In South Africa, the braai is more than a meal – it’s a tradition that runs through our culture, our kitchens, and our hospitality spaces. For chefs, caterers, and restaurateurs, it’s also one of the most authentic ways to connect with guests. Few experiences capture the spirit of togetherness quite like the smell of wood smoke, the glow of hot coals, and the sizzle of steak and boerewors on the fire.
At Core Catering Supplies, we’ve seen how a well-planned braai service can transform an event, whether it’s a hotel terrace gathering or a family celebration. It’s not just about serving food – it’s about creating an atmosphere where people linger, share, and savour.
Why Steak and Boerewors?
These two classics remain the backbone of any memorable braai. A juicy cut of steak paired with traditional boerewors delivers the kind of hearty, comforting flavour South Africans know and love. Add pap and tomato smoor to the table, and you’ve got the essence of home on a plate – something guests instinctively connect with.
What You’ll Need
For the Steak Marinade
- 4 rump or sirloin steaks
- 3 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 2 cloves garlic, finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar or honey
- 1 tsp paprika
- Freshly ground black pepper
For the Boerewors
- 500 g traditional boerewors (one coil)
On the Side
- Pap (maize porridge)
- Tomato-and-onion smoor
- Fresh green salad or garlic bread
Method
Marinate the Steaks
Combine all marinade ingredients, coat the steaks, and let them rest for at least a few hours – ideally overnight. This step ensures the flavours develop fully while tenderising the meat.
Build the Fire
For authentic flavour, opt for wood such as rooikrans or kameeldoring. Let the flames burn down until you have glowing coals – this is the secret to consistent heat and that distinct braai taste.
Grill the Steak
Place steaks over medium-hot coals. Cook 4–5 minutes per side for medium-rare, adjusting for thickness or preference. Rest the meat before slicing to lock in juices.
Cook the Boerewors
Lay the coil on the grid over medium heat. Turn gently every few minutes and avoid piercing the casing. Slow cooking for 15–20 minutes delivers a juicy, evenly cooked wors.
Dish Up
Serve the steak and boerewors alongside pap and smoor, with a green salad or garlic bread to round out the table. Pair with a cold beer or a robust red wine for a perfect finish.
Expert Braai Tips
- Avoid overcrowding the grid – good airflow and space improve the cook.
- If using charcoal, wait until it’s white-hot before adding meat.
- Resist flipping too often – let the grill marks and flavour develop naturally.
