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.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
