Oaklands ButcheryCuts above the rest · Since 1969Recipes worth
firing up for
Braais, Sunday roasts and quick weeknight dinners, each made with a cut from our counter.
Great cooks, Oaklands cuts
Our own recipes, written in the spirit of cooks we love. Pick a style, pick a cut, and our chef OBee will talk you through it step by step.
Myrna Rosen
Elegant, generous entertaining from a South African cookbook classic. Slow braises and dishes made for a full table.
Red wine braised oxtailOxtail cooked low and slow until it falls off the bone, in a glossy red wine sauce. A dinner-party dish that does its work while you lay the table.4 hours · Serves 6
Sticky apricot chickenThe South African family favourite: chicken roasted in a sweet-and-savoury apricot glaze until sticky and golden.1 hour 15 minutes · Serves 4Jamie Oliver
Simple, rustic and fresh. Big flavours, few steps and plenty of herbs.
Slow-roast lamb shoulder with rosemary and garlicA bone-in lamb shoulder, rubbed with rosemary and garlic and roasted until you can pull it apart with a spoon.4 hours 30 minutes · Serves 6
Rump steak with salsa verde and crushed potatoesSeared rump, sliced and spooned over with a sharp green herb sauce. Weeknight-quick and properly fresh.35 minutes · Serves 2Jan Braai
Fire first. Good meat, hot coals and not much else, the way a South African braai should be.
Thick-cut braai ribeyeA thick ribeye, salt and hot coals. Get the fire right and the steak looks after itself.45 minutes, including the fire · Serves 4
Boerewors rolls with tomato smoorThe king of the braai: boerewors cooked over coals, in a soft roll with a sweet tomato and onion smoor.40 minutes · Serves 6Siba Mtongana
Bold, modern African flavour. Warm spices, slow pots and plates full of colour.
Spiced lamb shank potjie with butter beansLamb shanks simmered with warm spices, tomato and butter beans until meltingly tender. Pot, fire and patience.3 hours 30 minutes · Serves 2
Chakalaka-glazed chicken drumsticksDrumsticks roasted with a smoky glaze and served with a quick, colourful chakalaka.1 hour · Serves 4Reuben Riffel
Cape Winelands bistro cooking. Local produce, a touch of Cape Malay spice and a glass of red nearby.
Cape Malay lamb chops with apricot glazeBraai chops in a warm Cape Malay spice rub, finished with an apricot glaze that catches on the coals.40 minutes, plus marinating · Serves 3
Beef fillet with red wine and mushroom sauceA whole fillet seared and roasted pink, with a rich red wine and mushroom sauce made in the same pan.50 minutes · Serves 6Nigella Lawson
Comforting and a little indulgent. Food you want to eat straight from the pan.
Ask OBee, our chef
Tell OBee what you have in the fridge, or who's coming for dinner. He'll suggest a recipe and tell you exactly what to get from the counter.
These are Oaklands' own recipes, written in the spirit of cooks we admire. They are not taken from, affiliated with or endorsed by the cooks named.
Oaklands Shopping Centre
Cnr Pretoria & Kruger Sts, Oaklands, 2192
011 728 4877
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