EXPLOREMY LIBRARY
Food & Wine
YOU Best Braai Recipes

YOU Best Braai Recipes

2017 - Special

The 2015 issue of YOU Best Recipes: Braai is a must-have for everyone who loves a good braai and is looking for new inspiration. The magazine features a variety of rubs and marinades and hot-off-the-grill meat recipes such as sticky ribs, eisbein with mustard sauce, Texan steak with chimichurri sauce and whole fish braaied in newspaper. Side dishes and salads such as the braaied butternut with spicy seed sprinkle and charred lettuce with mustard croutons will have your guests begging for the recipes. End off with fun desserts such as gooey s’mores, fondue and dark chocolate brownies, all made over the coals. With big, beautiful images of our tried and tested recipes and easy-to-follow instructions, every braai will be a special occasion.

Country:
South Africa
Language:
English
Publisher:
Media 24 Ltd
Frequency:
One-off
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in this issue

1 min.
from the editor

THE BEST of the best – that’s what you will get in this braai magazine. We’ve gone through our massive recipe archives and picked the very best dishes to compile this bumper braai magazine. So if you love a good braai, then you’re holding the recipe magazine that will help you serve up a memorable feast for friends and family. There’s something for everyone, whether you’re a novice braaier or an expert around the fire with tongs in hand. If you are indeed a beginner, you will appreciate our meticulous instructions and tips on how to build the perfect fire (page 16) and how to braai any cut of meat (page 6). We’ve included a wide variety of seriously tasty marinades (page 26) and rubs (page 46) which will ensure your braai…

8 min.
how to braai perfectly

You decide on the cut of meat you want to braai and which rub or marinade should be used for extra flavour – but there are three vital ingredients for a successful braai: smoke, heat and time. Once you’ve perfected these three things, your braai simply can’t go wrong. Follow our guidelines in this article and you’ll become that unruffled person who relaxes next to the fire, nonchalantly nursing something cold, while the meat seems to braai itself. 1 LAMB SELECTING LAMB CHOPS Chops should be 2-2,5 cm thick, otherwise the meat dries out. The best cuts are rib and loin. STEP BY STEP For chops that are about 2,5 cm thick. 1 Score the fat rind of the chops to prevent curling. If preferred, the fat can be removed entirely – it’s healthier and will prevent…

1 min.
1 stuffed fillet steak with veggies

SERVES 4-6 Preparation 20 min Marinating 30 min Cooking 20-25 min Standing 10 min FILLET 1 2hole beef fillet 125 g streaky bacon strips, cut in half salt MARINADE 2 bay leaves 45 ml (3 T) fresh parsley, chopped 250 ml (1 c) red 2ine vinegar 60 ml (¼ c) oil juice of 1 lemon salt and pepper VEGETABLES 1 onion 1 brinjal, cubed 250 g mushrooms, halved 250 g baby marro2s, quartered 1 red pepper, cut into large cubes 1 yello2 pepper, cut into large cubes 60 ml (¼ c) olive oil 2-3 sprigs of fresh thyme, chopped salt and pepper 1 Fillet Make small incisions in the fillet and stuff it with the bacon. 2 Marinade Mix together all the ingredients in a large glass bowl and marinate the steak for 30 minutes. 3 Braai the steak on an open grid or in a folding grid over warm coals until the meat is well sealed,…

1 min.
2 whole fillet with guacamole stuffing

SERVES 4-6 Preparation 20 min Cooking 20-40 min FILLET 1 whole beef fillet (1 kg), halved hori2ontally but not cut all the way through salt and pepper STUFFING 1 avocado, sliced 1-2 chillies, chopped 2-3 cloves garlic, chopped handful of fresh coriander, chopped a little lemon juice and olive oil RUB 15 ml (1 T) tomato paste 10 ml (2 t) ground cumin 5 ml (1 t) paprika 2 ml (½ t) chilli powder 4 garlic cloves, crushed salt and pepper olive oil (with extra for basting, if preferred) SALSA handful of cherry tomatoes, quartered 1 small red onion, chopped handful of fresh coriander and mint, chopped TO SERVE tortillas, toasted in a griddle pan plain yoghurt seasoned with a pinch of ground cumin 1 Fillet Open the meat and use the heel of your hand to flatten it slightly. Season with salt and pepper on the inside. 2 Stuffing Arrange the avocado on the bottom half…

2 min.
1 namibian steaks with bacon and mushroom sauce

SERVES 6 Preparation 25 min Marinating 3-4 hours or up to 2 days Cooking 10 min (sauce), 4-5 min (per steak) MARINADE 30 ml (2 T) mustard powder 30 ml (2 T) braai spices 60 ml (¼ c) lemon juice 60 ml (¼ c) oil MEAT 6 rump steaks, 1,5 cm thick bu2er SAUCE 50 g bu2er 1 onion, chopped 125 g bacon, chopped 100 g mushrooms, chopped 250 ml (1 c) cream or milk 30 ml (2 T) cake flour 60 ml (¼ c) mayonnaise or double cream yoghurt 60 ml (¼ c) chutney TO SERVE potato wedges salad 1 Marinade Mix all the ingredients. 2 Meat Pour the marinade over the meat and marinate for 3-4 hours or up to two days. 3 Melt a little butter in a hot pan over the coals. Add the steak and braai according to your preference (see our guide on page 6 – halve the…

1 min.
2 spicy picanha steak with potatoes

SERVES 3-4 Preparation 30 min Marinating 1 hour or overnight Cooking 15-20 min (steak), 30 min (potatoes) MARINADE 1 jalapeño pepper, chopped 4 spring onions or shallots, chopped 3 garlic cloves, crushed 2 ml (½ t) cayenne pepper few sprigs fresh thyme 60 ml (¼ c) olive oil STEAK 500 g picanha steak oil salt and pepper POTATOES 4 medium-sized potatoes oil and salt 250 ml (1 c) sour cream 1 Marinade Mix together all the ingredients in a glass bowl. 2 Steak Marinate for an hour or preferably overnight. 3 Brush the meaty side of the steak with oil and season with salt. Braai, meaty side down, on an open grid or in a folding grid over warm coals until sealed. Turn the steak fatty side down and braai until sealed and crisp. Continue braaiing higher above slower coals until done to your liking (see tips on page 6). 4 Potatoes…