Add some olive oil to the potjie, add the meat and seal it (ensuring all sides are browned) Remove the meat and then brown the onions Replace the meat and cover with the stock and red wine Let this simmer for 1 hour Place the parsley in the mix and then layer with potatoes, carrots and green beans Simmer for 1 … Thanks for taking the time to read the Instructable and trying it out yourself because thats what its all about. This is a good way to prepare the meal if children are eating with you. Place the bacon-wrapped kudu meat in the marinade and leave overnight in the fridge. I personally think that it tastes better than beef. Occasionally add some more pieces to the fire. Carefully light the firelighter, and gradually add thicker pieces of wood. Even if they continue for 10 to 20 seconds, leave the meat alone. Usually we use wood, charcoal or briquettes to make the "braai". Unless you are being hosted, be courteous and ask the braai master/ host what you can bring. Heat the oil in a pan and fry the meat for 1 to 1 ½ min on each side. on Introduction. Finally, Kudu is also great in a casserole-like dish to make a stew which is known as Römertopf. Otherwise turn it over once or maximum twice more before taking it off. You will love it and want to prepare all your meat like this from now on. We usually do it once or twice a week, probably more. on Introduction, Dang, I miss South Africa. Pour the wine and stock into the pan and reduce by half. We stock a delicious selection of premium game meat including: Beef Meat; Game Meat; Biltong, Droewors & Chilli Bites; Braai Meat; and more! DOS. You will love it. The word braai, which comes from the Dutch braden, meaning ‘to grill’, is an abbreviation of braaivleis meaning ‘grilled meat’. (1) Grated cheese and jam, (2) Grated cheese and marmite / oxo / bovril, (3) mince, (4) Curried Mince, (5) Honey, (6) Syrup, (5) + (6) with cheese, ... Well anything you can make a sandwich of you can put in a vetkoek. This is going to cause a wonderful chemical reaction which, along with the Pineapple juice, is going to make the meat taste absolutely wonderful. We usually do it once or twice a week, probably… Read More »Simple Way to Make Perfect Braai meat Very interesting! Dry Curing is using salt to preserve the meat, once 35% weight loss has been obtained, the meat can be consumed. 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: Up your steak braai game with these super simple and little known tips from some of South Africa’s expert magazine chefs. The renowned braai (or barbecue) of South Africa is about the people who enjoy this great tradition where the men cluster around the fire, nursing the coals to a perfect grey and then cooking the meat, boerwors and chicken to perfection. It does not have to have flames, although they do help. If you are using some other method like a hot rock, gas or electrical "braai" unit, just make sure you heat it up to slightly above 150°C (302°F) before putting on the prepared meat and you should be fine. 4 years ago. When you hold you open hand, palm down an inch or two (2 to 4 cm) above the grill, it should become uncomfortably hot within 5 to 8 seconds. This is a great warm wintertime alternative to the braai. Jamie Oliver here we come! By sal. Lime / lemon juice work just as well, I have used it a few times. Chefs Secret Tip: When you use lemon/lime juice sprinkle some brown sugar on the meat as well, that also provides that "sweetness". 100 ml meat stock 30 ml butter Season the meat with salt and pepper and dust lightly with flour. We considered driving up there to see some relatives, but after hearing it was hard to get to we drove all the way from East London to Plettenberg bay, Knysna, Ooutswaren and some other towns like that instead. Professional Chef Graham Brown shows how easy it is to grill the perfect venison steak on the barbecue. Lay strips of bacon over the top to allow moisture to enter the meat. When you arrive with your meat and drinks, always ask where is the best place to put them. 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. I meant that we do not get as cold as the UK. If you have more time, rub the spices into the meat with your fingers to make them penetrate more deeply.Tip: You can sprinkle a little bit of brown sugar over the meat so make it taste irresistible as I will explain later. Become the flavor of the month with this basic introduction to herbs and spices. Then add 5 to 10 drops of Pineapple juice onto each piece of meat and perforate them again. The more you turn the meat over the tougher and dryer it becomes because juices cook out of it. Some people say that you can marinate the meat in Coke with spices, but if you choose to do this, it will turn to ground beef if left in there for more than a couple of hours. I like reading. (Or how to barbeque meat for the rest of us) -- cooked very slowly over a wood fire. After the Pineapple juice, do the same with some Balsamic vinegar. Searing the meat and sealing the juices and flavor inside while at the same time causing the Maillard reaction on the outside. You are welcome to use it on your website. 9 years ago I have learned a technique called equilbrium curing,you measure the salt content as a percentage of the meat weight. This is actually applicable to any cooking situation. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. Howzit, Mutantflame! Cover the meat in the marinade The meat should be covered evenly with the marinade from all sides. 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