Ingredients:
1,2kg of Rump Steak
1x large Onion
1x large Green Pepper
1x large Red Pepper
1x large Yellow Pepper
1x Cup of Water
1x 1/2 a Cup of Vinegar
2x teaspoon of Turmeric
1x 1/2 teaspoon of mustard
2x Tablespoon of Mild Curry Powder
2x Tablespoon of Brown Sugar
Method:
Take 2 tablespoons of brown sugar, 2 tablespoons of mild curry, 2 teaspoons of grated black pepper and 2 teaspoons of turmeric and add it to the casserole. Add half a teaspoon of mustard to the casserole. Add half a cup of vinegar to the casserole and stir. Get your stove to medium to hot temperature and add the casserole to the stove. Stir the ingredients for 5 minutes till nice and warm. Add a cup of cold water to the casserole and stir. Remove the casserole from the stove. Take 1,2kg of rump and cut them up to 5cm-by-5cm chunks. Don’t remove the fat pieces. Take 1 large onion and cut it into quarters. Peel the onion sleeves from each other. The bigger pieces you can cut into halves. Take 1 large green pepper and cut it into quarters, which you cut into smaller pieces the same size as the meat. Do the same with the red pepper and the yellow pepper. Add al ingredients into a plastic container with a lid. Add the marinade sauce from the casserole over the meat in the plastic container. Close the lid and shake very well. Add the plastic container to your fridge for 3 days to marinade. Twice a day turn the plastic container around and return to the fridge. Remove the plastic container from your fridge. Take your sosatie skewers and start to build your sosatie. One piece of meat, one piece of onion and then one piece of pepper. Do this process till skewer is full. I did 6 pieces of meat per sosatie. Out of the 1,2kg of meat I made 12 sosaties. Get your braai up to 180 degrees Celsius of heat. Add the sosaties to the braai. I turned the sosaties around every 2 minutes. The sosaties took me 15 minutes to braai.
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