Sticky stout glazed salt beef with chimichurri
- July 2016
- Serves 6
- Hands-on time 30 min, simmering time 3-4 hours, barbecuing/griddling time 20-24 min
You’ll want to fire up the grill after reading this recipe; salt beef with a sticky stout glaze and chimichurri sauce is the barbecue dream.
If you’ve got any leftovers, they’d be great served on these New York downtown eggs (instead of the pastrami).
- 44g (13.2g saturated)
- 27.4g (24.8g sugars)
Cook the beef to the end of step 1 up to 24 hours in advance. Store in the fridge, wrapped, overnight. The next day, bring to room temperature, then simmer in a pan of water until hot throughout. Continue with the recipe.
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