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; stout glazed salt beef with a 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)
- 1.8kg piece British salt beef
- 500ml Guinness or other stout
- 200ml black treacle
- Glug bourbon (optional)
- Lime wedges and a salad to serve
For the chimichurri sauce
- Large bunch fresh coriander
- Bunch fresh oregano
- 1-2 red chillies, roughly chopped
- 2 tbsp red wine vinegar
- 1 tsp caster sugar
- 2 garlic cloves, roughly chopped
- 100ml light olive oil
- Put the salt beef in a large, lidded saucepan, then pour over 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, put 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 the 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.
- Put 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.
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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