Archive for April, 2014

Rump steak with garlic butter recipe  

Posted in Braai Recipes on April 30, 2014 by ribshackred

Rib Shack RedLighting up the fire this week, well here’s a quick and easy rump steak with garlic butter recipe. Try it with a glass of Rib Shack Red and some great times.

Ingredients (per person)

50–100 g steak (this is a snack) salt and pepper
1 roll or tube of garlic butter

Method
1.    Make a very hot fire.
2.    Take the steak out the fridge and bring it to room temperature 20 minutes before the braai. If there’s a lot of blood or juice in the packaging when you remove the steak, wash the meat under cold water and pat it dry with a paper towel.
3.    There is no need for any spice or marinade before you put the meat onto the fire.
4.    Braai the steaks on very hot coals for 6-8 minutes in total. Turn the meat between one and three times in total, and make sure both sides have faced downwards roughly the same length of time. Use a watch to time this.
5.    Remove the steaks from the grid and place them on the cutting board.
6.    Let them rest for a few minutes and then slice into strips. Try to slice at a 45-degree angle as this allows you to cut across the grain of the meat an additional time.
7.    Pile the strips on a serving platter or in a mixing bowl and grind salt and pepper over the meat to taste.
8.    Drop teaspoon-sized pieces of butter all over the meat. The butter will melt into the meat and add to the taste.
9.    Serve immediately to everyone standing around the fire.

Source: houseandleisure

Leg of Lamb Potjie

Posted in Braai Recipes on April 16, 2014 by ribshackred

Rib Shack RedThe long weekend calls for a potjie! Here’s a fantastic leg of lamb potjie recipe. Great with company and a glass of Rib Shack Red.

 

Ingredients:

2 kg leg of lamb
250g bacon, cubed
300g baby carrots, peeled
8 medium potatoes, peeled and halved
300g brussell sprouts
15ml ground coriander
15ml brown sugar
1 bottle dry red wine
30ml butter
3ml dried rosemary
250ml sour cream
150g dried peaches
Salt and pepper to taste
15ml apricot jam
15ml cake flour

Method:

Trim all the fat off the leg.  Make small cuts in the leg with a knife and stretch these cuts by pushing a finger in each cut.  Fill each cut with the cubed bacon.  Rub the leg well with the coriander and the brown sugar.  Marinade the leg in the wine overnight.  Melt the butter in the potjie while the fire is still burning and brown the leg slightly on all sides.  Add the rosemary and 50ml of the wine marinade.  Cover with the lid and allow the pot to simmer for at least 1.5 hours or until the leg is half done.  Ensure that the coals are not too hot and turn the leg regularly adding some more wine marinade and not more than half of the sour cream.  Add the dried fruit, cover with the lid and allow the potjie to simmer for 30 minutes.  Layer the veggies as they appear in the recipe and season with the salt and pepper.  Add the remaining sour cream, cover with the lid and allow the potjie to simmer for a further hour.  When the leg is done, add the jam, cover with the lid and wait until the jam has melted.

The potjie is now ready to be served.  Remove the leg and carve it in slices.  Add the flour to the sauce and stir until ready.

Source: perfectbraai