Aged rib-eye is where simple technique = huge payoff. Here’s a no-fail method with both cast-iron and braai options, plus a quick sauce and a fancy finishing butter.
Rump is perfect for a fast, saucy stir-fry. Here’s a recipe for a tender, glossy version with crisp veg and proper wok flavour. Uses easy pantry ingredients and a quick velveting step so the beef stays juicy.
Oxtail is the ultimate slow-cook comfort. Here’s a rich, glossy red-wine oxtail with a bright gremolata to cut through the richness, plus potjie, oven, pressure-cooker, and slow-cooker timings.
