It has become a tradition for South Africans from all walks of life to use National Heritage Day as an opportunity to celebrate the uniquely South African “braai”. Mi Casa’s lead singer, aspiring chef and restaurateur, J’Something, shows us how to whip up a Castle Milk Stout-inspired dish – marinated sirloin steaks and sriracha butter: the braai edition.
Marinated Sirloin Steaks & Sriracha Butter
Difficulty: Very easy
Serves: 2 (or double up quantities for more guests)
Hands-on time: 15 minutes
It has become a tradition for South Africans from all walks of life to use National Heritage Day as an opportunity to celebrate the uniquely South African “braai”.
Total time: 5 hours (includes marinating time, but add braai time)
Oven temperature: braai
Ingredients
For the steak
2 thick-cut sirloin steaks
1 ½ cups Castle Milk Stout
1 tsp garlic powder
1 tsp salt
2 tbsp Worcestershire sauce
30ml olive oil
Salt and pepper, to season
For the butter
120g butter, softened
2 tbsp Castle Milk Stout
1 tsp sriracha sauce
¼ tsp salt
Method
Make the butter first by adding the softened butter, Castle Milk Stout, Sriracha sauce and salt to a blender. Blend until smooth and well combined.
Lay a piece of cling wrap on a flat surface and scoop the butter in a long line onto the cling wrap.
Fold the cling wrap over the butter and form into a tight log. Tightly wrap the log with the cling wrap and refrigerate to set, about 30 minutes.
For the steak, stir together Castle Milk Stout, garlic powder, salt and Worcestershire sauce in a shallow bowl big enough to accommodate steaks.
Add the steaks, cover and refrigerate for 3-4 hours, turning occasionally to marinate both sides.
30 minutes prior to cooking, remove the steak from marinade and pat dry. Allow to sit at room temperature for the remainder of the 30 minutes.
Sprinkle the steak with salt and pepper on both sides.
Braai steaks for four minutes on one side then flip and fry on the other side for another 4 minutes (for medium rare. Cook longer if you want your steaks medium or well done).
Transfer steaks to a cutting board and allow to rest for five minutes.
Serve steaks with a generous slice of Sriracha butter.
Kudu Burger and “Askoek” on the Coals
Roodeberg is South Africa’s legendary red wines that has been bringing friends together since 1949. Chef Mynardt Joubert, who knows a thing or two about local food heritage, shared one of his mother’s fireside recipes to enjoy with the wine – a delicious kudu burger and "askoek" made on the coals.
Prep time: 30 minutes
Cooking time: 15 minutes
Servings: 8 – 10 burgers
Ingredients
For the patties
1kg kudu or beef mince
500g pork mince
2 large red or white chopped onions
60g chopped parsley
100g tomato paste (2 packets)
1 carrot, grated
1 cup bread crumbs
2 extra large eggs
1 tablespoon NOMU African rub
1 teaspoon scorched coriander
Salt and pepper
For the “askoek”
Makes 10 - 12 rolls
1kg flour
50ml canola oil
1 packet instant dry yeast
1 tablespoon sugar
1 tablespoon salt
450ml lukewarm water
Method
For the patties, mix all the ingredients together and divide the mixture into 10 balls. Roll the patties, wrap in cling wrap and let it rest in the fridge for at least an hour.
Fry in a pan with a little oil or on the open fire until medium cooked and allow to rest.
For the "askoek", put the flour in the middle of a large mixing bowl and make a well in the centre. Place yeast, sugar, oil and salt in the flour mixture and form a well again.
Pour the water little by little in the middle of the well and mix flour slowly until all water is used. Knead the dough for approximately 5 to 10 minutes until soft and elastic. Cover the dish, place in a warm place and let it rise until doubled in volume.
Remove dough and gently roll out on a floured surface to about 2cm thick. Cut into squares. Leave a little to rise again and place directly onto moderate coals, covering the top with a layer of the warm ash. Bake until they sound hollow to the touch.
Dust off the ash before serving.
Serve the burgers with green leaves, cucumber spaghetti, caramelised onions and spicy mayonnaise on top of an “askoek”.
