I think a meal nears levels of awesomeness when you get that wonderful double-meat combo. Brisket. Lamb leg steaks. One salty, rich, one sweet and delicious. The first is a slow cooked brisket, crisped up in a smoking hot frying pan. The other simply grilled to medium perfection. Sweet potato chips, all dusted with tantalizingly hot pimenton. Served up with a watercress, coriander and oregano chimichurri and homemade hot sauce.
4 inch thick strips of Brisket
4 Lamb Leg Steaks (a couple of centimetres thick)
4 Medium Orange Kumara (sweet potatoes)
3 Handfuls of Watercress
1/4 Cup of Fresh Oregano leaves
4 Stalks of Coriander
2 Cloves of Garlic
Flaky Sea Salt
Cracked Black Pepper
Red Wine Vinegar
White Wine Vinegar
Hot Sauce of your choosing
Preheat the oven to 150 C.
Brush each side of each piece of brisket with olive oil and place in a roasting dish. Cover with tinfoil and put into the oven for four hours on the middle rack.
On a chopping board mince the watercress and garlic with a couple of generous pinches of sea salt. Once roughly chopped, add the coriander and oregano and continue mincing. Be sure to scrape the minced leaves from the chopping board until it's a consistent texture. Transfer to a pestle and mortar.
To that mixture, add a few grinds of pepper, a quarter cup of 1:1 ratio red and white wine vinegar and a quarter cup of olive oil. Mix well. Taste, add a touch more salt if needed. Set aside for serving.
Take your sweet potatoes and cut into centimeter and a half thick chips. Brush with olive oil and transfer to a baking tray. With about an hour to go in the brisket, place the chips beneath the brisket.
Dry the raw lamb with a paper towel. Rub some salt in.
Once the brisket is done, remove them from the oven and pat dry on both sides with a paper towel. Increase the heat in the oven to 200 C.
Lightly oil a frying pan and heat until screaming hot. Fry each brisket steak with a knob of butter. Cook for a minute and a half on each side until a deep crust forms.
In a separate frying pan, cook your lamb on a high heat, flipping each minute for 8 minutes total and set aside to rest.
When it's all done, dust with spicy pimenton and salt.
Serve up on a chopping board with loads of chimichurri and hot sauce.