Beef Brisket with Salsa Criolla

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.

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.