WHAT YOU NEED (SERVES 4) 

1 kg rump steak 
Jan Braai Grinder with spice mix 
1 onion 
5 garlic cloves  
200 g pitted olives  
2 tots olive oil 
2 tots butter 
2 bay leaves 
1 tsp chilli powder  
1 cup beef stock  
1⁄2 cup brandy 
1⁄2 cup red wine 
2 tots soy sauce 
1 cup cream 
1 lemon

WHAT TO DO

1. Season the steak. 
2. Chop the onion. Crush and chop the garlic. If your olives aren’t pitted, do that now. 
3. Heat the oil and butter in your potjie and fry the onion and bay leaves until the onion is translucent. 
4. Add the garlic and chilli powder and fry for another 2 minutes. 
5. Pour in the brandy, wine, soya sauce, beef stock and olives. Heat until the sauce starts to boil, then lower the heat, cover with a lid and continue to simmer for 30 minutes. 
6. Remove the lid and stir in the cream and grate the entire rind of the lemon into the potjie. A shallow grate, so just the yellow part with the nice smelling oil. Bring to the boil and then simmer, uncovered, until the sauce starts to thicken. 
7. Braai the steak over very hot coals, but take it off whilst still on the raw side of medium-rare. Let the steak rest for 5 minutes, then cut into thin slices.  
8. Add the steak to the potjie and mix into the sauce in the potjie. Remove the potjie from the fire. The generous amount of sauce is part of this meal and should be enjoyed with the meat, so serve trinchado in bowls and eat the sauce with spoons when necessary. Serve with Roosterkoek!

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WHAT YOU NEED (MAKES 12) 

4 cups cake wheat flour 
1 packet instant yeast 
1/2 tot salt 
1 3/4 cups lukewarm water

WHAT TO DO

1. In a bowl, mix together the flour, yeast and salt. Then, add the water, and use your hands to mix until everything is combined and the dough comes together. 
2. Cover the dough in the bowl with cling wrap so that the cling wrap sticks directly onto the top of the dough. Leave the dough to rise for 1 hour. 
3. After 1 hour, sprinkle some extra flour onto the surface of a table or work area. Remove the cling wrap from the dough. Scrape the dough out of the mixing bowl onto the floured surface. Add more flour onto and over the dough. This extra flour makes the dough easy to handle. The dusting of flour will also make your roosterkoek look pretty. 
4. Use your hands to spread out the dough. Then, cut the dough into 12 roosterkoek portions. 
5. Place all of the pieces of dough onto a Jan Braai chopping board and use this board to transport them to the fire. If any of the pieces of dough are sticky and difficult to handle, dust them with more flour. 
6. At the fire, pack the roosterkoek onto your Jan Braai grid. Braai for about 15 minutes over hot coals, turning a few times until the roosterkoek is done with brown spots forming here and there. Break one open to see if it is ready. 
7. Serve with the Trinchado!

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