Braais is Best for Beef
What is the distinctive difference in the Braai of beef on the BBQ? Forking the flesh is the first step in this distinctive approach to preparing the meat. You will need some pineapple juice, balsamic vinegar, seasonings, coriander and allspice. Once you have perforated the beef steaks (rump or fillet is best) with your fork, drip drops of pineapple juice and balsamic vinegar onto each steak. Then, rub in the spices and seasonings. Cover and set aside for 20 minutes. Lightly oil the steaks with olive oil prior to cooking over hot coals or briquettes. Cook your meat how you like it, in terms of rare, medium or well done.
Biltong the Beefy Intense Flavour
Biltong is dried and cured beef. The term ‘bil” means buttock in Dutch and ‘tong’ strip. This began as a method for preserving game meat, prior to the advent of refrigeration. South Africa has a hot climate and preserving flesh was of vital importance for its inhabitants. The Voortrekkers who travelled away from British rule into the interior of South Africa utilised Biltong to survive their journeys. Thus, biltong has a strong cultural association for Afrikaners. It has become a world-wide hit in recent times, with people everywhere enjoying the beefy intense flavour.
Biltong, Braais and Boerewors: The best of beef in Sydney is now more widely available. The harbour city boasts some great outlets for this distinctive healthy snack. Some say it is the traditional South African spices that make this such a yummy treat. Others claim that it is the quality of the Aussie beef. This 50% protein hit contains only 3% fat. You can, even, get kangaroo biltong and a range of beef biltong to suit your taste buds. If you haven’t tried it yet, do yourself a favour and get into it.