Ingredients

Method

• 800 g Woolworths rib-eye on the bone
• 3 T duck fat
For the stuffing:
• 6 pork sausages
• 1 T butter
• 2 t olive oil
• 1 red onion, finely chopped
• 4 large brown mushrooms, finely chopped
• 3 cloves garlic, minced
• 100 g dried breadcrumbs
• 2 T truffle oil
• sea salt and freshly ground pepper, to taste

Method

Ingredients

1.  Using a sharp knife, cut down the length of the bone but leave the base intact.

2. To make the stuffing, remove the sausage meat from the casings. Heat the butter and oil in a pan. Add the sausage meat, onion, mushrooms and garlic. Fry for 5 minutes, stirring occasionally.

3. Remove from the heat and add the breadcrumbs and truffle oil and season to taste. Allow to cool.

4.  Push the stuffing between the meat and the bone and secure with kitchen string. If you have any stuffing left over, wrap in foil and bake it or braai it for 15 minutes.

5 Spread the duck fat all over the meat. Braai for 50 minutes over medium coals, covered. Allow to rest, covered loosely with foil, for 10 minutes before serving.

Find more braai recipes here

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana