Recipes

Elevating the Berliner Smoked Kassler

February 26, 2026/in Blog, Recipes/by Trish

Certain cuts in European butchery are characterised by their raw texture, while others are characterised by the length of time it takes to cure. The latter is embodied by our Smoked Kassler at Berliner. It pays homage to a 19th-century Berlin tradition that has been revived here in Johannesburg with a deep, smoky sear that appeals to South Africans.

While many consider the Kassler to be a straightforward “thick-cut ham,” we perceive it as a culinary canvas. The laborious process of creating flavour has already been completed in our cool rooms since it has already been cured and beechwood smoked. It’s your responsibility in the kitchen to use contrast to bring out that flavour.

The structure of an excellent Kassler

The best pig loin is used to make a Berliner Kassler, which are marbled just enough to keep them juicy when heated. While the smoking process produces a protective, fragrant “skin” that responds exquisitely to a hot pan, the curing procedure seasons the meat all the way to the heart.

When you purchase a Kassler from our counter, you want a firm texture and a delicate pink colour, which is an indication of a flawless cure. Our smoked meats aren’t pumped with extra water like those made in large quantities. This means that instead of steaming when it hits your skillet, it burns.

The “palate reset” principle

If eaten alone, the Kassler’s thick, smoky, and salty flavours may overpower the palate. The richness of the pork must be balanced in order to provide a world-class feast.

The acid reset: The dilute for the salt on your tongue can be a bitter apple compote or traditional German pickles.

The heat bridge: A spicy lift that penetrates the smoke is provided by a strong Dijon mustard or a gritty, sweet Bavarian mustard.

The sweet balance: Fruit is a favourite of pork. The savoury flavours of the pork are accentuated by the natural sugars in a braised red cabbage (rot kohl).

The cider glaze pan-seared Kassler recipe

This recipe aims to give a layer of subtle sweetness while highlighting the meat’s smoky richness.

What you’ll need:

Cut: 4x thick-cut Berliner smoked Kassler chops.

Fat: A little olive oil, 2x tablespoons of unsalted butter.

Aromatics: 2x fresh thyme sprigs, 1x smashed garlic clove.

Glaze: 1x tablespoon of Berliner Sweet German Mustard, 100ml dry apple cider.

Step 1: Crust

Your objective is to build a mahogany crust rather than “cook it through” because the Kassler is technically already cooked during the smoking process.

Method: Over medium-high heat, preheat a heavy-based skillet. Pour in the oil. Put the Kassler chops in once they’re shimmering.

The objective is to sear for three minutes on each side. You want the fat’s edges to turn golden and crispy.

Step 2: Butter baste

After flipping the chops, add the garlic, butter, and thyme to the pan.

Method: Tilt the pan and repeatedly spoon the flavourful fat over the meat as the butter foams and becomes nutty. This infuses the lean meat with fragrances of herbs while keeping it moist.

Step 3: Glazing process

After removing the chops, place them on a plate that has been heated. Scrape up all the browned bits (the fond) as you pour the apple cider into the hot pan.

Method: Reduce the liquid by half and whisk in the sweet mustard until a glossy, syrupy glaze forms. Cover the rested meat with this again.

The Berliner playbook for pairing

A Kassler is only as good as the sides it surrounds itself with. We suggest the following pairings to make the meal elegant and well-balanced:

1. The Classicist: Purée & Sauerkraut
This is the gold standard in Germany for a reason. While a smooth potato purée serves as a neutral foundation for the smoky glaze, the kraut’s fermented crunch supplies the required acidity.

2. The Modernist: Fennel and Green Apple Slaw
Serve your Kassler with a thinly sliced slaw of green apples and fennel bulb for a lighter, more refreshing option. Use a straightforward lemon vinaigrette to dress it. The smoked pork feels sophisticated and contemporary because to the bright, lemony overtones.

3. The Audacious Option: Root vegetables and horseradish
For those who enjoy a little “kick,” a side of freshly grated horseradish accompanied by roasted carrots mixed in a little honey offers a crisp, nasal heat that clears the palate in between savoury bites.

Beyond the counter: The Berliner dedication

Berliner has been more than just a meat store since 1949. We are the custodians of a culinary legacy. Selecting our Kassler means selecting a product that has been expertly crafted by a skilled craftsman.

We are committed to upholding the high standards of European butchery and helping our local farmers. You are bringing a bit of tradition home with you whether you are ordering online or shopping at our Bryanston store for a family dinner on the weekend.

Our aim is to empower you to transition from a “chef” to a “culinary artist.” Every meal may be a memorable experience if you use a high-quality Berliner cut with the appropriate amount of contrast.

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The Right Condiment: A Butcher’s Best Secret

February 19, 2026/in Blog, Recipes/by Trish

A quality cut of meat and the right tastes to complement it are the two cornerstones of a world-class meal, in our opinion at Berliner. Although our butcher shop in Johannesburg is well-known for offering premium proteins, we are aware that the real magic occurs in your kitchen when you bring those cuts home.

Making the transition from “home cook” to “culinary artist” requires more than just how you sear the steak; it also involves how you create contrast around it. A good mustard or a spicy horseradish highlights the meat, not obscures it.

The principle of contrast: Acid, heat, and fat

Think of your palate like a canvas. The fat content of a delicious pork belly or a premium ribeye is substantial. Eating just the meat can eventually cause your taste senses to become “fatigued.” The German pantry turns into your biggest advantage at this point.

The acid reset: Pickles and vinegars work as a “reset button” for your tongue, slicing through the richness.
The heat bridge: A sharp mustard serves as a fiery link between the meat’s luscious interior and the grill’s sear.
The sweet balance: The natural sugars in dry-aged beef are accentuated by a hint of sweetness in a honeyed glaze or fruit preserve.

The Berliner pairing playbook

Forget the generic bottled sauces. Let’s look at the specific combinations that turn a Berliner cut into a signature experience.

1. The Power Couple: Aged Beef & Grated Horseradish

A prime piece of beef is bold and earthy. To match that intensity without burying it, you need the clean, nasal heat of authentic German Meerrettich. Unlike heavy cream sauces, pure grated horseradish provides a sharp “zing” that evaporates quickly, leaving the deep, savoury notes of the beef to linger. It is a sophisticated partnership that rewards every bite.

2. The Conventionalist: Sweet Grain Mustard & Pork
In the world of butchery, pork is like a chameleon, but when combined with vermin, it becomes its most authentic. This classic Bavarian sweet mustard has a crisp, velvety texture thanks to the use of entire seeds and caramelized sugar. In addition to bringing out the sweetness of the hog fat, it adds a homey, earthy note.

3. Red Berry & Venison Preserves: The Wild Card
Acidity is your best buddy if you’re stepping into the leaner, more robust world of game meats. The intensity of the meat is subdued by the bright, citrusy finish of a tart lingonberry or cranberry preserve. It elevates a dish from rustic to elegant and well-balanced.

Quick recipe: Pan-seared Ribeye with mustard

With a dish that emphasizes the interaction between a sophisticated mustard glaze and a hefty sear, let’s put these ideas into effect.

What You’ll Need:

Cut: 2x 300g Berliner Ribeye Steaks

Seasoning: Cracked black pepper and coarse sea salt.

Glaze: 2 tablespoons of Berliner Hot German Mustard (in-store) to serve as the glaze base.

Scents: 1x fresh rosemary sprig, 2x crushed garlic cloves.

1 tablespoon of unsalted butter for the finish

Step 1: Flavourstarts with the crust. To get that bistro finish, your pan needs to be screaming hot.

Method: Season your steaks generously with salt only. Heat a cast iron skillet until it begins to smoke slightly. Lay the steaks away from you and let them sear undisturbed for 3 to 4 minutes.
The Goal: You are looking for the Maillard reaction. A deep, mahogany crust that locks in the juices.

Step 2: Once you flip the steak, it is time to build the flavour layers.

Method: Drop the butter, garlic, and rosemary into the pan. As the butter foams, use a spoon to baste the steaks continuously.
Tip: This “butter basting” creates a nutty, aromatic coating that prepares the meat for the sharp mustard finish.

Step 3: We build the bridge while the meat rests.

Method: Take the steaks out of the skillet. Whisk your German Hot Mustard into the leftover pan juices. The mustard’s bite will be lessened by the pan’s heat, producing a glossy, zesty sauce.

Step 4: Resting
The last component is patience. Give your steaks at least six minutes to rest. Juices can redistribute and the fibres can relax as a result. Drizzle the heated mustard glaze over the steak after slicing it against the grain.

Serving guide

Serve this robust beef stew with simple, textured sides to keep the meal classy.

Veg: A crisp green salad with a mild vinaigrette or roasted root vegetables.

Starch: Mashed baby potatoes with sea salt.

Garnish: For those who prefer an extra kick, there is a tiny bowl with more mustard on the side.

Beyond the counter: The Berliner commitment

By selecting Berliner, you are putting an emphasis on a tradition of quality that began in 1949. We’re inviting you into a heritage of excellence, not just selling you a piece of meat. Every item, from our carefully chosen sirloins to our well curated section of German imports, is meant to enhance your cooking.

Our goal is to uphold the exacting standards of European butchery while assisting our regional growers. The best of the farm, handled with the care of a craftsman, is what you get when you visit our Bryanston store or place an online order.

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To Salt or Not to Salt: An Expert Guide

February 19, 2026/in Blog, Recipes/by Trish

Greetings from the high stakes steak craft world! A truly great meal, in our opinion, begins long before the heat is applied. It begins with the animal’s heritage, the butcher’s skillful cut, and above all the chemistry that takes place on the meat’s surface in your own kitchen.

You are asking the most crucial question in home butchery if you have ever gazed at a quality ribeye and wondered when to reach for the saltshaker. Is adding salt a pre-grilling or post-searing step? The distinction between a good steak and a sublime steak is the answer.

The real function of salt

We must examine the effects of salt on proteins to comprehend the timing. Salt is a useful tool that alters the meat’s physical structure in addition to adding flavour.

A remarkable three-step process starts when you salt a raw steak:

The draw: Through osmosis, the salt extracts moisture from the meat in a matter of minutes. On the surface, little brine beads will start to develop. That moisture will turn to steam if you cook the steak right now, which will keep a nice crust from developing.
The dissolve: A highly concentrated brine is produced when the salt dissolves in that moisture.
The reabsorption: The concentrated brine is drawn back deeply into the centre of the wound as the salt starts to dissolve the resistant muscle fibres.

The golden window

There are only two appropriate times to salt a steak. In the culinary world, everything in between is a “no man’s land.”

Option A: The instant sear
If you are pressed for time, salt the meat and add it to the pan in less than 90 seconds. This guarantees that the moisture hasn’t had a chance to escape and that the salt remains on the surface. Although the inside of the meat will not be seasoned, you will get a good crust.

Option B: The 45-minute rule (expert choice)
You must wait at least 45 minutes after salting if you want the Berliner standard. Even better, salt the steak the night before and store it in the refrigerator, uncovered. This enables the meat’s surface to become bone dry and the brine to completely reabsorb.

The Maillard process, which produces the rich, mahogany crust that every cook aspires to, requires a dry surface. Your pan’s energy will be used to boil away water instead of scorching the meat if the surface is moist.

Different salts have different properties

Fine table salt should not be used as your primary spice, any more than you would use a cheap bottle sauce on a dry aged sirloin.

Our favourite at the butchery is coarse sea salt. A controlled release of taste and a tactile crunch are provided by the bigger grains.
Kosher salt is very simple to pinch and uniformly apply across a broad cut because of its flat, flaky nature.
Save the delicate, pyramid-shaped Maldon or finishing salt flakes for the very end. Just prior to the initial bite, they provide a crisp, vivid burst of salinity.

The perfectly seasoned T-Bone (recipe)

It’s time to apply the theory. The “Dry Brine” method, which is the main focus of this recipe and is the best approach to honour a premium cut of beef.

What you’ll need:

Cut: 2x Berliner T-bone steaks (500g each)

Salt: Coarse sea salt

Fat: High smoke point oil or beef tallow.

Veg & herbs: 3x cloves of mashed garlic, a knob of chilled butter, and a sprig of thyme.

Recipe

Step 1: Preparation
The night before cooking, arrange the steaks on a wire rack over a baking sheet. To guarantee uniform coating, liberally season them with the coarse salt while standing at a height of around 30cm. Remember the fat cap around the edges! Keep them uncovered in the refrigerator for a minimum of 12 hours.

Step 2: The temperature
An hour before cooking, remove the steaks from the refrigerator. The meat will have a richer, darker crimson colour and feel sticky and dry to the touch. This is precisely what you need.

Step 3: Sear at high heat
Heat your heaviest skillet until smoke is beginning to whisper. Put in your fat. The steak will almost immediately start to form a crust because it is already dry from the salt treatment. For a medium-rare finish, sear for 3 minutes on each side.

Step 4: The butter baste
Reduce the heat a little and add the thyme, garlic, and butter. Spoon the butter over the steaks several times until it foams and becomes nut brown. Now the rich, fragrant fats will start to balance the salt already present in the meat.

Step 5: Rest
Transfer the steaks to a platter that is heated. Over them, pour the leftover pan juices, and then wait. You must rest for 8 minutes for a cut this size. When you slice the meat, the seasoned fluids will remain within because the internal pressure will have stabilised.

Some easy weekend grilling tips

Don’t be salt stingy: A thick steak requires more seasoning than you may realise, so don’t be afraid of the salt. A large portion will remain on the grill grates or in the pan.
Avoid the pepper: At extremely hot temperatures, pepper can burn and turn bitter. Instead, add your cracked black pepper while it’s resting.
Keep an eye on the moisture: Before salting, blot dry the steak with a paper towel if it is perspiring when it comes out of the package. The sear’s adversary is moisture.

The Berliner difference

Why is the timing of a few grains of salt so important to us? Because we at Berliner consider ourselves to be the link between your family table and the farm.

Our goal has been to preserve the strict customs of European butchery since 1949. You are interacting with a tradition of craftsmanship whether you are visiting us in store or online. When you follow these instructions, the outcome will be nothing short of stunning because we choose our proteins with an eye for maturity and marbling.

A complex recipe is not necessary to make a superb steak. It requires an awareness of the basic, scientific concepts that give such flavours life as well as respect for the unprocessed substances.

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Our Crispy Sticky Chilli Beef Recipe Will Take Your Dinner to the Next Level

January 30, 2026/in Recipes/by Andy Hipkin

Berliner is pleased to provide the best cuts available in Johannesburg, transforming a typical dinner into a gourmet delight. We recognise that while you value the craft of traditional butchering, your daily routine necessitates creative yet efficient recipes. You deserve a dinner that tastes like a good bistro meal and can fit into a busy evening.

Our Crispy Sticky Chilli Beef is the answer. This meal combines a lively, sweet, and spicy sauce with the deep, savoury depth of sirloin to create a world-class flavour balance. This method ensures that your beef is consistently flavourful, robust, and expertly textured. This dish elevates the basic stir fry, whether you’re cooking for a fast family supper or entertaining guests.

Recipe

Why you should choose Sirloin

The first step to a delicious meal is selecting the meat. The perfect base for this recipe is 360g of thinly sliced sirloin. Because of its lean profile and meaty quality, which enable it to crisp up wonderfully when coated and fried, sirloin is widely prized. Cutting the beef into thin strips increases the corn flour coating’s surface area, giving each bite a distinctive crunch that contrasts flawlessly with the gooey glaze.

What you will need for the meat

360g sirloin cut into thin strips
1 XL egg
6 Tsp corn flour
1/2 tsp salt
1/2 tsp black pepper
1/2 cup sunflower oil

What you will need for the sauce and aromatics

1 medium onion peeled and cut into thin strips
1 red chilli finely sliced
1 tsp minced ginger
1 tsp crushed garlic
2 + 1/2 Tsp rice vinegar
3 Tsp soya sauce
2 Tsp tomato puree
6 Tsp castor sugar
2 Tsp tomato sauce
2 Tsp sweet chilli sauce

Step 1: The Coating

The secret to a professional outcome is preparation. Make sure the meat is thoroughly coated before it makes contact with the oil in order to get the ideal texture.

Method: Put the steak strips and beaten egg in a bowl. Add the corn flour, salt, and pepper after thoroughly coating the meat in the egg. To completely cover the meat, toss everything together.

Tip: Don’t worry, the mixture will be sticky. The corn flour is able to form a crispy crust around the tender sirloin slices because of this stickiness.

Step 2: Frying

To get a golden crust without overcooking the core of the meat, use high heat. Use a hefty pan with good heat retention for optimal results.

The Sizzle: In a pan, heat half of the sunflower oil until it is extremely hot. To prevent overflowing the skillet, which could result in steaming instead of frying, work in two batches.

The timing: Spread out the strips one at a time. The steak should be fried until dark brown. One important piece of advice is to avoid moving the meat too much because this will make it less crispy.

The Drain: After taking the beef out of the pan, let it drain on paper towels. This keeps the steak crisp while the sauce is being made.

Step 3: The Sauce

Use the same pan to capture all those delicious, browned bits while the meat rests. This is where “chilli” and “sticky” come together.

Aromatics: Cook the onions with leftover oil for two minutes, or until they are tender. Add the garlic, ginger, and chilli and heat for about 30 seconds to unleash their aroma without scorching the garlic.

Add: Rice vinegar, soy sauce, tomato puree, castor sugar, tomato sauce, and sweet chilli sauce to your sauce. Allow the ingredients to bubble until the sauce begins to slightly decrease. A thick, glossy glaze that sticks to the steak is produced when the castor sugar caramelizes.

Step 4: Finishing Touches

Return the steak to the pan after the sauce has thickened. Add the crispy strips to the sauce, stir, and cook for one to two minutes. Because of this brief time, the beef can absorb the glaze without losing its structural crunch.

Serving Guide

To ensure that all the sauce is absorbed, serve your Crispy Sticky Chilli Beef over a bed of egg noodles. Sprinkle more sliced spring onions or red chilies as finishes. The fresh garnish will be somewhat softened by the beef’s heat, creating a wonderful scent. To keep the dinner elegant and well-balanced, we recommend serving this with a fresh green salad.

The Berliner Touch

You are prioritising the highest sourcing and butchering standards when you choose Berliner. Since our sirloin and rump steaks are selected for their remarkable texture and colour, each customer will receive a product worthy of a gourmet kitchen. Our main goals are to support local growers and deliver the best of the farm to your table.

Are you ready to try it? A fantastic way to use our selection of premium beef is in this recipe for Crispy Sticky Chilli Beef.

Follow us to never miss a beat, or shall we say meat.

Our Signature Honey Garlic Pork Chops Recipe

January 23, 2026/in Recipes/by Andy Hipkin

When you enter Berliner, you are investing in a tradition of quality that has made us a household name in Johannesburg, not just purchasing meat. Even though our Sunday roast guides are legendary, we are aware that many families struggle to strike the ideal mix between flavour and speed throughout the hectic workweek. You want a gourmet-style dish that doesn’t require a lot of cooking time.

Presenting our famous Honey Garlic Pork Chops. This dish highlights the exceptional quality of our locally sourced pork and is a master class in balancing sweet, savoury, and acidic elements. This recipe will guarantee that your chops are always juicy, soft, and flavourful, whether you cook them on a regular cooktop or take them to the braai for a true South African smoky finish.

Recipe

What meat you’ll need:

6 x 2cm thick pork chops

What you’ll need for the glaze:

½ cup of tomato sauce (we recommend All Gold).
3 Tsp honey for the sweet and stickiness.
2 Tsp low sodium soya sauce to add a favourable, salty dimension.
1 Tsp balsamic vinegar to provide the acidity to break through the honey.
2 cloves crushed garlic (fresh is always preferable to bottled).
½ tsp fresh thyme leaves for a fragrant, earthy finish.

Step 1: The “base”

The butcher block is where the distinction between a good and a fantastic pork chop begins. We at Berliner advise utilizing chops that are around 2 cm thick. This particular thickness is perfect because it gives the exterior a gorgeous sear and glaze caramelization without causing the centre to dry out.

Because our pork is so fresh and of such great quality, you don’t need to cover it up with a lot of breading because pork is a sensitive meat. The purpose of the honey garlic glaze is to enhance rather than overshadow the pork’s inherent sweetness.

Step 2: Get the signature glaze ready

This dish’s “magic” is found in the glaze. It is a straightforward mixture of common pantry ingredients that, when cooked, turns into a glossy, sticky coating that sticks to the meat.

Method: In a small bowl, whisk all ingredients together until the honey is completely incorporated. The tastes of the garlic and thyme can really permeate the sauce more thoroughly if this is done up to 24 hours ahead of time and refrigerated.

Step 3: Now, for the meat of things

Tempering: Take your pork chops out of the fridge 20 minutes or so before cooking. A harder bite results from the fibres in cold meat seizing up when it comes into contact with a heated pan.

Drying: Pat the pork chops’ surface dry with a paper towel. The meat will steam instead of sear if there is moisture on the surface.

Simple Seasoning: Sprinkle some sea salt and cracked black pepper on the chops after lightly rubbing them with a neutral oil (such as canola or sunflower). Because the glaze already has salt from the soy sauce, keep it light.

Step 4: The process of searing

For this, a medium-high heat is ideal. The honey in the glaze will burn before the pork is cooked if the pan is overheated. You won’t get that golden brown crust if it’s too cold.

The First Sear: Put the seasoned chops in a grill pan that has been heated. To preserve the juices and produce those lovely grill marks, sear them for around two minutes on each side.

The Glazing Phase: Lower the heat a little after the first sear. Apply the honey garlic mixture liberally on the chop’s upward-facing side using a basting brush.

Cook Through: Cook for an additional 7 to 9 minutes on each side. Flip the chop and add another coat of glaze after couple minutes. This “layering” method creates an incredibly delicious, thick, caramelized crust.

Step 5: Safety and temperature

The ideal dining experience and food safety are our top priorities at Berliner. Modern, premium pig is best savoured when it is still succulent, yet it is frequently overcooked out of fear of being underdone.

Check the thickest section of the chop using your meat thermometer. The reading on your internal thermometer should be 63°C. The pork stays quite moist and is safe to consume at this temperature. The lean meat will start to toughen if you go much higher.

Step 6: The finish line

Let’s finish off strong.

Before serving, let the pork chops rest on a warm dish for approximately five minutes. This permits the redistribution of internal fluids. The meat will get dry if you cut into them right away because the tasty glaze and moisture will run out.

Why Berliner pork is the best choice for this recipe

You are savouring the fruits of meticulous sourcing and skilled butchering when you use Berliner pork in this recipe. To guarantee that even a simple 20-minute evening meal tastes like it came from a posh bistro, we choose our pork based on its colour, texture, and fat level.

Are you prepared to give it a try? This recipe for Honey Garlic Pork Chop is a great way to use our assortment of premium pork. We are always searching for methods to add more value to our Berliner community, as we have stated in our most recent updates.

Pro Tip: If you are serving a bigger group of people, this glaze also looks fantastic on pork rashers or even an entire roasted pork loin!

Try this Rump Steak Recipe with our Zesty Chimichurri Sauce

January 23, 2026/in Recipes/by Andy Hipkin

The foundation of each special dish is high-quality meat. At Berliner, we’re proud to offer top-notch cuts in Johannesburg that elevate an ordinary supper into a gourmet extravaganza. We understand that although you appreciate the art of traditional butchering, your everyday routine demands innovative yet effective recipes. You deserve a supper that can easily fit into a busy evening while still tasting like a fine steakhouse.

The solution is our Rump Steak with Homemade Chimichurri. Because of its great marbling and powerful, meaty character, the rump is highly valued by fans. It produces a genuinely world-class flavour balance when combined with the vibrant, herbaceous punch of a fresh chimichurri. This strategy guarantees that your steak is always delicious, bold, and precisely cooked, whether you’re using a hefty stovetop skillet or lighting the coals for a typical South African outdoor barbecue.

Recipe

Why the Rump Cut Is the Best Choice

The choice of meat is the first step on the path to an amazing steak. To improve softness and intensify the beef’s inherent delicious flavours, our rump steaks are meticulously aged. The rump has a distinctive strip of fat that renders down while cooking, basting the meat in its own juices, in contrast to leaner cuts. This produces an unparalleled depth of flavour, which makes it the perfect medium for the acidic, sharp taste of our famous green sauce.

What you’ll need for the meat:

400g Berliner rump steak (22mm thickness is ideal)
20ml sunflower oil or a similar high smoke point oil
1 tsp flaky sea salt
1 tsp cracked black pepper

What you’ll need for the Chimichurri:

½ cup fresh Italian parsley (packed)
¼ cup dried or fresh oregano
¼ cup fresh coriander
1/3 cup finely diced red onion
3 cloves garlic (crushed or minced)
½ tsp dried chilli flakes
½ cup quality extra virgin olive oil
¼ cup red wine vinegar
3 tsp freshly squeezed lemon juice
½ tsp salt (adjust to taste)

Step 1: Making the Chimichurri

The chimichurri is the essence of this dish. This colourful sauce balances the richness of the beef with a necessary sharpness.

Method: Fill a blender with all the ingredients for the chimichurri. Blend until a fine, saucy consistency is achieved. You want a lovely green emulsion with some texture from the onions and herbs.

Tip: Before putting your sauce away, taste it. Add an additional pinch of chilli flakes if you like your food hotter. Add a little more olive oil to soften the acidity if it seems too sharp. The garlic and vinegar will combine wonderfully if this sauce is made a few hours in advance.

Step 2: Seasoning and preparation

The preparation is the key to a professional sear. Before the flesh even comes into contact with the heat, success occurs.

Temperature: About 20 minutes before you begin, remove your steak from the refrigerator. When meat is cooked at room temperature, the surface burns while the core stays chilly.
Surface Preparation: Pat the steak dry well with a paper towel. Steam is produced by any surface moisture, preventing the formation of that delectable golden crust.
The Rub: Apply a thin layer of sunflower oil to the steak. Add a liberal amount of salt and pepper to both sides. In addition to helping the seasoning adhere to the meat, the oil serves as a heat conductor.

Step 3: Getting the right sear

High heat is ideal for a steak that is 22 mm thick. For optimal heat retention, use a hefty grill pan or a cast iron skillet.

The Sizzle: Before adding the meat, make sure your pan is extremely hot. As soon as the steak touches the surface, you want to hear a loud sizzling.

The Timing: Cook the steak for two to three minutes on each side for a traditional medium rare finish. This keeps the centre pink and soft while the outside caramelizes.

The Edges: Remember to quickly sear the fat cap on the side of the rump with tongs. In addition to adding another layer of taste, this renders the fat.

Step 4: The Significance of letting it rest

Take the steak off the fire as soon as it achieves your preferred doneness. Cover it loosely with a piece of tin foil and put it on a heated dish.

Give the meat a minimum of five minutes to rest. This is a non-negotiable step. The internal juices return to the meat’s fibres during this period. Slicing it too quickly may cause those liquids to run out, making the steak harder and drier. Each mouthful will have a buttery texture if you are patient.

Step 5: Serving your masterpiece

After resting, slice the steak into thick strips. Arrange them on a serving board and spoon a generous amount of the chimichurri over the top. The heat from the steak will slightly warm the herbs, releasing a fantastic aroma. We suggest serving this with roasted vine tomatoes or a crisp green salad to keep the meal light and sophisticated.

The Berliner touch

By selecting Berliner, you are putting the best sourcing and butchering standards first. Every customer will receive a product worthy of a gourmet kitchen since our rump steaks are chosen for their exceptional texture and colour. Bringing the best of the farm to your table and supporting regional growers are our top priorities.

Are you ready to give it a try? This recipe for Rump Steak and Chimichurri is a great way to use our assortment of premium beef. We are always searching for methods to add more value to our Berliner community, as we have stated in our most recent social media and website updates.

Berliner’s Ultimate Guide to the Perfect Roast: Master Your Sunday Lunch

January 23, 2026/in Recipes/by Andy Hipkin

The smell of a roasted joint filling up a house has a really nostalgic quality. Sunday roasts are more than just a meal in South Africa; they are a custom that unites families. However, you need more than simply a recipe to get that “Best of Johannesburg” quality at home. The proper method, the proper temperature, and above all the proper cut from your neighbourhood butcher are essential. At Berliner, we take great satisfaction in offering the best trademark lamb and beef. This guide will follow you through every step of the process to guarantee a masterpiece every time, whether you’re cooking a traditional leg of lamb or a luscious ribeye roast.

The Step-by-step

1. Selecting your signature

The butcher counter is where the key to a high quality roast begins.

For the Lover of Beef

Prime Rib (Rib Roast): Many people refer to this as the “king of roasts.” It has a lot of fat marbling, which melts when the meat cooks, baste it from the inside out.
The Fillet: The most delicate choice. Because it is lean, maintaining its luscious texture demands careful timing and premium sourcing.
Sirloin Roast: An excellent middle ground with a delicious fat cap that fries up beautifully.

For Lamb Lovers

Leg of Lamb: The classic option for a family get together. It is delicious, lean, and resilient to strong herbs like garlic and rosemary.
Lamb Shoulder: The shoulder has more fat and is ideal for slow roasting over several hours if you want a “fall off the bone” texture

2. Crucial preparation (24 hours prior)

The majority of home chefs make the error of putting the meat in the oven right out of the refrigerator. Use these preparation techniques to achieve that Berliner professional finish:

The Dry Brine: At least four to twenty four hours prior to cooking, liberally salt your meat. As a result, the meat is deeply seasoned and the surface dries off for a better crust, allowing the salt to permeate the fibres.
Tempering: Take the meat out of the refrigerator one to two hours prior to roasting. Even cooking is ensured by bringing the internal temperature closer to ambient temperature. The surface will overcook before the centre is done if it is too chilly.
Pat it Dry: Use paper towels to remove any surface moisture. Moisture is the enemy of the “Maillard reaction” the chemical process that creates that delicious brown crust.

3. Flavour profiles and seasoning

The correct aromatics can enhance the flavour of our meat, even while it is already good enough to stand alone. Keep to the classics when it comes to beef: sea salt, coarse black pepper, and maybe some horseradish or English mustard. For lamb, make tiny cuts in the meat and insert fresh garlic slices and rosemary sprigs. A gentle massage of lemon zest and olive oil is quite effective.

4. The process of searing

You have two options for locking in flavour:

The Traditional Sear: Before placing the meat in the oven, brown it in a heavy pan with a small amount of oil over high heat.
The Reverse Sear: This involves starting the meat in a very low oven (120°C) until it reaches the internal temperature you want, then finishing it for five minutes under the grill or in a scorching hot pan to obtain the crust. The most uniform “pinkness” from edge to edge is produced with this technique.

5. Master the Internal Temperatures

Stop guessing. Use a meat thermometer if you want a high quality outcome. This is your beef cheat sheet:

Cooked to	Take out from oven at	Final temp. (after cool down)
Rare	48°C / 118°F	52°C / 126°F
Medium-rare	52°C / 126°F	57°C / 135°F
Medium	60°C / 140°F	63°C / 145°F

Note: For Lamb, aim for a final temperature of 60°C/140°F to 63°C/ 145°F for a perfect medium-pink.

6. The final and most underrated step

Meat’s muscular fibres tighten and force juices toward the centre as it cooks. You will have dry meat if you cut into it right away, since the juices will spill onto the cutting board.

Give your roast a minimum of 20 to 30 minutes to rest. Use foil to tent it loosely. Every bite melts because the fibres relax and reabsorb the fluids during this period.

Recipes

Elevating the Berliner Smoked Kassler

The Right Condiment: A Butcher’s Best Secret

To Salt or Not to Salt: An Expert Guide

Our Crispy Sticky Chilli Beef Recipe Will Take Your Dinner to the Next Level

Our Signature Honey Garlic Pork Chops Recipe

Try this Rump Steak Recipe with our Zesty Chimichurri Sauce

Berliner’s Ultimate Guide to the Perfect Roast: Master Your Sunday Lunch

1. Selecting your signature

2. Crucial preparation (24 hours prior)

3. Flavour profiles and seasoning

4. The process of searing

5. Master the Internal Temperatures

Biltong Pasta Sauce

Biltong Pate

Biltong Quiche

Our locations

Berliner Grill & Deli, Randburg

Berliner Grill & Deli, Sandton

Berliner Grill & Deli, Bryanston

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