How To Do It
Time in the bush allows for some new and innovative braais and this where I love Butchers who think out the box. In this case, King Meat Deli in Pretoria – See my butchers review page.
Their skills know no boundaries and with this cut of meat and recipe it was a winner.
The trick with a stuffed piece of meat is to maintain the heat balance in ensuring you cook the stuffed ingredients, without burning or overdoing the meat. Remember, the meat is always the hero.
So, I placed the grid a tad higher from the open fire than usual, seared the meat slowly and ensured the internal contents cooked through nicely. Just prior to removing the meat from the coals I lowered the grid to ensure I got that flavour crust. It came out perfectly.
The netvet casing, or caul fat, is a thin membrane that surrounds internal organs in animals. Comprising of 90% fat it adds additional flavours to the recipe with the added benefit of acting as a natural twine.
Some people find bone marrow to be exceptionally rich, so this cut of meat can also be served up as a perfect starter at a braai.