Description of this recipe: This recipe transforms humble beef brisket into a culinary masterpiece. Slow-cooked to succulent perfection in a rich, smoky broth, the tender beef is then elevated by a vibrant and zesty chimichurri sauce. Paired with crispy fried potatoes, it’s a dish that’s both comforting and exciting.
Why you will love this recipe:
- Unbelievably Tender Beef: The slow cooking process breaks down the tough fibers of the brisket, resulting in fork-tender, melt-in-your-mouth beef.
- Layers of Flavor: The combination of smoky chipotle, warm spices, and savory soy sauce creates a deeply complex and satisfying flavor profile.
- Fresh and Zesty Chimichurri: The vibrant chimichurri cuts through the richness of the beef, adding a burst of freshness and acidity that brightens the entire dish.
- Impressive yet Approachable: While the dish tastes incredibly sophisticated, the recipe is surprisingly straightforward and requires minimal hands-on time.
- Crowd-Pleasing Comfort Food: This is the perfect meal for a cozy weekend gathering or a special occasion that calls for something truly memorable.
Introduction:
Beef brisket, often considered a challenging cut of meat, transforms into an absolute delicacy with the magic of slow cooking. This method allows the tough connective tissue to break down, resulting in incredibly tender and flavorful beef. This recipe takes full advantage of this technique, braising the brisket in a rich, smoky broth infused with chipotle, cinnamon, and fennel. The result is a deeply satisfying and comforting dish that will warm you from the inside out.
But the true star of this recipe is the vibrant chimichurri sauce. Originating from Argentina, chimichurri is a fresh and herbaceous sauce made with parsley, garlic, chili, olive oil, and vinegar. Its bright and zesty flavors provide the perfect counterpoint to the rich and savory beef, creating a harmonious balance that will tantalize your taste buds.
The addition of crispy fried potatoes takes this dish to another level of indulgence. Their salty, crunchy texture complements the tender beef and the fresh chimichurri, creating a truly unforgettable culinary experience. This is more than just a meal; it’s a celebration of flavor and texture, perfect for sharing with loved ones or savoring on a quiet evening. The slow cooking also ensures that the flavours meld together beautifully, making each bite an explosion of taste. Don’t be intimidated by the cook time; most of it is hands-off, allowing you to relax and enjoy the anticipation of the delicious meal to come.
Ingredients:
- 1 kg 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
- 800 ml Good-quality beef stock
- 2 tsp Chipotle paste
- 2 tbsp Dark soy sauce
- Crispy fried potatoes, to serve (optional)
For the Chimichurri:
- 40g Flat-leaf parsley, finely chopped
- 2 Garlic cloves, finely chopped
- 1 Green chili, finely chopped
- 5 tbsp Extra virgin olive oil
- 2-3 tbsp Red wine vinegar
- ½ tsp Caster sugar (optional)
- Salt to taste
Preparation:
Step 1: Prepare the Beef
Pat the beef brisket chunks dry with paper towels. Season generously with salt on all sides. Place the plain flour in a shallow dish and dredge each piece of beef, ensuring it’s fully coated. Shake off any excess flour. This helps the beef brown beautifully and thickens the sauce during cooking.
Step 2: Brown the Beef
In a large, deep, lidded pan or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, carefully add the floured beef in batches, ensuring not to overcrowd the pan. Brown the beef on all sides until deeply golden brown, about 3-4 minutes per side. This step is crucial for developing rich, savory flavors. Remove the browned beef from the pan and set aside.
Step 3: Sauté the Aromatics
Add the remaining 2 tablespoons of vegetable oil to the pan. Add the roughly chopped onions and garlic, scraping up any browned bits from the bottom of the pan – this adds depth of flavor to the sauce. Season with salt and cook, stirring occasionally, for about 15 minutes, or until the onions are softened and beginning to turn golden brown. Don’t rush this step; allowing the onions to caramelize slightly will enhance their sweetness and complexity.
Step 4: Build the Broth
Add the cinnamon stick and fennel seeds to the pan and cook for another 3-4 minutes, stirring constantly, until fragrant. This allows the spices to release their aromatic oils, infusing the sauce with warmth and depth. Add the beef stock and chipotle paste to the pan, stirring to combine. Bring the mixture to a boil, then reduce the heat to low.
Step 5: Slow Cook the Brisket
Return the browned beef to the pan, ensuring it’s mostly submerged in the broth. Place the lid on the pan, slightly ajar, to allow some steam to escape. Cook for 2-3 hours, stirring occasionally, until the meat is very tender and easily shreds with a fork. If the sauce seems too thin after 2 hours, remove the lid for the last 10-15 minutes of cooking to allow it to reduce and thicken. Stir in the dark soy sauce for added richness and depth of flavor.
Step 6: Prepare the Chimichurri
While the brisket is cooking, prepare the chimichurri. In a medium bowl, combine the finely chopped flat-leaf parsley, garlic, and green chili. Add the extra virgin olive oil and red wine vinegar. Taste and season with salt. If the chimichurri is too acidic for your liking, add ½ teaspoon of caster sugar to balance the flavors. Mix well and set aside.
Step 7: Serve
Serve the slow-cooked beef brisket hot, spooning generous portions of the flavorful sauce over the beef. Top with plenty of vibrant chimichurri for a burst of freshness. Serve with crispy fried potatoes for a complete and satisfying meal.
COOKING Rating:
- Difficulty: Intermediate
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
- Total Time: 2 hours 20 minutes – 3 hours 20 minutes
Serving Suggestions:
- Serve with crispy fried potatoes, mashed potatoes, or polenta.
- Accompany with a side of roasted vegetables, such as carrots, parsnips, or broccoli.
- Serve as part of a buffet or potluck.
- Shred the beef and use it in tacos, sandwiches, or sliders.
Tips:
- For the best flavor, use a good-quality beef stock.
- Don’t skip the browning step; it adds depth and richness to the dish.
- If you don’t have chipotle paste, you can substitute with smoked paprika and a pinch of cayenne pepper.
- Adjust the amount of green chili in the chimichurri to your spice preference.
- Make the chimichurri ahead of time to allow the flavors to meld.
- The brisket can be made a day ahead and reheated. In fact, the flavor often improves overnight.
- Use a slow cooker instead of a Dutch oven. Brown the beef on the stove top and then transfer it to the slow cooker with the other ingredients. Cook on low for 6-8 hours.
- For a richer sauce, add a tablespoon of tomato paste to the onions and garlic during the sautéing process.
- Consider adding a bay leaf to the braising liquid for extra flavor complexity. Remove before serving.
Nutritional Information (Approximate):
- Calories: 650-750 (per serving, depending on serving size and accompaniments)
- Protein: 45-55g
- Sodium: 600-800mg
Conclusion:
This Slow-Cooked Beef Brisket with Chimichurri is a truly special dish that’s perfect for any occasion. The tender, flavorful beef combined with the vibrant, zesty chimichurri creates a culinary experience that’s both comforting and exciting. Whether you’re hosting a dinner party or simply looking for a memorable meal, this recipe is sure to impress. Don’t be afraid to experiment with the flavors and ingredients to create a dish that’s uniquely your own. Enjoy!
Questions and Answers about this Recipe:
Q1: Can I use a different cut of beef if I can’t find brisket?
A: While brisket is ideal for this recipe due to its high fat content and ability to become incredibly tender when slow-cooked, you can substitute it with chuck roast or short ribs. However, be aware that the cooking time may need to be adjusted depending on the cut of meat you use. Chuck roast will likely require a similar cooking time to brisket, while short ribs may cook a bit faster. Ensure the meat is fork-tender before serving. Also consider trimming the fat from the chuck roast or short ribs before cooking, to avoid the final dish being too greasy.
Q2: Is the chimichurri sauce really necessary? Can I skip it?
A: While the beef brisket is delicious on its own, the chimichurri sauce truly elevates the dish to another level. Its vibrant and zesty flavors provide a crucial contrast to the richness of the beef, creating a harmonious balance. Skipping the chimichurri would result in a less exciting and nuanced flavor profile. If you’re short on time, you can purchase pre-made chimichurri, but the homemade version is significantly fresher and more flavorful. If you absolutely dislike the taste of any of the ingredients, consider an alternative like a gremolata (parsley, lemon zest, garlic) or a simple salsa verde.
Q3: Can I make this recipe in a slow cooker instead of a Dutch oven?
A: Absolutely! Using a slow cooker is a great option for this recipe, as it provides a consistent and gentle heat that’s perfect for slow-cooking brisket. To adapt the recipe for a slow cooker, follow these steps: First, brown the beef brisket in a skillet on the stovetop as directed in the recipe. Then, sauté the onions, garlic, cinnamon stick, and fennel seeds in the same skillet. Transfer the browned beef and sautéed aromatics to the slow cooker. Add the beef stock and chipotle paste. Cook on low for 6-8 hours, or until the beef is fork-tender. Stir in the dark soy sauce during the last hour of cooking. Prepare the chimichurri while the brisket is cooking in the slow cooker.
**Q4: Can I freeze leftover brisket and chimichurri