Enjoy with a bottle of Lanzerac Pinotage 2014 available from Wine of the Month.
- Light a massive fire using your favourite braai wood. Open a bottle of Pinotage wine, pour yourself a glass and do some quality control.
- Place a medium-sized flameproof pan or potjie over the fire. You want a pretty high heat but it must not be searing hot, so just use some of the burning lots under the potjie
- Melt the butter and then fry the finely chopped onion, garlic and thyme leaves for about 5 min until the onion is soft and starts to turn brown.
- Fry the onions first and add the garlic about 1 min
- Add the flour and stir well, then immediately add the Pinotage, stock, sugar and vinegar.
- Mix well, bring to the boil and then boil over high heat to reduce the liquid by half. Stir often.
- Depending on the size of your pot and the heat of your fire, this should take 15 min, but it could be slightly longer or slightly shorter. While the liquid is reducing, it should thicken and become a rich sauce. Taste the sauce at this point and season with salt and pepper. Keep in mind that some beef stocks are already quite salty, so you might not need salt at all. When you’re happy with the texture of the sauce, remove from the fire.
- While you’re waiting for the sauce to reduce in step 5, braai the steaks over very high heat for about 8 minutes. You can salt them before or during the braai. You only need to turn them once on the grid, in other words braai them once per side.
- When braaing T-bone steaks, try to position them on the grid so that the sirloins face inwards and the fillets face outwards. There is generally more heat I the centre of your bed of coals.
- As the sirloin will not overcook as easily as the fillet, it evens things out a bit when you position your steaks in this manner. This is part of braai best practice, applicable every time you braai T-bone steaks.
- When the steaks are done medium rare, remove from the fire and serve with the Pinotage sauce poured over them.
4 T-bone steaks
1 tot butter
1 onion, finely chopped
1 clove garlic, finely chopped
1 tsp fresh thyme leaves
1 tot flour
2 cups Pinotage
½ cup beef stock
1 tot sugar
1 tsp balsamic vinegar
salt and freshly ground black pepper, to serve
Jan Braai, from his book 'Democratic Republic of Braai'