BEEF WELLINGTON BRAAIBROODJIE​​

INGREDIENTS (MAKES 6)

12 bread slices

butter or olive oil

Steak of your choice (rump or sirloin – about 300g)

salt and pepper

1 tot Dijon mustard

1 tot whole grain mustard

6 slices of cooked or smoked ham

240 g Cheddar cheese (sliced or grated)

METHOD

Braai the steak over very hot coals until medium rare and season with salt and pepper. Let the meat rest for 10 minutes before slicing into very thin slices.

Build the braaibroodjies: Spread butter or olive oil on one side of each slice of bread (these sides will be outward-facing in the assembled braaibroodjie). 

Pack half these slices buttered-side down and spread with the mustard and layer with a slice of ham and then the steak slices on top. Cover with Cheddar cheese. Close the braaibroodjies with the remaining bread slices, buttered sides facing upwards​.

‘Braaibroodjies is draaibroodjies’. Braaibroodjies should be turned often and are braaied in a closed, hinged grid. If you don’t have one, buy one – preferably with adjustable heights to compress each unit perfectly.

You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for the cheese to be melted and all other fillings to be completely heated by the time the outsides are golden brown. Slightly opening and closing your hinged grid a few times after the first few turns of the braai process helps the braaibroodjies not to get stuck to the grid.

Once done, slice each braaibroodjie in half.

Generally, I believe that the correct way to slice braaibroodjies is diagonally and the correct time to serve is immediately.  

Recipe provided by Jan Braai www.braai.com