6 servings
Prep: 20 mins,
Cooking: 14 mins,
Chill/rest/proof: 1 hr 28 mins
This tangy BBQ beef and lamb broth “braaimallows” recipe is the new and best way to baste ribs, chops, steak or chicken, on the braai (or in the oven) without loosing half of the basting in the fire or pan! They are packed with collagen which lets the marshmallows keeps its shape at room temperature, but melts and renders slowly into meat when heated.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (16)
100 ml | mustard sauce |
60 ml | tomato sauce |
80 g | brown sugar |
40 g | glucose |
70 ml | water |
5 ml | Worcestershire sauce |
15 ml | lime juice |
15 ml | onion powder |
15 ml | garlic powder |
5 ml | paprika |
5 ml | ground cumin |
5 ml | salt |
2 ml | black pepper |
150 ml | lamb and beef broth |
1.25 ml | xanthan gum |
20 ml | cornflour |
Tap for ingredients