Beef bobotie begins with minced beef, a little soaked bread, eggs, butter, finely chopped onion, garlic, curry powder and turmeric. All are mixed together, put in a pie dish with meat drippings, and baked in a low oven for a time. The moment the mixture begins to brown, the dish is taken from the oven and some eggs beaten up with milk are poured over the top; then the dish is put back into the oven and baked very slowly to a deep brown. The pace of the cooking is important: if the oven is too hot the bobotie will be dry, and that should never happen, for an ideal bobotie is eaten moist, over rice.
Cook Time: 50 min | Servings: 8Ingredients
1 kg minced (ground) beef
1 slice white bread
250 ml milk
1 medium onion, finely chopped
125 ml seedless raisins
125 ml blanched almonds
15 ml apricot jam
15 ml fruit chutney
30 ml lemon juice
5 ml chopped mixed herbs
10 ml curry powder
5 ml turmeric
10 ml salt
10 ml oil
3 eggs
4 bay OR lemon leaves
Method
Soak bread in 125 ml milk, squeeze dry and mix with minced beef.
Mix in all other ingredients except remaining milk, oil, eggs and bay leaves.
Heat oil in a frying pan and brown meat mixture lightly.
Turn out into a casserole.
Beat eggs with remaining milk and pour over meat.
Garnish with bay leaves and bake at 180°C until set.
Note
Traditionally, bobotie was made with leftover meat from the Sunday roast. The cooked meat, be it beef or lamb was minced and mixed with the other ingredients as above before it was cooked at 150°C for ± 30 minutes.
Cuisine: Cape Malay
Category: Beef
- Posted27-Oct-2009
- Total Views1157
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