South African Braai. A South African braai and a barbecue might seem like one and the same thing, but there are many differences. Discover what makes braai a unique meal. South African Braai Etiquette - shared with me by a "Tong Master".
The renowned braai (or barbecue) of South Africa is about the people who.
Be careful not to confuse a South African braai with an American barbecue!
Barbecues are made for laziness, safety, comfort and speed.
You can have South African Braai using 8 ingredients and 15 steps. Here is how you achieve it.
Ingredients of South African Braai
- Prepare 1 of Red meat, preferably rump, fillet or sirloin..
- Prepare 1 of Pinapple juice.
- It's 1 of Balsamic vinegar.
- It's 1 of Steak and chops Robinson spice.
- It's 1 of Salt.
- Prepare 1 of pepper.
- It's 1 of Coriander.
- You need 1 of olive oil.
A South African Braai is very similar to Argentine and Uruguayan Grills. Depending on the model, the South African Braai can have many of the following features: An outer box, light fitting, charcoal tray. South African's love flavor, and food served at a braai doesn't disappoint. We are talking boerewors, a spicy sausage, full of a beef and pork mix, and sometimes lamb, spiced with cloves, coriander seed.
South African Braai instructions
- First things first: wash your hands and then wash your meat..
- Place your meat on a clean surface or in a big bowl..
- Using a folk, prick your meat pieces and pour 5 to 10 drops of pineapple juice on each piece..
- Do not turn the meat over for about 20 minutes..
- After 20 minutes turn the meat pieces over and repeat step number three and four..
- After 20 minutes repeat all of the above using Balsamic vinegar.
- Add all your spices to suit your taste. Rub them to your meat using your hands..
- Prepare your grill with fire and we normally use charcoal, wood or briquettes..
- Wait until coals or grey ash has formed in your fire. then your fire is ready for braai..
- Before placing your meat on your grill, rub your meat with olive oil, just to maintain that juicyness of your meat, while on a grill..
- Turn your meat over only when the juice has been formed on the top side of your meat..
- The more you turn over your meat the dryer it becomes so avoid turning your meat too often..
- It depends on your preference. for a welldone braai, keep it a bit longer..
- Once your meat is all brown and tender cooked, take it off the grill and let it rest for 5 minutes before serving..
- serv it while warm, with your pap or your bread rolls and a nice green salad of your choice..
Brotherhood of Braai: How BBQ brings South Africans together. South African "tongmaster" and living braai legend Jan Scannell - better known as 'Jan Braai' - will be braai-jacking the chef's duties at London's Hammer and Tongs, the new SA/UK restaurant in. Any South African worth their (braai) salt will tell you that boerewors, rugby, and sunny skies are the essentials of a proudly African braai. Add tangy potato salad, a couple of juicy steaks and a group of. Did we hear you say braai?
