Grilled Brisket
with Parsley Mint Chimichurri and Garlic butter Potatoes
Category
Serving
Cuisine
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.
EGP127.00
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Ingredients
beef brisket
200 grams
Potatoes cubes
120 grams
olive oil
Butter
Garlic Cloves
100 ml
Vegetables stock
Fresh Parsely
salt
black pepper
Chimichurri Suace
150 ml
Directions
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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EGP127.00