Braaivleis

Ingredients

Fire

• 4 kghardwood, ideally rooikrans, kameeldoring or black wattle

Meat

• 1 kgboerewors in one continuous coil
• 8lamb loin chops
• 4sirloin steaks, 3 cm thick
• 8sosaties

Seasoning

• coarse salt
• black pepper
• braai spice

To serve

• pap and tomato-and-onion sous
• braaibroodjies
• salads

Directions

1. Build the wood fire a full hour before you intend to cook and let it burn all the way down. Braaivleis means wood coals: gas is a different thing and briquettes are a compromise, and the wood smoke is a large part of what the meat ends up tasting of.
2. Wait until the flames have died completely and the coals are grey on the outside with a red heart. You should be able to hold your hand at grid height for about three seconds. Cooking over flames rather than coals is the single mistake that ruins most braais.
3. Salt the steaks and chops either 40 minutes before they go on or immediately before, but not in the window between. That middle period is exactly when salt has drawn water to the surface and has not yet had time to be reabsorbed.
4. Put the boerewors on first, laid out in a single coil, and never prick it. Pricking lets the fat run into the fire and leaves you with a dry sausage.
5. Turn the wors once, after about 6 minutes, using two forks or a closed grid, and give it 12 to 15 minutes in total until it is firm and springs back when pressed.
6. Chops go on next. Stand them fat edge down for the first 2 minutes to render, then lay them flat for 4 to 5 minutes a side.
7. Steaks go on last over the hottest part of the coals, 3 to 4 minutes a side for medium rare, then rest them on a warm plate for 5 minutes.
8. Once all the meat is off and resting, put the braaibroodjies on what is left of the coals.
9. Serve everything at once with pap, sous and salads. The order of the afternoon, fire then wors then meat then broodjies, is the ritual, and rushing it is missing the point of the whole thing.

Technique

• This is a social occasion with meat in it rather than a recipe, and the fire is lit long before anyone is hungry.
• Since 2005 Heritage Day, on 24 September, has been informally rebranded National Braai Day.
• One person tends the fire and that is understood to be their job for the duration.

Substitutions

• Charcoal if hardwood is not available, at a real cost to the flavour.
• Beef or pork sausage if you cannot get boerewors, though the coriander in boerewors is distinctive.

Variations

• With a potjie cooking alongside on its own small fire.
• Skilpadjies, lamb liver wrapped in caul fat, cooked over the same coals.
• A whole lamb on a spit for a large gathering.

History

Grilling over wood coals is the national ritual; since 2005 Heritage Day on 24 September has been informally rebranded National Braai Day.

Frequently asked questions

What is Braaivleis?

Braaivleis is a main from South Africa: wood-fire barbecue of chops, steak and sausage, weekend ritual. Grilling over wood coals is the national ritual; since 2005 Heritage Day on 24 September has been informally rebranded National Braai Day.

How long does Braaivleis take to make?

Braaivleis takes 1 hr of preparation and 40 min of cooking. The recipe makes 8 servings. It is rated medium to make.

What can I substitute in Braaivleis?

Yes, within limits. Charcoal if hardwood is not available, at a real cost to the flavour. Beef or pork sausage if you cannot get boerewors, though the coriander in boerewors is distinctive.

What is the most important thing to get right in Braaivleis?

Wait until the flames have died completely and the coals are grey on the outside with a red heart. You should be able to hold your hand at grid height for about three seconds. Cooking over flames rather than coals is the single mistake that ruins most braais.