Serve with a pinch of smoked chilli, a squeeze of fresh lime and micro coriander. Pairs perfectly with the Lanzerac Sauvignon Blanc.
- 1kg Skaapstertjies
- 15ml olive oil
- 10g Thyme
- 1 lemon, cut into wedges
- 10mls worcestershire sauce
- 5g Peppercorns
- 2 bay leaves
- 1 cup water
- 10g coriander seeds, crushed
- 5g biltong spice
- 1 clove of garlic
- 5g Salt
- 100ml Guava BBQ sauce
Preheat your oven to 180 degrees Celsius and put the skaapstertjies in a casserole dish with a lid.
Drizzle tails with olive oil, and season with salt, pepper, coriander, biltong spice and worcestershire sauce. Add the water, bay leaves, lemon pieces, garlic and thyme.
Close the casserole dish with the lid (or alternatively with heavy duty foil if your dish lacks a lid) and put in the oven for about 25-30mins or until the Skaapstertjies are almost coming off the bone.
Once cooked, remove the tails for the left-over stock. Strain the stock and set aside to combine with BBQ sauce for added flavour.
Set the tails to one side and allow to cool. The tails can be prepared the day before and left covered in the fridge until you come to braai them. This may even be preferred as the fat melts better and leaves the tails crispier that way.
Please see the link to the full recipe for additional information.