Angus Beef Recipes

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300g thinly sliced Angus Beef biltong
80g mixed salad leaves
1 ripe avocado thinly sliced
125g strawberries
100g blue cheese, cubed
80g croutons
50ml spring onion chopped
60 ml Balsamic vinegar
125ml Olive oil
1 clove garlic crushed
5ml sugar
5ml Dijon mustard
3ml salt
10 ml Fresh herbs chopped

Arrange the biltong, salad leaves, avocado, strawberries and blue cheese on a large plate. Mix vinegar, olive oil, garlic, sugar, mustard, salt and herbs together. Drizzle the salad with the salad sauce. Add croutons and spring onion and serve immediately.

Servings: 4

Preparation time: 20 minutes

1kg Angus Beef rump, cubed
20ml Worchester or soy sauce
10ml Balsamic vinegar
10ml butter
10ml olive oil
1 onion, chopped
2 or 3 small hot red chilli peppers, stemmed and chopped (retain the seeds)
4 cloves garlic, crushed
15ml cake flour
250ml beef stock
250ml Red wine or 125ml brandy
2 bay leaves
15ml brown sugar
5ml salt
freshly ground black pepper to taste
Bread for dunking


Marinade the rump in a mixture of Worchester sauce (or soy sauce) and balsamic vinegar for between 30 – 60 minutes. Rinse marinade off meat before browning.

In a large saucepan, heat butter and olive oil. When the butter is melted and sizzling, add about ¼ of the beef and brown well. Remove the rump cubes from saucepan, place in a bowl and set aside. Repeat with the remainder of beef, but in three batches. Add butter and olive oil between the batches as needed. Each batch should brown for about 3 minutes – 4 minutes so the juices are sealed within the cubes. Remove the rump cubes and reduce heat and add the onions, chilli and their seeds, and cook for about 5 minutes, or until soft. Add the garlic and cook for another minute or so. Sprinkle the flour over the onion/garlic mixture and stir for about 2 minutes or until thick.

Add the stock, red wine (or brandy) and bay leaves. Stir until the sauce thickens and simmer for about 10 minutes. Add the rump cubes together with any juices that may be in the bowl. Leave to simmer for about 10 minutes or until beef is tender and cooked. Season with salt and pepper. Serve in bowls with fresh Portuguese bread rolls.

Preparation time: 1 hour

Servings: 4

Moist Heat Cooking Method: braising

500g minced lean Angus Beef
1 red onion, chopped
5 ml dried or 15ml fresh oregano leaves
125ml feta cheese, crumbled
white pepper to taste
1 garlic clove, crushed
250ml plain yogurt
10ml lemon juice
5ml fresh dill, chopped
5ml fresh mint leaves, chopped
2ml salt
freshly ground black pepper to taste
2 tomatoes, chopped
thin cucumber slices
4 Pita breads


To prepare the hamburgers, use a fork to lightly mix together the minced beef, onion, oregano, feta, salt, pepper, and garlic. Shape into patties and refrigerate while preparing sauce.

In small bowl, combine yogurt, lemon juice, dill, mint, and salt and pepper to taste and mix. Refrigerate while cooking the burgers.

Grill patties over the coals or under the pre-heated element for approximately 7 to 10 minutes per sides until cooked.

Serve in pita breads with tomato and cucumber slices and yogurt sauce.

Servings: 4

Preparation time: 40 minutes

Dry Heat Cooking Method: braai over the coals / oven grilling

500 g beef Angus Beef fillet
20 ml Dijon mustard
30 ml coarsely crushed black peppercorns
1 Rocket salad
100g Parmesan/Parmigiano cheese slivers
12 capers crushed
cling wrap or tin foil

The vinaigrette:
30 ml lemon juice
30 ml Balsamic/red wine vinegar
30 ml olive oil
5 ml salt
1 clove garlic, crushed
freshly ground black pepper to taste
5 ml mustard powder
10 ml fresh herbs finely chopped


Combine the mustard and peppercorns. Cover the fillet with mustard and pepper mixture. Seal fillet on braai or gas braai. Wrap fillet tight in cling wrap or tinfoil and freeze for about 1 hour or until it is firm. Cut the beef across the grain into 5mm slices. Put each slice between two sheets of cling film, and pound with a mallet or rolling pin, until it is paper thin. Roll the beef up in cling film, and chill for another hour.

To make the vinaigrette, whisk the lemon juice, vinegar, oil, salt, garlic, pepper, mustard powder and herbs together until it’s smooth. Stir in the capers. Arrange the beef slices in a single layer on one large serving plate or six individual plates.

Toss the rocket leaves with half the vinaigrette dressing. Then pile the rocket leaves on top of the beef and sprinkle with Parmesan cheese, and serve with a side of the remaining vinaigrette dressing.

Servings: 6

Preparation time: 45 minutes

Dry Heat Cooking Method: Braai

1 kg beef, cubed
15 ml cooking oil
1 clove garlic, crushed
1 large onion, sliced
1 celery stalk, sliced
2 bayleaves
7 ml salt
freshly ground black pepper
15 ml brown sugar
30 ml vinegar
340 ml beer
250 ml beef stock
15 ml cake flour
30 ml chopped parsley


Brown the cubes in heated cooking oil.

Add garlic, onion and celery and sauté until onion is transparent.

Season with bayleaves, salt, pepper and brown sugar.

Heat vinegar, beer and beef stock together and add to meat.

Reduce heat, cover with lid and simmer for 2-2½ hours until meat is tender.

Thicken sauce with cake flour mixed to a paste with cold water.

Simmer for another 5 minutes.

Sprinkle with chopped parsley and serve with creamy caramelised onion mash.

Servings: 5

Preparation time: 3 hours

Moist Heat Cooking Method: Stew

6 fillet steaks, 30mm thick
10 ml butter
10 ml olive oil
300 g brown mushrooms, slivered
15 ml capers
5 ml paprika
100 ml sour cream
15 ml fresh lemon juice
5 ml salt
freshly ground black pepper to taste
6 croûtes (optional)


Fry steaks in heated butter and cooking oil for about 7 – 10 minutes or until cooked as desired.

Remove steaks from pan and keep warm.

Add mushrooms to pan juices and sauté until soft.

Add capers, paprika, sour cream, lemon juice, salt and pepper and cook rapidly for 1 minute.

Place meat on croûte, pour a little sauce over each steak and serve immediately with balsamic baby onions.

Servings: 6

Preparation time: 15 – 20 minutes

Dry Heat Cooking Method: Pan Frying