Pino­tage rib-eye roast

YOU Best Recipes: Braai - - Contents -

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)

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