Beef

Burnt ends skewers with monkey gland sauce

Name: Burnt ends skewers with monkey gland sauce recipe
Yield: 4
Ingredients: 60ml olive oil; 1 onion, finely chopped; 4 garlic cloves, chopped; 20.00 ml chopped ginger; 40.00 ml tomato paste; 160g chutney; 2 tomatoes, chopped; 40.00 ml Worcestershire sauce; 120ml tomato sauce; 40.00 ml brown sugar; 1/2 tsp chilli powder (or to taste); 1kg beef fillet or rump steak, cut into 3cm pieces; 2 onions, quartered, separated into petals; 2 lemons, halved; Flat-leaf parsley sprigs, to serve

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by Warren Mendes

delicious. team

Jul 05, 2022

“Monkey gland sauce, of course, contains no monkey. This term for barbecue sauce is firmly embedded in South African food culture.”

1/4 cup (60ml) extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, chopped
1 tbs chopped ginger
2 tbs tomato paste
1/2 cup (160g) fruit chutney (we used Mrs Balls brand)
2 tomatoes, chopped
2 tbs Worcestershire sauce
1/2 cup (120ml) tomato sauce
2 tbs brown sugar
1/2 tsp chilli powder (or to taste)
1kg beef fillet or rump steak, cut into 3cm pieces
2 onions, quartered, separated into petals
2 lemons, halved
Flat-leaf parsley sprigs, to serve

Method

1.

Heat oil in a large saucepan over medium heat. Add onion, season with salt flakes and lots of freshly ground black pepper and cook for 3-4 minutes until softened. Add garlic and ginger and cook for a further 1 minute until fragrant. Add tomato paste and cook for 1 minute, then add chutney, tomato, Worcestershire sauce, tomato sauce, sugar, chilli and 1/3 cup (80ml) water. Cook for 6-8 minutes until mixture starts to thicken. Remove from the heat and blitz with a stick blender until smooth. Adjust with a little water if required. Cool completely, then chill.
2.

Place beef and 1/2 cup sauce in a large bowl and marinate in the fridge for at least 3 hours, or ideally overnight. Remove from the fridge 30 minutes before cooking.
3.

Heat a chargrill or barbecue to medium-high heat. Thread alternating pieces of beef and onion onto metal skewers. Grill for 5-6 minutes, turning, basting often with remaining sauce, until meat is cooked through and starts to catch and char all over. Grill lemon, cut side down, for 1-2 minutes, until lightly charred. Scatter skewers with parsley and serve with grilled lemon and remaining sauce alongside.