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Grilled Brisket
with Parsley Mint Chimichurri and Garlic butter Potatoes


Cooking Time 15 minutes




1 Person


Latin America

From the test group:

Nobody does brisket like the Argentinians, and this recipe is but one golden example. Soft, juicy beef brisket meets a fresh spin on Latin America’s simplest and most aromatic sauce along with a hearty side of pan-seared garlic potatoes. Good brisket usually takes hours, and now it doesn’t.


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Step 1 – Sear the Steak

In a medium pan (nonstick, if you have one), mix 1 cube butter, 2 tablespoonful olive oil, whole garlic, fresh thyme. Sear the steak on a medium heat in the same pan for (3) minutes on each side for a medium-well steak (4 minutes on each side for a well-done steak). Add the vegetable stock and keep searing for (3) more minutes.

Step 2 – Prepare the Potato’s

In another medium pan add 1 cube butter, 1 tablespoonful (TBSP) Olive Oil, potatoes and stir well for (3) Minutes at a medium heat. Add spices and fresh parsley. Remove from the heat, cover the pan and keep warm.

Step 3 – Finish and Serve your Dish

Transfer the brisket steak to a cutting board and let it rest for at least (2) minutes before slicing. In a serving plate put the steak topped with the chimichurri sauce (room temperature sauce) and the potatoes on the side. Adios Amigos!!


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