Slow-Cooked Brisket and Salsa Verde

Charmaine Lu -
  • 1 ancho chilli
  • 1 tbsp oregano
  • 50g flour
  • 1.2kg brisket
  • 2 tbsp oil
  • 2 sliced red onions
  • 1 chopped carrot
  • 700g passata
  • 1 beef stock cube
  • For the Salsa Verde
  • 100g each of coriander and parsley
  • 2 chopped garlic cloves
  • 1 tsp cumin
  • 125ml olive oil
  • 50ml red wine vinegar
  • Preheat the oven to 170C. Soak the dried chilli in boiling water for 10 mins. Meanwhile, mix the flour with seasoning and oregano, then dust all over the beef. Fry the beef in the oil for a few mins to brown all over, then remove. Pop the onions, carrot and beef in a roasting tin, pour over the passata and add half a jar of water. Add the rehydrated chilli, stock cube and seasoning, then baste the brisket well, cover with foil and cook for 2 hours.
  • Remove the beef from the tin and carve into slices. Stir the sauce well, return the sliced meat to the tin and baste thoroughly. Cover again with foil and cook for another 2 hours. Meanwhile, make the salsa verde by placing the herbs, cumin and garlic in a food processor and pulsing to finely chop. Add the vinegar and oil, and pulse again until smooth. Serve the beef with a slick of the cooking sauce, drizzled with plenty of salsa.
4 hrs
6 serving