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Dinner with Rukmini
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Slow-cooked Brisket with Chimichurri
Introduction from Rukmini Iyer
A Sunday roast with a twist. The sharp, Argentinian parsley sauce is a wonderful and unusual accompaniment to the meat and vegetables.
Ingredients
Method
Preheat the oven to 130°c fan/150°c/gas 2. Mix together the chilli flakes, lemon zest, garlic, oregano, salt and olive oil, then rub this mixture all over the brisket and into the centre of the roll.
Tip the butternut squash, red onion, chicken stock and white wine vinegar into a roasting tin, and put the beef on top. Cover tightly with foil, then place in the oven and roast for 3 hours.
Meanwhile, make the chimichurri. Mix the parsley, chilli and garlic with the olive oil and white wine vinegar, and season to taste with sea salt.
Serve the cooked beef and butternut squash with the chimichurri alongside.
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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.
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