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Thread: Gemsbok Sirloin

  1. #1

    Default Gemsbok Sirloin

    Hi all,

    Braaied Gemsbok sirloin over the weekend - simplistic list of ingredients:

    1.2 kg Gemsbok sirloin
    1 Checkers bag fresh Thyme leaves
    8 Garlic bulbs (crushed)
    10 g Juniper berries (crushed)
    Fresh ground Black pepper to taste
    Fresh ground Salt to taste

    Rub meat with olive oil, season with pepper.
    Cover meat with Juniper berries, Garlic and Thyme
    Marinade for at least 12 hours, better if over night.

    Let meat reach room temperature.
    Use best hardwood you can procure, make big fire.
    Braai to medium rare, on hot coals, seasoning with salt once seared.
    Let meat rest 3 minutes before serving.

    Serve with red wine, garlic bread and greens.

  2. #2
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    Default Re: Gemsbok Sirloin

    Sjoe sounds good! How long roughly on the fire?

  3. #3

    Default Re: Gemsbok Sirloin

    Hi,

    Sorry, only saw your reply now.

    To be honest, I do not accurately know. The Sirloin is able to "roll" on the grid, but about 3 minutes per "side" twice over - quite a big lump of meat.

  4. #4
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    Default Re: Gemsbok Sirloin

    Quote Originally Posted by DaavG View Post
    Sjoe sounds good! How long roughly on the fire?
    Gemsbok is tricky to braai. It has lots of fluids which causes confusion. It looks all wet and raw on the outside, but inside it is cooked through.

    I try not to do gemsbok in a frying pan, simply because it gives off so much fluid that I have to pour it from the pan to keep the steak from cooking.

    Venison I always take of one "degree" earlier, ie: I take it off at medium when I want rare etc. With gemsbok I take it off two degrees earlier, and still it is not always right on the spot.

    Gemsbok is simply delicious with ginger marinade and white wine sauce, or grenadilla-yoghurt dressing.

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