Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Slow-cooked Brisket with Chimichurri
Introduction
A Sunday roast with a twist. The sharp, Argentinian parsley sauce is a wonderful and unusual accompaniment to the meat and vegetables.
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Ingredients
| chilli flakes | |
| lemon, zest only | |
| garlic, crushed | |
| fresh oregano, finely chopped | |
| sea salt | |
| olive oil | |
| brisket, rolled | |
| butternut squash, cut into 4cm chunks | |
| red onion, quartered | |
| chicken stock | |
| white wine vinegar | |
| For the chimichurri: | |
| fresh flat-leaf parsley, finely chopped | |
| red chilli, finely chopped | |
| clove of garlic, finely chopped | |
| olive oil | |
| white wine | |
| sea salt |
Preview
This recipe is a preview
Buy The Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
