Beef Brisket with Salsa Criolla
Chefs give the classic Beef Brisket a fresh twist with an easy Salsa Criolla on the side. The salsa is an onion relish with lime juice as the key ingredient and adding this to the beef brisket keeps the flavour light and sweet.
Fruits & Vegetables
Main course
Ingredients
Spice Rub and Beef Preparation
-
Sweet Paprika 5.0 g
-
Garlic Powder 5.0 g
-
Cayenne Powder 3.0 g
-
Dried Oregano 5.0 g
-
Black Pepper, crushed 3.0 g
-
Cumin Powder 3.0 g
-
Olive Oil 30.0 ml
-
Beef Brisket (may be replaced with Boneless Beef Short Ribs) 1.5 kg
Salsa Preparation
-
Red Tomatoes, seeded and cut into small dice 400.0 g
-
Red Onions, small dice 150.0 g
-
Green Bell Peppers, grilled and peeled 100.0 g
-
Yellow Bell peppers, grilled and peeled 100.0 g
-
Garlic, minced 30.0 g
-
Jalapeños, small dice (optional) 50.0 g
-
Cilantro, finely chopped 10.0 g
-
Red Wine Vinegar 45.0 ml
Chimichuri Preparation
-
Parsley Leaves, cleaned and trimmed 80.0 g
-
Coriander Leaves, cleaned and trimmed 50.0 g
-
Coriander Roots, cleaned 20.0 g
-
Garlic Cloves 100.0 g
-
Canola Oil 200.0 ml
-
White Wine Vinegar 60.0 ml
-
Red Jalapeños (or Red Finger Chillies) (optional) 2.0 g
Preparation
-
Spice Rub and Beef Preparation
- Pre-heat oven to 280F.
- Dilute Knorr Beef Broth Basein 500 mL of hot water.
- Combine all the ingredients for the rub.
- Trim any excess fat from the beef. Sprinkle the beef with the seasoning mix and rub it all over. Store the remaining spice rub in an airtight container.
- Heat the skillet over high heat. Sear the beef on both sides.
- Transfer the beef onto a baking pan.
- Deglaze the pan with the diluted Knorr Beef Broth Base. Bring to a boil.
- Pour the liquid over the beef.
- Cover the pan with foil. Cook in the oven for 3 hours or when the beef becomes tender.
- When the beef is done, let it rest for 8 minutes before slicing.
-
Salsa Preparation
- In a medium size non-reactive bowl, combine the tomatoes, onions and bell peppers.
- In another bowl, combine the garlic, red wine vinegar, Knorr Aromat Seasoning Powder and olive oil by whisking.
- Immediately add the dressing to the diced vegetables and toss.
- Add the chopped cilantro, toss, taste and adjust seasoning.
-
Chimichuri Preparation
- Dilute Knorr Lime Powder in 10 mL water.
- Combine all the ingredients together in a food processor.
- Pulse the mixture until it forms a paste (similar to a pesto).
- Taste and adjust seasoning.
-
Presentation
- Slice the beef thinly.
- Serve with salsa criolla and chimichurri on the side.
