Prepared in a kettle braai, this smoke-flavoured beef
makes a delicious change from the usual Sunday roast.
1.5 kg aitchbone
oak barrel chips or shavings
2-3 firm bulbs
of fresh garlic
olive oil for drizzling
Marinade
½ cup (125 ml) red wine vinegar
3 Tbsp (45 ml) olive oil
2 cloves garlic, peeled and crushed
2 Tbsp (30 ml) fresh lemon juice
1 Tbsp (15 ml) light brown
sugar
1 Tbsp (15 ml) chopped fresh basil or 1 tsp (5 ml) dried
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) grated lemon zest
salt and freshly ground black pepper to taste
- Mix all the marinade ingredients together. Place the beef in a non-metallic dish and pour the marinade over. Refrigerate for 4-6 hours or overnight.
- Heat coals in a kettle (Weber-style) braai until ready and sprinkle with wood chips or shavings. Place the meat onto the grid and cover. Smoke for 20-25 minutes per 500 g, plus an additional 20 minutes for medium-done.
- Cut off the tops from the garlic bulbs and remove any excess exterior skin. Drizzle olive oil over the bulbs and place them in the kettle braai for the last hour of cooking, or until soft, and serve with the beef. Serve with a salad or vegetables of choice.
Serves 4-6
Variation
Add the smoked garlic to dips and mayonnaise.
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