Category: Meat Braai Recipe Ideas

Meat Braai Recipe Ideas – salads for braai meat – recipes for braai – meat recipe for braai – braai ideas- recipes for salads

Braaied Short Ribs with Guava Glaze

#braai #shortribs #guavaglaze #bbq #grill

Braaied Short Ribs with Guava Glaze Recipe

This recipe is sure to impress your guests with the sweet and savory flavors of the guava glaze and braaied short ribs. The ribs are slow cooked over indirect heat so the meat is incredibly tender and juicy. Served with a delicious guava glaze, this is a delectable dish that your family and friends will love.

Ingredients:

  • 2 kg (4.4 lbs) of beef short ribs
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper
  • 1/4 cup of olive oil
  • 1/2 cup of guava jelly
  • 1/4 cup of soy sauce
  • 1 tablespoon of minced garlic
  • 1/4 cup of honey
  • 1/4 cup of brown sugar
  • 1 tablespoon of freshly grated ginger
  • 1/2 teaspoon of crushed red pepper flakes

Directions:

  1. Preheat your braai grill to 190°C (374°F).
  2. Season the short ribs with the salt and pepper and rub the olive oil on the ribs.
  3. Place the ribs on the preheated grill and cook for 30 minutes and flip them once during the cooking process.
  4. Meanwhile, in a medium saucepan, combine the guava jelly, soy sauce, garlic, honey, brown sugar, ginger, and red pepper flakes. Bring the mixture to a boil over medium heat and cook for 5 minutes, stirring occasionally.
  5. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the glaze is thick and syrupy.
  6. Brush the glaze onto the ribs and cook for an additional 10 minutes.
  7. Remove the ribs from the heat and brush with more glaze. Serve with your favorite sides.
  8. Enjoy!

Red Wine Braised Short Ribs

#RedWineBraisedShortRibs #GrillRecipe #BBQ #Delicious #Meaty

Red Wine Braised Short Ribs Recipe

This Red Wine Braised Short Ribs recipe is a delicious way to enjoy juicy, tender ribs on the grill. The marinade is made with a blend of red wine, garlic, and herbs that infuse the ribs with flavor. The ribs are then cooked low and slow on the grill until they are fall-off-the-bone tender. Serve these ribs with your favorite sides for a mouth-watering meal.

Ingredients:

  • 4-5 lbs. Short Ribs
  • 1 cup of Red Wine
  • 2 cloves of Garlic, minced
  • 2 tablespoons of Olive Oil
  • 1 teaspoon of Paprika
  • 1 teaspoon of Dried Oregano
  • 1 teaspoon of Dried Basil
  • 1 teaspoon of Garlic Powder
  • Salt and Pepper to taste

Directions:

  1. In a bowl, combine the red wine, garlic, olive oil, paprika, oregano, basil, garlic powder, salt and pepper and whisk to combine.
  2. Place the ribs in a large resealable bag and pour the marinade over the ribs. Seal the bag and massage the marinade into the ribs. Refrigerate for at least 2 hours or overnight.
  3. Preheat the grill to 275°F.
  4. Remove the ribs from the marinade and place on the grill. Cover and let cook for 2-3 hours, turning every 30 minutes.
  5. After 2-3 hours, increase the heat to 350°F and cook for another 30 minutes.
  6. Remove the ribs from the grill and let rest for 10 minutes before serving.
  7. Serve with your favorite sides and enjoy!

Chimichurri Short Ribs

#Chimichurri #ShortRibs #GrillRecipe #Braai #BBQ

Chimichurri Short Ribs on the Braai

This recipe for Chimichurri Short Ribs is a delicious way to enjoy succulent ribs on the braai. The marinade is a mixture of herbs, garlic, and spices, and is perfect for adding a unique flavor to the ribs. The ribs are cooked over a hot fire, resulting in a crispy exterior and juicy meat. Enjoy these ribs with a side of grilled vegetables or a salad for a complete meal.

Ingredients:

  • 2kg short ribs
  • 2 tablespoons olive oil
  • 1/4 cup minced garlic
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh thyme
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

  1. In a bowl, combine the olive oil, garlic, parsley, oregano, thyme, red wine vinegar, cayenne pepper, smoked paprika, sea salt, and black pepper. Mix until well combined.
  2. Place the short ribs in a large resealable bag, and pour the marinade over them. Seal the bag and marinate for at least 4 hours, or up to overnight.
  3. Heat the braai to a medium-high heat (about 180°C).
  4. Place the short ribs on the braai, and cook for 10-12 minutes, flipping once, until the ribs are cooked through and have nice grill marks.
  5. When the ribs are done, remove them from the braai and let them rest for 5 minutes.
  6. Slice the ribs into individual pieces.
  7. Serve the short ribs with your favorite sides, such as grilled vegetables or a salad.
  8. Enjoy!

Braai Dijon and Tarragon Potato Salad

#Braai #PotatoSalad #Dijon #Tarragon #BBQ

Braai Dijon and Tarragon Potato Salad

This potato salad is perfect for any braai or BBQ. The tangy Dijon mustard and the subtle licorice notes of tarragon make it a delicious side dish that pairs well with grilled meats and veggies.

Ingredients:

– 4 large potatoes, peeled and cubed
– 2 tablespoons olive oil
– 2 tablespoons Dijon mustard
– 1 teaspoon tarragon
– 2 tablespoons lemon juice
– 1/2 cup mayonnaise
– 1/4 cup chopped chives
– Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Place the potatoes in a large bowl and drizzle with the olive oil. Toss to coat.

3. Spread the potatoes onto a baking sheet and bake for 20 minutes, or until golden and tender.

4. In a small bowl, combine the Dijon mustard, tarragon, lemon juice and mayonnaise. Stir until well combined.

5. Place the potatoes in a large bowl and pour the Dijon mixture over them. Add the chives and stir until the potatoes are evenly coated. Season with salt and pepper to taste.

6. Place the potato salad in the refrigerator to chill for at least one hour.

7. Serve cold or at room temperature.

8. Enjoy!

Braai Crab and Avocado Potato Salad

#BraaiCrab #avocado #potatosalad #delicious #summerrecipe

This Braai Crab and Avocado Potato Salad is a delicious summer recipe that is perfect for any outdoor gathering. It combines sweet and savory flavors from the crab, creamy avocado, and fluffy potatoes. The ingredients are simple and easy to find, making this dish a great addition to any menu.

Ingredients:

– 4 potatoes, peeled and cubed
– 2 avocados, cubed
– 2 cups cooked crab meat
– 1/4 cup mayonnaise
– 1/4 cup sour cream
– 2 tablespoons lemon juice
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees F.
2. Spread the cubed potatoes onto a baking sheet.
3. Bake in preheated oven for 25 minutes, or until potatoes are tender.
4. Remove the potatoes from the oven and let cool.
5. In a large bowl, combine the potatoes, cubed avocados, and crab meat.
6. In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, parsley, salt, and pepper.
7. Pour the dressing over the salad and mix until all ingredients are evenly coated.
8. Serve chilled or at room temperature. Enjoy!

Braai Lobster and Potato Salad

#BraaiLobster #PotatoSalad #Seafood #Delicious #BBQ

Braai Lobster and Potato Salad is a delicious seafood dish perfect for a summer BBQ. The combination of the succulent grilled lobster and the creamy potato salad make for a delightful meal.

Ingredients:

  • 2 live lobsters, about 1 1/2 pounds each
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme, chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and cubed
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup chopped fresh parsley
  • Salt and pepper, to taste

Directions:

  1. Preheat braai or grill to medium heat.
  2. In a small bowl, combine olive oil, thyme, and garlic. Liberally brush both lobsters with the mixture. Grill lobsters for 10-12 minutes until shells turn bright red and meat is cooked through.
  3. Meanwhile, bring a pot of salted water to a boil. Add potatoes and cook until tender, about 10 minutes. Drain potatoes and place in a bowl.
  4. In a separate bowl, whisk together mayonnaise, Dijon mustard, sugar, and lemon juice. Add to potatoes and stir to combine.
  5. Chop cooked lobster into bite-sized pieces. Add to potato salad and stir to combine.
  6. Stir in parsley and season with salt and pepper, to taste.
  7. Serve warm or chilled.
  8. Enjoy!

Roasted Red Pepper and Potato Salad – with roasted red peppers, capers, and a light garlic dressing.

Recipe: Roasted Red Pepper and Potato Salad

This easy roasted red pepper and potato salad is a fantastic side dish. Roasted red peppers, capers, and a light garlic dressing combine to create a unique flavor combination that will tantalize your taste buds. Serve this salad with your favorite grilled meats or vegetables for a delicious meal.

Ingredients:

  • 1 pound red potatoes, scrubbed and cut into 1-inch cubes
  • 2 red bell peppers, seeded and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons capers, rinsed and drained
  • 1/4 cup chopped fresh parsley
  • 1/4 cup freshly squeezed lemon juice
  • 2 cloves garlic, minced

Directions:

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Place potatoes and bell peppers on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine.
  3. Roast in preheated oven for 20 minutes, stirring once halfway through.
  4. Remove from oven and let cool for 5 minutes.
  5. In a large bowl, combine roasted potatoes and bell peppers, capers, parsley, lemon juice, and garlic. Toss to combine.
  6. Chill in the refrigerator for at least 2 hours before serving.
  7. Serve chilled or at room temperature.
  8. Enjoy!

Braai coleslaw with roasted nuts and seeds

Braai Coleslaw with Roasted Nuts and Seeds

This delicious Braai Coleslaw with Roasted Nuts and Seeds is a perfect side dish for any summer barbecue. It’s packed with flavour and nutrition and is sure to be a hit with your guests. The combination of crunchy cabbage, fragrant herbs, nutty roasted nuts and seeds, and a zesty dressing makes this the perfect accompaniment to any meal.

Ingredients:

  • 1/2 head of red cabbage, finely shredded
  • 1/2 head of green cabbage, finely shredded
  • 1/4 cup fresh herbs such as parsley, dill, or cilantro, roughly chopped
  • 1/4 cup roasted cashews, almonds, walnuts, or other nuts, chopped
  • 1/4 cup roasted sunflower seeds, pumpkin seeds, or other seeds
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper to taste

Directions:

  1. In a large bowl, combine the shredded red and green cabbage, herbs, and roasted nuts and seeds.
  2. In a separate bowl, whisk together the olive oil, white wine vinegar, honey, Dijon mustard, salt, and pepper to create the dressing.
  3. Pour the dressing over the cabbage and toss to combine.
  4. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Before serving, adjust the seasoning with additional salt and pepper to taste.
  6. Serve the coleslaw with your favourite grilled meat, fish, or vegetable.
  7. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  8. Enjoy!

Grilled Coleslaw with Ginger and Honey Mustard Dressing

#Hashtags: #Ginger #HoneyMustard #Coleslaw #Grilling #Salad #BBQ #Vegetables

Grilled Coleslaw with Ginger and Honey Mustard Dressing

This delicious grilled coleslaw is a great side dish for any barbecue. The combination of ginger and honey mustard make this coleslaw extra flavorful and the grilling adds a smoky taste. Serve it alongside your favorite grilled meats or vegetables and enjoy this easy and tasty side dish.

Ingredients:

  • 1 head of cabbage, chopped into thin strips
  • 1 red onion, diced
  • 1/4 cup of vegetable oil
  • 1/4 cup of honey mustard dressing
  • 2 tablespoons of freshly grated ginger
  • Salt and pepper to taste

Directions:

  1. Heat your grill to medium-high heat.
  2. In a large bowl, combine the cabbage, red onion, vegetable oil, honey mustard dressing, and grated ginger. Mix until the vegetables are evenly coated.
  3. Place the cabbage mixture onto a large sheet of aluminum foil and season with salt and pepper.
  4. Fold the foil into a sealed packet and place it onto the preheated grill.
  5. Grill the coleslaw for 20-25 minutes, flipping the packet every 5 minutes.
  6. Carefully remove the packet from the grill and open it to check if the vegetables are cooked through.
  7. If desired, you may add additional honey mustard dressing and seasonings to taste.
  8. Serve the grilled coleslaw warm and enjoy!

Brazilian-style braai lamb chops

Here’s a recipe for Brazilian-style braai lamb chops, inspired by the flavors of Brazil’s traditional churrasco barbecue:

Ingredients:

  • 8 lamb chops
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a small bowl, combine the minced garlic, olive oil, lemon juice, paprika, cumin, oregano, salt, and black pepper. Mix well to create a marinade.
  2. Place the lamb chops in a shallow dish or a resealable plastic bag. Pour the marinade over the lamb chops, ensuring they are coated evenly. Massage the marinade into the meat to enhance the flavor. Cover the dish or seal the bag and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to develop.
  3. Preheat your braai (barbecue) to medium-high heat.
  4. Remove the lamb chops from the marinade and let any excess drip off. Reserve the marinade for basting.
  5. Place the lamb chops on the preheated braai grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. While grilling, baste the lamb chops occasionally with the reserved marinade to keep them moist and flavorful.
  6. Once the lamb chops are cooked to your liking, remove them from the grill and let them rest for a few minutes.
  7. Serve the Brazilian-style braai lamb chops hot, garnished with freshly chopped parsley. They pair well with traditional Brazilian sides like rice, black beans, farofa (toasted cassava flour), and a fresh salad.

Enjoy the succulent and flavorful Brazilian-style braai lamb chops, perfect for a festive and delicious meal!

WP Twitter Auto Publish Powered By : XYZScripts.com
←