Last spring almost to the day, I posted this recipe for steaks served with Chimmichurri Sauce. That recipe, which was my offering for National Braai Day, included my rather opinionated yet firmly held distaste for a simple, basic, no effort kind of braai.
Heritage Day, or as it’s more commonly known, National Braai Day is rolling around again this very Thursday, 24th September. In recognition of our collective South African Heritage we will spend the day lighting fires and cooking outdoors. The braai is considered our national pastime. This is because no matter where your heritage lies, if you are South African by birth or by choice, you are no doubt the owner of a braai.
The fact that this is pretty much what we do every other weekend without reason is an irony not lost on me. Now friends, you will be delighted to know that my stance on the “Tjops and Slaai” type braai still holds, and so, true to form, I intend to give this year’s braai day menu a little boost.
I decided to do some above average preparation for National Braai Day inspirationally speaking at least. I created the very aptly named South African Braai Ideas board on Pinterest. Truth be told, although I would deny it emphatically if questioned, is that I had the best time curating this board. It is filled with amazing salads, grills, marinades, drinks and dessert recipes, all of which are perfect for outdoor entertaining. My absolute favourites are Carey’s Asian Style Chicken, Anina’s Crispy Pork Belly, Teresa’s Hot Chicken Wings, Hein’s Peri Peri Chicken and Di’s Peppermint Crisp Ice Cream Pudding Cake which will steal your heart.
With summer on the way this board is one I will be referring to often.
Follow Sam Taylor // Pomegranate Days’s board South African Braai Ideas // on Pinterest.
After all the hours spent reading and pinning, I had my heart set on thick cut T-bone steaks. T-bone steaks are really not something we cook often around here. They are brutally big and clumsy but I am sure you will agree that the combination of sirloin and fillet on the same cut is hard to resist.
I definitely wanted to carry on the fancy grill house feel of the cut and decided to make my own barbeque sauce to use as both a marinade and a basting. I added bacon to the barbeque base which added a little smoke to the sauce and I loved the extra depth.
The sauce is ample for at least 6 large steaks. I let the streaks sit in the sauce for at least an hour and brush them all over whilst cooking. You do need to watch closely as the high sugar content in the basting can scorch. If you eat your steaks medium rare at most you will be in no danger. If you are concerned, serve the hot sauce separately.
So this is what will be cooking at our house on Thursday. What will you be making?
Wishing you and yours a safe and happy Heritage Day Holiday.
- 15 ml (1 T) sunflower oil
- 200 g rindless back bacon, chopped
- 1 onion, chopped
- 4 cloves garlic, crushed
- 10 ml (2 t) barbeque sauce
- 2 x 410 g cans tomato puree
- 250 ml (1 C) muscovado sugar
- 30 ml (2 T) white wine vinegar
- salt and freshly ground black pepper
- Heat the oil in a medium saucepan.
- Add the bacon and fry until it begins to colour.
- Set aside.
- Add the onion to the bacon fat and fry over high heat until softened.
- Add the garlic and the barbeque sauce and fry for a few minutes more.
- Return the bacon to the saucepan.
- Add the tomato puree, sugar and vinegar.
- Reduce the heat and simmer for 15 minutes.
- Season to taste.