Biltong Carpaccio
Ingredients:
Method:
Leave it for 7 days and you will have biltong.
- 1 Kg Beef Fillet (without membrane)
- ½ Cup of Coriander Seeds
- 3 Whole Cloves
- 6 Whole All Spice Seeds
- 1 Cup of Coarse Salt
- Balsamic Vinegar
- Olive Oil
- Black Pepper
- Few Capers (optional)
Method:
- First you need to dry your meat with a paper towel to remove the moist around it.
- Now, in a Pan heat the coriander seeds until you can smell the coriander aroma but do not toast.
- Add the coriander seeds, all spices and clover to a mortar and grind until you have broken all the seeds and add the salt and mix when done.
- Rub the meat on both sides with the balsamic vinegar and sprinkle with spices after. Now wrap the meat in Cling Film and let it stand overnight in a cool place.
- The next day take the meat out of the cling film and lightly shake off extra salt and spices.
- Hang the meat on a hook in a dry and airy place for 48 hours or more.
- After the hanging process, take the meat off the hooks and cut into thin slices.
- Places slices on a plate with trimmings of your choice, Capers, olive oil and black pepper.
- Leave 30 minutes before serving.
Leave it for 7 days and you will have biltong.
Onion Bombs
large onions
ground meat or borewor
seasonings to taste
tin foil
Directions:
1. peel your onions and cut them in half as equally as possible.
2. Prepare your meatballs how you want them-- I use oregano, chili powder, minced garlic, ketchup, worcestershire sauce, salt, pepper and some bread crumbs
3. Size your meatballs so that they can be squished between two pieces of onions. Some meat will push out the ends and that is okay!!! Just make them as compact as possible!!
4. wrap each onion bomb in tinfoil-- might want to double them since they'll be tossed in the braai! Make sure not to poke holes in the foil!!
5. toss in the fire and try to get them in the coals.
6. cook for about 10 minutes, flip em around and cook another 10 minutes.
ground meat or borewor
seasonings to taste
tin foil
Directions:
1. peel your onions and cut them in half as equally as possible.
2. Prepare your meatballs how you want them-- I use oregano, chili powder, minced garlic, ketchup, worcestershire sauce, salt, pepper and some bread crumbs
3. Size your meatballs so that they can be squished between two pieces of onions. Some meat will push out the ends and that is okay!!! Just make them as compact as possible!!
4. wrap each onion bomb in tinfoil-- might want to double them since they'll be tossed in the braai! Make sure not to poke holes in the foil!!
5. toss in the fire and try to get them in the coals.
6. cook for about 10 minutes, flip em around and cook another 10 minutes.
Meat Pops
Ingredients
500 g Ground Pork or Beef
1 ½ tsp Ground Lemongrass
1 ½ tsp Ground Galangal
2 Shallots, minced
1 tsp Chili Flakes
1 Clove of Garlic, minced
1 Tbsp Fish Sauce
1 Tbsp Sugar
1 tsp Sea Salt
20 Short Bamboo Skewers, soaked in the water for 1 hour
Peanut or Vegetable Oil
Vietnamese Chili Lime Sauce
Method
Combine the ground meat, shallots, garlic, galangal, lemongrass, chili flakes, sugar, fish sauce, and sea salt in a bowl. Refrigerate the meat mixture for about 2 hours.
Light up the charcoal or prepare the gas grill for direct cooking over high heat.
Using your moistened hands, shape the meat mixture into oval (about 1 ½ to 2 Tbsp of meat) shape patty. Place each pops on the end of a skewer. Brush the pops lightly with oil. Grill the meat pops until they are fully cooked.
500 g Ground Pork or Beef
1 ½ tsp Ground Lemongrass
1 ½ tsp Ground Galangal
2 Shallots, minced
1 tsp Chili Flakes
1 Clove of Garlic, minced
1 Tbsp Fish Sauce
1 Tbsp Sugar
1 tsp Sea Salt
20 Short Bamboo Skewers, soaked in the water for 1 hour
Peanut or Vegetable Oil
Vietnamese Chili Lime Sauce
Method
Combine the ground meat, shallots, garlic, galangal, lemongrass, chili flakes, sugar, fish sauce, and sea salt in a bowl. Refrigerate the meat mixture for about 2 hours.
Light up the charcoal or prepare the gas grill for direct cooking over high heat.
Using your moistened hands, shape the meat mixture into oval (about 1 ½ to 2 Tbsp of meat) shape patty. Place each pops on the end of a skewer. Brush the pops lightly with oil. Grill the meat pops until they are fully cooked.
Barbecued Whiskey and Soy Steaks
Ingredients:
- 4 lean rump. sirloin or rib-eye steaks
- For the Whiskey and Soy Marinade:
- 2 garlic cloves, peeled and finely chopped
- 90ml/5tbsp malt whiskey or Bourbon
- 90ml/5tbsp soy sauce
- 90ml/5tbsp brown sugar
- Salt and freshly milled black pepper
- In a large non-metallic dish, mix all the marinade ingredients together. Place the steaks in the marinade and coat on both sides. Cover and marinate in the refrigerator for up to 2 hours or overnight, turning once.
- Remove the steaks from the marinade and cook
Grilled Beef Fillet with Herb-Garlic-Pepper
Ingredients
- 1 (5 pound) whole beef fillet
- 90 ml olive oil
- 8 large garlic cloves, minced
- 3 g minced fresh rosemary
- 4 g dried thyme leaves
- 15 g coarsely ground black pepper
- 20 g salt
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Beef Kalbi
INGREDIENTS
INSTRUCTIONS
- 1/2 cup pineapple juice
- 1/2 cup soy sauce
- 1/3 cup Korean malt syrup
- 4 scallions, trimmed and minced
- 4 medium garlic cloves, finely chopped
- 2 tablespoons toasted sesame oil
- 2 tablespoons packed light brown sugar
- 2 tablespoons soju
- 1/2 teaspoon freshly ground black pepper
- 3 pounds Korean-style (flanken cut) beef short ribs (cut 1/4 inch thick across the ribs)
- 1 tablespoon toasted sesame seeds, for garnish
INSTRUCTIONS
- Combine juice, soy sauce, malt syrup, scallions, garlic, sesame oil, brown sugar, soju, and pepper in a medium nonreactive bowl. Whisk until completely incorporated.
- Place ribs in a large resealable plastic bag or a nonreactive dish and cover with marinade. Toss the meat in the marinade until well coated. Seal and refrigerate 12 hours or overnight.
- Heat a gas or charcoal grill to high (about 400°F) and rub the grill with a towel dipped in oil. Remove ribs from the refrigerator and let sit at room temperature while the grill is heating, at least 20 minutes.
- Remove ribs from marinade and let excess drip off. Braai, spaced 1 inch apart, until well done and crispy on the edges, about 5 minutes per side (look out for flare-ups). Remove to a platter, sprinkle with sesame seeds, and serve.
Fantastic Fillet
Marinade:
1 cup of brown sugar,
pinch of sea salt,
freshly ground pepper,
¼ cup of sweet chilli sauce.
Mix together. Pat dry the meat then rub in the marinade
Sauce:
½ cup of olive oil,
2 peeled garlic cloves,
juice of a lemon,
¼ cup balsamic vinegar,
pinch salt and pepper,
handful of parsley.
Blend together in a blender and serve with the steak
1 cup of brown sugar,
pinch of sea salt,
freshly ground pepper,
¼ cup of sweet chilli sauce.
Mix together. Pat dry the meat then rub in the marinade
Sauce:
½ cup of olive oil,
2 peeled garlic cloves,
juice of a lemon,
¼ cup balsamic vinegar,
pinch salt and pepper,
handful of parsley.
Blend together in a blender and serve with the steak
Korean Braai Beef Wraps
Ingredients:
For the Dipping Sauce:
To serve:
- 675g/1½lb lean sirloin or rump steaks
- 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
- 3 spring onions, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 60ml/4tbsp light soy sauce
- 45ml/3tbsp rice wine or dry sherry
- 15ml/1tbsp toasted sesame seeds
- 10ml/2tsp caster sugar
- 15ml/1tbsp hot chilli sauce
For the Dipping Sauce:
- 1 small Asian or dessert pear, peeled and roughly chopped or 2 canned pear halves in fruit juice, drained and roughly chopped
- 4 spring onions, finely chopped
- 60ml/4tbsp light soy sauce
- 45ml/3tbsp rice wine or dry sherry
- 15ml/1tbsp sesame oil
- 30-60ml/2-4tbsp hot chilli sauce.
To serve:
- 2-3 little gem lettuce, rinsed, drained and dried
- 2 red chilli peppers, deseeded and thinly sliced lengthways
- Extra toasted sesame seeds
- Place the marinade ingredients in a blender or food processor and blend together until smooth. Transfer to a non-metallic dish, add the steaks and coat on both sides. Cover and marinate in the refrigerator for 2 hours, or if time allows, overnight.
- To prepare the dipping sauce; place all the ingredients in a blender or food processor and blend together until smooth. Spoon into a serving dish and refrigerate until required. The sauce can be prepared 24 hours in advance.
- Remove any excess marinade from the steaks and cook on the braai.
- Transfer to a warm plate to rest for 1-2 minutes then slice on the diagonal.
- Arrange the steaks strips on a large serving platter, garnished with extra sesame seeds. Serve with the dipping sauce, lettuce and chillies.
- Eat by wrapping a few strips of the steak in a lettuce leaf, garnish with the chilli and dip in the sauce before eating.
Simply Steaks
Ingredients:
For the Marinade:
For the Board Dressing:
This creates extra flavour on your cutting board.
- Eight chuck steaks or leaner-cut steaks, e.g sirloin, rib-eye or rump steaks
For the Marinade:
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly ground black pepper
- 2 tablespoons grated or finely chopped sweet white onion
- 2 tablespoons grated or finely chopped garlic
- 2 tablespoons garlic salt
- 1 bunch fresh thyme
- 240ml/8floz cold water
- 2 tablespoon pure chilli powder (optional)
- For the Seasoning:
- Sea salt
- Freshly ground black pepper
- Vegetable oil
- warm on the side of the braai:
- 60ml/4tablespoons olive oil,
- 4 tablespoons unsalted butter,
- 10 crushed garlic cloves,
- 60ml/2floz finely chopped savoury herbs such as rosemary, thyme, marjoram, oregano, and/or sage in total
For the Board Dressing:
This creates extra flavour on your cutting board.
- 6 tablespoons olive oil,
- 2 tablespoons finely chopped fresh flat-leaf parsley,
- Sea salt and freshly ground black pepper to taste.
- Combine all the marinade ingredients in a large bowl or sealable plastic bag.
- Mix and crush the ingredients.
- Put the steaks in the marinade and let them absorb the flavours for at least 1 hour, and up to 24 hours.
- If marinating for longer than 3 hours, refrigerate the steaks.
- Drain the steaks and pat dry with paper towels. Season lightly with salt and pepper and brush with the oil.
- Put the meat on the well-oiled grill and cook until rare (or cook to desired doneness).
- Press the meat as needed throughout the cooking process with a fish slice or foil-wrapped brick to maintain grill contact, and baste regularly, flip the steaks as necessary.
- When the steaks are nicely caramelised and charred on both sides, approximately 12 minutes total, they are done.
- Pour the board dressing onto a cutting board and slice the steaks, turning to coat the slices.
Bobotie
Ingredients
- 2 slices white bread
- 2 onions , chopped
- 25g butter
- 2 garlic cloves , crushed
- 1kg packet lean minced beef
- 2 tbsp madras curry paste
- 1 tsp dried mixed herbs
- 3 cloves
- 5 allspice berries
- 2 tbsp peach or mango chutney
- 3 tbsp sultanas
- 6 bay leaves
For the topping
- 300ml full-cream milk
- 2 large eggs
- Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
- Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
- Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
- For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.
Beer & Brown Sugar Steak
Ingredients
- 2 (16 ounce) beef sirloin steaks
- 60 ml dark beer or your beer of choice
- 30 ml teriyaki sauce
- 25 g brown sugar
- 1/2 tsp. seasoned salt
- 1/2 tsp. fresh cracked pepper
- 1 tsp. fresh minced garlic
- Braai on a high heat.
- Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish.
- In a bowl, mix together beer, teriyaki sauce, and brown sugar.
- Pour sauce over steaks, and let sit about 5 minutes.
- Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes.
- Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic, and continue marinating for 10 more minutes.
- Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
- Lightly oil the braai.
- Grill steaks for 7 minutes per side, or to desired doneness.
- During the last few minutes of grilling, baste steaks with the boiled marinade.
TERIYAKI BEEF STICKS
1 1/2 c. soy sauce
1/2 c. salad oil
1 c. vinegar
1 c. water
1 c. brown sugar
1 tsp. salt
5 cloves garlic, minced
1 lg. onion, chopped
1/3 c. ginger root, chopped or 5 tbsp. ground ginger
3 lbs. boneless beef, roast or round steak
Combine all ingredients except meat to make marinade.
Slice meat into one inch strips that are 1/8 inch thick.
Skewer meat strips accordion style on bamboo sticks, using 4-inches of meat per stick.
Marinate in sauce 4 hours per stick or overnight.
Braai about 15 minutes, turn over often
1/2 c. salad oil
1 c. vinegar
1 c. water
1 c. brown sugar
1 tsp. salt
5 cloves garlic, minced
1 lg. onion, chopped
1/3 c. ginger root, chopped or 5 tbsp. ground ginger
3 lbs. boneless beef, roast or round steak
Combine all ingredients except meat to make marinade.
Slice meat into one inch strips that are 1/8 inch thick.
Skewer meat strips accordion style on bamboo sticks, using 4-inches of meat per stick.
Marinate in sauce 4 hours per stick or overnight.
Braai about 15 minutes, turn over often
BEEF TERIYAKI 2
1 flank steak or London broil
Bamboo sticks, skewers
MARINADE:
1 clove garlic
1 c. honey
1 c. soy sauce
1 c. sherry
1/4 c. oil
3 tbsp. vinegar
2 tsp. ground ginger
Cut steak into thin strips.
Place in deep dish.
In blender combine the marinade ingredients and blend for one minute.
Pour over beef strips.
Marinate 6 to 8 hours.
Remove strips from marinade and thread onto bamboo skewers.
Braai to your liking
Bamboo sticks, skewers
MARINADE:
1 clove garlic
1 c. honey
1 c. soy sauce
1 c. sherry
1/4 c. oil
3 tbsp. vinegar
2 tsp. ground ginger
Cut steak into thin strips.
Place in deep dish.
In blender combine the marinade ingredients and blend for one minute.
Pour over beef strips.
Marinate 6 to 8 hours.
Remove strips from marinade and thread onto bamboo skewers.
Braai to your liking
Cuban Picadillo Potjie
Ingredients:
Dip them into yoghourt flavoured with fresh coriander, mint, paprika, salt and pepper.
- 1 pound (0.45 kg) ground beef
- 1 teaspoon oregano
- 1 teaspoon cumin
- 4 cloves garlic
- 1 medium white onion (chopped fine)
- 4 cloves garlic
- 1 medium white onion (chopped fine)
- 1 small green pepper (chopped)
- 1/2 cup beef stock
- 3/4 cup tomato sauce
- 2 small potatoes (peeled and diced)
- 2 bay leaves
- salt and pepper to taste
- olive oil for sautéing
- In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
- In a Potjie or frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
- Add the ground beef mixture, beef stock, bay leaves and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
- Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
- Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
Dip them into yoghourt flavoured with fresh coriander, mint, paprika, salt and pepper.
Sirloin Kabab
Ingredients
Directions
- 60 ml soy sauce
- 40 g light brown sugar
- 45 ml distilled white vinegar
- 1 g garlic powder
- 2 g seasoned salt
- 1 g garlic pepper seasoning
- 115 ml lemon-lime flavored carbonated beverage
- 905 g beef sirloin steak, cut into 1 1/2 inch cubes
- 2 green bell peppers, cut into 2 inch pieces
- skewers
- 225 g fresh mushrooms, stems removed
- 300 g cherry tomatoes
- 1 fresh pineapple - peeled, cored and cubed
Directions
- In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
- Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
- Braai on a high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
- Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.
BEEF JERKY
Soy sauce
Worcestershire sauce
Brown sugar
Crushed garlic
Hot pepper sauce (Tabasco or other)
Red cooking wine
Jamaican Jerk seasoning or HP Sauce or A-1 sauce
Start with several pounds of very lean beef roast. You should choose a roast with visible grain, if possible, and little or no fat. It needn't be very high quality, and in fact, tougher cuts seem to actually work better.
Mixing the sauce is largely a matter of taste. The result should be close to 3 parts soy sauce, 1 part Worcestershire, 1 part brown sugar and the rest as desired. It should be a very strong salty, spicy and slightly sweet solution. The rest of the ingredients depend on your taste, and the list is by no means exhaustive.
Adding red wine will decrease the saltiness and/or dilute it if you get it too spicy without affecting the flavor greatly. You should not use more than about 30 to 40% red wine, however, since the saltiness is necessary to preserve the meat. Don't get too hung up on the recipe, it is good just about any way you fix it.
With a very sharp knife, slice the uncooked roast with the grain (usually lengthwise down the roast) into strips about 1/8 inch thick. Thinner will make the jerky spicier and crisper, thicker, up to about 1/4 inch will make it easier to slice, but increases drying time.
Trim fat once again, and put the slices in a large Ziploc bag with the marinade. Squeeze to remove as much air as possible, and have a helper seal the bag. Let soak at room temperature for at least an hour.
Remove the strips and place in a dehydrator. Spread them in a single layer on each rack, and sprinkle with great quantities of black pepper on one side. Dry on high (145 degrees) in the dehydrator, or turn your oven temperature selector until the light just comes on (the lowest setting possible) and dry on a rack in the oven.
In the oven, prop the door open about 3 inches at the top. Drying time is about 8 to 10 hours, but can take twice that long for thicker pieces. Bending should splinter some of the outside fibers when done.
It should keep at room temperature for a couple of weeks, and will actually get better in a day or two as the moisture content becomes more uniform throughout.
Worcestershire sauce
Brown sugar
Crushed garlic
Hot pepper sauce (Tabasco or other)
Red cooking wine
Jamaican Jerk seasoning or HP Sauce or A-1 sauce
Start with several pounds of very lean beef roast. You should choose a roast with visible grain, if possible, and little or no fat. It needn't be very high quality, and in fact, tougher cuts seem to actually work better.
Mixing the sauce is largely a matter of taste. The result should be close to 3 parts soy sauce, 1 part Worcestershire, 1 part brown sugar and the rest as desired. It should be a very strong salty, spicy and slightly sweet solution. The rest of the ingredients depend on your taste, and the list is by no means exhaustive.
Adding red wine will decrease the saltiness and/or dilute it if you get it too spicy without affecting the flavor greatly. You should not use more than about 30 to 40% red wine, however, since the saltiness is necessary to preserve the meat. Don't get too hung up on the recipe, it is good just about any way you fix it.
With a very sharp knife, slice the uncooked roast with the grain (usually lengthwise down the roast) into strips about 1/8 inch thick. Thinner will make the jerky spicier and crisper, thicker, up to about 1/4 inch will make it easier to slice, but increases drying time.
Trim fat once again, and put the slices in a large Ziploc bag with the marinade. Squeeze to remove as much air as possible, and have a helper seal the bag. Let soak at room temperature for at least an hour.
Remove the strips and place in a dehydrator. Spread them in a single layer on each rack, and sprinkle with great quantities of black pepper on one side. Dry on high (145 degrees) in the dehydrator, or turn your oven temperature selector until the light just comes on (the lowest setting possible) and dry on a rack in the oven.
In the oven, prop the door open about 3 inches at the top. Drying time is about 8 to 10 hours, but can take twice that long for thicker pieces. Bending should splinter some of the outside fibers when done.
It should keep at room temperature for a couple of weeks, and will actually get better in a day or two as the moisture content becomes more uniform throughout.
Moroccan Kefta Kebab
Ingredients:
Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.
To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold it the skewer.
Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.
Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.
- 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
- 3 ounces (about 100 g) beef or lamb fat (optional)
- 1 medium onion, chopped very fine
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon hot ground pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh coriander
- 1 teaspoon cinnamon (optional)
- 1 tablespoon chopped mint leaves (optional)
Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.
To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold it the skewer.
Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.
Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.
Tequila Tri-Tip
Ingredients:
- 1.8kg beef tri-tip with most fat trimmed off (a little on the bottom side is good)
- 3 Tbsp tequila
- 2 Tbsp sesame oil
- 2 Tbsp Dijon mustard
- 1 Tbsp balsamic vinegar
- 2 cloves minced garlic
- 1 tsp salt
- 1 tsp black pepper
Mix tequila, sesame oil, Dijon mustard, balsamic vinegar, garlic, salt, and pepper in a small bowl and place in a large zip-top bag with tri-tip. Marinate at least two hours before desired grilling time.
Method:
Braai on a high heat.
Place meat on grill top-side down for 3-4 minutes.
Flip over and move to cooler side of braai
To be prepared for flare-ups, keep an open beer by the grill and use as a fire extinguisher.
If no flare-ups occur, then enjoy the beer yourself!
Cook for 20-25 minutes
The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef