Archive for the Braai Recipes Category

Rump Steak

Posted in Braai Recipes on December 4, 2013 by ribshackred

Rib Shack RedFor a great midweek braai idea, try this rump steak with red wine and mushroom sauce recipe. Perfect with a glass of Rib Shack Red.

Ingredients:

  • 15 millilitre olive oil
  • 150 gram Button mushrooms, sliced
  • 125 millilitre Red Shack Red
  • 250 millilitre Cream
  • 125 millilitre Water
  • 1 sachet Classic White Sauce
  • 5 millilitre Rosemary
  • 4 Rump steaks

Method:

  1. Heat olive oil in a pan and fry sliced button mushrooms for about 5 minutes or until they are soft and tender.
  2. Add the red wine and allow to simmer for 5 minutes for the alcohol to burn off.
  3. Stir in the cream, water and contents of the sachet of Classic White Sauce.
  4. Reduce the heat and allow to simmer for about 3 minutes whilst stirring.
  5. Stir in the Rosemary and remove from heat.
  6. Season the rump steaks and grill or braai to your liking.

 

Source: whatsfordinner

Garlic & Chilli Lamb Chops Recipe

Posted in Braai Recipes on November 27, 2013 by ribshackred

Rib Shack RedFor a nice midweek braai, try this lamb chop recipe. For optimal enjoyment, try it with a glass of Rib Shack Red.

 

Ingredients:

Lamb Chops- 500g

Olive Oil- 1 tablespoon

Red Chilli- 1

Cumin- 2

Garlic Cloves- 2

Salt- 1 ½ teaspoons

Onion- ¼

Fresh rosemary sprigs- 2

Method:

-In a blender blitz the chilli, garlic cloves, onion, the cumin, salt and olive oil together.

-Rub the paste onto the lamb chops

-Head for the braai

-Chuck on the rosemary sprigs

-Put the lid on

-Turn halfway

Source: http://gourmetguys.co.za/

The Balcony Braai…

Posted in Braai Recipes on October 31, 2013 by ribshackred

Taking braaing to new heights!

balconybraai

Spiced garlic and herb rump

Posted in Braai Recipes on October 30, 2013 by ribshackred

Rib Shack RedIf you’re not sure what to braai, here’s a great spiced garlic and herb rump recipe. Try with some company and with a glass of Rib Shack Red.

Ingredients:

  • 1 tsp milled pepper
  • 2 tsp whole coriander seeds
  • 3 ml dried chilli flakes
  • 3 medium granulated garlic
  • 2 sprigs thyme
  • 2 sprigs rosemary – plus extra to make a brush
  • 1 kg bulk rump steak – lazy-aged
  • 2 cup vegetable oil – for deep-frying
  • 8 large potatoes – peeled and cut into thick chips
  • 1 pinch salt and ground pepper

Method:

Place all rub ingredients into a pestle and mortar (or use a heavy bowl and a rolling pin) and grind until well combined.

Toss steak in rub and leave to marinate for at least an hour.

Heat 4cm oil in a saucepan and fry chips in batches until crispy. Drain on kitchen paper and season.

Cook steaks over extremely hot coals until done to your liking and season.

Leave steak to rest for at least 5 minutes before slicing and serving with chips.

Source: food242

Spiced garlic and herb rump

Posted in Braai Recipes on October 3, 2013 by ribshackred

Rib Shack RedHere’s a great spiced garlic and herb rump recipe to try for this weekend’s braai. Fantastic flavours to pair well with a glass of Rib Shack Red.

 

Ingredients:

  • 1 tsp milled pepper
  • 2 tsp whole coriander seeds
  • 3 ml dried chilli flakes
  • 3 medium granulated garlic
  • 2 sprigs thyme
  • 2 sprigs rosemary – plus extra to make a brush
  • 1 kg bulk rump steak – lazy-aged
  • 2 cup vegetable oil – for deep-frying
  • 8 large potatoes – peeled and cut into thick chips
  • 1 pinch salt and ground pepper

 

Method:

Place all rub ingredients into a pestle and mortar (or use a heavy bowl and a rolling pin) and grind until well combined.

Toss steak in rub and leave to marinate for at least an hour.

Heat 4cm oil in a saucepan and fry chips in batches until crispy. Drain on kitchen paper and season.

Cook steaks over extremely hot coals until done to your liking and season.

Leave steak to rest for at least 5 minutes before slicing and serving with chips, a green salad and sauce of your choice.

 

Source: food24

Thick sirloin steaks on the braai

Posted in Braai Recipes on June 26, 2013 by ribshackred

Rib Shack RedHere’s a great sirloin steak braai recipe to try this week. Great in taste and with a glass of Rib Shack Red.

Ingredients:

  • 600 g well-aged, free-range sirloin steak
  • with no more than 1cm fat – fat scored in a criss-cross pattern
  • sea salt and pepper
  • For the herb board:
  • as much variety as you can lay your hands
  • your hands on – coarsly chopped
  • 1 Tbs finely chopped red chilli
  • Juice and rind o a large lemon
  • salt and pepper
  • lots of olive oil
  • balsamic vinegar
  • For the pan-fried potatoes:
  • 4 medium potatoes – skin on, cut into chunks
  • olive oil
  • 6 garlic cloves in their skins
  • 1 sprig rosemary

Method:

For the braai: Prepare a good bed of hot coals in a barbecue. Season the sirloin by rubbing it with sea salt, freshly ground pepper and olive oil.

Place on the grid, fat side down and at least 30cm above the coals for a good 10 minutes to render the fat. Keep an eye on it so it doesn’t blacken, pulling it away from the heat a little if necessary.

To make the potatoes: You can do this slightly ahead of time. Parboil the potato in salted water for 10 minutes. Heat olive oil in a nonstick pan over medium heat. Drain the potatoes and throw into the pan. Add the garlic. Toss until well browned on all sides.

Scrape the leaves from the rosemary sprig into the pan, add salt and pepper and drain out the oil, leaving the potatoes in the warm pan while the meat cooks.

Prepare the herb board: Toss together all the ingredients. Set aside on a large board.

Back to the braai: Once you’ve rendered the fat, lower the grid right over the coals and cook your meat on all sides, turning frequently. I strongly recommend rare or medium rare, which means it’ll require a total cooking time of about 15 minutes. Whatever you do, it is important to place the meat on top of the prepared herb board to rest for 7 to 8 minutes.

To serve; Warm up the potatoes. Once the steak has rested, use a very sharp knife to slice it into thin slices. Rub the meat into the herbs, turn over and drizzle with a good amount of olive oil and drops of balsamic vinegar.

Serve with the sautéed potatoes.

Source: food24

Rubbed sirloin and crushed potato salad

Posted in Braai Recipes on May 15, 2013 by ribshackred

Rubbed sirloin and crushed potato saladA Wednesday evening calls for a braai and here’s a fantastic rubbed sirloin and crushed potato salad braai recipe. Great flavours to pair with a glass of Rib Shack Red.

 

 

Ingredients:

  • For the rub:
  • 50 g whole coriander
  • 25 g peppercorns
  • 50 g mustard seeds
  • 30 g coarse salt
  • 15 g paprika
  • For the salad:
  • 2 pieces of matured sirloin – 200 g each
  • 800 g baby potatoes – cooked in their skins
  • 50 g onions – chopped
  • 30 g capers – chopped
  • 50 g anchovies – chopped
  • 90 g olives – pips removed
  • 30 g parsley – chopped
  • olive oil
  • freshly squeezed lemon juice
  • black pepper and coarse sea salt

Method:

First up, combine all the rub spices in a mortar and pestle and give them a good bashing. Rub the ground spices into the meat until generously coated and leave to rest in the fridge for a couple of hours.

Once the braai is ready, whack the sirloin on to your braai-grid (hot coals) and grill on an open flame for about 7 minutes a side. You want the meat to be medium rare.

While the steaks are sizzling, start combining the salad – but remember to keep one eye on the meat!

Crush the cooked potatoes using the palm of your hand. You just want the skin to break open and to crush the potatoes lightly – try not to flatten them completely.

Add the chopped onions, capers, anchovies, olives and parsley. Drizzle with olive oil, a generous squeeze of lemon and cracked black pepper. Taste it before adding salt because the anchovies are very salty.

Mix the salad thoroughly then scoop on to plates. When the meat is done, let it rest for a few minutes then cut it into slices about 1 cm thick.

Put a couple of slices of sirloin on top of the potato salad and you’re done.

Source: food24

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