 01:00

Ingredients

  • FOR THE SIRLOIN:
  • 1/2
    tsp
    salt
  • 500
    g
    wildebeest sirloin, sinew removed
  • 500
    ml
    good-quality dry red wine
  • 1
    Tbs
    black peppercorns
  • 2
    Tbs
    chopped fresh root ginger
  • 2
    Tbs
    cinnamon sticks
  • 1/2
    tsp
    grated nutmeg
  • 1
    pinch
    saffron
  • 2
    Tbs
    brown sugar
  • 1
    cup
    water
  • 1
    Tbs
    butter
  • 1
    Tbs
    sunflower oil
  • FOR THE CAMELINE SAUCE:
  • reserved marinade
  • 8
    cup
    veal stock (see below)
  • 1
    pinch
    saffron
  • 1
    pinch
    ground cinnamon
  • 1
    pinch
    ground ginger
  • salt and freshly ground black pepper
  • 40
    ml
    butter
  • FOR THE VEAL STOCK:
  • oil and butter for frying
  • 4
    kg
    meaty veal or beef bones
  • 2
    cup
    diced carrots
  • 2
    cup
    diced onions
  • 1
    whole garlic bulb, halved
  • 500
    ml
    good quality red wine
  • 10
    l
    water
  • 1
    cup
    dried mushrooms
 

Method

08:00
 
For the sirloin:

Rub the salt into the meat and refrigerate for 1 hour.
Place the remaining ingredients in a saucepan and bring to boil. Leave to cool.
Once cool, pour the marinade over the meat and refrigerate overnight.
The following day, remove the meat and pat dry.
Reserve the marinade.
Preheat the oven to 220°C (425 °F).
Heat one tbsp (15 ml) olive oil in a frying pan and add 1 tsp (5 ml) butter. Add the meat and brown well.
Place the meat in the oven and cook to desired doneness; 3-4 minutes for medium-rare.

For the cameline sauce:

Place the marinade in a saucepan and reduce over high heat to a glaze.
Add the stock and spices and reduce the sauce again until thick and syrupy.
Season to taste with salt and pepper.
Whisk in the butter to thicken.
Serve with the wildebeest sirloin, honey-roasted parsnips and sautéed broad beans.

For the veal stock:

Heat a large heavy-based stockpot or saucepan and add oil and butter.
Make sure the butter has browned well and then add bones and fry until dark brown.
Add the carrots, onions and garlic and cook until the onions are golden brown.
Pour the contents of the pot through a strainer or colander to remove all the fat.
Place the meat and vegetables back in the pot, add the red wine and cook to a syrup.
Add the water, rosemary and mushrooms and shimmer for 6-8 hours or 4 hours in a pressure cooker. Skim the surface regularly.
Strain the stock through a fine sieve and pour back into the pot.
Bring to boil and simmer for 15 minutes, skimming the surface.
Strain the stock for a final time through muslin cloth (or an old pillowcase).
This stock may be frozen for up to 4 weeks.

Recipe reprinted with permission of Michelle Theron, Executive Chef at Pierneef à La Motte.


 

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