Preparation time: 10 min
Cooking time: 6h
Ingredients
1.5-2 kg beef (chuck or brisket)
1 cup beef stock
1/2 cup balsamic vinegar
2 Tbs soya sauce
a pinch of freshly ground black pepper
5 cloves of garlic
2 Tbs melted butter (or olive oil)
6 bread rolls
Method
Put the meat and all the ingredients except the butter and bread rolls in a potjie. Cover it with two layers of foil and put the lid on.
Prepare the coals in the kettle braai. They should be warm, not hot – you should be able to keep your hand 10cm above the grid for 8 seconds. Clear the coals to the sides and put the pot on the grid. Add more coals after a few hours if necessary, but keep the heat low. If you’re using a gas kettle braai or an oven keep the temperature at 120°C.
After 5–6 hours, or when the meat reaches 71°C, it should be easy to flake. Take the meat out of the pot and put it on a chopping board. Use 2 forks to flake the meat. Cover with foil.
Cook the liquid in the potjie until reduced by half. Drizzle the meat with melted butter and a spoonful of the sauce. Pour some of the sauce into a tin mug for each of your guests. Let your friends make their own rolls to dip into the sauce.
TIP:
If you want to give the meat more colour before you flake it, spread a sticky braai marinade over it. Prepare some hot coals and braai until the outside is brown and crisp.
