Recipes
Date posted: 20/10/2022
Ingredients
| Extra virgin olive oil | 100ml |
| Farmstead Red Tractor brisket rolled | 2.5kg |
| Onions, sliced | 300g |
| Everyday Favourites sliced mixed peppers | 300g |
| Garlic | 25g |
| Tomato purée | 85g |
| Everyday Favourites paprika | 20g |
| Everyday Favourites oregano | 10g |
| Everyday Favourites ground cumin | 10g |
| Everyday Favourites crushed chillies | 5g |
| Everyday Favourites ground coriander | 10g |
| Everyday Favourites bay leaves | 2g |
| Light soft brown sugar | 20g |
| Beef stock mix | 300g |
| Passata | 200g |
| Everyday Favourites chopped tomatoes | 600g |
| White wine vinegar | 60ml |
| Pimento stuffed olives | 100g |
| Coriander | 30g |
| Thin cut fries | 1.5kg |
| Cuban chimichurri | 180g |
Method
- In a large shallow saucepan add the 50ml of oil and heat
- Sear the beef and remove from pan - do this until all the beef is used
- Add the sliced onions and cook for 10-15 minutes then add the peppers, garlic and cook for a further 10 minutes
- Then add the tomato puree and slowly cook out on a low heat for 10-15 minutes. Add the spices and cook out then the sugar, beef stock, passata, chopped tomatoes and beef
- Cover with foil and slow cook for 6 hours or until tender and falling apart
- Once cooked remove the beef and keep warm, reduce the sauce over a gentle heat and then remove the bay leaves - add the vinegar then chop the olives and add these to the sauce
- Pull the beef and add this to the sauce
- Finish with fresh chopped coriander and check seasoning and consistency - The sauce should coat the beef
- Cook fries and serve with the beef and chimichurri sauce mixed in.