A childhood dish that I continue to make for my family. I know the tradition will carry on for generations to come – Connie Barry.
Serves 6 – 8
rib eye roast
± 2 kg chorizo (plain or hot)
black pepper, freshly ground
red wine (Pinotage)
long grain basmati rice
Cut a hole in the centre of the meat, big enough to fit the chorizo. Once the chorizo is in, cut slits around the meat and fill with origanum, black pepper and whole garlic, according to taste. Rub the the roast with olive oil and meat rub. Place the meat in a bowl and add wine. Leave to marinate for approximately 1 hour. Transfer to a casserole dish and slow cook for 2 hours. Cook the rice and place in a dish.
Fry the onions, garlic, peppers and mushrooms in butter. When the onions are glossy, add the bacon and spices. If mixture becomes dry, add more wine. Simmer for approximately 15 minutes. Once cooked, serve with rice.