KWV’s Spicy Beef & Homemade Roosterkoek

What’s more South African than making braai-inspired bread? This classic gets a culinary upgrade with NOMU Roast Rub-spiced beef slices, fresh greens, pickled onion, a spicy hit of fresh chilli and chimichurri sauce. This becomes the fulfilling filling for freshly made, homemade, hot-out-of-the-oven roosterkoek.

KWV’s Spicy Beef & Homemade Roosterkoek

with pickled onion & green leaves

4.8

Hands on Time: 40 - 60 minutes

Overall Time: 50 - 70 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Paper Towel
  • Butter
Photo of KWV’s Spicy Beef & Homemade Roosterkoek
  1. PICKLED Onion

    Preheat the oven to 220°C. In a bowl, combine the vinegar, 5ml of sweetener, and seasoning. Toss through the sliced Onion and set aside to pickle. Drain right before serving.

  2. ROOSTERKOEK DOUGH

    In a bowl, combine ½ the NOMU rub with a generous drizzle of oil. Place the Roosterkoek Mix in a separate bowl and 2.5ml of yeast. Gradually add lukewarm water enough to form a dough. Knead the dough until smooth and elastic. Add to a greased bowl and cover with a cling wrap or damp cloth. Let it rise in a warm place, 20-25 minutes.

  3. RISE AND SHINE

    Once risen, punch the dough down and shape it into 2 small flat rounds or ovals. Place them onto a lightly floured baking tray, and brush with the rub & oil mix. Bake in the hot oven until golden brown and cooked through, 20-25 minutes.

  4. BUTTER-BASTED STEAK

    Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  5. FILL WITH FLAVOUR

    Cut open and butter the roosterkoek (be careful not to cut all the way through!) before filling with the steak slices, ½ the pickled Onions, ½ the rinsed Green Leaves, the chimichurri sauce, and the sliced chilli (to taste).

  6. SIDE SALAD

    In a salad bowl, toss together the remaining Green Leaves, the Cucumber half-moons, the remaining pickled Onion, a drizzle of olive oil, and seasoning.

  7. TASTE THE TRADITION

    Plate up the filled roosterkoek and side with the salad. Drizzle over any remaining chimichurri and scatter over any remaining chilli (to taste). Dig in, Chef!

  1. PICKLED Onion

    Preheat the oven to 220°C. In a bowl, combine the vinegar, 10ml of sweetener, and seasoning. Toss through the sliced Onion and set aside to pickle. Drain right before serving.

  2. ROOSTERKOEK DOUGH

    In a bowl, combine ½ the NOMU rub with a generous drizzle of oil. Place the Roosterkoek Mix in a separate bowl and 5ml of yeast. Gradually add lukewarm water enough to form a dough. Knead the dough until smooth and elastic. Add to a greased bowl and cover with a cling wrap or damp cloth. Let it rise in a warm place, 20-25 minutes.

  3. RISE AND SHINE

    Once risen, punch the dough down and shape it into 4 small flat rounds or ovals. Place them onto a greased baking tray, and brush with the rub & oil mix. Bake in the hot oven until golden brown and cooked through, 20-25 minutes.

  4. BUTTER-BASTED STEAK

    Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  5. FILL WITH FLAVOUR

    Cut open and butter the roosterkoek (be careful not to cut all the way through!) before filling with the steak slices, ½ the pickled Onions, ½ the rinsed Green Leaves, the chimichurri sauce, and the sliced chilli (to taste).

  6. SIDE SALAD

    In a salad bowl, toss together the remaining Green Leaves, the Cucumber half-moons, the remaining pickled Onion, a drizzle of olive oil, and seasoning.

  7. TASTE THE TRADITION

    Plate up the filled roosterkoek and side with the salad. Drizzle over any remaining chimichurri and scatter over any remaining chilli (to taste). Dig in, Chef!

  1. PICKLED Onion

    Preheat the oven to 220°C. In a bowl, combine the vinegar, 15ml of sweetener, and seasoning. Toss through the sliced Onion and set aside to pickle. Drain right before serving.

  2. ROOSTERKOEK DOUGH

    In a bowl, combine ½ the NOMU rub with a generous drizzle of oil. Place the Roosterkoek Mix in a separate bowl and 7.5ml of yeast. Gradually add lukewarm water enough to form a dough. Knead the dough until smooth and elastic. Add to a greased bowl and cover with a cling wrap or damp cloth. Let it rise in a warm place, 20-25 minutes.

  3. RISE AND SHINE

    Once risen, punch the dough down and shape it into 6 small flat rounds or ovals. Place them onto a greased baking tray, and brush with the rub & oil mix. Bake in the hot oven until golden brown and cooked through, 20-25 minutes.

  4. BUTTER-BASTED STEAK

    Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  5. FILL WITH FLAVOUR

    Cut open and butter the roosterkoek (be careful not to cut all the way through!) before filling with the steak slices, ½ the pickled Onions, ½ the rinsed Green Leaves, the chimichurri sauce, and the sliced chilli (to taste).

  6. SIDE SALAD

    In a salad bowl, toss together the remaining Green Leaves, the Cucumber half-moons, the remaining pickled Onion, a drizzle of olive oil, and seasoning.

  7. TASTE THE TRADITION

    Plate up the filled roosterkoek and side with the salad. Drizzle over any remaining chimichurri and scatter over any remaining chilli (to taste). Dig in, Chef!

  1. PICKLED Onion

    Preheat the oven to 220°C. In a bowl, combine the vinegar, 20ml of sweetener, and seasoning. Toss through the sliced Onion and set aside to pickle. Drain right before serving.

  2. ROOSTERKOEK DOUGH

    In a bowl, combine ½ the NOMU rub with a generous drizzle of oil. Place the Roosterkoek Mix in a separate bowl and 10ml of yeast. Gradually add lukewarm water enough to form a dough. Knead the dough until smooth and elastic. Add to a greased bowl and cover with a cling wrap or damp cloth. Let it rise in a warm place, 20-25 minutes.

  3. RISE AND SHINE

    Once risen, punch the dough down and shape it into 8 small flat rounds or ovals. Place them onto a greased baking tray, and brush with the rub & oil mix. Bake in the hot oven until golden brown and cooked through, 20-25 minutes.

  4. BUTTER-BASTED STEAK

    Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  5. FILL WITH FLAVOUR

    Cut open and butter the roosterkoek (be careful not to cut all the way through!) before filling with the steak slices, ½ the pickled Onions, ½ the rinsed Green Leaves, the chimichurri sauce, and the sliced chilli (to taste).

  6. SIDE SALAD

    In a salad bowl, toss together the remaining Green Leaves, the Cucumber half-moons, the remaining pickled Onion, a drizzle of olive oil, and seasoning.

  7. TASTE THE TRADITION

    Plate up the filled roosterkoek and side with the salad. Drizzle over any remaining chimichurri and scatter over any remaining chilli (to taste). Dig in, Chef!

Frequently Asked Questions

What is the preparation time for KWV’s Spicy Beef & Homemade Roosterkoek?

The preparation time for KWV’s Spicy Beef & Homemade Roosterkoek with pickled onion & green leaves is between 40 and 60 minutes.

What is the total time required to make KWV’s Spicy Beef & Homemade Roosterkoek with pickled onion & green leaves?

The total time required to make KWV’s Spicy Beef & Homemade Roosterkoek with pickled onion & green leaves is between 50 and 70 minutes.

How many servings does KWV’s Spicy Beef & Homemade Roosterkoek provide?

4 servings

What are the main ingredients in KWV’s Spicy Beef & Homemade Roosterkoek?

Beef, Cake Flour, Cucumber, Free-Range Beef Rump, Fresh Chilli, Fresh Chillies, Green Leaves, Instant Yeast, NOMU Roast Rub, Onion, Onions, Pesto Princess Chimichurri Sauce, Roosterkoek Mix, White Wine Vinegar

What is the nutritional information of KWV’s Spicy Beef & Homemade Roosterkoek?

Calories: 1449, Carbs: 204 grams, Fat: grams, Protein: 70.8 grams, Sugar: 26.7 grams, Salt: 2176 grams

How do I prepare KWV’s Spicy Beef & Homemade Roosterkoek?

ROOSTERKOEK DOUGH: In a bowl, combine ½ the NOMU rub with a generous drizzle of oil. Place the roosterkoek mix in a separate bowl and 5ml of yeast. Gradually add lukewarm water enough to form a dough. Knead the dough until smooth and elastic. Add to a greased bowl and cover with a cling wrap or damp cloth. Let it rise in a warm place, 20-25 minutes. TASTE THE TRADITION: Plate up the filled roosterkoek and side with the salad. Drizzle over any remaining chimichurri and scatter over any remaining chilli (to taste). Dig in, Chef! SIDE SALAD: In a salad bowl, toss together the remaining green leaves, the cucumber half-moons, the remaining pickled onion, a drizzle of olive oil, and seasoning. FILL WITH FLAVOUR: Cut open and butter the roosterkoek (be careful not to cut all the way through!) before filling with the steak slices, ½ the pickled onions, ½ the rinsed green leaves, the chimichurri sauce, and the sliced chilli (to taste). BUTTER-BASTED STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. RISE AND SHINE: Once risen, punch the dough down and shape it into 4 small flat rounds or ovals. Place them onto a greased baking tray, and brush with the rub & oil mix. Bake in the hot oven until golden brown and cooked through, 20-25 minutes. PICKLED ONION: Preheat the oven to 220°C. In a bowl, combine the vinegar, 10ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.

What should be prepared from my kitchen to make KWV’s Spicy Beef & Homemade Roosterkoek?

Beef, Cake Flour, Cucumber, Free-Range Beef Rump, Fresh Chilli, Fresh Chillies, Green Leaves, Instant Yeast, NOMU Roast Rub, Onion, Onions, Pesto Princess Chimichurri Sauce, Roosterkoek Mix, White Wine Vinegar

How many calories does KWV’s Spicy Beef & Homemade Roosterkoek have?

1449 calories

How much fat content does KWV’s Spicy Beef & Homemade Roosterkoek have?

grams

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