So we’re not exactly heading into braai season, but Karl Tessendorf and Greg Gilowey’s new book Beer Food Fire will inspire you to brave the cold and spend as much time cooking on the fire as you can. Karl and Greg were one of the Ultimate Braai Master teams, and you’ll currently find them on TV on their own show, Beer Country. Their book is crammed with must-eat-this-now recipes for the braai, each paired with, or featuring, beer as an element. The recipes are fuss-free, delicious and loads of fun. How do Rock n Roll Braai Broodjies, Beer-Battered Chilli Poppers and Smoked Bone Marrow with Witbier Chimichurri (pictured above) sound? Absurdly good! To get even more of a taste for what’s in store in the book, take a look at the recipe for Asian Skirt Steak Tacos below.
Asian Skirt Steak Tacos
Tacos are like mini bites of happiness and the best part is you can put anything you like in them. The trick to this recipe is time, so give the meat a chance to marinate for a few hours — we guarantee it’s worth the wait. Skirt steak is also best when it’s seared quickly to medium-rare. Remember to cut against the grain otherwise the steak will be chewy.
Feeds: 4 • Prep: 2–4 hours marinating time • Cook: 10 minutes
1 kg skirt steak
Sea salt and freshly ground black pepper
½ C dark soy sauce
½ C rice vinegar
½ C canola oil
¼ C brown sugar
3 Tbsp sesame oil
2 Tbsp honey
1 Tbsp Chinese 5-spice
2 cloves garlic, finely chopped
1–2 green chillies, finely chopped
1 small knob of fresh ginger, finely chopped
A small handful of fresh coriander, finely chopped
2 spring onions, chopped
Juice of 1 lime
A small handful of sesame seeds
1 pack Santa Anna’s tacos
1 red onion, diced
1 small red cabbage, finely sliced
2 spring onions, finely sliced
A small handful of bean sprouts
1 avocado, peeled and diced
Start by mixing all the ingredients for the marinade in a large plastic container until combined. Then place the meat in the marinade and give it a good coating. Place a lid on the container and leave it in the fridge to marinate for at least 2 hours.
Remove the meat container from the fridge and allow it to come to room temperature. In the meantime, toss the sesame seeds into a dry frying pan over medium-high heat. Toast the seeds while shaking the pan to prevent burning, then set aside for later use.
Remove the steak from the marinade, then pour the marinade into a small pot and bring to a boil. Simmer for 5 minutes to thicken.
Braai the steak over very hot coals for 2 minutes a side for medium-rare, or cook to your liking. Remove the steak from the fire and let it rest for at least 5 minutes.
Cut the steak against the grain into thin strips, then lightly season them with salt and pepper. Heat a few tacos on the braai and you’re ready to build your tacos. Build layers of onion, cabbage, spring onion and bean sprouts in any order that works for you, then add the steak. Drizzle some warm marinade over the steak, then top with avo and sprinkle with sesame seeds.
Beer Pairing: West Coast IPA — the bitter-sweet citrus, tropical fruit and pine aromas and flavours of American hops complement and cut through the sweet, sour and salty Asian flavours.
Win a copy of Beer Food Fire
You’re in luck, Hospitality Marketplace reader! We’ve got a copy of Beer Food Fire to give away, so just enter your details below and answer the question. Beer Food Fire by Karl Tessendorf and Greg Gilowey is published by Struik Lifestyle, an imprint of Penguin Random House South Africa. Available to purchase at leading bookstores nationwide.
Complete the competition entry form below!
Competition closes on 10 May 2019. Good luck!
Entries are only open to those in South Africa.