Braaivleis (South African BBQ)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 2 min

   Tip van de kok: Ensure all ingredients are well combined for an even flavor distribution.

2. 2

   Place the sirloin steak and chicken thighs in separate shallow dishes or resealable bags.

   Ongeveer 1 min

3. 3

   Pour half of the marinade over the steak and the remaining half over the chicken. Turn to coat all pieces thoroughly.

   Ongeveer 1 min

   Tip van de kok: Distribute the marinade evenly.

4. 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.

   Tip van de kok: For best results, marinate for at least an hour.

5. 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.

   Ongeveer 15 min

   Tip van de kok: The coals should be hot but not flaming for even cooking.

6. 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).

   Ongeveer 16 min

   Tip van de kok: Chicken takes longer to cook than steak, so start it first.

7. 7

   Add the boerewors to the braai grid. Cook for 15-20 minutes, turning frequently, until browned all over and cooked through.

   Ongeveer 20 min

   Tip van de kok: Avoid piercing the boerewors to keep the juices in.

8. 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.

   Ongeveer 10 min

   Tip van de kok: Use a meat thermometer for accuracy; 57°C (135°F) for medium-rare.

9. 9

   Once cooked, remove all meats from the braai and transfer them to a carving board or platter.

   Ongeveer 1 min

10. 10

    Cover the meats loosely with foil and let them rest for 10 minutes before slicing the steak and serving.

    Tip van de kok: Resting allows the juices to redistribute, making the meat more tender.

11. 11

    Serve the braaivleis immediately, garnished with chopped onion if desired.

    Ongeveer 1 min

    Tip van de kok: Traditionally served with pap and relish, or a simple salad.