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Sticky Stout-glazed Salt Beef with Chimichurri
Sticky Stout-glazed Salt Beef with Chimichurri is a modern South African fusion recipe for a braai (barbecue) dish salted beef in a stout, treacle and bourbon sauce served with Argentinian/Uraguayan chimichurri sauce. The full recipe is presented here and I hope you enjoy this classic South African version of: Sticky Stout-glazed Salt Beef with Chimichurri.
prep time
20 minutes
cook time
240 minutes
Total Time:
260 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesHerb RecipesBeef RecipesFusion RecipesSouth-africa Recipes
Two things that you can easily get in South Africa is corned beef (ie salt beef) and milk stout. Here they're married to make tender barbecued beef and served with the classic Argentinian/Uraguayan uncooked green sauce, chimichurri.
Ingredients:
1.8kg (4 lbs) piece salt (corned) beef
500ml (2 cups) oatmeal stout (or other stout)
200ml (4/5 cup) black treacle (molasses)
A glug bourbon (optional)
Lime wedges and a salad to serve
For the chimichurri sauce:
Large bunch fresh coriander (cilantro)
Bunch of fresh oregano
1-2 red chillies, coarsely chopped
2 tbsp red wine vinegar
1 tsp caster sugar
2 garlic cloves, roughly chopped
100ml (2/5 cup) light olive oil
Method:
Put the salt beef in a large, lidded saucepan, then pour over plenty of cold water to cover. Bring to a very gentle simmer, skimming off any scum from the top, then cover with a circle of baking paper directly touching the water. Partially cover with the lid. Cook for 3-4 hours, turning the beef once, until the meat is tender but not falling apart. The beef should be submerged at all times – if the water level drops, top it up with hot water from the kettle. Once the beef is cooked, remove it from the water and pat dry with kitchen paper.
Meanwhile, to make the glaze, combine the stout and treacle in a saucepan. Bring to the boil, then simmer for around 30 minutes or until it forms a medium-thick, syrupy mixture.
Light your barbecue or heat a large griddle pan until hot. Cook the meat for 8-10 minutes on each side – it should be away from direct heat on a barbecue, so it doesn’t burn too quickly. When the beef has taken on a good amount of char, brush it all over with the glaze, then barbecue/griddle for 2 minutes on each side. Remove from the barbecue/griddle pan, brush thickly all over with more of the glaze, then set aside to rest while you make the chimichurri.
Combine all the ingredients except the oil in a mini chopper or food processor and whizz to a paste. Transfer to a bowl, stir in the oil and check the seasoning. Thin the sauce with a splash of water, if you like.
Thinly slice the beef, then serve with the chimichurri, lime wedges and a big salad.
