Beef Sosaties

Enjoy a taste of South Africa with deliciously tender pieces of filet mignon marinated in an apricot curry sauce.

As much as I love food – all things food, sometimes food is about more than taste, or smell or the food itself.  Sometimes food can be such a powerful indicator of the life you have lived and the people you have loved. This is one of those dishes for me.  It is about coming full circle in life and realizing you are still standing.  OK I know it is only food – incredibly delicious, traffic stopping, heart pounding food but …

Today is a special day. It is my 10th wedding anniversary married to the love of my life.  I am a lucky girl but it has been an incredibly tough year.  So to celebrate that we are “still standing”, I am sharing my all time favorite, special occasion dinner.  This recipe comes with some mixed emotions but generally I feel like calling it “Kicking Your Butt Heart Disease – Beef Sosaties”.    You see, we first had sosaties at a wonderful restaurant called 10 Degrees South.  The meat was succulent and the sauce absolutely mind blowingly, addictive.  We had been a few times but the last time we were there, my husband had a heart attack the next morning.  While the restaurant was not the cause, it  left me with an uneasy memory.  Our lives were turned upside down and it felt like we were on a roller coaster as we tried to figure out “what next”.

Well, we are still standing and finding new ways to enjoy the foodwe love and fondly remember memories associated with it.  So that brings me to this dish.  It may sound silly but by making this dish I feel like I am taking the “reins” back.  I had been wanting to make sosaties since the first time I had them.  The smell and taste of the apricot and the tingling of the vinegar and curry powder on your palate make this dish hypnotic in flavor.  It is almost what dreams are made of 🙂

After a little research about sosaties, I discovered they are a South African dish usually served as a kebab and made of lamb.  I chose to make mine with beef as does 10 Degrees South.  I am sure lamb would be equally delicious. The recipes I found varied tremendously in spices and ingredients so I decided to just make my own using what I have learned about making curries.  This dish has a curry aspect – I could taste the familiar flavorings of garlic, ginger and curry powder that are so reminiscent of a good curry.  I picked the spices I liked to use and had to throw in some wine.  Wine gives this dish a nice richness.  Of course since I only needed a little in the dish, I had to drink some so it wouldn’t go to waste.

This is actually a fairly quick meal.  I love that you can make the marinade the night before and could make the sauce early.  Then cook the meat before serving.  If you are lucky enough to have your own personal Grillmaster, then he can cook the meat and you can set a pretty table or slip into something special for your celebration or relax and have a glass of wine. Whatever floats your boat.

While I went a little larger on the portion and calories than I normally do, this is still a healthy dish.  We eat red meat in moderation and this dish helps to take a small portion  and make it unforgettable.  Try it on your next date night or celebration.  It would be great for company too.

[jetpack_subscription_form]

Yields 4 servings

Beef Sosaties

8 hr, 20 Prep Time

5 minCook Time

8 hr, 25 Total Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 20 ounces Filet Mignon, cut into 1 1/2 inch cubes
Marinade:
• 1 tsp. olive oil
• 1 cup chopped onion
• 1 tbsp. chopped ginger
• 4 garlic cloves, chopped
• 4 bay leaves, broken into large pieces
• 2 cloves
• 1 tsp. turmeric
• 1 tsp. curry powder
• 1/2 tsp. allspice
• 1/2 tsp. ground cumin
• 2 tsp. kosher salt
• 1/2 cup red wine
• 1 cup beef stock
Sauce:
• 1/2 cup apricot preserves, low sugar or sugar-free
• 2 tbsp. white vinegar
• 1 garlic clove, minced
• 1 tsp. fresh grated ginger
• 4 tsp. light brown sugar
• 1/2 tsp. ground coriander
• 1/4 tsp. cinnamon
• 1/4 tsp. curry powder
• 1/2 tsp. kosher salt

Instructions

For the marinade:
1. In a saucepan, heat the olive oil. Sauté the onion, garlic and ginger until translucent, about 5 minutes.
2. Add the bay leaves, cloves, turmeric, curry powder, allspice, cumin and salt. Cook for 1 minute to release the aroma of the spices.
3. Add the wine and bring to a boil. Reduce to a simmer and continue to simmer until the wine is reduced by half.
4. Add the beef broth and bring back to a boil then simmer for 5 minutes, stirring occasionally.
5. Take the marinade off the heat and allow it to cool completely.
6. Pour the marinade into a zip lock bag and add the meat turning to coat all sides.
7. Refrigerate for at least 8 hours or over night. Be sure to turn the bag over half way through.
For the curry sauce:
8. In a small saucepan, combine all ingredients for the sauce.
9. Bring to a boil then reduce to a simmer for 5 minutes, stirring occasionally.
Grilling the meat:
10. If you are using a wooden skewer, soak them for 30 minutes in water.
11. Heat your grill or grill pan on high heat. Be sure to oil or spray your grill so the meat does not stick.
12. Take the meat out of the marinade and pat dry. Thread onto skewers.
13. Cook sosaties for about 2 to 3 minutes per side or until your desired temperature.
14. Take the meat off the grill and brush on some of the curry sauce.
15. Let the meat sit for a few minutes. Serve with the remaining sauce

7.8.1.2

14

https://fooddonelight.com/beef-sosaties/

Fire up the grill and try these other grill recipes:

Surf n Turf with Peach Chipotle Blue Cheese Butter

Turkey Bacon Dogs with Texas Caviar

Caribbean Jerk Pork