If one dish captures the taste of a South African braai, it’s skaapstertjies (sheep tail meat). This delicacy has been a delicious treat at braais across the country for ages. Its crispy exterior, tender interior, and unique flavour are what make it a favourite choice. Whether you call them skaapstertjies, lamb tails, or simply the ultimate braai treat, this dish is sure to bring people together around the fire.
If you’re ready to elevate your next braai session, this skaapstertjies recipe is all you need. Drawing inspiration from iconic South African grill masters like Jan Braai, we’ll guide you through preparing this dish to perfection.
What are Skaapstertjies?
Before we get into the recipe, let’s take a closer look at skaapstertjies. These are the tail portions of lamb or sheep, known for their rich layers of fat and meaty goodness. When cooked, this fat renders down beautifully, creating an irresistible crispy texture and flavour-packed bite. It’s a truly unique ingredient, prized for its combination of indulgence and simplicity.
If you’ve never cooked with sheep tail meat before, don’t worry—this guide will make it easy and delicious for you to enjoy.
Why Skaapstertjies belong on the braai
The braai is the perfect cooking method for skaapstertjies. The open flame ensures the fat crisps up while the meat stays juicy and succulent. It’s also a communal meal, often cooked as a snack before the main braai event. Considering its rich flavour, skaapstertjies pair perfectly with a cold beer and lively conversation.
Now, let’s get to the cooking. Here’s a step-by-step lamb tail recipe that’s sure to impress.
Ingredients
To prepare 4 servings of delicious skaapstertjies, you’ll need:
- 12 skaapstertjies (sheep tails)
- 2 liters of water
- 1 tablespoon coarse salt
- 2 garlic cloves, crushed
- 2 teaspoons whole black peppercorns
- 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)
- 3 tablespoons olive oil (or melted butter)
- Juice of 1 lemon
- 2 teaspoons smoked paprika (optional but highly recommended for added flavour)
- Braai spice or BBQ rub (to taste)
- Dipping sauce of your choice (optional)
How to cook Skaapstertjies on the braai
Follow these steps to achieve crispy, golden perfection:
Step 1: Prepare the Skaapstertjies
Before you braai, it’s essential to parboil the sheep tail meat. This step ensures you remove excess impurities and achieve tender meat while making it easier to crisp up on the fire later.
- Rinse the skaapstertjies under cold water to clean them.
- Add the tails to a large pot of water along with the salt, garlic, black peppercorns, and rosemary.
- Bring the water to a gentle boil and allow the tails to simmer for about 60 minutes. This slow boil tenderises the meat and begins melting some of the fat.
- Once tender, remove the skaapstertjies from the pot and pat them dry with paper towels. Drying is crucial for a crispy result on the braai.
Step 2: Marinate the Skaapstertjies
While some stick to dry seasoning, a simple marinade can enhance the flavour of skaapstertjies. Here’s how:
- Combine olive oil, lemon juice, smoked paprika, and your chosen braai spice in a bowl.
- Toss the parboiled skaapstertjies in the marinade, ensuring they are evenly coated. Allow them to marinate for 30 minutes to 1 hour (you can use this time to get your fire going).
Step 3: Braai Time!
The key to achieving perfectly cooked skaapstertjies is all in the fire. Aim for medium-high heat, as you’ll want to crisp them up without burning the exterior.
- Place the skaap stertjies directly on the grid over medium coals or flames.
- Turn them frequently to ensure even cooking. The fat will begin to render and crisp up beautifully—this usually takes about 10-15 minutes.
- Once golden brown and slightly charred on all sides, your skaapstertjies are ready to serve!
Step 4: Serve and Enjoy
Pile the crispy, golden skaapstertjies onto a serving platter or wooden board. For a touch of indulgence, serve them with your favorite dipping sauces (think garlic aioli, sweet chili, or even a spicy peri-peri sauce). While they’re typically enjoyed as a starter or snack, you can serve them alongside sides like fresh salads or buttery bread for a fuller meal.
Pro tips for perfect Skaapstertjies
Experiment with flavours: While a basic marinade works wonders, feel free to experiment with different spices and herbs like thyme, cumin, or peri-peri seasoning.
Keep an eye on the braai: The fat from skaapstertjies can cause flare-ups on the fire. Stay close to prevent them from burning.
Pair them well: These rich and indulgent meat bites pair wonderfully with crisp white wine or an ice-cold lager
Try this Lamb Tail recipe and elevate your braai
With the perfect combination of tender meat, crispy fat, and smoky flavour, skaapstertjies deserve a special spot on your braai menu. Mastering this skaapstertjies recipe will help you perfect this beloved South African classic. With a little practice, your version could rival the renowned Jan Braai skaapstertjies recipe in no time!
Now, it’s your turn to make this iconic dish. Fire up the braai, gather your loved ones, and enjoy the irresistible flavours of South Africa. Happy braaing!
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