For some reason, I became fascinated with South African style cooking for a while. I reached out to some friends from Joburg, and they suggested this for the first try. And why not, this South African BBQ, or “Braai”, even includes Monkey Gland Sauce! Everyone liked it and it’s been a repeat offender in the locker room. Even the Monkey Gland Sauce! Oh, and it’s not really a gland from a monkey. It’s just a BBQ sauce. Sorry for including a Spanish cheese, but I like combining the Monkey Gland with a Winey Goat.
Ingredients
Braai or BBQ
- 1 – 2 lbs. Rump or Sirloin cut Beef (should be 4 pieces no thicker than 1/2 inch)
- 1 – 6 oz. can of Pineapple Juice
- 6 oz. of Balsamic Vinegar
- 1 tspn. Salt
- 2 tspn. Ground Black Pepper
- 1 tspn. Coriander
- 4 tspn. Brown Sugar
- 4 tspn. Olive Oil
Monkey Gland Sauce
- 1/2 large Onion, finely chopped
- 2 Garlic Cloves, chopped and crushed
- 1 tspn Fresh Ginger, grated
- 1 – 3 tblspn Cooking Oil
- 4 tblspn Chutney
- 4 tblspn Tomato Paste
- 1 tspn Soy Sauce
- 1 tblspn mild English Mustard
- 1 tblspn Worcestershire sauce
- 3 tspn Ketchup
- 4 tblspn Red Wine
- 1/4 cup Chicken Stock
- 1/2 tspn Salt
- 1/2 tspn Pepper
The Rest
- 1/2 cup chopped Tomatoes
- 1/2 cup chopped Red Bell Peppers
- 1/2 cup chopped White Onion
- 1/4 cup chopped fresh Chives
- 2 regular pie crusts
- 1 cup shredded Winey Goat Cheese
Preparation
Braai or BBQ
Set up your grill with two areas, one that hot (400 deg) and another that is a little cooler (300 deg). In a shallow bowl or a deep plate, lay out the steaks and poke holes in them with a fork. Then dribble 6 to 10 drops of the Pineapple Juice over each steaks and poke again with a fork to work the Pineapple Juice in. Let that sit undisturbed for about 15 minutes. Then flip the steak over and repeat the whole process on the other side. Once the pineapple juice has set for 15 minutes, repeat the whole process using the Balsamic Vinegar. When the Balsamic Vinegar is finished setting, sprinkle on the remaining spices evenly on both sides. If you want you should also rub these in a little bit. Check to see that your grill is ready and if so, sprinkle about 6 to 10 drops of Olive Oil on the side of the steak that is going on the grill. Flip the steaks onto the hot part of the grill being careful as there may be a flare up of flames. Wait about a minute and sprinkle some more Olive Oil on the top side of the steaks. Let that cook for about 4 – 5 minutes, then flip once and repeat staying on the hotter side of your grill. After another 4 – 5 minutes, flip the steaks again, but put them on the cooler part of the grill. Keep an eye on them for another 5 – 7 minutes and flip once more. They should be done to a medium or medium well at the end of another 5 – 7 minutes. Remove from the grill and allow them to sit around and cool down for at least 30 minutes. When that step is done, cube the steaks into 1/2 inch or so cubes and refrigerate until final assembly.
Monkey Gland Sauce
In a sauce pan, add the oil and heat over medium high heat. Once the oil is hot, add in the Onion, Garlic and Ginger and cook until the onion becomes translucent. Then add in all the rest of the ingredients and continue cooking while stirring frequently for another 8 – 10 minutes. This should make about 1/2 cup of sauce. Allow to cool and refrigerate until ready for final assembly.
The Rest
The rest is pretty simply, just chop up these and either store them for until your ready to fill the pies. Or if you want some more flavor, roast the chopped tomatoes, peppers and onion in a little aluminum foil tray on the grill for about 20 minutes, with a light coating of olive oil. Put these away until your ready for final assembly.
Final Assembly and Cooking
Preheat the oven to 375 degrees. Gather up all the meat, tomato, peppers and onion and mix well together and place evenly in the bottom of each pie crust. Prepare the usual base quiche mix, but only use 1/4 cup of half and half. Add to the base quiche mix the Monkey Gland Sauce and continue to mix for a couple more minutes. Pour evenly over the other ingredients in the pie crusts and top equally with the Winey Goat Cheese, then sprinkle on the chopped Chives. The oven should be ready, so in the pies go for 30 – 40 minutes or until the cheese is turning a golden brown. Remove and your quiche is ready to serve or pack up for the rink.