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CapeCook - Rustic  South African Food

It’s all about the braai


1 springbok fillet

1 ½ packs streaky beacon


Fine coriander

Hot hardwood coals

Mushroom sauce (Not out of a packet, made with real butter and fresh mushrooms)


Make a big, big fire, preferable with a “hardwood” like thorn tree wood

Spice the fillet with black pepper and coriander

Wrap the fillet completely in beacon

Braai over very hot coals, the beacon will become crispy very quickly, and the fillet will be ready in no time.

Let it rest for at least 5 minutes, it should be beautifully pink inside, and as soft as any piece of meat you have ever eaten.

Serve with potato wedges baked in duck fat, and the best bottle of red wine you have in your house.

Springbok Fillet Over the Coals.