Lamb barbeque with Oak Valley Blend 2004
"Braaiing is one thing all South Africans have in common," says Emile
Joubert. "I can't think of another Afrikaans word that is better understood
in all 11 official languages. It brings the whole nation together.'"
That's the idea behind National Braai Day, which Joubert describes as a "not-for-profit
attempt to get all South Africans doing what all South Africans do best".
He's well qualified to be the media spokesman for this annual nation-building
event, not least as the son of two braai champions. "In the old days there
was always a braai competition during the Montagu Muscadel Festival," he
recalls. "My mother won it in 1980 and my father won it a year or two later.
Of course, the pressure that sort of thing places on a young man is absolutely
immense! But I started off slowly with some amateur social braaiing at university..."
By 2001 he had honed his skills well enough to qualify for the finals of the
Men's Health Braai Competition, held in Queensland, Australia. "Unfortunately
I didn't win, but that's because we braaied fish - and we had to make do with
Australian fish!"
In fact, when it comes to the art of barbequing, he believes South Africa is
streaks ahead of its Tri-Nations rival. "We train harder," he deadpans.
"I have a rigorous nine-month braaiing programme. In winter I rest for
three months to regain my strength..."
When it comes to peak performance for those crucial 10 to 15 minutes over the
sizzling coals, Joubert insists that the braaier must be left alone. "Backseat
driving is OK and you can even tell me what to wear, but disturbing the braaier
is cardinal sin number one. Cardinal sin number two is using wet firewood and
number three is over-cooking a fillet..."
On a more serious note, he says the secret of a good braai is to keep it simple,
and he loves nothing more than accompanying it with a great wine - such as The
Oak Valley Blend 2004. "It's not a fruity, in-your-face wine, but very
restrained and relaxed - exactly what you want at a braai because it allows
the braaier to be the centre of attention!
"Food-wise," he continues, "this wine calls for the finest of
braai meats - namely the lamb chop, and Karoo lamb in particular because it
has a herby character that really complements the wild, fynbos notes of the
wine."
The meat is then braaied to perfection on an open fire and finished off with
a drizzle of red wine and mustard sauce. "It's not haute cuisine,"
Joubert points out. "It's houtbraai!"
RECIPE
10 loin or rib lamb chops
125ml freshly squeezed lemon juice
3 T Worcester sauce
1 T chopped fresh rosemary
1 T olive oil
Sea salt
Freshly ground black pepper
Sauce:
1 strip streaky bacon,
finely chopped
250ml The Oak Valley Blend 2004
3 T Dijon mustard
Make a fire - with wood. Briquettes will do for painting your face black if
you are an All Black supporter, but they are not suitable for a real braai.
In the meantime, place your lamb chops in a container with the lemon juice,
Worcester sauce, oil and rosemary. Leave them to rest in the sauce for 30 to
45 minutes, turning once or twice. Do not marinade them in the fridge. Meat
is a sensitive thing and icy cold meat hitting fierce heat disrupts the texture
of the fibres.
When the fire has finished burning, you should be left with a pile of red-hot
coals. You want to braai the meat 30cm above the coals. Hot means that you can
hold the palm of your hand 30cm from the coals for 4 to 6 seconds before that
unbearable burn-pain sets in.
Remove the chops from the marinade and grind some salt and pepper over them.
Place the meat on the braai grid above the coal. Braai the chops for three to
five minutes per side if you like your meat medium-rare. (If you do not know
how to braai, you should probably not be reading this...)
Turn the chops every 40 seconds or so, basting with the marinade.
The chops should have a brown hue and the fat must be golden brown.
Remove to let the meat rest for 5 minutes whilst making the sauce.
Heat a lightly oiled pan over hot coals or on the stove. Fry the finely chopped
bacon until brown. Pour in the glass of wine to deglaze the pan and let the
wine boil furiously. Stir in the Dijon mustard. Let the sauce reduce to a creamy
consistency and drizzle over the meat.
For more information on National Braai Day, see www.braaiday.co.za.
