Braaibroodjie
Our version of the South African steak sandwich with thinly sliced picanha steak!
While we’re well-versed in toasted and grilled sandwiches with the finest flavours, none of our European inventions can beat the South African braaibroodjie. Why? Because no electric toaster or sandwich maker can beat a rustic sandwich grilled over hot coals, at least not for us open flame addicts and bbq fanatics. What’s more, you can load up a braaibroodjie with more good stuff than any toaster could take. For this variant we’re going hard on the thinly sliced picanha steak and slightly smokey scamorza, a cheese we love. The grape jelly is a cheeky tribute to the iconic pairing of steak and red wine, and makes for a rich and tasty finish.
The ingredients:
(serves 4)
Coffee rub
- 1 tbsp paprika
- 1 tbsp smoked paprika
- 2 tbsp salt
- 1 tbsp granulated sugar
- 1 tbsp brown caster sugar
- ½ tbsp granulated onion
- 1 tsp finely ground black pepper
- 2 tbsp ground coffee
- 1 tsp cocoa
- 1 tsp ground cumin
Grape Jelly (about 25 oz / 700g)
- 1 lbs (500g) seedless blue grapes, cut in half
- 1⅔ fl oz (50ml) red wine
- 1 fl oz (30ml) water
- ⅔ fl oz (20ml) balsamic vinegar
- 1 bay leaf
- 1 fl oz (30ml) maple syrup (or other syrup)
- 10½ oz (300g) Gelling sugar / Jam sugar
Braaibroodjie
- 1 lbs (500g) picanha steak
- 6 tbsp coffee rub
- 8 slices sourdough bread
- 4 tbsp butter, room temperature
- 1 lbs (500g) grated scamorza (smoked mozzarella)
- 2 red onions, cut into thin rings and briefly grilled
- 2 oz (50g) rocket
Gear:
- BBQ with cover for indirect and direct grilling
- 2 oak, beech, or hickory chunks for smoking (2 x 2 inch pieces
- Cast iron grill grate
- Butcher’s string
- Core thermometer
How to make:
Duration: prep 1½ hours
Cooking about: 1½ hours
To make the coffee rub simply mix together all ingredients.
In a saucepan, cook the grapes with the wine, water, and balsamic vinegar until the grapes turn soft. Add the remaining ingredients and cook for 5-10 minutes while the sugar dissolves. Take out the bay leaf and leave the grape jelly to cool.
Prepare a BBQ for indirect grilling and heat to 130 °C (266 °F). Place the wood chunks in the hot coals. Score the fat side of your picanha crosswise and evenly sprinkle with the coffee rub. Cook the picanha on the BBQ for about 30-40 minutes, until the core temperature reaches 54 °C (130 °F). Let cool and slice into the thinnest slices you can manage.
Convert your BBQ to direct grilling and make sure to install a cast iron grate. Heat to 180 °C (356 °F). Spread butter on one side of your sourdough slices. This is the side that will be facing out to ensure a nice crust. Place out 4 slices of bread and layer on half the scamorza, the red onion, the rocket, the picanha steak, and the rest of the scamorza. Cover with the remaining sourdough slices (butter side out!). Use butcher’s string to tie your braaibroodjies together and grill until the crust is crispy and the cheese has melted. Serve with the grape jelly.
