POLOKWANE – Braai’s are a big part of South African culture and with National Braai Day celebrated on 24 Septemeber, Review spoke to aspiring braai master and former butcher, Jeffrey Mabasa about which cuts work best for a braai.
The first rule of having a proper braai is to invest in quality meat.
“Cheaper doesn’t always mean better. The taste and how the meat responds to fire will tell you where the meat was bought,” he said.
One of the best meats for a braai is prime rib. This is not only tender, but it’s also juicy and remains that way even on the braai because of the fat.
“The tenderness is because the muscles don’t get used very much,” said Jeffrey.
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The topside is also a beautiful cut. It is the inner muscle of the thigh. It is lean and tender. The T-Bone is also favourite and its name comes from a T shaped bone that’s found in the meat.
“This is a high-quality meat portion which makes it a favourite around the dinner table,” he explained.
Another classic is the sirloin steak which is tender and fatty. This is the perfect cut for a crispy braai by having the fat side over the fire for a few minutes to make it crispy.
Silverside is taken from the hindquarter. It is boneless, lean and has little fat on it. It has a shiny silvery membrane covering its internal surface, which is how it gets its name.
Aitchbone is a cut from the rump of the cow. It includes a wishbone-shaped bone through the piece of meat and is lean and flavourful. The T-cut is ideal for a lean, juicy Sunday steak.
“Trim it before cooking in the oven or braaing it over open flames. It has such low-fat levels and lots of connecting tissue,” said Jeffrey.
However, we all know that a braai is not complete without a variety of other meats that bring flavour.
“Don’t forget your wors, bring in chicken and add a bit of tomato on the braai to complete your meal,” he said.
He added that because chicken can be difficult to get right, it would be best to make it into kebabs so that you can also incorporate vegetables.
