A signature move is essential for any barbecue master. You only need to look at this extraordinarily rich recipe to take your grid game from weekend standard to extreme gourmet. Prime rump boerewors’ superior beef flavour is paired with a potent sauce comprised of sticky balsamic vinegar and dark coffee. You’ll have a masterpiece ready for the coals if you add smoky, charred red onions on top.
Why Coffee and Balsamic Belong on Your Braai
The science underlying this flavour combination is pure magic, even though it sounds complicated. Rump meat’s inherent meaty richness is enhanced by the earthy, bitter note of deeply roasted coffee. You can make a coating that effectively cuts through the rich fats of traditional boerewors by balancing that harshness with the sweet, tangy richness of an excellent balsamic vinegar reduction.
Ingredients
- 1 kg SaltBru Rump Boerewors
- 3 large Red Onions cut into thick wedges through the root
- 2 tablespoons Olive Oil
- Salt and coarse black pepper to taste
- Fresh rocket or microgreens to garnish
For the Coffee Balsamic Glaze
- 1/2 cup Strong Espresso or high quality dark roast filter coffee
- 1/2 cup Balsamic Vinegar
- 2 tablespoons Brown Sugar
- 1 clove Garlic smashed
- 1 sprig Fresh Rosemary
Method
1.Simmer the glaze:
10 minutes
The strong coffee, brown sugar, balsamic vinegar, smashed garlic clove, and fresh rosemary should all be combined in a small pot over medium heat. Bring to a slow boil, then reduce the heat and simmer until it coats the back of a spoon and reduces by half. Take off the heat and put it away.
2. Prep the red onions
5 minutes
Thick red onion slices should be tossed in olive oil. Add a substantial amount of black pepper and coarse salt to season them. Maintaining the root guarantees that the layers remain connected on the grid.
3. Braai the boerewors and onions
12 to 15 minutes
Heat the braai coals to a medium temperature. Put the seasoned red onion wedges and the boerewors coil straight onto the grid. Grill the onions until they become sweet and soft and have deep, blackened char marks on the edges. Turn the boerewors simply once or twice while cooking them slowly.
4. Glaze and rest
3 minutes
Use a brush to liberally coat the boerewors coil with your coffee balsamic reduction during the final two minutes of cooking. Over the hot coals, allow the glaze to boil and caramelize wonderfully. Before slicing, turn off the heat and give the meat a few minutes to rest.
Braai Tip: When rotating, do not pierce the boerewors’ casing with a fork. Instead, use tongs. Poking holes causes your coals to flare up and dries up the premium rump meat by allowing all the lovely juices to escape.
Serving Guide
Slice the glazed rump boerewors into thick portions and arrange them on a large wooden board. Scatter the sweet, smoky charred red onion wedges all around the meat, then drizzle over any remaining coffee balsamic reduction left in your saucepan. Garnish with a handful of peppery fresh rocket leaves.
Serve this alongside some warm, buttery crusty potbrood or slice open fresh artisanal rolls to create the ultimate gourmet boerewors rolls.