Slow-cooked brisket with Chimichurru

 A Sunday roast with a twist. This has all the flavours of Argentina but with a nod to Autumn. Delicious, moorish and a lovely way to shake up a Sunday roast. 

Ingredients

1 tsp chilli flakes 

1 lemon, zest only

2 cloves of garlic, crushed

6 sprigs of fresh oregano, finely chopped

2 tsp sea salt

3 tbsp olive oil

1 kg brisket, rolled

600g butternut squash cut into chunks

1 red onion, quartered 

400ml chicken stock

100ml white wine

Chimichurri

30g fresh flat leaf parsley, finely chopped

1 red chilli, finely chopped 

1 clove garlic, finely chopped

5 tbsp olive oil

3 tbsp. white wine vinegar

Sea salt

Method

1. Preheat the oven to 130C fan/150C/gas 2. Mix together the chilli flakes, lemon, zest, garlic, oregano, salt and olive oil and rub this mixture all over the brisket and into the center of the roll.

2. Tip the butternut quash, red onion, chicken stock and white wine vinegar into a roasting tin, and put the beef on top. Cover tightly with foil and place in the oven and roast for 4 1/2 hours.

3. Meanwhile make the chimichurri. Mix the parsley, chilli and garlic with the olive oil and white wine vinegar, and season to taste with sea salt.

4. Serve the cooked beef and butternut squash with the chimichurri alongside.