It's time for SuperBowl! Are you ready for some BRAAI?

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This year, add a taste of South Africa to your Super Bowl! Braai (pronounced bry) is Afrikaans for barbecue, and to braai is a wonderful, tasty and very social South African tradition.

 

Most often braaied are boerewors (sausage with spices and koljander), steak, lamb chops, chicken breasts, wings and thighs. But you can also braai fish and shellfish… the possibilities are endless! There are probably thousands of braai recipes that have been created over hundreds of years.

 
 

For your Super Bowl celebration, we’ve selected a mouthwatering recipe using beef. In keeping with tradition, be sure to serve sides of salad, garlic bread, corn, and pap (grits), with pudding for dessert. Invite your friends and fire up the grill!

 

Ingredients

Some red meat, preferably rump, filet or sirloin.

Pineapple juice
Balsamic Vinegar

Brown Sugar

Olive Oil
Salt
Pepper
Coriander
Additional Spices of your choice (optional)

Instructions

  1. Place pieces of meat in dish and use fork to perforate both sides. Add 5 to 10 drops of pineapple juice onto each piece of meat and perforate again. Let sit for 20 – 30 minutes. Flip them over, add pineapple juice and perforate again. Let sit another 20 – 30 minutes.
  2. Do the same with some balsamic vinegar. The pineapple juice and balsamic vinegar are slightly acidic and this is what softens and tenderizes the meat. Any acidic fruit juice or liquid will do, even lemon juice works well and adds a wonderful flavor to the meat.
  3. Sprinkle and rub salt, pepper, coriander, a little bit of brown sugar and other desired spices on both sides of meat. Just before placing on hot grill, sprinkle 10 - 20 drops of olive oil on each piece of meat.
  4. Place the meat on the grill, wait for juices to appear, then flip over. When juice collects again, check for doneness. If not done, flip one more time, maximum, twice. (Turning more than four times causes the juice to cook out of it, resulting in tough, dry meat.)
  5. Remove meat from grill and let sit for 5 to 10 minutes to allow all the juices to evenly distribute throughout the meat.

Bon appetite!

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