To "braai" or barbeque (Bar-B-Q) meat is a South African tradition. We usually do it once or twice a week, probably more. It's a chance to get your friends and/or family together, sip some wine or down a couple of cold ones.
In this Instructable, I am going to show you how, with a little preparation and some scientific genius, you can "braai" like an expert and serve up the most succulent meat.
What you will need:
Some red meat, preferably rump, fillet or sirloin. I got rump.
Some Pineapple juice
Some Balsamic Vinegar
Before starting wash your hands, the work area, the dish and fork. General hygiene rules apply when working with food.
Get everything together and lets start
Step 1: Preparing the Meat: Pineapple Juice
Step 2: Preparing the Meat: Balsamic Vinegar
The pineapple juice and balsamic vinegar are slightly acidic and this is what softens and tenderizes the meat. The "acid" helps break down the meat structure. Any acidic fruit juice or liquid will do, even lemon juice works well. Its very natural and makes the meat taste wonderful. Do not leave it on too long or it might even cure the meat. The fork creates the holes for the Pineapple juice and Balsamic vinegar to run into and penetrate deeper into the meat where it is needed the most. I am using Pineapple juice for a specific reason, which we will get to later.