Slow-Cooked Beef Brisket with Zesty Chimichurri

Name: Slow-Cooked Beef Brisket with Zesty Chimichurri
Prep time: 35 min
Cook time: 180 min
Total time: 215 min
Yield: 6
Ingredients: 1 kg beef brisket cut into large chunks; 2 onions, roughly chopped; 6 clove garlic cloves; 40 g flat-leaf parsley, finely chopped; 1 green chilli, finely chopped; 3 tbsp plain flour; 4 tbsp vegetable oil; 5 tbsp extra-virgin olive oil; 800 ml good-quality beef stock; 2.5 tbsp red wine vinegar; 2 tsp chipotle paste; 2 tbsp dark soy sauce; 2 tsp fennel seeds; 1 cinnamon stick; 0.5 tsp caster sugar; 1 portion crispy fried potatoes to serve

Indulge in melt-in-your-mouth beef brisket slow-cooked in a rich, smoky broth infused with chipotle and cinnamon. Paired with a vibrant, herb-packed chimichurri, this comforting dish offers a perfect balance of deep savory flavors and fresh acidity.

Servings6 Portions

Prep Time35 Mins

Cook Time180 Mins

Difficulty

Intermediate

Ingredients

beef brisket cut into large chunks
1 kg
onions, roughly chopped
2
garlic cloves
6 clove
flat-leaf parsley, finely chopped
40 g
green chilli, finely chopped
1
plain flour
3 tbsp
vegetable oil
4 tbsp
extra-virgin olive oil
5 tbsp
good-quality beef stock
800 ml
red wine vinegar
2.5 tbsp
chipotle paste
2 tsp
dark soy sauce
2 tbsp
fennel seeds
2 tsp
cinnamon stick
1
caster sugar
0.5 tsp
crispy fried potatoes to serve
1 portion

Step-by-Step Instructions

Place a large, deep, lidded pot over medium heat. Season the beef brisket chunks generously with salt, then toss them in the plain flour until evenly coated. Pour 2 tbsp of vegetable oil into the pan and sear the beef in batches until deeply browned and golden on all sides. Remove the beef and set it aside.

Add the remaining oil to the pan, then stir in the roughly chopped onions and 4 cloves of chopped garlic. Sauté for about 15 minutes, stirring frequently and scraping up any caramelized bits from the bottom of the pan, until the onions are golden. Add the cinnamon stick and fennel seeds and cook for another 3-4 minutes.

Pour in the beef stock and stir in the chipotle paste. Bring the mixture to a boil, then return the browned beef to the pan. Reduce the heat to low, cover with the lid slightly ajar, and simmer for 2-3 hours. The meat should be very tender and the sauce glossy. If the sauce needs thickening, remove the lid for the final 10 minutes. Stir in the dark soy sauce before serving.

Prepare the chimichurri by combining the finely chopped parsley, 2 cloves of minced garlic, green chili, extra-virgin olive oil, and red wine vinegar in a small bowl. Add the caster sugar only if the mixture tastes too acidic, and season with salt. Serve the tender beef with a generous amount of chimichurri and crispy fried potatoes on the side.