Bold & Smokey Homemade Braai Marinade
Make it in advance, let your meat bathe in it overnight, and fire up the coals for flavour-packed results.
Ingredients
- 1 cup ketchup
- ½ cup onion minced
- ⅓ cup lemon juice
- ¼ cup Worcestershire sauce
- ¼ cup white wine vinegar
- ¼ cup water
- 6 cloves garlic minced
- 1 shallot finely chopped
- 4 large mushrooms chopped
- 3 tbsp soy sauce
- 3 tbsp brown sugar
- 1 tbsp liquid pectin optional-omit if marinating more than a day in advance
- 1 tsp dry mustard
- ¼ tsp onion powder
- ¼ tsp ground cloves
- ¼ tsp ground cinnamon
Instructions
- Blend all the ingredients together in a blender or food processor until smooth.
- Simmer the mixture in a saucepan over medium heat for 20 minutes, stirring occasionally.
- Cool completely before transferring to an airtight container.
- Store in the refrigerator for up to one week.
💡 Tips:
- Let meat marinate in the fridge for at least 24 hours before grilling.
- Bring marinated meat to room temperature before placing it on the braai.
- Taste and adjust seasoning at the end—many ingredients already contribute saltiness.