Braai Meat & roosterkoek with Jason’s Hill Shiraz

Serves: 6 | Prep Time: 30 minutes | Cook Time: 30–40 minutes | Total Time: 1 hour 10 minutes


Ingredients for the Braai Meat

  • 1.5 kg mixed braai meat of your choice, such as lamb chops, boerewors, steak or pork chops
  • 2 tbsp olive oil
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  • 2 tsp smoked paprika
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 3 cloves garlic, finely crushed
  • 2 tbsp Worcestershire sauce
  • Juice of 1 lemon

Ingredients for the Roosterkoek

  • 500 g cake flour
  • 1 sachet (10 g) instant dry yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 300 ml lukewarm water
  • 2 tbsp olive oil
  • Extra flour for kneading

Optional Serving Suggestions

  • Butter, for serving
  • Grated cheddar cheese
  • Apricot or fig jam
  • Chutney
  • Fresh herbs
  • A simple tomato and onion relish


METHOD

1. Prepare the Roosterkoek Dough

Add the flour, instant yeast, sugar and salt to a large mixing bowl and stir to combine.

Gradually add the lukewarm water and olive oil, mixing until a soft dough starts to form.

Turn the dough out onto a lightly floured surface and knead for approximately 8–10 minutes, until it becomes smooth and elastic. If the dough feels too sticky, add a little flour at a time, but avoid adding too much as this can result in dense roosterkoek.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel and leave to rise in a warm place for approximately 45–60 minutes, or until doubled in size.

2. Prepare the Meat

While the dough is rising, prepare your meat.

Place the meat in a large bowl and add the olive oil, salt, black pepper, smoked paprika, rosemary, thyme, garlic, Worcestershire sauce and lemon juice.

Toss well to ensure the seasoning coats the meat evenly.

Allow the meat to marinate for at least 20–30 minutes. If you have more time, you can refrigerate it for several hours for deeper flavour. Bring the meat back towards room temperature before braaiing.

3. Shape the Roosterkoek

Once the dough has doubled in size, gently knock it back to remove excess air.

Divide the dough into 8–10 equal portions and shape each portion into a round, slightly flattened piece.

Place them on a lightly floured surface, cover with a towel and allow them to rest for another 15–20 minutes.

4. Prepare the Fire

Light your braai and allow the coals to become hot and evenly glowing.

You want a medium-hot fire. The coals should have a light layer of ash over them, without large flames directly underneath the food.

A good fire is important for roosterkoek — too much heat can burn the outside before the inside has cooked through.

5. Braai the Meat

Place the meat on the hot grid and braai according to the type and thickness of the meat.

Turn the meat regularly to ensure even cooking and a beautifully caramelised exterior.

  • Steak: approximately 3–5 minutes per side, depending on thickness and preferred doneness.
  • Lamb chops: approximately 3–5 minutes per side.
  • Pork chops: approximately 4–6 minutes per side, depending on thickness.
  • Boerewors: approximately 12–15 minutes, turning regularly.

Cooking times will vary depending on the heat of your fire and the thickness of the meat. For food safety, ensure pork and other meats that require thorough cooking reach a safe internal temperature.

Once cooked, remove the meat from the fire and allow it to rest for 5–10 minutes before serving.

6. Braai the Roosterkoek

Place the prepared roosterkoek directly onto the braai grid over medium coals.

Cook for approximately 4–6 minutes per side, turning regularly, until golden brown on the outside and cooked through.

The roosterkoek should have a lightly crisp exterior while remaining soft and fluffy inside.

If they are browning too quickly, move them to a cooler part of the braai and allow them to cook more slowly.

7. Serve

Serve the freshly braaied meat alongside warm roosterkoek.

Slice the roosterkoek open and spread generously with butter while still warm. For something extra special, add grated cheddar, chutney, apricot or fig jam.

Arrange everything on a large serving platter and serve straight from the braai.

The best way to enjoy it? Around the fire, with good company and a glass of wine.