Curry Braai Marinade

My Secret to the Most Tender, Flavorful Braai Meat: A Simple Curry Marinade

As a busy working mom, time is my most precious commodity. Weekends are sacred – a time for family, relaxation, and of course, a good braai! But let’s be honest, nobody wants to spend hours slaving over a hot grill. That’s why I’ve perfected this incredibly easy yet incredibly flavorful curry braai marinade. It takes just minutes to prepare, yet delivers unbelievably tender and juicy meat every single time. It’s my go-to recipe for everything from succulent steaks to perfectly charred chicken.

This marinade isn’t just about convenience; it’s about transforming ordinary meat into an extraordinary culinary experience. The magic lies in the beautiful blend of sweet, savory, and spicy flavors. The apricot jam adds a surprising depth of sweetness that beautifully balances the heat of the curry powder and the tang of the brown vinegar. The subtle earthy notes of turmeric and the robust spice of the steak and chop seasoning round out the flavor profile, resulting in a marinade that is both complex and incredibly satisfying. I often find myself craving the leftover marinade, which thickens beautifully when reduced. It makes a fantastic basting sauce for the meat during the braai, adding an extra layer of flavor and richness.

The beauty of this recipe lies in its simplicity. There’s no need for exotic ingredients or complicated techniques. Simply chop the onions, rehydrate the garlic flakes (a small step that makes a big difference in the overall flavor), and combine all the ingredients in a pot. Bring it to a simmer, remove from heat, let it cool, and then pour it over your chosen meat. I usually marinate my meat overnight for maximum flavor penetration. The longer the marinade sits, the deeper and richer the flavors become. But if you're short on time, even a couple of hours will do the trick. Believe me, the results are worth the wait.

Beyond the Braai: This marinade isn't limited to just the grill. You can use it to tenderize and flavor meat for roasting, pan-frying, or even slow-cooking. Its versatility makes it a true kitchen staple. I’ve even been known to use a variation of it as a glaze for roasted vegetables. The possibilities are endless!

Tips for Braai Success:

• Choose Your Meat Wisely: This marinade works wonderfully with beef steaks, chicken pieces, lamb chops, and even pork. Experiment to discover your favorite combinations.
• Don’t Overcrowd the Grill: Ensure that there's enough space between the meat pieces for even cooking and to prevent steaming.
• Monitor the Heat: Keep a close eye on the heat of your coals to ensure that the meat cooks evenly and doesn't burn.
• Baste Regularly: Basting the meat regularly with the leftover marinade helps to keep it moist and adds extra flavor.
• Let it Rest: After removing the meat from the grill, let it rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

This curry braai marinade has become a staple in my family's repertoire. It’s a quick, easy, and incredibly flavorful way to elevate your braai game. The combination of sweet, savory, and spicy flavors creates a depth of taste that is simply irresistible. So, next time you fire up the grill, give this recipe a try. I guarantee you won't be disappointed. It's more than just a marinade; it's a ticket to a truly memorable braai experience.

So, gather your family and friends, fire up the coals, and prepare for a delicious braai feast. And don't forget to share the extra marinade as a dipping sauce! It’s the perfect complement to the perfectly cooked meat. Happy braaing!

Step-by-step

• Fry the onions in the oil for about 4 minutes until they are soft and golden but not brown.
• Add the garlic, curry powder, turmeric and steak and chops spice. Fry for another minute.
• Stir in the vinegar and jam and heat until boiling. Boil for 10 minutes.
• Remove from the heat and let the marinade cool down to room temperature.
• Add the torn bay leaves to the marinade and pour over the meat.
• Toss to coat and then, cover and marinate for 24 hours.
• Braai meat on hot coals until done.
• Baste during cooking.
• Left over marinade can be thickened by boiling for 5 - 10 minutes until reduced and served as extra basting before serving.