Main CourseDinner

Braaivleis (South African BBQ)

Name: Braaivleis (South African BBQ)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 porsjoner
Cuisine: south_african
Ingredients: 500 g sirloin steak about 2.5 cm thick; 4 stk. chicken thigh boneless, skin-on; 400 g boerewors; 4 ss olive oil; 2 ss lemon juice; 1 ss worcestershire sauce; 2 fedd garlic minced; 1 ts paprika; 0,5 ts dried oregano; 0,5 ts salt; 0,25 ts black pepper freshly ground; 0,5 stk. onion finely chopped (valgfritt)

Braaivleis is the South African term for barbecue, focusing on grilling various meats over an open flame or coals. This recipe features marinated steak, boerewors (sausage), and chicken pieces, cooked to perfection with traditional flavors. It's a social and flavorful way to enjoy a meal outdoors.

En original oppskrift av Forkin

Total tid: 1 t 10 min
Porsjoner: 4
Vanskelighetsgrad: Middels

Allergeninformasjon: kan inneholde fisk, gluten og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

main

500 gsirloin steak, about 2.5 cm thick
4 stk.chicken thigh, boneless, skin-on
400 gboerewors

marinade

4 ssolive oil
2 sslemon juice
1 ssworcestershire sauce
2 feddgarlic, minced
1 tspaprika
0,5 tsdried oregano
0,5 tssalt
0,25 tsblack pepper, freshly ground

garnish

0,5 stk.onion, finely chopped(valgfritt)

Utstyr

resealable bags · braai (grill) · foil · carving board · tongs · large bowl

Fremgangsmåte

Trinn for trinn

1
Prepare the marinade by whisking together the olive oil, lemon juice, Worcestershire sauce, minced garlic, paprika, dried oregano, salt, and black pepper in a medium bowl.
Omtrent 2 min
Kokkens tips: Ensure all ingredients are well combined for an even flavor distribution.
2
Place the sirloin steak and chicken thighs in separate shallow dishes or resealable bags.
Omtrent 1 min
3
Pour half of the marinade over the steak and the remaining half over the chicken. Turn to coat all pieces thoroughly.
Omtrent 1 min
Kokkens tips: Distribute the marinade evenly.
4
Cover the dishes or seal the bags and refrigerate for at least 30 minutes, or up to 4 hours, allowing the flavors to meld.
Kokkens tips: For best results, marinate for at least an hour.
5
Prepare your braai (barbecue) by arranging coals for medium-high heat, allowing them to ash over. Alternatively, preheat a gas grill to medium-high.
Omtrent 15 min
Kokkens tips: The coals should be hot but not flaming for even cooking.
6
Place the marinated chicken thighs skin-side down on the braai grid. Cook for 6-8 minutes per side, or until cooked through and the internal temperature reaches 74°C (165°F).
Omtrent 16 min
Kokkens tips: Chicken takes longer to cook than steak, so start it first.
7
Add the boerewors to the braai grid. Cook for 15-20 minutes, turning frequently, until browned all over and cooked through.
Omtrent 20 min
Kokkens tips: Avoid piercing the boerewors to keep the juices in.
8
Place the sirloin steak on the hot braai grid. Cook for 4-6 minutes per side for medium-rare, or adjust to your preferred doneness.
Omtrent 10 min
Kokkens tips: Use a meat thermometer for accuracy; 57°C (135°F) for medium-rare.
9
Once cooked, remove all meats from the braai and transfer them to a carving board or platter.
Omtrent 1 min
10
Cover the meats loosely with foil and let them rest for 10 minutes before slicing the steak and serving.
Kokkens tips: Resting allows the juices to redistribute, making the meat more tender.
11
Serve the braaivleis immediately, garnished with chopped onion if desired.
Omtrent 1 min
Kokkens tips: Traditionally served with pap and relish, or a simple salad.

Hold den god

Oppbevaring

Store leftover braaivleis in an airtight container in the refrigerator.

Oppvarming

Reheat in a microwave or oven until warmed through, being careful not to overcook the meat.