The ManicaPost
Chef Rerai Murindiwa Cooking diaries
ROASTING meat over an open flame or hot charcoals is a way of cooking that evolved from being a bare necessity to being a luxuriant indulgency in modern day times.
Many now have an unapologetic and insatiable appetite for “braai”, a word which describes both the process of roasting meat over a wood or coal fire and the final product of the grilled meat itself.
The process of achieving the perfect braai experience begins with what fuels the fire: The choice of wood is essential as the wood can provide both aromatics and flavour to the meat.
Silver birch wood gives a citric flavour to the meat whilst sweet chestnut provides wonderful aromatics. The wood flavour can actually be isolated like any other ingredient.
For a neutral take, charcoal does the job as all the flavouring agents and aromatics from the wood would have been burnt out.
The meat cut is also as important, for this recipe we are going to use a beef sirloin steak which is found next to the rump, it is a moderately tender, juicy and lean cut with a buttery texture.
It has even marbling, that’s specks of fat dispersed throughout the meat.
When the fat renders it helps in cooking the meet and also to add a wonderful buttery flavour. It is an exquisite cut of beef with optimum tenderness and a complex beefy and nutty flavour.
Beefy Braai
Equipment
Braai stand
Braai tongs
Ingredients
6 sirloin steaks about 175g
Dry Rub:
- Smoked paprika
- Chilli flakes (optional)
- Onion flakes
- Ginger powder
- Garlic powder
- Cumin
- Salt and pepper
The Mop
(use 4 tablespoons of each):
- Vinegar
- Water
- Sugar, honey or molasses sugar
- Soy or Worcester Sauce
Method
- Mix all the dry rub ingredients together and rub it on every piece of meat making sure that each and every one is well coated.
You can mix the dry rub ingredients with The Mopones so as to have a wet marinate which is wonderful as it gets in all the crevices. Be free to add a few chilli flakes if you love the heat.
- Place in a dish and refrigerate for at least four hours or even up to 24 hours. The marinating process will help in breaking down muscle tissues so as to tenderise the meat and also to add robust flavours to the meat.
- 3. On an already fired-up braai stand with charcoal add some wood chips to increase the intensity of the fire to flaming levels. Besides making the fire to a flame, wood chips also provide aromatics and flavour if well chosen.
- Place the meat for at least two minutes aside and move to cooler part of the stand. This is the searing process. The meat is caramelised and that all the flavoured are locked in because of the high temperature all pores are sealed.
- As the meat starts to sizzle brush the mop on each side of the meat.
To baste is to moisten the meat using the remainder of the wet marinate or the stand0alone mop mixture. This adds another coat of flavour to the meat and also hydrates the meat to ensure tenderness.
- Use tongs to turn the meat.
This is where most people get it wrong as they use forks or sharp wires to piece the meat, by so doing all the juices are lost leading to a dry piece of meat devoid of any flavour.
- The meat is ready when the inside temperature reaches 72 degrees Celsius. Do not use a thermometer because when you pierce the meat using probe it will have the same effect as the fork and sharp wires, use a hand test instead.
The meat will have an evenly cooked centre without scorching the outside.
- Serve with a starch of choice. I prefer my braai steak with French fries (fresh potato chips) and a garden salad.
When the smells hit you it becomes an all-senses experience.
The recipe lets the meat inherent flavour shine through and all that is needed is someone to share it with.
The best way to enjoy this braai is to share it with family and friends.
To eat this juicy, tender and buttery steak is to understand pleasure. It is legitimately one of the best experiences one can ever have as time slows down with each and every bite.
Rerai Murindiwa can be contacted on 0774766459
