Allesverloren Touriga Nacional & Rack of Lamb

Our favourite wine paired with one of our favourite cuts of meat! The Boer and Butcher Edu not only shows us how to prepare this delicious cut of meat, but also how butchers french trim a Rack of Lamb.


Allesverloren Tinta Barocca & Beef Rib Rack

Just in time for National Braai Day – our Tinta Barocca paired with a Beef Rib Rack. Edu, The Boer and Butcher shares his Love of Food with Danie’s Love of Wine – Cheers!


Allesverloren Shiraz & Springbok Shank

The secret’s out! How does The Boer and Butcher Edu prepare his Springbok shank wrapped in smoky bacon? This will definitely feature at our table this weekend enjoyed of course with a glass of Shiraz!


Allesverloren Cabernet Sauvignon & Neck of Lamb

The Boer and Butcher Edu shares his best tips with us on how to ask your butcher to cut a neck of lamb for a delicious baked Greek dish.

See how his selection of herbs are blended with the meat to create the perfect partner with our Cabernet Sauvignon


Introducing The Boer & Butcher, Edu Hanekom

Meet Edu Hanekom, The Boer and Butcher who’s passion for what he does is evident in the way that he farms and produces meat.

We met Edu on this farm just outside Durbanville where he rears some of his livestock.


From vine to bottle with passion, love and dedication

As a 5th-generation wine farmer, Danie Malan’s passion can be seen from vine to bottle. Join him as he shares his Love of Wine


WINTER WARMING RECIPE COMPETITION

In order to stand a chance to win an Allesverloren Cabernet Sauvignon Magnum, contestants shared their favourite “winter warming” recipes that will pair perfectly with our Cabernet Sauvignon. Find the three winning recipes below.


BEEF & TOMATO CURRY/STEW

by Kathryn Cupido

Ingredients:

  • Chopped up beef tossed in flour
  • Tinned tomatoes
  • Garlic
  • Chopped up onion
  • Carrots
  • Leeks
  • Potatoes
  • A few spoons of barley
  • Curry spice

Method:
Stir-fry onions, garlic and meat in olive oil. Add a little butter. Then open a lovely Cab… add a glass and cook until it thickens. Add spices and tinned tomatoes. Add vegetables and barley. Leave it to simmer for about an hour and a half. Add some herbs, some salt & pepper.

Serve with the rest of the bottle of wine & rice, beans & some crusty bread.‬

‬TOMATO & LAMB STEW

by Beverley Ann Swanepoel

I make with his glass of Allesverloren Cabernet Sauvignon

Ingredients:

  • 2kg Stewing mutton cut up into chunks‬‬
  • 2 Onions chopped‬‬
  • 3 tsps. of chopped garlic‬‬
  • 8 tomatoes chopped‬‬
  • 1 tsp. sweet basil‬‬
  • 1 tsp. thyme‬‬
  • 6 potatoes‬‬
  • 2tbsp. of butter and 2 tbsp. oil for frying‬‬

Method:‬‬
Melt the butter and oil in a big enough pot. Add mutton and fry until brown, turning it regularly. Remove mutton from pot and add the onions and garlic and sauté until glassy.‬‬

Put the mutton back in, cover with the chopped tomatoes, add the sweet basil and thyme, and simmer until three quarters cooked, adding a little water if needed. Add the potatoes and simmer till soft.‬‬

LAMB RAGU

by Candice Kim Challis

Ingredients:

  • 2kgs lamb shoulder
  • Garlic
  • Herbs
  • Red wine
  • Beef stock
  • Bacon
  • Onions
  • 2 Carrots
  • 2 Celery sticks
  • 1 Tin of tomatoes
  • 1 Sachet of tomato paste

Method:
The lamb should be slow braised in the oven with garlic, herbs, some red wine, and a good beef stock.

I use the lamb shoulder for this type of recipe about 2kgs and cook for about 30-40 minutes. Then the heat should be reduced and left to cook for about another 4 hours covered in foil. When it is cooked, the lamb should be cooled down and then shredded.

In a pan, fry off some bacon. Add some onions and garlic and cook until soft. Add two carrots and two celery sticks and cook until soft.

Stir in the shredded lamb and then add a tin of tomatoes to the mixture and a sachet of tomato paste. Then add about 3-quarter cup of red wine and simmer until about a quarter of the wine has reduced.
Add two cups of stock and bring to the boil. Season with salt and pepper accordingly. Reduce heat and let it simmer for about 30 minutes until sauce has thickened.

Ragu is best served with pasta to soak up all the delicious meaty juices. My favourite is gnocchi.