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Classic Peppercorn Steak Braai Sauce

Ingredients

  • 1/4 cup brandy or cognac
  • 1/2 cup no sodium beef broth
  • 1/3 cup heavy cream
  • 1-2 tsp crushed whole black peppercorns
  • salt to taste

Instructions

  1. In the same pan that you browned the steak, deglaze with the brandy/cognac over medium heat, scraping up any brown bits in the pan.
  2. When the brandy/cognac has reduced a bit, stir in the beef broth and cream.
  3. Add the peppercorns and bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with salt to taste.

Creamy mushroom Braai Sauce

Ingredients

  • 1 tbsp olive oil
  • 15g/½oz butter
  • 1 brown onion, finely chopped
  • 1 clove garlic, peeled and crushed
  • 225g/8oz button mushrooms, wiped and sliced
  • 150ml/5fl oz dry white wine
  • 150ml/5fl oz crème fraîche
  • 1 tbsp freshly chopped parsley
  • salt and freshly ground black pepper

Directions

  1. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured.
  2. Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices.
  3. Add the wine and reduce the volume of liquid by half.
  4. Stir in the crème fraîche and parsley and heat through. Season to taste and serve.

Creamy mushroom Braai Sauce

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons oil
  • 5 cups portabellini/chestnut mushrooms, halved/sliced approximately 500g/ 1 pound
  • 2 sprigs fresh thyme
  • 2 garlic cloves crushed
  • 1 cup cream
  • 1 cup milk mixed with 3 teaspoons corn flour/corn starch
  • 1-2 tablespoon lemon juice to taste
  • salt & pepper to taste
  • 2 tablespoons chopped parsley

Instructions

  1. Heat the butter and olive oil together.
  2. Add the mushrooms to the pan with the thyme and season with salt and pepper.
  3. Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant.
  4. Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
  5. Season with lemon, salt and pepper and add the parsley.

Mushroom Braai Sauce for Steak

Ingredients

  • 4 cups sliced mushrooms 
  • 2 tablespoons unsalted butter
  • 1 cup low sodium beef broth
  • 1/2 cup red wine
  • 3 fresh thyme sprigs
  • 1/2 teaspoon garlic powder
  • 1 tablespoon cornstarch
  • Coarse kosher salt & freshly ground pepper , to taste

Instructions

  1. In a medium saucepan over medium-high heat, melt the butter with mushrooms, tossing to coat.
  2. Cook mushrooms down until they are half their original size.
  3. Reduce the temperature to medium and then add the red wine, broth, fresh thyme and garlic powder, stirring well and then simmering for 15 minutes.
  4. Remove the thyme sprigs.
  5. In a small mixing bowl, whisk the cornstarch with 2 tablespoons water, whisk into mushroom sauce.
  6. Heat for an additional 2 minutes, then remove.
  7. Season with salt and pepper to taste.

Creamy Garlic Parmesan Braai Sauce

Ingredients

  • 4 Tbsp. butter
  • ¼ cup flour
  • 1½ cups 2% milk
  • ½ cup grated Parmesan
  • 1tsp.minced garlic or garlic paste

Instructions

  1. Heat a small pan over medium-low heat. Add 4 Tbsp. butter and allow to melt. Saute 1 tsp. minced garlic with the butter.
  2. Once melted, mix in ¼ cup flour and stir it into a paste to create a roux.
  3. Slowly add 1½ cups milk. Add it gradually and stir continuously to prevent lumps from forming. Stir each time you add milk and allow it to thicken before adding more.
  4. Once the sauce simmers, remove it from heat and stir in ½ cup grated Parmesan. Serve over chicken, steak, and more!

Creamy Mustard Steak Braai Sauce

Ingredients

  • 1/4 cup white wine
  • 3/4 cup heavy cream
  • 2 tbsp whole grain mustard or mustard of choice
  • salt and freshly cracked black pepperto taste
  • chopped chives if desired

Instructions

  1. In the same pan that you browned the steak, deglaze with wine over medium heat, scraping up any brown bits in the pan.
  2. When the wine has reduced a bit, stir in the mustard and cream.
  3. Bring to a gentle simmer, stirring occasionally, until thickened to your liking.
  4. Season with salt and freshly ground pepper and stir in chopped chives if desired.

 

Grilled Calamari with Minted Red Pepper

Ingredients   1 clove garlic 2 1/2 tbsp. extra-virgin olive oil 3 1/4 tsp. kosher salt 1 lb. calamari (about 10 small) 3 large red bell peppers 2 tsp. sherry vinegar 10 fresh mint leaves   Directions Grate garlic over a large bowl. Stir in 1 tablespoon olive oil and 2 to 3 teaspoons salt. […]

Ingredients

 

  • 1 clove garlic
  • 2 1/2 tbsp. extra-virgin olive oil
  • 3 1/4 tsp. kosher salt
  • 1 lb. calamari (about 10 small)
  • 3 large red bell peppers
  • 2 tsp. sherry vinegar
  • 10 fresh mint leaves

 

Directions

  1. Grate garlic over a large bowl. Stir in 1 tablespoon olive oil and 2 to 3 teaspoons salt. Add calamari; toss to coat. Refrigerate 10 minutes or up to 2 hours.
  2. Preheat grill to high heat. Lightly coat peppers with olive oil. Grill about 20 minutes, turning occasionally until evenly charred. Transfer to a bowl and cover with plastic wrap.
  3. Set aside about 10 minutes. Carefully remove plastic; let peppers cool slightly. Working quickly, gently scrape off skin.
  4. Core and seed peppers, reserving juices. Slice into 1-inch-wide strips. In a bowl, combine peppers, their juices, vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside in a warm place.
  5. Grill calamari over high heat about 1 minute per side, until lightly charred (the tentacles will char faster than the rest — that’s okay). Shake cooking juices out.
  6. Toss mint into pepper mixture, and place on serving dish. Top with calamari, season to taste, drizzle with 1/2 tablespoon olive oil, and serve.

The best Braai Prime Rib Recipe

For more similar awesome steak braai recipes click here! more recipes…

Ingredients:

  • Prime rib roast (choose the desired size based on the number of servings needed)
  • Butter, softened
  • Garlic cloves, minced
  • Fresh thyme leaves, chopped
  • Dried oregano
  • Fresh rosemary leaves, chopped
  • Salt
  • Black pepper


Directions:

  1. Prepare the Meat: Remove the prime rib from the refrigerator at least 30 minutes before cooking to bring it to room temperature.
  2. Preheat the BBQ: Preheat your BBQ grill to medium-high heat.
  3. Mix Together Garlic Butter Herb Sauce: In a small bowl, mix together the softened butter, minced garlic, chopped thyme, dried oregano, chopped rosemary, salt, and black pepper to create the garlic butter herb sauce.
  4. Rub the Meat: Rub the garlic butter herb sauce all over the outside of the prime rib, ensuring it is evenly coated. Let the flavors penetrate the meat.
  5. Grill the Prime Rib: Place the prime rib on the preheated BBQ grill. Cook for approximately 15 minutes per pound of meat, turning occasionally to sear and cook evenly. Reduce the heat to medium or move the prime rib to an indirect heat zone if your grill has one. Continue grilling until the internal temperature reaches your desired doneness.
  6. Check the Internal Temperature: Use a meat thermometer to check the internal temperature of the prime rib. For medium-rare, aim for an internal temperature of 55-57 degrees Celsius (130-135 degrees Fahrenheit). Adjust the grilling time accordingly.
  7. Let the Meat Rest: Remove the prime rib from the grill and tent it loosely with foil. Allow it to rest for at least 20 minutes. During this time, the internal temperature will continue to rise, reaching around 60-65 degrees Celsius (140-150 degrees Fahrenheit) for medium-rare.

Slice and Serve: After the resting period, remove the foil and carve the prime rib into thick slices. Serve hot and enjoy!

Note: Cooking times may vary depending on the size and thickness of the prime rib. It’s essential to use a meat thermometer to ensure your desired level of doneness. Adjust the grilling time and temperature as needed.

Honey Soy Grilled Pork Chops

These Honey Soy Grilled Pork Chops are a perfect balance of sweet and savory, with a touch of heat from red pepper flakes. Marinated to absorb the rich flavors of honey, soy sauce, and garlic, then grilled to perfection, these chops are juicy, flavorful, and incredibly delicious. Perfect for a quick and satisfying dinner, this recipe is sure to become a family favorite.

Ingredients:

  • 1/4 cup honey
  • 1/2 cup reduced-sodium soy sauce
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 4 boneless pork chops
  • 1 tablespoon olive oil
  • Freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish (optional)


Directions:

  • In a large bowl, mix together the honey, soy sauce, garlic, and red pepper flakes.
  • Add the pork chops to the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  • Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
  • Remove the pork chops from the marinade, allowing any excess to drip off. Season both sides with freshly ground black pepper.
  • Grill the pork chops for about 8 minutes per side, or until they are seared and cooked through (internal temperature of 145°F/63°C).
  • Transfer the chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.
  • Garnish with chopped fresh parsley before serving, if desired.
  • Enjoy your delicious Honey Soy Grilled Pork Chops!

Grilled Root Beer Pork Ribs

Ingredients

  • 4 bottle root beer
  • 1 c. Asian fish sauce
  • 1 head garlic
  • 1/4 c. black peppercorns
  • 2 large shallots
  • 16 c. ice
  • 2 rack pork spare ribs (about 5 pounds each)
  • 1 bean vanilla
  • 2 tbsp. finely ground long pepper (see Note) or black pepper
  • 1/4 c. fresh lime juice plus lime wedges

Directions

    1. In a medium saucepan, bring 2 bottles of the root beer to a boil with the fish sauce, garlic, cracked black peppercorns, and shallots. Remove from the heat, cover, and let steep for 25 minutes.
    2. Transfer the mixture to a large roasting pan and add the ice. Add the rib racks, cover, and refrigerate overnight.
    3. Preheat the oven to 220 degrees C Remove the ribs from the marinade and scrape off most of the solids. Transfer the ribs to a large rimmed baking sheet.
    4. Cover with foil and bake for about 2 hours, until the meat is very tender but not falling off the bones.
    5. Meanwhile, in a medium saucepan, combine the remaining 2 bottles of root beer with the vanilla bean and seeds and long pepper and boil over moderately high heat until reduced to 2/3 cup, about 25 minutes.
    6. Add the lime juice and simmer for 2 minutes. Discard the vanilla bean.
    7. Light a braai . Grill the ribs over high heat until richly browned, about 4 minutes per side.
    8. Transfer the racks to a carving board and cut in between the ribs. Serve the ribs with lime wedges, passing the root beer sauce at the table.
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