Category: Braai Marinade Recipe Ideas

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Cheddar Cheese Braai Sauce

Ingredients

  • 1 cup 1% low-fat milk, divided
  • 4 teaspoons all-purpose
  • ¼ teaspoon salt
  •  1 ½ ounces sharp cheddar cheese, shredded (about 1/3 cup packed)
  • ¼ teaspoon freshly ground black pepper

Directions

  1. Combine 1/4 cup milk and flour in a saucepan; stir with a whisk.
  2. Stir in remaining 3/4 cup milk and salt; bring to a boil over medium heat, stirring frequently.
  3. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly.
  4. Remove from heat. Stir in cheese and pepper, stirring until cheese melts.

Gorgonzola Braai Sauce

Ingredients

  • 4 cups heavy cream
  • 3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”)
  • 3 tablespoons freshly grated Parmesan
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons minced fresh parsley

Directions

  1. Bring the heavy cream to a full boil in a medium saucepan over medium-high heat
  2. Then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
  3. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley.
  4. Whisk rapidly until the cheeses melt and serve warm.
  5. If you must reheat, warm the sauce over low heat until melted
  6. Then whisk vigorously until the sauce comes together.

Devil’s Steak Braai Sauce

Ingredients   2 tablespoons raspberry jam 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons tomato sauce 2 tablespoons malt vinegar 5 drops hot pepper sauce salt and freshly ground black pepper to taste   Directions     In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt […]

Ingredients

  • 2 tablespoons raspberry jam
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato sauce
  • 2 tablespoons malt vinegar
  • 5 drops hot pepper sauce
  • salt and freshly ground black pepper to taste

Directions

  1. In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar
  2. Then add hot pepper sauce, salt, and pepper.
  3. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.
  4. Leave to cool and serve
     

Garlic Butter Sauce with Steak

Ingredients   1 T-Bone Steak – at least 2-inches thick 1 tablespoon olive oil 2 tablespoon canola oil – (or other high heat cooking oil) 1 teaspoon salt teaspoon freshly grated black pepper 2 tablespoon Butter   For the Garlic Butter Sauce ½ cup Unsalted Plugrá® Butter 4 cloves garlic – minced 2 teaspoon garlic powder […]

Ingredients

  • 1 T-Bone Steak – at least 2-inches thick
  • 1 tablespoon olive oil
  • 2 tablespoon canola oil – (or other high heat cooking oil)
  • 1 teaspoon salt
  • teaspoon freshly grated black pepper
  • 2 tablespoon Butter

For the Garlic Butter Sauce

  • ½ cup Unsalted Butter
  • 4 cloves garlic – minced
  • 2 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon juice – plus more to taste
  • 1-2 tablespoon fresh parsley – minced (optional)

Instructions

For the Steak

  1. Remove the steak from the refrigerator and drizzle each size with approximately 1 tablespoon of olive oil and sprinkle with salt and pepper. Rub the olive oil and seasoning into the steak, coating the entire surface.
  2. Allow the steak to come to room temperature.When ready to cook, heat a large skillet (preferably cast iron) over high heat. Add 2 generous tablespoons of oil to the skillet.
  3. Once the skillet is nice and hot, add the steak.Use a pair of cooking tongs to flip the steak every 30-60 seconds. Meanwhile, as the steak is cooking, very carefully tilt the pan and spoon the hot oil and juices over the top of the steak.After the steak has been cooking for approximately 2-3 minutes, add the butter.
  4. Continue to flip and spoon the melted butter over the top of the steak until the internal temperature reads between 125-130 degrees F (for a medium rare steak) on a digital thermometer. Immediately remove your steak from the pan and allow to rest for at least 5 minutes. Serve with your favorite sides and garlic butter sauce.

For the Garlic Butter Sauce

  1. Melt 1-2 tablespoons of butter in a small saucepan over medium heat. Add the garlic and saute for approximately 30-60 seconds, stirring constantly.
  2. Do not let the garlic burn, reduce the heat to low if needed.
  3. Add the remaining butter, garlic powder, and salt to the pan. Stir well to combine. Once the butter has melted, add the lemon juice and continue to cook for an additional 30 seconds, stirring constantly.
  4. Remove the butter from the heat and stir in the minced parsley, if using. Best served hot.

Mojo De Ajo – a magic roasted garlic steak Braai Sauce

Ingredients   3 large heads garlic (peeled into cloves) 1 cup olive oil ½ cup fresh oregano leaves juice of two limes juice of two oranges salt to taste (at least ½ teaspoon) ½ teaspoon black pepper   Instructions   Place the garlic cloves in a single layer in a pan or baking dish. Cover […]

Ingredients

  • 3 large heads garlic (peeled into cloves)
  • 1 cup olive oil
  • ½ cup fresh oregano leaves
  • juice of two limes
  • juice of two oranges
  • salt to taste (at least ½ teaspoon)
  • ½ teaspoon black pepper

Instructions

  • Place the garlic cloves in a single layer in a pan or baking dish. Cover with the oil.
  • Bake at 400f/200c for 30 minutes, or longer until the garlic has developed a golden color. Remove the cloves from the oil.
  • In a food processor, combine the lime juice, orange juice, salt, pepper and oregano leaves. Pulse until coarsely chopped.
  • Add the garlic cloves and pulse again.
  • Turn the processor on, and slowly add the oil in a steady stream.
  • Add more salt, if necessary.
  • Store in an airtight container in the fridge, some oil will settle to the top.

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.

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!

Chili’s Style Baby Back Rib Braai

Ingredients   For the ribs 2 tsp. kosher salt 1/2 tsp. ground black pepper 1/2 tsp. onion powder 1/2 tsp. garlic powder 1/8 tsp. cayenne pepper 1/8 tsp. ground white pepper 2 racks baby back pork ribs (about 2kg total) For the BBQ sauce: 5cloves garlic, smashed 1 c.ketchup 1/2 c.apple cider vinegar 1/2 c.dark […]

Ingredients

For the ribs

  • 2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. ground white pepper
  • 2 racks baby back pork ribs (about 2kg total)

For the BBQ sauce:

  • 5 cloves garlic, smashed
  • 1 c. ketchup
  • 1/2 c. apple cider vinegar
  • 1/2 c. dark beer
  • 1/4 c. tomato paste
  • 1/4 c. light brown sugar
  • 1 tbsp. orange juice concentrate
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. chile powder
  • 1 tsp. chipotle in adobo sauce
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. onion powder
  • 1/4 tsp. liquid smoke, optional

Directions

  • Make the ribs:
    1. Preheat oven to 180°. In a small bowl, combine the salt, black pepper, onion powder, garlic powder, cayenne pepper, and white pepper.
    2. Cut two 18-inch long pieces of foil from a standard aluminum foil pack. Place each rack of ribs on one of the pieces of foil and season all over with the spice mixture.
    3. Wrap the ribs in the foil, crimping the edges together to form a packet, and arrange the packets in a single layer on a large rimmed baking sheet.
    4. Bake the ribs until the meat is tender, a knife should easily pierce the meat, 2 to 2 ½ hours. Remove from the oven and let cool slightly.
  • Meanwhile, make the BBQ sauce:
    1. On a cutting board, smash the garlic with ½ teaspoon salt until pureed. Scrape the garlic into a small saucepan and add all the remaining sauce ingredients.
    2. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Simmer, until thickened and slightly darkened, about 20 minutes. Remove from the heat and set aside.
    3. Preheat a grill or grill pan over medium-high heat. Oil the grates. Carefully, remove the baked ribs from the foil, the liquid inside will be hot. Brush both sides with the BBQ sauce.
    4. Grill until sauce is bubbling and ribs are lightly charred, about 4 minutes per side, brushing with more sauce if desired. Serve hot with extra sauce.
More Braai salads ideas and braai side dishes

Braai BBQ Short Ribs with Dry Rub

Ingredients 1 tablespoon brown sugar 1 tablespoon paprika 1 tablespoon chili 1 teaspoon salt 1 teaspoon garlic powder 4 pounds beef short ribs (bone-in) Heavy Duty Aluminum Foil ½ cup barbecue sauce, plus additional for serving   Directions Mix brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Cut ribs into 4 […]

Ingredients

  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon chili
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 4 pounds beef short ribs (bone-in)
  • Heavy Duty Aluminum Foil
  • ½ cup barbecue sauce, plus additional for serving

Directions

  1. Mix brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl.
  2. Cut ribs into 4 equal portions. Generously rub spice mixture onto all surfaces of ribs; place ribs in a single layer in a glass baking dish. Cover and refrigerator for 30 minutes to 1 hour.

  3. Preheat grill to medium indirect heat, 190 to 200 degrees C
  4. Center one portion ribs on a 12×18-inch sheet of heavy-duty aluminum foil; add 2 ice cubes. Bring up the foil sides, then double-fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat to make 3 more packets.

  5. Arrange packets over indirect heat on the preheated grill. Cover and cook until tender, 1 1/2 to 2 hours.

  6. Uncover the grill. Keeping the foil packets on the grill, open them carefully by cutting along the top folds with a sharp knife, allowing steam to escape; then proceed to open packets fully.

  7. Brush ribs with about 1/2 cup barbecue sauce. Move packets over direct heat, cover, and continue grilling, turning once, until ribs are browned and crisp, about 5 minutes more.

  8. Serve with additional barbecue sauce as desired.

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