Vroeg vandeesweek al het die gemoedere begin hoogloop oor komende Saterdag se botsing op die rugbyveld tussen die Iere en Springbokke.<\/p>\n
Na \u2019n paar onderonsies op en vanaf die veld in verlede jaar se Rugbyw\u00eareldbeker in Frankryk, word die twee spanne nou as aards vyande beskou.<\/p>\n
Dus berei ek myself nou daarop om Saterdag voor die kaggel te sit en die Bokke luidkeels aan te juig, d\u00edt terwyl ek aan \u2019n stomende bak Iersebredie smul.<\/p>\n
Nou nie gemaak met die vleis van \u2019n robuuste, Guinness drinkende Ier wat The Irish Rover in \u2019n kroeg uitbasuin nie, maar \u2019n pot vol winter gemaak met skaapvleis en wortel-groente, en vir ure op die stoof of oor die kole prut gemaak.<\/p>\n
Iersebredie is \u2019n storie so oud soos die heuwels van Ierland self, en een wat die hart van die land se kookkuns uitbeeld. Dit is \u2019n eenvoudige maar klassieke gereg gemaak van hartlike bestanddele – skaapvleis (deesdae beesvleis ook), aartappels, uie, en wortels, alles vir ure saam geprut in \u2019n pot totdat die vleis sag is en die geure saamgesmelt het.<\/p>\n
Die oorsprong van Iersebredie is ietwat in geheimhouding gehul, maar daar word geglo dat dit in die 17de of 18de eeu ontstaan het. In daardie tyd is die gereg dikwels gemaak deur skaapwagters en boere wat hul hande op net \u2019n paar eenvoudige bestanddele kon l\u00ea, maar \u2019n voedsame maaltyd nodig gehad het om hulle deur lang werksdae en selfs nagte te dra.<\/p>\n
Wat ook al die oorsprong, Iersebredie het \u2019n ikoniese gereg in Ierse kookkuns geword, geliefd vir sy eenvoud en hartlikheid en bekend dwarsoor die w\u00eareld. <\/p>\n
Dit is behoorlik \u2019n sielsverwarmende gereg wat ook mense bymekaar bring, al is dit byna so eenvoudig soos een-twee-drie.<\/p>\n
Maak dus hierdie naweek \u2019n Iersebredie, nie net om die koue af te weer nie, maar ook ter ondersteuning van die Bokke.<\/p>\n
Iersebredie <\/p>\n
(4-6 porsies)<\/p>\n
Jy benodig: <\/p>\n
– 1 kg pond ontbeende skaapvleis (van die skouer of boud) of skaapvleis (bv. skouer of nek), in so 3cm stukke gesny<\/p>\n
– 1 eetlepel olie of varkvet vir braai<\/p>\n
– 2 eetl. botter<\/p>\n
– 2 eetl. koekmeel<\/p>\n
– 2 groot wortels, in 1\/2 duim stukke gesny<\/p>\n
– 2 stingels seldery, fyngesny<\/p>\n
– 1 medium geel ui, grofgekap<\/p>\n
– 1 groot raap, in klein blokkies gesny<\/p>\n
– 1 kg aartappels in dik stukke gesny<\/p>\n
– 3 koppies goeie beesvleisaftreksel<\/p>\n
– 1 1\/2 teelepels seesout<\/p>\n
– 1\/2 teelepel vars gemaalde swartpeper<\/p>\n
– 1 lourierblaar<\/p>\n
– Vars gekapte pietersielie, plus ekstra vir garnering<\/p>\n
So maak jy: <\/p>\n
– Verhit \u2019n bietjie olie in \u2019n groot pan en braai die vleis aan alle kante tot mooi bruin. Wees versigtig om nie die pan te oorlaai nie en werk in sarsies soos nodig. Plaas die lam op \u2019n bord en sit opsy.<\/p>\n
– In dieselfde pan, smelt die botter en voeg die meel by vleissousie. Klits saam om te meng en hou aan klits vir \u2019n paar minute of totdat die mengsel \u2019n ryk bruin kleur word. Voeg die aftreksel by, klits voortdurend. Prut totdat dit effens verdik het en hou eenkant.<\/p>\n
– Smelt nog \u2019n eetlepel of twee botter in \u2019n swaar bodem pot oor medium-ho\u00eb hitte en voeg die groente by, behalwe vir die aartappels. Soteer vir ongeveer vyf minute. Voeg dan die vleis, aartappels, pietersielie, lourierblaar, sout en peper by. Giet die beesvleisaftreksel in die pot en roer goed deur.<\/p>\n
– Bedek die pot en verlaag die hitte tot stadige prut vir so 2 1\/2 tot 3 uur of totdat die vleis baie sag is. Proe halfpad deur of dit meer sout en peper na smaak nodig het.<\/p>\n
– Met opdiening, versier met \u2019n bietjie gekapte pietersielie. Vir my is Iersebredie \u2019n volwaardige bord kos wat geen bykosse nodig het nie, maar indien die lus daar is, bedien met \u2019n kraakvars baguette of kapokaartappels.<\/p>\n
Geniet dit!<\/em> <\/p>\n","protected":false},"excerpt":{"rendered":" Vroeg vandeesweek al het die gemoedere begin hoogloop oor komende Saterdag se botsing op die rugbyveld tussen die Iere en 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