Uber Huber Issue 171

We will be doing some upgrading works to our store and bistro over the next few months. While the store will remain open throughout, we will have to close the bistro for a couple of months for the renovation. We certainly look forward to providing a better environment for you though in the meantime I do apologies for any inconveniences.

 

As we approach Father's Day, I find myself reflecting on the joys and challenges of fatherhood. Being a father of three wonderful children while balancing the demands of a professional career has taught me countless lessons about love, sacrifice, and the indescribable bond that exists between a parent and their child.

 

At Huber's Butchery, we believe that Father's Day is the perfect occasion to honour these extraordinary individuals. And what better way to celebrate than with a summertime grill session under the open sky or a nice home-cooked meal?

 

We are proud to offer a wide array of premium meats and top-quality grilling equipment to ensure that your outdoor gathering is nothing short of exceptional. From tied to marinated meats, our selection is meticulously curated to elevate your culinary experience to new heights. With the freshest ingredients and expert advice from our skilled butchers, you can create a feast fit for a king and leave everyone craving for more.

 

We also understand that each father possesses unique tastes and preferences, and that's why we also offer an exquisite collection of gins, the perfect gift for dad! Whether he enjoys the intricate botanical blends or a hardy classic gin, our selection will cater to his discerning palate.

 

This Father's Day, let us come together to celebrate the extraordinary fathers in our lives. From our Huber's family to yours, here's wishing all the dads a Happy Father's Day!

~ Andre Huber

Excite Your Appetite!

Our bistro will be closed from 5th June 2023 to August 2023 to undergo renovation, as part of our ongoing efforts to refresh the Huber's experience!

 

We will also be renovating the customer toilets and there will be portable toilets provided in the meantime.

 

Look forward to a refreshed look and an elevated dining experience at our bistro this August! We apologise for any inconvenience caused and our bistro staff, who will take a well deserved break, look forward to seeing you again in August!

 

Fret not as our butchery will operate as per normal!

Treat your dad to a barbecue grill experience like no other with our wide selection of marinated meats!

 

Our marinated meats are the epitome of flavour and tenderness – meticulously prepared to perfection by our expert butchers. With a variety of protein options available, including succulent beef, juicy chicken, and flavourful pork, we have something to suit every palate and preference. From classic favourites like our Chimichuri marinated striploins to new and unique creations like our Pollo Asado marinated chicken thigh, each bite is a journey of taste sensations that will leave you craving more!

 

We also have skewers that make for great appetisers while the main proteins are cooking up, so don't miss out on grabbing those as well from level 1 of our butchery!

If you prefer to cook large joints of meat in the oven, bbq grill over indirect heat or smoker, then check out our beef brisket and Canadian pork neck or shoulder. These cuts are more affordable and if you cook them well (low temperature over a long time), you can achieve a fork tender and juicy piece of meat.

 

Other meats that you can check out for your barbecue/roasts are beef briskets, short rib bone-in cut, pork loin, pork ribs and pork neck.

 

All available at level 1 of our butchery!

If you do not have a smoker at home but dad and/or you enjoy the taste of smoked meats, follow this simple recipe to achieve a tender and juicy smoked beef brisket!

 

You can even turn the leftover brisket into a delicious sandwich the next day with a super-simple recipe below!

 

Smoked beef brisket

Serves 8

This recipe can be used for Beef Short Rib bone-in as well. Get a rack of at least 3 ribs and lessen the cooking time from 5 hours in total to 2½ hours. For 8 pax, please aim for 3 - 3.5kg of short rib bone-in.

 

Ingredients

2 – 2.5kg beef brisket, trimmed

2 tsp paprika

5 tsp fine sea salt

2 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 tsp cayenne pepper

1 tsp dried oregano

1 tsp dried thyme

½ tsp dried rosemary

Olive oil

600ml barbeque sauce

250ml veal or beef stock

2 tsp of Misty Gully Liquid Smoke

 

Directions (if cooking in the oven)

1. Preheat the oven to 140°C.
2. Combine 3 teaspoons of salt with all the herbs and spices and mix thoroughly. Season the brisket on both sides.
3. Heat the oil in a large heavy skillet and sear the meat over high heat until even browned, about 3 minutes per side. Transfer to an aluminium foil large enough to wrap the whole brisket and place it on a roasting pan.
4. Combine the liquid smoke, barbeque sauce, stock and the remaining 2 teaspoons of salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with the aluminium foil. Roast for 2½ hours in the oven.
5. Turn the foil over and continue roasting for another 2½ hours (total 5 hours).
6. Let stand for 15 minutes before carving. Reduce the remaining juice in a pot. Slice the meat across the grain and use the reduced juice as a sauce.
7. Beef brisket can be served with roast potatoes, garlic & blue cheese mash potato (refer to next point), roast vegetables or on a focaccia bread with preserved carrot and radish (recipe below) or with some coleslaw.
8. To add a wonderful kick to your mash potato, add 100g Roquefort Blue Cheese and 8 minced cloves of garlic for every 4 potatoes. Add the cheese and garlic as you are mashing the potatoes with milk/cream/butter and it should turn out perfect!
    

Directions (if cooking on a gas or charcoal grill)

1. Combine 3 teaspoons of salt with all the herbs, spices, oil and mix thoroughly. Season the brisket on both sides.
2. Set up the heat for searing on your gas / charcoal grill, place wet wood chips on an aluminium foil and place it above the heat source and underneath the grill. You can view how to do it in this video.
3. Once wood chips start to smoke, sear the meat over high heat until even browned, about 3 minutes per side.
4. Transfer to an aluminium foil large enough to wrap the whole brisket and place it on a roasting pan.
5. Combine the liquid smoke (if you want extra smoke flavour), barbeque sauce, stock and the remaining 2 teaspoons of salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with the aluminium foil.
6. If your bbq grill is large enough, you can move the brisket to the other side of the grill which does not have direct heat underneath. You can turn down / control the heat, close the cover and try to get an internal temperature of 140°C. If not you can use your pre-heated oven and roast for 2½ hours in the oven.
7. Turn the foil over and continue roasting for another 2½ hours (total 5 hours)

Preserved Carrot & Radish

2 carrots julienned

2 radish julienned

600ml water

400ml rice vinegar

300g sugar

50g salt

 

Directions

1. Mix water with rice vinegar and dissolve sugar and salt in the mixture.
2. Soak carrots and radish in liquid mixture for at least one day.
3. It is ready for use in your favourite sandwich and can be stored for up to 3 months in the fridge when left soaking in the liquid mixture.

Barbeque beef brisket sandwich

1. Toast focaccia bread.
2. Once toasted, add pulled barbecued brisket to the bottom half of the focaccia and top it with the preserved carrot and radish and some sauce.
3. On the underside of the top half of focaccia, spread a generous layer of sour cream.
4. Combine both sides and enjoy!

Meat bathed in the smoky vapours deepens the flavour and softens its chewy texture.

 

Instead of charcoal that only gives off heat, try using cooking wood which releases flavourful smoke that will be absorbed by the meat while it burns.

 

Check out how you can use wood chips to add flavour to your barbecue with our video here!

 

Available at level 1 of our butchery!

To get a quick fix, you can reach out to Misty Gully’s liquid smoke which is a natural byproduct of burning wood.

 

Only a few drops are required to create the strong but mellow smoky flavour that can be added to just anything: steaks, pastas, sauces, marinades.

 

Available at level 1 of our butchery!

Looking for the perfect gift for dad? Get him Bloedlemoen Amber gin from South Africa!

 

Bloedlemoen (pronounced ‘Blue’d Le Moon’) is a handcrafted, small batch South African gin made from ten natural botanicals. This award-winning gin was brought to life in 2015 by three food and drinks industry specialists. Focused on making it refreshing and delicious, this gin layered with the warmth of selected spices and delicious Tarocco Blood Orange that is locally sourced in Western Cape of South Africa.

 

Available at level 1 of our butchery or shop online here!

Is dad a chocolate and gin lover? Give him a gift that he will definitely love!

 

Inverroche's 'Coco Carissa' Gin brings the best of both worlds with a subtle, yet enduring juniper backbone and dark chocolate flavours blending with ripe summer berries.

 

It is a fantastic sipping gin and when paired with berries and chocolate, the flavours are enhanced beautifully!

 

Available at level 1 of our butchery or shop online here!

A wine and gin lover dad? Get him the perfect gift of Six Dogs Pinotage Stained Gin!

 

This amazing gin combines flavour and character in a way that appeals to both gin and wine lovers.

 

Six Dogs Pinotage is distilled in small batches then placed in tanks together with handpicked whole pinotage grapes for a period of several weeks to allow the gin to extract the deep red essence of this truly South African cultivar. 

 

Available at level 1 of our butchery or shop online here!