Loaded jackets with pulled brisket and chimichurri recipe
Created by The Tesco Recipes team
This slow-cooker beef brisket chilli turns the humble jacket potato into something a bit special. Served with a lightly spiced butter and topped with pickled red onions, fresh coriander and a dollop of sour cream, it’s the kind of hands-off recipe that’s perfect for relaxed hosting. Any leftover shredded beef freezes brilliantly too, ready to be pulled out for a quick and tasty potato topping.
See method- Serves 8
- Takes 35 mins plus 7-8 hours in a slow-cooker
- 710 calories / serving
- Freezable
Ingredients
- 1kg beef brisket
- 2 onions, sliced
- 250ml apple juice
- 8 large baking potatoes
- 2 tsp olive oil
- 100g Tesco Finest Southern house barbecue sauce
- 400g tin black beans, drained and rinsed
- 100g soured cream
- 20g drained pickled sliced red onions
- 10g fresh coriander, chopped
For the rub
- 1 tbsp smoked paprika
- 2 tbsp chipotle chilli paste
- 1 tbsp muscovado sugar
- 2 tsp salt
- 1 tsp dried oregano
- 1 tsp ground black pepper
For the chimichurri butter
- 80g salted butter, softened
- ½ garlic clove, minced or crushed
- ½ red chilli, deseeded and very finely chopped
- ½ tsp dried oregano
- 5g fresh flat-leaf parsley, finely chopped
- 5g fresh coriander, leaves picked and finely chopped (some leaves left whole to serve)
- ½ tsp ground black pepper
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2975kJ 710.0kcal
- Fat
- 33g
- Saturates
- 15g
- Salt
- 2.1g
- Sugars
- 15g
of the Reference intake
Carbohydrate 66.5gProtein 32.5gFibre 87.0g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Pat the beef dry with kitchen paper and remove the strings. Mix together the rub ingredients in a bowl, then massage into the beef to fully coat. Place the onions in the base of a slow-cooker and top with the beef joint. Pour in 200ml boiling water and the apple juice. Cover and cook in a slow-cooker on high for 7-8 hrs, turning after 3 hrs, until the meat is completely tender and pulls apart easily.
- Meanwhile, mash together the chimichurri butter ingredients until evenly combined. Chill for at least 30 mins or until firm.
- About 1 hr before the beef is cooked, preheat the oven to gas 6, 200°C, fan 180°C. Prick the potatoes with a fork a few times, then put on a baking tray and rub with the oil and season with salt. Bake on the top shelf of the oven for 1 hr-1 hr 15 mins until the skin is crisp and the inside is soft.
- Once cooked, transfer the beef joint to a dish and strain the cooking juices left in the slow-cooker into a jug and set aside. Shred the meat with two forks, then transfer the juices to a saucepan. Bring to the boil over a high heat and cook for 5 mins or until reduced to 300ml, then stir through the barbecue sauce.
- Add the shredded beef and cooked onions to the sauce in the pan and stir through the black beans. Cook, covered, for a further 10 mins to warm everything through, coating well with the sauce.
- Cut a cross into the potatoes to open, top with a spoonful of the chimichurri butter, then spoon over some of the brisket. Top with the soured cream, pickled onions and fresh coriander leaves to serve.
- See more Slow-cooker recipes
Freezing and defrosting guidelines
Freeze beef mixture only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
