Peruvian Beef Brisket with Aji Salsa and Jalapeño Cream

Peruvian Beef Brisket with Aji Salsa and Jalapeño Cream

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 7, 2018.
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Ingredients

Rice

  • 1 cup jasmine rice
  • 1½ cups water
  • 1/3 bag baby spinach

Aji Salsa

  • ¼ red onion
  • ½ punnet cherry tomatoes
  • ¼-½ telegraph cucumber
  • 1 Tbsp lemon juice
  • 2 Tbsp chopped coriander

Beef

  • ¼ red onion
  • 1 pack Peruvian spice
  • 300g beef brisket
  • 1 tsp tomato paste
  • ¾ cup water

To Serve

  • 2 Tbsp jalapeño cream

Have Handy

  • olive oil
  • pepper
  • salt
  • chilli flakes

Steps

  1. Cook rice In a medium pot, combine rice, water and a pinch of salt and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking. When cooked, stir through spinach.
  2. Prep Aji Finely dice both measures of onion; quarter cherry tomatoes, finely dice cucumber. Combine first measure of onion with remaining Aji salsa ingredients, a pinch of salt and a pinch of chilli flakes.
  3. Cook beef Heat a drizzle of oil in a large pot on medium-high heat. Cook second measure of onion and Peruvian spice for 1-2 minutes. Chop beef brisket into 6-8 pieces. Add beef, tomato paste, water and ½ tsp of salt to pot. Cover and simmer on medium, for 5-6 minutes.
  4. Finish beef When beef is cooked, use two forks to pull apart, until fully shredded. Season.
  5. Serve rice onto plates, then top with beef, Aji salsa and jalapeño cream.

Nutritional Information

Energy 2968 kj
709 kcal
Protein 30.4g
Carbohydrate 50.3g
Fat 43.0g