Beef recipes
45 minutes
Easter Braai Table
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Easter Braai Table
12
Easy
30 minutes
45 minutes
Ingredients
- 680 g Woolworths half Angus beef fillet
- 1 T olive oil
- 1 T Dijon mustard
- sea salt and freshly ground black pepper, to taste
- 600 g Woolworths free-range seasoned lamb chops
- 1 kg Woolworths sriracha-marinated large beef rib
- 600 g Woolworths Grabouw boerewors For the garlic-parsley butter:
- 20 g parsley
- 4 garlic cloves
- 2 T olive oil
- sea salt, to taste
- 100 g butter, softened For the fennel, grape and green tomato slaw, mix:
- fennel fronds from 1 bulb, chopped
- 100 g red grapes, halved
- 100 g baby green tomatoes, halved
- 1 T olive oil
- 1 T lemon juice
- sea salt, to taste
Method
1. Rub the fillet with the olive oil and mustard and season to taste. Sear each side over hot coals, then finish in the oven at 180°C for 12–15 minutes, or until cooked to your preference. Allow to rest.
2. Braai the lamb chops over hot coals. Allow to rest.
3. Braai the beef rib over hot coals according to package instructions. Allow to rest.
4. Braai with boerewors over hot coals. Allow to rest.
5. To make the garlic parsley-butter, blend the parsley, garlic, olive oil and salt until a chunky paste forms. Stir through softened butter, then serve over the fillet and lamb chops.
6. Serve the slaw with the rested beef rib and boerewors.
Photographer: Jan Ras
Production: Abigail Donnelly
Food Asssistant: Bianca Jones