Beef Recipes

Click here to submit your own recipes
Browse recipes by: All Recipes, Beef Recipes (56), Bread Recipes (11), Chicken Recipes (37), Dessert Recipes (2), Fish Recipes (27), Lamb Recipes (18), Pork Recipes (23), Sauces Recipes (5), Vegetarian Recipes (41), Venison Recipes (5)

BIGGEST KING BURGER

While we did our research about the truth behind what goes into a Burger King whopper, we found that the way they build, and layer the ingredients, is a big part of the recipe. It adds to the taste of the burger eating experience itself. This time we made the biggest King Burger ever! One size serves all! To make your job easier, buy ready made dough at your local supermarket if you dont feel like making it from scratch.

WHAT YOU NEED:

For the bread:

  • 1kg flour
  • 1 sachet instant yeast
  • 2 teaspoons (10 ml) salt
  • 2 teaspoons (10 ml) sugar
  • 500 ml luke warm water

For the patty:

  • 1 kg beef mince
  • Salt and pepper

For the burger:

  • Lettuce 
  • 2 tomatoes, sliced
  • 1 red onion, sliced
  • 200g cheddar cheese, grated
  • Hellmans Mayonaise
  • Heinz Tomato sauce

WHAT TO DO:

  1. Make your dough by mixing the flour, yeast sugar and salt together. Add the water in bit for bit and start to knead, you will most probably not use all the water. Knead the dough until it is soft and elastic. Let this rise in a warm place.
  2. Once the dough has doubled in size, knead again and form into the shame of a giant bun, make sure it will fit onto your grid to braai and let this bun rise again.
  3. Braai the giant bun the same way you would your roosterkoek, on low heat, turning often and making sure all the sides are toasted and done.
  4. Now form a giant patty to fit onto the bun. Keep in mind that the meat will shrink so make it slightly bigger. Braai the patty over hot coals in your hinged grid, and seasoning with salt and pepper in between while braaiing.
  5. Carefully assemble your burger: Start by using a proper bread knife to cut the bread open. 
  6. Spread the tomato sauce on the bottom bun,making sure you cover the entire bread. Next up carefully place the big patty on top and add the cheese. Place the sliced tomato on top of the patty. Now add the sliced gherkins and onion and topped with lettuce. Next you spread mayonnaise on the top bun and close the burger. 

Bolognese Quesadillas

Screen Shot 2019-10-22 at 12.51.15I used Denny Bolognese sauce for this recipe, but you can always just use left over bolognese, or make it from scratch. This was one of my favourite meals that we prepared on the TV show. It is so easy and extremely delicious.

WHAT YOU NEED:

  • 1 tot olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 500 g beef mince
  • 2 tots tomato paste (50 g)
  • 1 packet Denny Bolognese sauce
  • 1 tin Red Kidney beans, drained
  • Salt and pepper to taste
  • 300 g mature cheddar cheese, grated
  • 10 – 12 tortilla wraps

WJAT TO DO:

  1. Heat the oil in your potjie and fry the onion and garlic until soft. Add the beef mince and fry until brown.
  2. Add the tomato paste and let this mix and fry for a few mintues making sure everything is well mixed together.
  3. Next add your Denny Bolognese sauce and the beans, and let this simmer for 15 – 20 minutes on low heat. Season to taste with salt and pepper.
  4. Build your quesidilla: Fill half of the wrap with a layer of bolognese, then top with cheddar cheese. Close the wrap, so now you have a half circle. Then fold the wrap again, now you have a quarter  circle. Carry on with the rest of the wraps
  5. Carefully arrange the wraps on your hinged grid, and braai over medium coals, and turn often. You need to approach them the same way as you would a braaibroodjie.
  6. They are ready to serve once the outside is toasted and crisp and the cheese melted on the inside.
  7. Add fresh chilis with the cheese is you are feeling adventurous.

 

 

 

LAMB KOFTA BURGERS

Screen Shot 2019-10-12 at 07.30.41This burger recipe has all the good qualities of a kofta. This will be a great addition to your usual burger braai.

WHAT YOU NEED:

For the patty:

  • 1kg beef or lamb mince
  • 1 tot paprika
  • 1 tot cumin
  • 1 tot coriander
  • Salt
  • Pepper
  • Fresh parsley, chopped finely
  • Fresh coriander, chopped finely
  • ½ red onion, grated

For the sauce:

  • 500 ml Full cream yogurt
  • ½ red onion, chopped
  • 2 garlic cloves
  • Juice of 1 lemon
  • ½ cucumber chopped
  • 1 tot freshly chopped mint

For the burger:

  • 4 burger rolls
  • Salad leaves
  • Chopped tomatoes

WHAT TO DO:

  1. If you have a mincer available, use meat like brisket and make your own mince. Otherwise just use good quality beef or lamb mince to make your patties.
  2. Mix together all the spiced, onion and fresh herbs with the meat and make sure everything is well mixed.
  3. Use your recently washed hands to form 6 – 8 patties, depending on the size of patties that you want.
  4. Braai the patties over hot coals until medium done.
  5. While the meat is on the braai, prepare your sauce by combining the yogurt, cucumber, onion, garlic and mint. And season with lemon juice, salt and pepper.
  6. Build your burger starting with the roll, then salad leaves, your spiced patty, yogurt sauce and top it off with fresh chopped tomatoes

BOEREWORS AND CHILLI BRAAI PITAS

Screen Shot 2019-09-06 at 13.52.31

Approach this recipe as you would a braaibroodjie and braai over medium heat and slowly, turning often. The fat from the boerewors will make the pita sides crispy and full of taste. The chilli I used was a gift from Komatiepoort, but you can add any type of spicy chilli that you enjoy.

WHAT YOU NEED:

  • 1 tot olive oil
  • 1 punnet mushrooms of your choice, chopped
  • 1 onion, chopped
  • 1 packet Jan Braai Boerewors, removed from the casings
  • 1 tub plain cream cheese
  • Chillis of your choice (I used pickled chillis)
  • 1 cup grated cheddar cheese
  • 4 Pita breads
  • Butter to spread on top of the pitas

WHAT TO DO:

  1. Heat the oil in your pan on the fire and fry the chopped mushrooms until soft. Add the onions and fry for a few minutes.
  2. Next add the boerewors that is removed from the casing and fry until cooked and starts to get a bit crispy on the edges.
  3. Start to prep your pitas, gently cut them open with a sharp bread knife. 
  4. Spread the inside with cream cheese, top with chillis and then the boerewors mixture.
  5. Sprinkle cheese over everything and close the pita. Spread butter on the outsides.
  6. Braai your pitas over medium heat, turning often, until the outsides are crispy and the cheese melted.

STEAK CAESAR SALAD

Screen Shot 2019-08-31 at 11.36.37

 

This is probably one of the best ways to dress your steak. Lots of flavour and goodness!

WHAT YOU NEED:

  • 1 kg Rump steak
  • Salt and pepper
  • 1 whole Ciabatta cut into slices
  • Olive oil and salt
  • 2 Garlic cloves, crushed
  • 1 tot capers
  • 1 tot Worcester sauce
  • 4 anchovy fillets
  • 2 tots Mayonaise
  • 1 tot Dijon mustard
  • Juice of 1 Lemon
  • 1 bag of Romaine/Cos Lettuce
  • Parmesan cheese, grated, for serving

WHAT TO DO:

  1. Cut your ciabatta into slices and generously pour olive oil over the bread and season with salt. Braai until toasted, golden brown and crisp. Cut these slices then into bite size blocks.
  2. Mix the capers, worcester sauce, anchovies, mayonnaise, dijon mustard, and lemon juice together in a food blender or your porter and pestle until it resembles a smooth paste. Add a bit of olive oil at the end to make it a bit more runny.
  3. Braai your steak over hot coals to medium rare and season with salt and pepper. Once the steak is done, let it rest for a few minutes and cut into thin slices
  4. Place the steak and bread blocks into a big bowl and toss the steak and bread with the sauce so that everything is coated with the caesar dressing.
  5. Slice your lettuce and serve the steak and bread on top of the bed of lettuce. Dress the whole dish with generous amounts of parmesan cheese and serve.

BOBOTIE BURGER

Screen Shot 2019-08-10 at 12.16.06This recipe is in actual fact very simple and obvious, but as South Africans, we all love the taste profile of a classic bobotie. So why not make it into a burger

WHAT YOU NEED:

  • 1 kg good quality beef mince
  • Salt and Pepper
  • 1 tot medium curry powder
  • 1 teaspoon turmeric powder
  • 1/2 tot vinegar
  • 1 tot apricot jam
  • 4 burger buns
  • 2 tomatoes, sliced
  • Chutney to serve
  • 1 red onion, sliced
  • 4 Fried eggs for serving (optional)

WHAT TO DO:

  1. Season the beef mince with salt, pepper, curry powder and turmeric and mix well.
  2. Add the vinegar and apricot jam and mix well.
  3. Use a patty press or your hands to make 4 burger patties. Do not handle or touch the meat too much, less means more taste.
  4. Braai the patties over medium coals until medium done. A few minutes before the patties are done, toast the burger buns on the fire.
  5. Build the burger by starting with the toasted buns, then tomatoes followed by the patty.
  6. Pour a generous helping of chutney over the patty and top with red onions.
  7. Serve the burger with a fried egg on top

 

BEST AMAZING MUSHROOM BURGER

Screen Shot 2019-08-02 at 13.01.02This burger has a lot of elements, follow all the steps and do not leave out anything! It will be the best mushroom burger you have ever had!

WHAT YOU NEED:

For the mushroom sauce:

  • 1 packet portabello mushrooms
  • 1 packet excotic mushrooms
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tub plain cream cheese
  • 1 cup fresh cream

For the beef patties:

  • 1 kg good quality beef mince
  • Salt and pepper
  • 1 cup cheddar cheese, grated

To build the burgers:

  • 1 packet streaky bacon
  • 2 tots golden syrup
  • 4 Big brown braai mushrooms
  • 4 hamburger rolls

WHAT TO DO:

  1. Chop all your mushrooms and heat oil in your pan or potjie. Fry the onion until soft, add the garlic and mushrooms and fry until all the mushrooms are soft and cooked. 
  2. Add the cream cheese and cream and let this simmer on low heat for a few minutes until thickened. 
  3. While you wait for your coals to be ready, braai your bacon in a hinged grid in the meantime until nice and crispy and set aside.
  4. Make the smash burgers. Place your griddle plate on the fire so that it can become very hot. Divide your mince into 8 equal heaps. Remember to not handle or touch the meat too much, you want the air pockets and loose edges on the smash burgers for extra taste and cripsyness.
  5. Also braai the big braai mushrooms until soft, but not too long, they must just start to change shape and colour.
  6. Add oil to your griddle plate, place the heaps of meat on the plate and smash with your spatula. Turn them around after about 2 minutes.
  7. Add the cheese on the cooked top as you turn them around. Also place the bacon on one end and drizzle the golden syrup over the bacon so that it can caramalise and become stikcy and sweet.
  8. Build your burger by starting with the bottom part of the bun, place the patty with cheese on top, then bacon, then another patty with cheese. Then place the giant mushroom and finally pour over the creamy mushroom sauce. Top with more bacon and enjoy this feast!

 

BURGER KING WHOPPER JANBRAAI VERSION

BK_EP02_002With Burger King being the main sponsor of the 2019 season of Jan Braai vir Erfenis on kykNET, I was allowed full access to their meat plant, restaurants and all other steps in the production process. Far from it being a secret, Burger King in South Africa is very proud of the process and ingredients that goes into making a Whopper (or any of their other products for that matter). After very close inspection and research, I followed my version of the exact recipe of the Whopper burger at Burger King, to make this burger at home on my own braai fire. You will agree, this tastes amazing.

WHAT YOU NEED:

  • 500g beef (mince) from the front quarter with a little bit of fat, for example chuck
  • 500g beef (mince) from the hind quarter with less fat, for example topside, rump or sirloin
  • 4 burger rolls
  • Hellmans mayonnaise
  • Heinz ‘ketchup’ tomato sauce
  • 2 tomatoes, sliced
  • Fresh lettuce
  • Cheese slices or grated cheese
  • gherkins, sliced
  • 1 onion, sliced

WHAT TO DO:

  1. First prize is to have your own mincer at home and this will work best. Alternatively you can also use a meat cleaver and just chop the meat until it resembles mince meat. Option three is to ask your butcher for 1kg of fresh mince that is a blend of front quarter and hind quarter meat. At home cut the meat in blocks, mix the 2 types of meat and then put that through the mincer.
  2. Use a patty press or your hands to form eight patties with the 1kg of meat. For this recipe I use 1kg of mince to make eight patties. Do not overwork and press the patties too much, we need texture as it adds flavour due to the air pockets in between the meat catching and preserving juices as the meat will cook on the fire.
  3. Braai the meat over hot coals. Interestingly and importantly, for this recipe you do not need to add any salt. A Burger King Whopper does not have any additional salt added to the meat before or during the cooking process, hence I don’t add it here either. Just before you take the meat off the fire, add the cheese on top of the warm patty so it can melt a little bit. Also toast your buns on both sides so that they are golden brown.
  4. Build your burger the Burger King way: Start with the bottom toasted buns. Then the patty with the cheese. Repeat with a another patty and cheese (a Whopper only has one patty, but this is my interpretation so I use two. At the real Burger King I always take my Whopper with cheese so that’s why I do it like this here as well). Next place two slices of tomato on top of the patty. Now add the sliced gherkins, onion and drizzle tomato sauce on top of that. This is the exact order of proceedings in a Burger King kitchen and following this order will get you the closest to the authentic Burger King taste.  Next you spread mayonnaise on the inside toasted side of the top bun, place lettuce on top of the mayo and close the burger. Art!

THE BURGER BRAAIBROODJIE

Screen Shot 2018-12-14 at 08.20.46It is well known that the braaibroodjie is the best addition to any braai. Then we also have the burger, which is the best complete meal to serve at a braai with friends. In this recipe I discovered this great gadget, a square meat press. And so the burger braaibroodjie was born.

WHAT YOU NEED:

1kg good quality beef mince
Salt and pepper
12 slices of white toaster bread
Soft butter (to spread on the bread)
2 Tomatoes, sliced
300g cheddar cheese, grated
1 red onion, sliced thinly
Chutney

WHAT TO DO:

  1. Use your recently washed hands and divide the beef mince evenly into 6 heaps. Now use your square shaped burger press and shape the patties. Season generously on both sides with salt and pepper.
  2. Use a hinged grid and braai the patties over hot coals for 8 -10 minutes until nice and crispy on the outside and medium on the inside.Let the patties rest for a few mintues while you prep the rest of the ingredients.
  3. Spread the butter on the outsides of your bread. Now spread a layer of chutney, then your beef patty, topped with tomatoes, onions and cheese. Close the burger with the other slice of bread and remember, butter on the outside.
  4. PLace the Burger Braaibroodjies carefully into your hinged grid and braai over very medium coals. You want the cheese to melt and the bread to toast. Turn the grid often to get the desired effect.
  5. Remve the braaibroodjies from the grid, slice in half and serve immediately

Steak with marrow bone sauce

_BP_3883
This recipe is a nice party trick to serve with your steak at the next braai. Instead of the usual pepper or cheese sauce, use the rich taste of marrow to compliment your steak.WHAT YOU NEED: (Feeds 4)

4 marrow bones, cut lengthways
Salt
Pepper
For the sauce:
1 Onion, chopped finely
2 garlic cloves, chopped
1 cup beef stock
2 tots dijon mustard
1 tot sherry or sweet dessert wine
1/2 cup white wine
Salt and pepper to tasteWHAT TO DO:

  1. Light a big fire and start prepping your marrow bones. Braai the marrow bones with the flesh side down for 3 – 4 minutes. Turn the marrow bones around and braai with the flesh side upwards. Season with salt and pepper and braai until the marrow starts to bubble and cook.
  2. Remove from the braai and scrape braaied marrow from the bones into your pan.
  3. Heat your pan and fry onion&garlic until soft with the marrow.
  4. Season with salt and pepper and add the dijon mustard and muscadel or sherry. Let this simmer for a  few minutes.
  5.  Add 1/2 cup white wine  and 1/2 cup beef stock and let this sauce simmer and reduce until nice and thick and rich, while you braai your steak.
  6. Slice your steak into strips and serve the steak dressed with the sauce.

SHERRY BOEREWORS SLIDERS

Sherry Boerewors slidersA ‘slider’ is the culinary term for a miniature hamburger or more accurately, a small piece of meat served on a mini bread roll. Forming and braaing miniature little patties always seemed like far too much hard work to me, as both the preparation and the braaing would be complex. Boerewors was an easy solution to this. My other problem with sliders is that they are sometimes heavy on the bread and light on the meat. Again, this is something we can solve by simply not closing them with another piece of bread, thereby upping our ratio of meat to bread. Sherry, the original Old Brown type, is a very good value-for-money product to braai with, and one of the core ingredients of this recipe. The sweetness of the sherry complements the spiciness of the boerewors perfectly.
WHAT YOU NEED (makes about 30 pieces)
1.2 kg boerewors (medium thick)
2 cups sherry
1 tot olive oil
1 tot butter
3 onions (finely chopped)
3 cloves garlic
1 long fresh baguette
skewers

WHAT TO DO
1. Cut the boerewors into pieces of about 6 cm each.
2. Put the pieces of meat into a bowl and pour the sherry over them. Cover the bowl and let the boerewors marinate in a fridge for a few hours.
3. Remove the boerewors pieces from the sherry and skewer them. It doesn’t matter how many skewers you use as it’s not a case of a skewer per person. Do not discard the sherry.
4. When the fire is lit, heat up a fireproof pan or potjie and sauté the chopped onion in the oil and butter for about 5 minutes. Add the garlic and sauté for another minute.
5. Pour all the sherry that the boerewors was swimming in into the pan or potjie with the onion and garlic and bring to the boil. Stir regularly and let this cook and reduce by half.
6. Put the marinated boerewors skewers in a hinged grid, close the grid and braai over hot coals for about 8 minutes until done. Give each side at least two looks at the coals, meaning you need to turn the grid at least three times in total.
7. During the braai, you or one of your braai party members can cut the baguette in thin slices (we want maximum meat-to-bread ratio so keep the slices thin).
8. Arrange the slices of baguette on a platter and give each piece some of the sherry and onion sauce.
9. When the boerewors is ready, take it off the fire, pull out the skewers and place a piece of braaied sherry-infused boerewors on each prepared slice of baguette.

BRAAI FREEDOM FIGHTER

Freedom FighterThe Braai Freedom Fighter does not play games. It’s a robust burger with little interest in debate and it dominates your plate. You use 100% pure red meat (steak) to make the burger patties, and the sauce is made with the finest red ingredients known to braai kind – significant figureheads like red onions, red bell peppers, paprika, cayenne pepper and tomato. Even the stock we use to bring it all together is beef stock, stock from a red-blooded 100% red meat animal. If the ferocity of the Braai Freedom Fighter scares you, enjoy it with a dollop of fresh sour cream, as the two complement each other very well.

WHAT YOU NEED (feeds 4)

1 kg steak mince
4 hamburger rolls (buttered)
1 tot olive oil
2 red onions (sliced or chopped)
2 red bell peppers
2 cloves garlic (crushed and chopped)
1 tsp chilli powder or cayenne pepper
2 tots paprika
2 tomatoes (chopped)
1 tot tomato paste
½ cup beef stock
1 tsp salt
1 tsp black
pepper sour cream (for serving; a 250 ml tub is more than enough)
parsley (to garnish)
WHAT TO DO
1. Heat the oil in a potjie and fry the onions and peppers for about 4 minutes until they start to soften, then throw in the garlic. Onions take longer to cook than garlic, so always fry onions before adding the garlic. This is general advice and is not only applicable to this recipe.
2. Add the chilli powder and paprika and toss to release their flavours. Then also add the tomatoes, tomato paste and beef stock, and mix to combine them all. Bring to the boil, close the lid and simmer until you start to braai the patties. Basically you want to let it simmer so that the flavour can develop while the fire burns down and you can start to braai. Check every now and then to stir the potjie and make sure it doesn’t cook dry. You want the sauce to thicken but you don’t want it to burn.
3. Making and braaing 100% beef patties is comprehensively described for hand-chopped burgers (page 28). In the case of the Braai Freedom Fighter I usually go for homemade machine-minced meat. It’s a little less effort than hand-chopped mince but the Braai Freedom Fighter sauce is so dominant that you will barely notice the difference. Otherwise get good mince from your butcher.
4. Form the 1 kg of fantastic mince into four patties using your recently washed hands and braai over very hot coals for 8 minutes, turning only once. Grind or sprinkle sea salt and black pepper on both sides just before, or during the braai. The patties get no other binding ingredients or seasoning.
5. When you start braaing the patties, take the lid off the sauce and let it reduce to your liking, adding extra heat under the potjie if necessary to get it reducing more rapidly.
6. During the final minutes of the braai, toast the insides of the cut and buttered rolls on the grid over the coals for bonus points.
7. Assemble the burgers: Roll, patty, Braai Freedom Fighter sauce, dollop sour cream, chopped parsley.

THE BASH BURGER

GBP_9641This burger might end up being one of your favourite hamburger recipes on the braai. The bashed burger method is the secret to crispy edges and a juicy burger. The main idea is to not pre make or form the patties but to divide the mince into portions, but those portions of mince on a searing hot cast iron plate or pan and to then use a flat object to bash (smash, strike, hit, beat, thump, slap, smack, batter, pound, pummel, thrash, rap, buffet, hammer, bang, knock; wallop, belt, whack, clout, clip, clobber, bop, biff, sock, deck) the meat into a flatter form resembling a patty.

Here are some basic guidelines to follow when making your Bash Burger:

  • You need something to bash the burgers with. A heavy spatula made from metal will do the job.
  • The less you handle or touch the meat, the better. You want loose ground beef. The more you mould it, the more packed it will become and that is not what you want to achieve.
  • You want lots of air pockets in the beef mince so that the juices and fat released by the cooking can sit there and end up in your mouth. This is why it’s juicy.
  • You want the edges of the burger to be edgy and crispy. Bashing the meat means pieces of mince get very acquainted with the cast iron, and those pieces get very crispy.
  • All you need to add to the beef mince is salt and pepper, nothing else.
  • Use good quality beef mince, with a good percentage of fat, as the fat adds flavour to the burger.
  • Use a cast iron grill pan that you can place directly on the fire. You need a flat surface, that can handle very high heat.
  • Use good quality cheddar cheese and soft burger buns and make the special burger sauce in the recipe below.

WHAT YOU NEED: (feeds 4)

  • 1kg good quality beef mince
  • Salt and pepper
  • 4 soft hamburger buns
  • 8 slices of good quality cheddar cheese

For the sauce:

  • ½ cup mayonnaise  (French style)
  • 1 tot tomato sauce
  • 1 tot Dijon mustard
  • 1 gherkin (normal-sized, chopped)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp cayenne pepper
WHAT TO DO:
  1. Prepare your sauce first: Add all the ingredients to a bowl and blend with your stick blender, or strong arm and whisk, until smooth. Alternatively add all of the ingredients to a food processor and process until smooth. And then your last resort will just be to chop everything really finely and mix together. Please note, this sauce is based on google searches of what goes into the sauce used by the Shake Shack burger restaurants in New York. It’s not their sauce or recipe, but it tries to be and I think it succeeds.
  2. Divide your mince into 8 heaps, do not handle the meat too much. Use your recently washed hands and lightly form the meat into a ball and remember to keep the edges of the meat edgy and loose.
  3. Place your cast iron grill pan directly onto the flames to get a nice hot surface. Pour a little bit of olive oil on the pan.
  4. Place your 8 balls of meat on the hot surface and bash them with some pressure with your metal spatula, just once, making sure they are nice and flat and the same all over. Season with salt and pepper.
  5. Flip the patties over using your spatula to scrape it loose from the grill pan and season the other side with salt and pepper.
  6. Braai the other side for 3 or more minutes, place a slice of cheese on top of each patty in the last minute of the braai and take it off from the pan to prevent over cooking.
  7. Prepare your burgers by placing sauce at the bottom of the bun, then a cheese patty on top of the sauce, followed then by another cheese patty, and then more sauce if you want. Serve immediately

ROCKET SIRLOIN WITH BALSAMIC REDUCTION

Rocket sirloin with balsamic

Serving steak exactly like this was not my idea. It was during a ski holiday in Austria, with a snowstorm raging outside making the actual act of trying to ski completely impossible, that I took refuge in a wooden hut with a nice warm fireplace. It turned out that this hut had more than one fireplace, and the cook used one of them to prepare food or more accurately, to braai steak. This is how that steak was served.

WHAT YOU NEED (feeds 4)
4 sirloin steaks (about 300 g each)
1 cup balsamic vinegar
1 cup red wine
2 tots honey
coarse sea salt
1 punnet fresh rocket leaves (80 g)

WHAT TO DO
1. Prepare the steaks: If they were in vacuum packs, remove, wash under cold running water and pat dry with kitchen towel. Now put them flat on a chopping board and use a sharp knife to trim the steaks of all excess fat and sinews. You just want the actual pieces of meat. Now taking extreme care, butterfly each steak. That means cut them open exactly as you would do with a hotdog roll, almost all the way without breaking through at the other side. Now open the steaks and press on their ‘spines’ so that they are stretched open on the cutting board. Effectively they should now be double their original size and half their original width. Use your meat mallet and give the steaks a once over. Be firm, but not too aggressive.

2. Make the sauce: In a small pot or pan, mix together the vinegar, wine and honey. Heat and bring to the boil. Now let this mixture boil and reduce until it starts to thicken. Do not leave the sauce unattended as it can burn easily, so you need to keep stirring and checking while it simmers. Remove from the heat when you are happy with the consistency. The more you reduce it, the thicker and more syrupy it will become but the less sauce you will have. Make the call and pull the plug around the halfway mark between starting the reduction and a dry burnt pan. If you prefer a sweeter sauce, try adding more honey next time.

3. Braai the steaks: Just before braaing them, toss some coarse sea salt on the steaks. Now braai over very hot coals for about 6 minutes in total. You only need to turn them once, so go 3 minutes on the ‘insides’ and 3 minutes on the ‘outsides’. Remove from the fire and let them relax and rest a bit. 4. Build the work of art: Pour some sauce on the ‘inside’ of each steak, pile on a generous helping of fresh rocket leaves, and then close them back to their original form. Drizzle with the remaining sauce on top

STEAK AU POIVRE

@janbraai Steak au PoivreIn the recent past France has taken a lot of our best rugby players who play for the French teams on French fields. Here we are simply returning the favour by taking their favourite way of preparing steak and using the recipe in a braai way, around the braai fire! To braai steaks medium rare over very hot coals should take you about 8 minutes and to make this sauce should also take you about the same time, so if you have a big enough fire with flames and coals, the two acts can be performed simultaneously. Alternatively, make the sauce, keep it warm and then braai the steaks. I know the name of this recipe is unpronounceably difficult so you are welcome to just call it a ‘French-style pepper steak’.

WHAT YOU NEED (feeds 4)

  • 4 sirloin or porterhouse steaks (off the bone, about 350 g each)
  • 2 tots black peppercorns (or rainbow peppercorns)
  • coarse sea salt (in a grinder)
  • 2 tots butter
  • ½ cup brandy
  • 1 onion (grated or very finely chopped)
  • ½ cup beef stock (or any other stock or water)
  • 2 tots Dijon mustard
  • ½ cup crème fraîche (or sour cream)
  • fresh parsley or chives (finely chopped, to serve)

WHAT TO DO

BRAAI THE STEAKS

  1. Make a proper big fire.
  2. Crush all the peppercorns by placing them on a cutting board and using a bottle of wine to roll over and press them a few times.
  3. Take the steaks out of their packaging, wash them under cold running water, pat them dry with kitchen towel and use a sharp knife to trim away all excess sinew and fat.
  4. Just before the braai, grind salt onto both sides of each steak. Aim to get salt on the edges of the steaks instead of the centres. This way you will still hit the centres, but the sides will be properly salted as well.
  5. Now spread the crushed pepper out on the cutting board and press both sides of each steak into the pepper. If you run out of pepper before you’re done with all the steaks don’t panic, simply crush additional pepper.
  6. Braai the steaks over very hot coals for about 4 minutes on each side until medium rare. When the steaks are ready remove from the fire.

MAKE THE SAUCE

  1. Prepare the sauce by starting to melt the butter in a pan over flames.
  2. Now for the step that has an element of actual danger so be a bit prudent here and get kids to stand well back. Add the brandy to the pan. If it does not spontaneously catch fire from the fire, set it alight. Half a cup of brandy does not explode in the way petrol explodes, but for a few seconds there will be quite a bit of flame so keep your eyebrows out of the way and make sure you have space to retreat and stand back once you have set it alight. Let the alcohol burn off, and as soon as the flames die down, proceed to the next step.
  3. Add the onion to the pan and sauté for a minute or three until it starts to change colour. Now stir in the beef stock, mustard and crème fraîche.
  4. Taste the sauce and add a bit of salt if you feel so inclined but remember that there is also salt on the steaks.

SERVE

Let the steaks rest for a few minutes and then carve all of them into slices using your favourite, biggest and sharpest knife. Put all the meat and sauce on a platter, sprinkle with fresh parsley or chives, and place this awesome feast on the table with pride.

Namibian Chimichurri Steak

Namibian ChimichurriDuring a braai excursion to our neighbouring country, Namibia, we spent a night at Op My Stoep Lodge in Oranjemund. The owner, Fanie is originally from Argentina and gave me his chimichurri sauce recipe after my very nice meal. According to him, this sauce gets better with a day or two in the fridge for the flavours to marry properly, and this is true. But truth be told, I have never waited that long.

WHAT YOU NEED

(feeds 4)
rump steak for 4 people
salt and pepper

FOR THE SAUCE

4 long red chillies (deseeded and chopped)
4 long green chillies (deseeded and chopped)
2 garlic cloves (crushed)
½ tot dried oregano
½ tot course salt
1 tsp ground black pepper
1 tot white wine vinegar
2 tots olive oil
½ cup flat leaf parsley

WHAT TO DO

  1. Mix all the ingredients for the sauce together and place in a food processor or blender. Blend until everything is smooth and has a good, even consistency. In theory, you should put the sauce in a closed container and let it rest in a fridge for at least 2 days. In reality, you might consume it on the same day.
  2. Light a massive wood fire and season the rump steak with salt and pepper on both sides just before the braai.
  3. Braai over very hot coals for about 8 minutes in total until medium rare.
  4. Let the steak rest for a few minutes then cut into strips, hitting the steak with the knife blade at a 45° angle.
  5. \Drizzle the chimichurri sauce over the steak strips and serve.

Biltong-crusted Fillet Steak with Burnt Butter Sauce

Biltong crusted steakThis biltong-crusted steak recipe is from Willie, a professional chef who was kind enough to share one of his top trade secrets with me. The only unconventional ingredient for this recipe is what I call ‘biltong powder’. Many butcheries and supermarkets sell it but if you cannot find it, simply make your own using dry biltong and a blender.

WHAT YOU NEED
(feeds 4)

1 kg beef fillet
½ cup Dijon mustard
salt and pepper
1 cup biltong powder
2 tots olive oil
mix of vegetables for 4 people (stuff like carrots, onions, baby marrow, mushrooms and bell peppers)
½ cup butter
clingwrap

WHAT TO DO

  1. Spread Dijon mustard all over the fillet steak. Use your recently washed hands or a knife or spoon to do this.
  2. Now season the steak with salt and pepper.
  3. If you couldn’t find biltong powder and your biltong is still intact, chop it and then use a blender to process it into a fine form.
  4. Throw all of the powdered biltong onto the steak. Roll and toss and press until the mustard-coated outer surface of the fillet steak is completely encrusted in biltong.
  5. Now roll the steak tightly into clingwrap and put it in a fridge.
  6. When you are ready to braai a few hours or a day later, unwrap the steak and cut it into four equally sized portions.
  7. Put your fireproof pan or wok onto the fire and add the olive oil and all of the vegetables to it. Stir-fry the vegetables until charred but still crisp.
  8. Also braai the steak medallions on a grid over very hot coals for about 8–10 minutes, making sure all four sides of each steak face the coals to get some colour.
  9. Plate the steak and the vegetables and now add half a cup of butter to the pan you used to fry the vegetables. Make sure there is intense heat under the pan so the butter melts and starts to bubble. As soon as the butter starts to brown, remove the pan from the fire and drizzle the steaks and the vegetables with the burnt butter.

Marmite and Cheese Steak

JBVES7_Ep04_01With some combinations in life, you can never go wrong. Chalk and cheese is not a good example – they don’t fit together at all. Marmite and cheese, on the other hand, work very well together. A classic combination for a sandwich. Another food group that fits both Marmite and cheese is of course mushrooms. And all three of these schoolground playmates, Marmite, mushroom and cheese, go very well with steak. So, we have ourselves a winner! My prediction is that this recipe will be one of the most made and most popular in this book. And eating it will make you a happier and, consequently, better person.

WHAT YOU NEED (feeds 4)

  • 4 sirloin steaks
  • 1 tot olive oil
  • 1 onion (sliced)
  • 1 punnet (250 g) mushrooms (sliced)
  • ½ cup white wine
  • 1 tot Marmite
  • 200 g cheese (something like Cheddar, grated)

WHAT TO DO

Place the of olive oil and onion in your fireproof pan on the fire and fry the onion until soft and translucent.
Add the mushrooms and fry until soft. Once the mushrooms are soft and cooked, add the wine and Marmite. Stir well and now let it simmer while you braai.
Braai the steaks over hot coals for 4 minutes each side until medium rare. Remove from the fire and let the steaks rest for a few minutes while you finish the sauce.
Increase the heat under the pan. Add the cheese to the sauce and stir continuously so the ingredients can mix. Continue this until all the cheese has melted.
Serve the sauce immediately, hot off the fire, from the pan onto the steak.

Bushveld Steak Rösti

S7_Ep01_008The whole is more than the sum of its parts. This is not only true for the ingredients of this recipe, but also the role players in its creation: Ivor, Bernice, Ansu and Edrich. Although the end result of this recipe is very impressive, both visually and taste-wise, when you break it down to individual steps, every step is actually pretty straightforward. This recipe is as magnificent as a sunrise in the bushveld and equally photogenic. Braai it early in the morning with a fresh cup of coffee brewed on the fire before facing another tough day in Africa.

WHAT YOU NEED (feeds 4)

1 rump steak (about 800 g)
1 onion (peeled)
4 potatoes
salt and pepper
1 tot olive oil
1 tot butter
200 g baby spinach
4 eggs
1 tsp salt
½ tsp pepper

WHAT TO DO

  1. Light a big fire and start preparing the röstis. Grate the onion and potatoes with the coarse side of your grater and toss them into a mixing bowl. Add the salt and pepper and mix well.
  2. Use your recently washed hands to form the rösti mixture into four equally sized ‘patties’.
  3. In a flat-bottomed cast-iron pot or flameproof pan over a medium-hot fire, heat the oil and butter together. Then put the rösti’s into the pan, using a spatula to flatten each rösti by putting some pressure on it. Each rösti should be about 1–2 cm thick. Fry until golden brown on one side, then flip and fry until golden brown on the other side. This should take about 4 minutes a side over medium-hot heat but naturally, this time may vary. Your cue is a golden brown colour. You only need to turn them once as turning them often increases the risk of them falling apart. Remove from the pan and keep aside.
  4. Season the steak with salt and pepper and then braai the steak over very hot coals for about 8 minutes in total until medium rare. Once the steak is done, let it rest for a few minutes before you carve it into thin slices.
  5. While the steak is resting, place the spinach in the pan. We’re looking to wilt the spinach. Do not overcook the spinach – stir-fry and then remove from the heat and pan as soon as the leaves start to wilt.
  6. Heat oil in your pan again and fry the eggs until they are cooked to your liking. I suggest you go sunny side up with this recipe.
  7. Build your bushveld rösti by starting with the rösti, then topping it with spinach, the steak slices, and finally the egg.

Mustard Ice Cream and T-Bone Steak

S7_Ep01_001In life, ice cream always make things better. In the case of mustard-flavoured ice cream, it even improves braaied steak! This is for a number of reasons. Firstly, it sounds cool and it looks amazing in photos. But then there are also the fundamental reasons: the core ingredients of mustard ice cream all go well with steak; namely, eggs, cream and mustard. We’ve all had those with steak hundreds of times – here they’re just converted into ice cream format.

WHAT YOU NEED (feeds 4)

4 T-bone steaks
salt and pepper

FOR THE ICE CREAM

4 egg yolks
½ cup white sugar
1 cup cream
1 cup milk
2 vanilla pods
1 tbs Dijon mustard
1 tbs wholegrain mustard
1 tsp salt
digital instant-read food thermometer
ice cream machine

WHAT TO DO

  1. If still in its natural state inside the eggshells, separate the egg yolks from the egg whites. For this recipe, we only need the yolks.
  2. Now mix the egg yolks and sugar together until smooth.
  3. Mix the cream, milk and vanilla together in a pot and heat over medium heat. You want this mixture to be warm but don’t let it boil.
  4. Now add a little bit of the warm cream and milk mixture to the egg yolk mixture and mix well. Add more of the warm mixture, bit by bit, not all at once, stirring all the time. If you add all of the warm milk and cream mixture to the egg mixture at the same time, the eggs will cook and you don’t want that.
  5. Once all the milk and cream is added to the eggs and sugar, and everything is mixed thoroughly, place the entire mixture back into the pot again and heat over medium heat while stirring all the time until the mixture reaches a point of 80 °C. Use a digital instant-read food thermometer to get this part right.
  6. Remove the pot from the heat and stir in the mustard and the salt. Mix well and now let the pot stand somewhere safe until it cools down to room temperature.
  7. Once at room temperature, place the mixture in a fridge until it is as cold as everything else in your fridge.
  8. Once the mixture is completely cooled down in your fridge, pour it into your ice cream machine and let it churn for 1 hour until it’s frozen and become ice cream.
  9. Spice the steaks with salt and pepper and braai them over very hot coals for 8 minutes in total.
  10. Serve each steak warm from the fire with a ball of mustard ice cream on top.

Submit your own recipes!

  • CAPTCHA Image Reload Image

If you have an good image to accompany your recipe, please email it to with the name of your recipe as the subject of the email.