YOU Best Recipes: Braai - - Contents -

1 gar­lic clove, crushed

1 rose­mary sprig, leaves only salt and pep­per juice and zest of ½ lemon olive oil

3 kg whole pi­canha with a good cap of fat

1 Mix the gar­lic, rose­mary, salt, pep­per, lemon juice and zest with enough olive oil to make a paste.

2 Score the fat layer and rub the paste over the fat (this cre­ates a good crust). Rub some of the paste on the meat. Leave to mar­i­nate for at least 4 hours, prefer­ably overnight, turn­ing 2-3 times.

3 Seal the meat over hot coals then braai, with the fat side down, over lower heat for 45-60 min­utes (55 °C in­ter­nal tem­per­a­ture).

SERVES 8 Prepa­ra­tion

10 min Mar­i­nat­ing 4 hours or overnight Braaiing 45-60 min


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