When there’s brisket on the braai, you know that you’re a special lunch! Add sweet-and-sour plums into the mix and your feast is taken to new heights. Leftover brisket makes delicious sandwiches with tomato and gherkins.
Serve this as a starter and let everyone help themselves, or as a holiday lunch with a creamy potato salad.
This rump is made on the braai in a cast iron pan. Plus the mustard sauce is super easy to make. Serve this with slaw and beer bread or dombolo. Sirloin is just as good, too.
This easy pork shoulder pairs perfectly with bean salad. Plus it’s a colourful dish that makes for a great main at a small celebration. Make the salad a day in advance and keep in the fridge to allow the flavours to develop. You can use any beans or a mixture.
his is my favourite cut of meat – we often cook it on the braai for Christmas. The stuffing makes it go a bit further. Stuff it the day before and bring to room temperature before braaiing. If you like, serve it with peppercorn sauce.
This is a fun way to braai a chicken. It was a trend a while ago, so I thought I’d bring it back. The beer adds a malty flavour and keeps the chicken moist, and adding herbs to the beer amps it up even more. Make sure to use a can that doesn’t have a foil or plastic wrapper as it will melt. You can also use a can of lemonade.
I love serving this in pita breads or with roosterkoek cooked on the fire. If you prefer a deboned leg of lamb, reduce the cooking time to 45 minutes.