Cooking Meat with Sarah Graham: Beef Brisket & Lamb Chops with Chimichurri

Words: Crush

If you’re a meat lover then step right up – we’re cooking meat with Sarah Graham. Sarah has created two tasty meat dishes, one that is ideal for entertaining and one that’s great for a Sunday afternoon braai.

First up, flatbreads topped with tender beef brisket; the brisket is slow-cooked and becomes fall-apart tender. Secondly, a South African braai favourite – lamb chops, with a zingy chimichurri that cuts through the richness. Try either of these easy recipes, we know your family and friends will love them.

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Cooking Meat with Sarah Graham

Pulled Beef Brisket with Flatbreads

Cooking Meat with Sarah Graham

The slow cooking of this cut makes it super tender; ideal for the top of these flatbreads with freshness from corn and some light greens. Slice up and serve on boards to your guests.

What You’ll Need

1kg beef brisket (bone in)
12 rosa tomatoes, halved
1 red onion, peeled and roughly chopped
2 sprigs fresh rosemary
2 cloves garlic
2 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
1 Tbsp brown sugar
1 cup red wine
1 cup chicken stock
A pinch of salt and freshly ground black pepper


½ cup wholewheat flour
½ cup plain flour
1 tsp baking powder
1/2 cup full-fat natural yoghurt
1 Tbsp olive oil
1/2 tsp salt
pinch of freshly ground black pepper

To Serve

Mayonnaise or sour cream
1 cup cooked corn kernels
¼ cup finely chopped red onion
Fresh coriander
Fresh lime juice
Freshly chopped chilli

What To Do

Pre-heat your oven to 200 °C.

Using a large oven-proof pot (that has a lid), place over medium-high heat and add a drizzle of olive oil. Sear the beef on all sides until golden (2-3 minutes per side). Add in the remaining ingredients, stir thoroughly and place in the oven for 30 minutes at 200 °C.

Turn the oven down to 140 °C, add in the remaining stock and cook for a further 3 hours with the lid on, or until the sauce has reduced and the meat can literally be ‘pulled’ apart with two forks. Check the liquid at 30-minute intervals, to make sure that the meat is not drying out. If you need to add more liquid, add in extra stock or water.

Remove the beef from the oven, leave to rest for 20 minutes, and then ‘shred’ the meat using two forks and mix it in with the sauce.

For the Flatbreads – What To Do

Preheat the oven to 220°C. Mix all the ingredients together in a stand mixer with dough hook attachment. Add extra flour if necessary, but the dough should be quite wet and sticky. When the dough comes together, knead for 2–3 minutes on a lightly floured surface.

Take a golf ball-sized piece of dough and roll out as thinly as possible with a floured rolling pin, again on a lightly floured surface. For these flatbreads, I like to make them loosely rectangular in shape.

Bake on a lightly greased baking tray for 8–10 minutes, or until golden. Alternatively, cook in a hot griddle pan until golden and cooked through.

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Lamb Chops with Chimichurri & Sweet Potato Wedges

Cooking Meat with Sarah Graham

Chimichurri is a fancy word for a great herby, uncooked sauce that is packed with punchy flavour. With a rich meat like lamb, it offers freshness and lifts the flavour to new heights.

What You’ll Need

4 x 200g Lamb Chops
1 Tbsp olive oil


¼ cup fresh flat-leaf parsley, quite tightly packed (roughly chopped)
¼ cup fresh mint, quite tightly packed (roughly chopped)
2 cloves garlic, roughly chopped
1 tsp lemon zest
1 fresh red chilli, deseeded and roughly chopped
2 Tbsp lemon juice
¼ cup olive oil (3-4 Tbsp)
Pinch of salt
Pinch of sugar or healthy natural sweetener, to taste if necessary

Sweet Potato Wedges

4 medium sweet potatoes, scrubbed and cut into wedges
1 Tbsp olive oil
1 tsp dried rosemary or thyme

*Serve with a small green side salad and/or garlic bread if you like

What To Do

Pre-heat oven to 190 ºC. Toss the potato wedges together with the oil and rosemary and season generously with coarse salt. Add to a shallow roasting dish and bake for 40-50 minutes or until golden and cooked through.

Make the chimichurri

On a large chopping board or in your food processor, finely chop the parsley, mint and garlic. Transfer to a small bowl and add the remaining ingredients. Check for seasoning and balance of flavours and adjust if necessary. Set aside until serving

Meanwhile, season the chops, add a drizzle of olive oil and cook for 3-4 minutes on each side over a braai or in a large pan over medium-high heat. Remove and set aside to rest for about 5 minutes before serving immediately with the chimichurri and a green salad or garlic bread.

Loved these recipes? Try Sarah’s take on a healthy Pecan Pie.

Maple Pecan Pie | Facebook

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