Entree: Namibia – Braaivleis (Grilled meat)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 8 min

Total 1 hr

Ingredients

- 2 beef rump steaks, approx. 10 oz (285 g) each
- 4 lamb loin chops, approx. 4 oz (115 g) each
- 1 lb (454 g) boerewors sausage
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) Worcestershire sauce
- 2 tbsp (30 ml) lemon juice
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) coarse sea salt
- 2 tsp (4 g) freshly cracked black pepper
- 1 tbsp (8 g) smoked paprika
- 1 tbsp (8 g) ground coriander
- 2 tbsp (30 g) butter, softened (for basting)
- 1/4 cup (60 ml) beef or lamb stock (optional, for basting)
- Fresh rosemary or thyme sprigs for garnish (optional)
- Charcoal or hardwood for braai

Instructions

1. Prepare a hot bed of coals in your braai or grill so there are both direct high-heat zones and a cooler zone for finishing; let coals ash over until very hot.
2. In a bowl combine olive oil, Worcestershire sauce, lemon juice, minced garlic, sea salt, black pepper, smoked paprika and ground coriander to form a loose marinade.
3. Pat the steaks and lamb chops dry with paper towels, then rub the marinade over all the meats and allow to rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours, bring back to room temp before grilling).
4. Place boerewors on the cooler edge of the grill first to avoid splitting; turn occasionally and move to hotter zones for color—cook about 12–18 minutes total depending on thickness, aiming for even browning.
5. Sear the beef steaks and lamb chops over direct heat 2–4 minutes per side for medium-rare to medium (adjust time for desired doneness), then move to the cooler zone to finish if needed.
6. For extra flavor, mix softened butter with a little stock and brush over the meats during the last few minutes of cooking; allow the butter to melt into the surface.
7. Remove all meats from the grill and rest on a cutting board for 5–8 minutes so juices redistribute.
8. Slice the steaks across the grain, cut the lamb chops from the bone if desired, and portion the boerewors; garnish with rosemary or thyme sprigs and serve immediately with traditional sides like pap, chakalaka or a tomato-and-onion salad.