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Triple-cooked oxtail

Beef recipes

Triple-cooked oxtail

4 hours

Apple-and-honey-glazed gammon

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Apple-and-honey-glazed gammon

45 minutes

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Chai crème caramel

1 hour

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Beetroot-and-dill gravadlax

Gammon cooked in apple juice

Apple recipes

Gammon cooked in apple juice

1 ½ hours

Braised duck in caper-artichoke butter

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Braised duck in caper-artichoke butter

50 minutes

Kale stem salad

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Kale stem salad

20 minutes

Nectarine roast gammon

Christmas recipes

Nectarine roast gammon

2 ½ hours

Gammon with Champagne-and-peach glaze

Christmas recipes

Gammon with Champagne-and-peach glaze

2 1⁄2 hours

Smashed potatoes

Christmas recipes

Smashed potatoes

40 minutes

Picanha espetadas

Beef recipes

Picanha espetadas

20 minutes

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Picanha espetadas

Serves 6 to 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 x 1.3 kg Woolworths matured picanha beef rump , at room temperature
1 t ground white pepper
1 t salt
100 g Woolworths duck fat

Method

1. Cut the steak into large chop-sized pieces. Season and rub with duck fat. Roll slightly and thread onto metal skewers.

2. Cook over medium coals until done to your liking.

3. Remove from the skewers and allow to rest for 15 minutes, then slice thinly and serve on a board.

Find more braai recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa