This week YOU features a tasty three-course braai menu for a stylish alternative to slinging chops and sausages on the fire.
If you’ve been reluctant to cook whole meat cuts over the coals try this easy method used by Dutch TV chef Roman Beuk. First roast the meat at a very low temperature for a few hours then quickly braai it over the fire.
INGREDIENTS TO SERVE 6: 1 whole sirloin or silverside, about 2 kg; salt and pepper.
METHOD: Do not season the meat. Put the whole cut, fatty side up, on a baking sheet. Put it in the oven at 60 deg C for 2-3 hours, depending on the weight. The meat must be evenly pink inside (cut a small slice to check). Don’t be tempted to increase the temperature - the meat juices will run out and the meat will end up dry. Meanwhile prepare the fire so the coals are very hot. Flash-braai the outside of the meat. Carve the meat and season the slices with salt and pepper if desired. Serve with chilli sauce and coriander sprinkle (see recipes).
VARIATION
Slow-roast a whole rack of lamb with 7 chops in the oven at 60 deg C for 90 minutes or until pink all the way through. Flash-braai the fatty side over hot coals and cut the rack between the bones into chops.
CHILLI SAUCE
Instead of basting the meat while cooking serve this sauce on the side.
INGREDIENTS: 250 ml good-quality tomato sauce; 60 ml Worcester sauce; 15 ml prepared Dijon mustard; 60 ml apple cider vinegar; 125 ml oil; 75 ml sugar; 1 medium onion, chopped; 1 large clove garlic, chopped; 15 ml mixed dried herbs; 5 ml Tabasco sauce; salt and pepper.
METHOD: Mix the ingredients in a bowl then blitz in a food processor until smooth. Pour into a saucepan and simmer for 15-20 minutes or until fragrant.
CORIANDER SPRINKLE
This mixture is delicious sprinkled over the roast meat.
INGREDIENTS: 125 ml roasted coriander seeds, lightly crushed; 25 ml coarse salt; 10 ml brown sugar; 45 ml mustard seeds; 45 ml roasted cumin seeds, lightly crushed; 30 ml black peppercorns; 60 ml dried chopped garlic; 45 ml dried chilli flakes; 125 ml chopped hazelnuts and toasted sesame seeds.
METHOD: Mix the ingredients and store in an airtight container.
