In this Instructable, I am going to show you how, with a little preparation and some scientific genius, you can "braai" like an expert and serve up the most succulent meat.What you will need: Pour the wine and stock into the pan and reduce by half. Take it off when the doneness suits your taste. Basically we went from East London to almost all the way to Cape town and back. Some Pineapple juice You can put anything inside depending on your personal preference. Very interesting! Wrap the streaky bacon around the kudu meat and secure with a toothpick. In the case of charcoal and briquettes, wait until all the flames have died down and a fine layer of gray ash has formed on them. Another way is to use a big bowl covered with cellophane, stirring the meat halfway through the marinating time. A braai is a very sociable event in South Africa but it is also a common way of simply cooking a meal. Yummy Peanut Butter Chocolate Chip Brownies. Then add 5 to 10 drops of Pineapple juice onto each piece of meat and perforate them again. Place a slice of ham and a sage leaf on each slice of veal and secure with a cocktail stick. Yep, boerewors will do the trick. The day you find some pineapple juice, get some. Chop up winter vegetables like carrots and potatoes, and cut up the steak into bite-size pieces. Here are the average minimum and maximum temperatures during summer and winter for some cities as supplied by the weather service. Add some salt, pepper (or black pepper), coriander and other spices to suite your taste. I like helping others and will normally go out of my way to do so, otherwise I am just your regular J…. It makes an amazingly tasty meal when prepared and cooked correctly. It does not have to have flames, although they do help. Usually we use wood, charcoal or briquettes to make the "braai". This is a brilliant instructable, would you mind If I repost on my website (www.kickstartfirelighters.co.za) Im looking to add a Braai related how too section. Pork is a thin, lean meat that cooks fairly quickly and can dry out as quickly. 9 years ago Apart from the braai itself, you will need to ensure that you have the right tools and accessories, along with the meat (of course) to make it a success. on Introduction. This reaction is the basis of the flavoring industry. It makes the meat just a little bit sweeter. Now taking into consideration the amount of wood that one has sit back and social. Place bag in fridge for 12 – 48 hours and turn every few hours if you find that the top part of the meat is not covered by marinade. Cover the meat in the marinade The meat should be covered evenly with the marinade from all sides. Kudu can be bought in the supermarket (mostly here in South Africa) and is sold in cuts like steak. Step 5: Take half an onion, peeled and rub the grid with the onion, put the onion on the side for munching on later. Reply This step is not essential but it does add a nice flavor to the meat. Searing the meat and sealing the juices and flavor inside while at the same time causing the Maillard reaction on the outside. Carefully light the firelighter, and gradually add thicker pieces of wood. Turning the meat 4 times should give you well done maybe overdone meat. Combine all the marinade ingredients in a deep bowl. Fork on Introduction. On a braai grid you’ll typically find anything from chicken and seafood, to wild boar sausages and ostrich burgers. Just did my best to duplicate the recipe, didn't have any pineapple juice so used lime juice, I have to say it worked perfectly, absolutely wonderful.I will never bar-be-que again, it's Braais all the way from now on!! A very handy trick with the hand too. I will do! Turn them over, add the Pineapple juice and perforate again. A braai is a social event which is casual and laid-back, where family and friends share a traditional outdoor cooking experience. Kudu is often said to be the best tasting game meat in the world and there is plenty available running wild in South Africa. Is that common at braais? I have learned a technique called equilbrium curing,you measure the salt content as a percentage of the meat weight. Best Time to Visit South Africa – And What to Do. Season the sirloin by rubbing it with sea salt, freshly ground pepper and melted coconut oil. The onion cleans your grill and gives the meat a delicious flavour. Remove from the pan and keep warm. Place on the grid, fat side down and at least 15cm above the coals for a good 10 minutes to render the fat. 9 years ago Neatly arrange the fire lighter in the center of the braai area. Other Spices Here are our favorite braai recipes and accompaniments to the great meat normally found at braais. The drive there will be in daylight and the drive back to your rest camp will be in darkness. Become the flavor of the month with this basic introduction to herbs and spices. -- cooked very slowly over a wood fire. Jamie Oliver here we come! Here are some simple marinades to up the ante on your braai: Rump steaks in beer marinade – Beer and spices to drown your steaks in. After the Pineapple juice, do the same with some Balsamic vinegar. Suspend the braai grid over this (a tripod or a brick under each corner of the grid should do the trick). Dry Curing is using salt to preserve the meat, once 35% weight loss has been obtained, the meat can be consumed. Heat the oil in a pan and fry the meat for 1 to 1 ½ min on each side. 4 years ago. The more you turn the meat over the tougher and dryer it becomes because juices cook out of it. that will be very useful in future :) Thanks a bunch. Here are a couple of recommended ways to cook it. But i loved it, Am going to try your instructable on Vetkoek Next time ! It is practised by all cultures in South Africa, and as often as possible! I had a braai on Monday, I don't like Pineapple, Or pepper, Or vinegar for that fact. To "braai" or barbeque (Bar-B-Q) meat is a South African tradition. Keep an eye on it so it doesn’t blacken, pulling it away from the heat a little if necessary. Try to pack smaller pieces and then gradually pack larger pieces ontop. You need very hot coals for the first few minutes of the "braai" to creates temperatures of above 150°C (302°F) for this "trick" to work. The braai is probably one of South Africa’s most traditional meals. shteef, buddy, thats the way to do it! Did you make this project? The recipes by Spice Mecca are a perfect representation of what constitutes the ideal braai. Will not be disappointed diet or feel like eating healthy children are eating with you Pineapple, or for. 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