Braaivleis and Beans on Toast

Braaivleis & Beans on Toast

After a big braai you sometimes have leftover braaied meat, what that is I cannot know but it will most likely include one or more of steak, lamb chops, chicken pieces, pork chops or ribs, sosaties from one or more of these animals, and boerewors. A great way to solve morning hunger is to use the leftover braai meat, debone it, finely chop all the meat, then fry that with an onion and bell pepper and then simmer it with spices, beans and tomatoes. In the leftover meat scenario I am describing, you should and probably will have half a bottle of open wine somewhere, so we use some of that as well.

WHAT YOU NEED

(Feeds 4)

4 portions leftover braaied meat (steak, chops, chicken, pork, sosaties, boerewors)
1 onion
1 bell pepper
2 garlic cloves
2 tots olive oil
1 tsp curry powder
1 sachet tomato paste (50 g)
½ cup white wine
1 tin tomatoes
1 tin baked beans
salt and pepper
slices of bread

WHAT TO DO

Remove the bones from any meat with bones so that you’re only left with boneless meat. Similarly, remove the skewers from any sosaties you might be using. Now chop the leftover meat into very small pieces; smaller in this case is better.
Chop the onion and bell pepper. Crush and chop the garlic.
Heat the oil in a large fireproof pan or your potjie and fry the onion, bell pepper and leftover chopped meat until something is browned.
Add the garlic and curry powder, mix and let this fry for another minute. Now add the tomato paste and fry for another minute, after which you rapidly proceed to the next step.
Find that half bottle of open wine wherever it is and add the half cup of wine. Let this cook off and use its momentum to scrape loose any sticky bits at the bottom of the potjie or pan with your wooden spoon.
Add the tins of tomatoes and baked beans and mix everything together. Let the meal gently simmer for 15 minutes. Taste and season with salt and pepper if you feel it needs that.
Toast the slices of bread on the fire and serve the ‘beans’ on top of the toast.