Founded in 2005, the National Braai Day initiative has inspired millions of South Africans. Jan has dedicated his life to bringing South Africans together around the fire!

Builders Tableview had the privilege of having Jan Braai show us the tips and tricks of the trade. He’s shared a great sirloin and mushroom sauce recipe and technique to help you become the ultimate Braai Master!

WHAT YOU NEED:

Equipment:

1 gas braai
1 tong
1 digital meat thermometer with a probe
1 cast iron pan
1 wooden spoon
Extra sharp chef’s knife

For the steak:

1 whole sirloin of about 3 kg
Jan Braai Salt

For the mushroom sauce:

2 tots olive oil
2 onions (chopped)
2 x punnets mushrooms (500g in total, sliced or chopped)
6 garlic cloves (chopped and crushed)
2 cups (500 ml) fresh cream
1 tub (250g) cream cheese
Jan Braai Salt
Fresh thyme

WHAT TO DO:

Preheat your gas braai oven to 200’C.
Score the fat side of the sirloin by using your sharpest knife and cutting through the fat, following the shape of a diamond.
Season with Jan Braai Salt all over.
Place the sirloin into your gas braai and let this braai with indirect medium heat for about 1 hour, use a meat thermometer to check the internal temperature. You can turn the piece of meat 4 times during this hour, but make sure the temperature of the gas braai stays in the same ballpark
Use your meat thermometer to check the internal temperature of the meat and after about 1 hour it will be ready but this is not an exact science. Once you reach an internal temperature of 52°C, the meat is done medium rare. This is an exact science and this is why you use an internal meat thermometer to check. Take it out to rest for 10 minutes
before cutting into slices. Use a very sharp knife to carve.
For the sauce: Heat the olive oil in your cast iron pan and fry the onion until translucent. Add the mushrooms and fry until soft and cooked. Add the garlic, season with Jan Braai
Salt and fry for another 2 minutes.
Next add the cream and cream cheese, let this gently simmer on low heat until the cream starts to thicken.
Add the fresh thyme at the end to the sauce for extra flavour and serve the sauce over the slices of sirloin.