Pinotage rib-eye roast

900 g whole rib-eye fillet MARINADE

375 ml (1 ½ c) pinotage wine

250 ml (1 c) plain yoghurt

4-6 garlic cloves, chopped

3 fresh rosemary sprigs, chopped salt and white pepper

SAUCE

125 ml (½ c) sugar

1 Using paper towels, pat the steak dry then transfer to a large glass dish.

2 Marinade Mix the ingredients. Pour over the steak.

1 SERVES4 Preparation

10min Marinating 3-4 hours or overnight Braaiing 45-60 min Resting 12min

Cover with clingfilm and refrigerate for 3-4 hours or overnight.

3 Before braaiing, remove the meat from the marinade (reserve the marinade for the sauce) and leave to come to room temperature.

4 Seal the outside of the meat quickly over hot coals in a kettle braai. Then continue braaiing over mediumhot coals for 45-60 minutes or until done to your liking. Rest for 12 minutes.

5 Sauce Transfer the leftover marinade to a pan, add the sugar and simmer until reduced and fragrant. Serve with the meat.

HENK AND SUNA (AS SEEN ON KOM ONS BRAAI EPISODE 6 ON VIA)