Ingredients

Method

• 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

Ingredients

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.

Find more braai recipes here

Photographer: Jan Ras

Production: Abigail Donnelly

Food Asssistant: Bianca Jones