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  • Recipes

  • Slow-Cooked Beef Brisket with Chimichurri

Slow-Cooked Beef Brisket with Chimichurri

Slow-Cooked Beef Brisket with Chimichurri

By Good Food
Published on 21 March 2025
Impress guests with this beef brisket, slow-cooked in smoky chipotle paste and warming spices until tender, then served with a punchy chimichurri sauce.
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Time and servings

3 hrs 35 minsTotal time
5Servings
35 minsPrep time
3 hrsCooking time

Ingredients

  • 1 kg Morrisons The Butcher’s beef brisket, cut into large chunks
  • 2 onions, roughly chopped
  • 800ml good quality beef stock
  • 6 garlic cloves; 4 roughly chopped, plus 2 finely chopped for the chimichurri
  • 2 tsp Morrisons chipotle paste
  • 2 tbsp dark soy sauce
  • 3 tbsp plain flour
  • 4 tbsp vegetable oil
  • 1 cinnamon stick
  • 2 tsp fennel seeds
  • Crispy fried potatoes, to serve
  • 40g flat-leaf parsley, finely chopped
  • 1 green chilli, finely chopped
  • 5 tbsp extra virgin olive oil
  • 2-3 tbsp red wine vinegar
  • 1⁄2 tsp caster sugar (optional)

Method

  1. Step 1

    Put a large, deep, lidded pan over a medium heat. Season the Morrisons beef brisket with salt, then coat with the flour. Pour 2 tbsp of the vegetable oil into the pan and brown the beef in batches, until deeply golden. Remove the beef from the pan and set aside.

  2. Step 2

    Pour in the remaining oil, then add the onions and garlic, scraping up any caramelised bits from the bottom of the pan. Season well. Cook for 15 mins, stirring often, until beginning to turn golden. Add the cinnamon and fennel. Cook for 3-4 mins more, then add the beef stock and chipotle paste. Bring to a boil, add the beef back to the pan, then turn down to a low heat.

  3. Step 3

    Put the lid slightly ajar on the pan and cook for 2-3 hours, stirring occasionally, until the meat is very tender and the sauce is glossy. Remove the lid for the last 10 mins if you need to reduce the sauce. Add the soy sauce and season to taste.

  4. Step 4

    To make the chimichurri, mix the flat-leaf parsley, 2 garlic cloves, green chilli, extra virgin olive oil and red wine vinegar together, adding the sugar if you find it too acidic. Season well with salt. Serve the beef with plenty of chimichurri and some crispy fried potatoes, if you like.