Braai Veg Roasted in Tallow
Every braai needs a side that holds its own next to the meat. Tossing the veg in melted tallow gives you crispy edges and deep caramelisation that oil just doesn't manage, and it all happens in one cast iron pan on the coals while the meat rests. No braai? The oven does it beautifully too.
Ingredients
- 500 g butternut, peeled and cut into 3 cm cubes
- 500 g baby potatoes, halved
- 2 red onions, cut into wedges
- 2 peppers (red and yellow), in chunks
- 3 tbsp Tallow & Flame beef tallow, melted
- 4 garlic cloves, lightly crushed
- 3 sprigs rosemary
- Coarse salt and black pepper
- Optional: a drizzle of balsamic vinegar or a squeeze of lemon to finish
Method
- Boil the baby potatoes in salted water for 10 minutes. Drain and let them steam dry for a few minutes.
- Toss all the veg with the melted tallow, garlic, rosemary, salt and pepper.
- On the braai: spread in a large cast iron pan on the grid over medium coals (you should be able to hold your hand above them for 5 seconds). Cook for 35 to 45 minutes, turning every 10 minutes, until golden and tender. In the oven: 220 °C on a hot tray for 35 to 40 minutes, turning halfway.
- Finish with a pinch of salt and the balsamic or lemon, and serve from the pan.
Chef's tip
Give the veg space. A crowded pan steams instead of roasting. Use two pans if you need to.