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Load shedding can wena hamba, because we’re bringing out the braai this weekend. Heritage Day is this Saturday, September 24, and as always the country is encouraged to celebrate our culture in fine style

While braaing the old classics like wors, steak, and tjoppies is commendable and undoubtedly delicious, you could also challenge yourself to perfect something else cooked over the coals.

Listen, we’re not dissuading you from the good ol’ braai but this Salt & Pepper Mutton “Staanrib” is guaranteed to become a favourite. A true Saffa is always keen to add finesse to their braai repertoire, right?

Since we’re so spoilt for choice when it comes to great wines on our doorstep, it’s only natural to opt for one of the Cape of Good Hope Wines as a pairing.

For those who have tasted a “staanrib” before, it becomes clear that there are few better ways to enjoy the true simplicity of South African mutton.

“Staanrib” is the indirect way of cooking a whole mutton rib on a closed hinged grid next to a fire, leaning against a fireplace wall or grid stand.

All it needs to finalise things is a squeeze of lemon juice after slicing the whole rib into riblets.

You’ll need: 

• One large whole mutton rib rack (serves four)
• Salt & pepper
• One tablespoon of coarse coriander
• Two lemons cut into quarters

The method:

1. Get a fire ready for indirect grilling – you should have a wall or stand about 10 centimetres from the hot coals, where the rib can stand upright on an angle next to it, allowing you to turn it every now and then.
2. Note: If your rib is leaning high up towards a wall on the left, your fire should be on the right-hand side.
3. Top tip: make sure you have extra wood on hand so that you can continue to make more coals when needed, as you’re looking for medium indirect heat for about three hours.
4.  Season the rib with salt, pepper, and coarse coriander on both sides. Braai for three hours, turning every 15 minutes or so to prevent the rib from browning too quickly.
5. If you want to, you can add a squeeze of lemon juice while grilling.
6. When the ribs are very crispy and the meat is tender enough to easily come away from the bone, remove it from the fire, cut into riblets, and serve at once with a squeeze of lemon juice and some lemon wedges on the side.

Lip-smacking, mouth-watering, and Heritage Day done right.

But don’t forget a delicious red wine to compliment that vleis.

Anthonij Rupert Wyne has the Cape of Good Hope Basson Pinotage 2017, the Parel Vallei Merlot 2017, the Riebeeksrivier Syrah 2017, and the Sneeuwkrans Pinot Noir 2019 to choose from.

Some of those are among the Franschhoek wines that recently achieved Medals of Excellence from world-renowned wine guru Tim Atkin.

 

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You can browse the full selection on the Anthonij Rupert Wyne website.

They can take our electricity, but they can never take our braaivleis.

[source:capeofgoodhopewines]