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Spend some time seasoning the steaks with pepper to allow the flavours to deepen. Only when the flames have
died down and the coals are glowing orange, with a covering of grey-white ash, do you start braaing these great
steaks. Turn the meat only once; use tongs to do so. Press for doneness. Really yielding meat is rare, moderately
yielding is medium; and hard-to-the-touch meat is well-done. I do not like well-done meat, it being 80% tougher than if cooked rare or medium.
– 2 x 500 g prime rib steaks, on the bone (ask butcher to chine the bone for ease of carving)
– Freshly-ground black pepper, to taste
– 10 ml sea salt (pink Himalayan salt is a great addition)
Red Onion Marmalade:
– Makes about 600 ml
– 120 ml olive or cooking oil
– 1 kg red onions, peeled and sliced
– 20 ml mustard seeds
– 20 ml mustard powder
– 1 x 4 cm piece fresh ginger, grated 100 ml brown sugar
– 150 ml balsamic vinegar, or red wine vinegar
– 100 ml red wine such as Merlot
– Grated rind and juice of 2 lemons or oranges
– 100 g brie cheese, cut into cubes
1. Make red onion marmalade: Sauté oil and onions in a saucepan over moderate heat for about 10 minutes until softened. Stir now and again.
2. Add remaining ingredients except brie; cook for a further 8 – 10 minutes until the juices have become thick.
3. Add seasoning to taste.
4. Remove 250 – 300 ml red onion marmalade. Cool and stir in brie cheese cubes. Serve on the side with the steaks.
5. Braai or Grill Steaks: Using a sharp knife, slash the edges of the fat at 2.5 cm intervals through the membrane which runs between the fat and the meat. Alternatively have the butcher tie the steaks with twine, which will assist in holding their shape.
6. Season with black pepper. Allow to stand at room temperature for at least 30 minutes.
7. Braai or grill the steaks over fairly hot coals, or heat until the internal temperature reads 54°C on a meat thermometer. Do not turn over with a fork; use tongs, to preserve as much as possible of the meat juices.
8. Turn over after approximately 3 minutes; turn only once.
9. Season with sea salt after cooking period is finished, so that the salt does not draw out too much of the meat juice, making the steak dry. Meat will become dry if seasoned with salt before sealing and cooking.
10. Allow to stand or rest for at least 10 minutes before carving into slices off the bone. Serve with Red Onion
Marmalade with Brie.
• Red Onion Marmalade should be set aside in the refrigerator for at least a day, so that the flavours develop.
• Serve Red Onion Marmalade with braai or roasted meats, poultry, ham, or gammon; or with grilled steaks topped with blue cheese and onion marmalade, or lamb chops.
• Try adding it to spicy dishes such as bobotie or curry, for a special flavour.
• Use with Camembert, Brie, or Cheddar wedges; top with onion marmalade.
• This marmalade is also good with grilled or battered vegetables and fritters.