1. Cut the meat into large bite-sized chunks (about 2”/5cm), put in a polythene bag with the flour and seasoning, toss until evenly coated.
   
   
2. Heat 2 tablespoons oil in a large heavy-bottomed casserole dish and fry the meat quickly to sear and brown it (you will need to do it in batches).  Remove browned meat with a slotted spoon and set aside.
   
   
3. Fry the onions for 5 minutes in same casserole dish and add the garlic, fry for a few minutes more.  Return the meat to the casserole, and add the other ingredients.  Bring to the boil, and then cook in the oven at 160˚C for 1-2 hours until the meat is tender.

SIMPLE BUFFALO CURRY Serves 6 1.5 kilos (3 lb) Buffalo Braising, cut into 1” cubes 2 teaspoon coriander seeds 2 teaspoon cumin seeds 2 dried red chillies 2 onions, chopped olive or vegetable oil for browning the meat salt and pepper

SIMPLE AND EXCELLENT
BUFFALO & SHALLOT CASSEROLE

Serves 6

1.5 kilos (3 lbs) Buffalo Best Braising
6 shallots, preferably banana (long) ones, peeled and left whole
6 cloves garlic, peeled and chopped small
Fresh thyme – 5 or more small sprigs
2 fresh bay leaves, or 1 or 2 dried
1 teaspoon Beef Herbs blend (we use ‘Norfolk’s Finest Herbs’’ which consists of thyme, marjoram, oregano and parsley)
2-3 Tablespoons Extra Virgin Olive oil, plus more for frying
½ teaspoon ground white pepper, or several grinds black pepper
½ Litre Chicken or Beef stock, preferably home-made
1 glass white wine

1. Dice the meat and put in an earthenware bowl with the fresh thyme, extra virgin olive oil, pepper, beef herbs and bay leaves (NO SALT). Stir well to coat meat and leave in fridge to marinade for at least 1 hour, half a day maximum. Stir the mixture occasionally during the marinating time if you get the chance.  Take out of the fridge an hour or so before cooking, to bring the meat to room temperature.
   
   
2. Warm some olive oil in a heavy-bottomed saucepan and gently fry the whole shallots, adding the garlic after 2 minutes, then cook for a few minutes more.  Add the meat, having extricated it from the marinade, and allow it to colour, stirring gently. 
   
   
3. When no more pink can be seen, add the glass of wine and the stock, bring the mixture just to simmering point and cook either on the hob over a very low heat or, better still, in a low oven (150ºC) for 1 ½ hours or until meat is tender.  Season to taste.
   
   Good served with mashed potato, to sop up the delicious gravy.

1. Chop the rump steak or trimmings into small, bite-sized strips.  Mix the marinade ingredients together in a non-metallic bowl and add the meat.  Stir well and leave for at least 1 hour in the fridge.  (It is always best to bring the meat to room temperature again before cooking.)
   
   
2. Put on a pan of water for the noodles. Cook noodles whilst doing stir-fry.
   
   
3. In a wok or large frying pan heat up 1 Tsp groundnut oil and add the carrots and red onion.  Fry for a few minutes until they are almost cooked, and then add the meat.  Fry for 2-3 minutes, stirring all the time, until the meat is cooked.
   The stir-fry can happily rest for a bit while you fry up the shredded cabbage in 1 Tsp groundnut/veg oil for a few minutes until it’s cooked but still quite crunchy.  Add in the sesame seeds near the end and cook them for a minute or so. 
   
   
   That's it! Serve....

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