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Slow-cooked beef brisket with chimichurri

Slow-cooked beef brisket, green chimichurri sauce and fried potatoes on a plate with a fork

Slow-cooked beef brisket with chimichurri

Name: Slow-cooked beef brisket with chimichurri
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 6
Ingredients: 1kg beef brisket cut into large chunks; 3 tbsp plain flour; 4 tbsp vegetable oil; 2 onions roughly chopped; 4 garlic cloves roughly chopped; 1 cinnamon stick; 2 tsp fennel seeds; 800ml good-quality beef stock; 2 tsp chipotle paste; 2 tbsp dark soy sauce; crispy fried potatoes to serve; 40g flat-leaf parsley finely chopped; 2 garlic cloves finely chopped; 1 green chilli finely chopped; 5 tbsp extra virgin olive oil; 2-3 tbsp red wine vinegar; ½ tsp caster sugar (optional)

Helena Busiakiewicz

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Serves 4 - 6

Easy

Prep: 35 mins

Cook: 3 hrs

A star rating of 4.8 out of 5.6 ratingsRate

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Impress guests with this beef brisket, slow-cooked in smoky chipotle paste and warming spices until tender, then served with a punchy chimichurri sauce

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Ingredients

Nutrition

Units:

MetricUS

1kg beef brisket

cut into large chunks
3 tbsp plain flour
4 tbsp vegetable oil
2 onions

roughly chopped
4 garlic cloves

roughly chopped
1 cinnamon stick
2 tsp fennel seeds
800ml good-quality beef stock
2 tsp chipotle paste
2 tbsp dark soy sauce
crispy fried potatoes

to serve

For the chimichurri

40g flat-leaf parsley

finely chopped
2 garlic cloves

finely chopped
1 green chilli

finely chopped
5 tbsp extra virgin olive oil
2-3 tbsp red wine vinegar
½ tsp caster sugar

(optional)

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Nutrition: per serving

kcal518
fat36g
saturates9g
carbs13g
sugars4g
fibre3g
protein35g
salt1.19g

Method

step 1

Put a large, deep, lidded pan over a medium heat. Season the beef brisket with salt, then coat with the flour. Pour 2 tbsp of the vegetable oil into the pan and brown the beef in batches until deeply golden. Remove the beef from the pan and set aside.
step 2

Pour in the remaining oil, then add the onions and garlic, scraping up any caramelised bits from the bottom of the pan. Season well. Cook for 15 mins, stirring often until beginning to turn golden. Add the cinnamon and fennel. Cook for 3-4 mins more, then add the beef stock and chipotle paste. Bring to the boil, return the beef to the pan, then reduce the heat to low.
step 3

Put the lid on slightly ajar and cook for 2-3 hrs, stirring occasionally until the meat is very tender and the sauce is glossy. Remove the lid for the last 10 mins if you need to reduce the sauce. Stir in the dark soy sauce.
step 4

To make the chimichurri, mix all the ingredients together, only adding the sugar if you find it too acidic. Season with salt. Serve the beef with plenty of chimichurri and crispy fried potatoes, if you like.

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A star rating of 4.8 out of 5.6 ratings

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