It’s Time to Grill & Chill

There’s something about grilled steak and red wine that go hand-in-hand. We are proud to feature a recipe from the award-winning Range Lounge & Grill located at Predator Ridge. This exclusive recipe comes from their Executive Chef, Nik Roy and just happens to pair perfectly with our 2018 Right Bank, sold exclusively at the resort.

Brandy Peppercorn Sauce
1/4 medium red onion, diced
1 tsp chopped garlic
1 fl.oz black pepper whole
50 ml green peppercorn
3 fl.oz molasses
100ml brandy
200ml beef stock
800ml heavy cream 33%
1/4 fl.oz fresh thyme chopped

Sauté onions, garlic, green peppercorn for 5 minutes, add brandy and all ingredients. Simmer for 15 minute.

Braised Beef Obie
2 cups chopped carrots, onion, celery
3kg beef chuck flat or obie
1 can Guinness beer
1 sprig Thyme
3 bay leafs
4 garlic cloves
1/4 cup tomato paste
2 cups beef stock

Sauté all vegetables, herbs and tomato paste. Add all other ingredients except beef. Simmer for 10 minutes. Add beef, cover with foil and bake in a 300f oven for 2 hours till beef is tender. Cool in the liquid overnight.

If you try this recipe, remember to tag us on Instagram so that we can feature you on our feed!