Springbok fillet on the (very hot) coals
These days every Tom Dick and Jan Harry will tell you how to braai, if you are clever you will take most people’s advice with more than just a pinch of salt. The other night I was invited to a fish braai, the braai “master” told me before the braai that I don’t need to worry, he knows that I don’t like “dry” fish, but he can braai fish, after 45 minutes he took the fish of the coals to make sure it is not dry, that was between 30 and 35 minutes to late, people that lie about there braai skills can lie about other things too.
and that youhad a good time.Luckily I remembered to take one or two pictures of my most recent braai.
Springbok fillet over the coals.
1 springbok fillet
1 ½ packs streaky beacon (Like my friend Karl say: If it is not streaky it is not beacon)
Hot hardwood coals
Mushroom sauce (Not out of a packet, made with real butter and fresh mushrooms)
Make a big, big fire, preferable with a “hardwood” like thorn tree wood
Spice the fillet with black pepper and coriander
Wrap the fillet completely in beacon
Braai over very hot coals, the beacon will become crispy very quickly, and the fillet will be ready in no time. Let it rest for at least 5 minutes, it should be beautifully pink inside, and as soft as any piece of meat you have ever eaten.
Serve with potato wedges baked in duck fat, and the best bottle of red wine you have in your house.
As part of braai day celebrations, this is my entry into Cooksister’s competition, check it out at http://www.cooksister.com/braai-the-beloved-country-2012.html