Slow-cooked brisket with green salsa recipe

Slow-cooked brisket with green salsa recipe

0 ratings

Treat friends and family and serve up a generous slow-cooked brisket at a buffet or your next Sunday roast. Braising the brisket for several hours in a rich tomato sauce packs it with flavour and leaves it deliciously tender. This recipe also proves you don't need a slow cooker to achieve beautifully slow-cooked beef - a low oven and tightly sealed pot works perfectly. See method

  • Serves 6 (with leftover salsa, store in the fridge for up to 3 days)
  • 30 mins to prepare and 4 hrs 00 mins to cook
  • 435 calories / serving
  • Freezable

Ingredients

  • 1 dried ancho chilli
  • 1 tbsp oregano
  • 50g plain flour
  • 1·2kg (2 1/1lb) beef brisket
  • 2 tbsp vegetable oil
  • 2 red onions, sliced
  • 1 carrot, peeled and cut into batons
  • 680g jar passata
  • 1 reduced-salt beef stockpot or cube

For the green salsa

  • 1 x 100g pack flat-leaf parsley
  • 1 x 100g pack coriander
  • 2 garlic cloves, peeled and roughly chopped
  • 1 tsp ground cumin
  • 125ml (4fl oz) olive oil
  • 50ml (2fl oz) red wine vinegar

Each serving contains

  • Energy

    1820kj
    435kcal
    22%
  • Fat

    21g 30%
  • Saturates

    6g 31%
  • Sugars

    9g 10%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 16g Protein 44.8g Fibre 2.8g

Method

  1. Preheat the oven to gas 3, 170°C, fan 150°C. Soak the chilli in boiling water for 10 minutes to rehydrate. Meanwhile, mix the oregano and flour, season, then dust all over the beef. In a large frying pan, heat the oil, add the beef and sear on all sides, until browned.
  2. Put the onions, carrot and beef in a large roasting tin. Pour over the passata, then fill the jar half-full with water and add that, too, followed by the rehydrated chilli. Add the stock pot or crumble in the stock cube. Season and stir, basting the meat well. Cover tightly with foil and braise in the oven for 2 hours.
  3. Remove the tin from the oven and lift the beef onto a board to carve into slices. Stir the sauce and veg well and return the sliced meat to the tin, basting well with the sauce. Cover again with the foil and cook for a further 1½-2 hours, until the meat is very tender.
  4. Meanwhile, make the green salsa. Put the herbs, garlic and cumin in the small bowl of a food processor and pulse to finely chop. Add the oil and vinegar and pulse again, until smooth.
  5. Remove the chilli and serve the beef on a platter with some of the cooking sauce. Drizzle some salsa over the top, serving the rest in a bowl alongside.
See more Beef recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

blog comments powered by Disqus