Little Toasts with Braised Beef and Chimichurri Sauce

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Little Toasts with Braised Beef and chimichurri | HipFoodieMom.com

 

I can’t believe it’s taken me this long to make chimichurri sauce!! Where have I been?

 

The last time I had homemade chimichurri sauce, we were at a friend’s house a few years ago and they were grilling meat. And lots of it. They made some chimichurri sauce to accompany the meat but had to whip up some more because we devoured everything in record time. It was oh so good!

 

If you’ve never had it, Chimichurri, originally from Argentina, “is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar. Additional flavorings such as coriander, paprika, cumin, thyme, lemon, and bay leaf may also be included. In its red version, tomato and red bell pepper may also be added. Chimichurri can also be used as a marinade for grilled meat or, as people are most familiar with, as a sauce for grilled meat.”

 

If you ever need a delicious appetizer that will wow and impress your guests or family, this is it. From the braised beef to the flavorful chimichurri sauce, these little toasts are absolutely wonderful. Only note: you may need to be ready to make some more because these will go fast! I hope you enjoy!

 

Print Recipe

Little Toasts with Braised Beef and Chimichurri Sauce

For the chimichurri sauce: You can either serve immediately or refrigerate it; will keep for a couple days. If refrigerated, you will need to let sit for at least 30 minutes in order to return to room temp before serving. This recipe should give you enough chimichurri sauce for 15-20 little toasts.
Course: Appetizer or Main
Author: Hip Foodie Mom

Ingredients

For the chimichurri sauce:

  • 1 cup firmly packed fresh flat-leaf parsley trimmed with the stems cut off
  • 1/2 cup fresh cilantro
  • 3-4 garlic cloves
  • 2 tablespoons fresh oregano leaves OR 2 teaspoons dried oregano
  • 1/2 cup good quality olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

For the toasts:

  • bread or a baguette; sliced and toasted
  • olive oil
  • braised beef

Instructions

For the chimichurri sauce:

  • Combine everything from the parsley to the oregano in a food processor. Pulse until desired consistency is reached; after several pulses. Place in a small bowl and set aside.
  • In a separate bowl, mix and combine the olive oil, vinegar, salt, pepper, and red pepper flakes. Pour over the parsley mixture and mix well. Taste and adjust any seasonings as needed.

To assemble:

  • To plate: drizzle a dash of olive oil on your little toasts (only if you didn't use any olive oil to toast the bread), place on some braised beef and then top with the chimichurri sauce. Serve immediately and enjoy!

 

Print Recipe

Braised Beef

I suggest using stew beef (+ anything else you can get) because I think it's the most widely available at the best price for most people. But beef with more fat will give you meat that is more flavorful.
Course: Main
Author: Hip Foodie Mom

Ingredients

  • 2 tablespoons olive oil
  • 2-3 lbs stew beef or any beef cut OR a mixture of stew beef + short ribs or other fatty beef
  • Kosher salt and freshly ground pepper
  • 1/2 large onion finely chopped
  • 2 carrots chopped
  • 2-3 celery ribs chopped
  • 3 garlic cloves coarsely chopped
  • One 750-milliliter bottle dry red wine such as Cabernet Sauvignon
  • 4 thyme sprigs
  • 3 cups chicken stock

Instructions

  • Preheat your oven to 350 degrees.
  • In a large skillet or dutch oven, heat the oil. Season your beef with salt and pepper on both sides. Add beef to the skillet and cook over moderate heat, turning only once or twice, until browned and crusty, about 12-15 minutes. Transfer the beef to a separate dish and set aside.
  • Add the onion, carrots, celery and garlic to the skillet (with all the lovely browned bits) and cook over low heat, stirring occasionally, until very soft and lightly browned, about 15-20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat.
  • Add the beef back in and transfer to a large, enameled cast-iron casserole or dutch oven (if you are not cooking in it already). Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for about 1 1/2 hours, or until the meat is tender but not falling apart. Remove from oven and shred.

Recipe adapted from Food and Wine. To get your beef even more tender and flavorful, follow the Food and Wine recipe and refrigerate your meat in the marinade overnight. It’s delicious!

 

 

 

 

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Comments

  2. REMCooks says

    May 15, 2013 at 11:27 am

    This looks wonderful! Baby Lady and I were discussing chimichurri sauce just last night. It’s really good stuff and wonderfully versatile. Among a myriad of other things, you can use it as a dressing with grilled salmon in a salad. Delish!!!!

    Reply

  5. Meghan @ The Tasty Fork says

    May 15, 2013 at 6:12 pm

    I love this little app! I pinned it to my Pinterest Party Board. Once a month, my girls and I get together for a Pinning Party. We pick a theme and we bring Pinterest recipes. June is Tapas themed and I think your Little Toasts with Braised Beef and Chimichurri Sauce is perfect!

    Reply

  6. Bam's Kitchen says

    May 15, 2013 at 7:12 pm

    I love your new updated colorful logo and format! Your site is looking really “hip”! Your little toasts with braised beef even better. I am so going to give this recipe a try. I think my hungry teenage boys would love it. Take Care, BAM

    Reply

    • hipfoodiemom says

      May 15, 2013 at 9:57 pm

      Thank you for all the lovely comments!! and yes, please let me know how the recipe turns out for you! 🙂 you take care too! good to hear from you again!

      Reply

  8. Nancy @ gottagetbaked says

    May 16, 2013 at 9:34 am

    OMG I am printing this recipe out. I could eat this all day any day every day. I love chimichurri sauce but have never made it myself. I always have all those ingredients on hand so I’m whipping some up asap.

    Reply

    • hipfoodiemom says

      May 16, 2013 at 10:28 am

      Awesome! I am the same way girl. Could eat this non-stop.
      Paul preferred the chimichurri sauce without the cilantro. . I made it 2 ways. . so if you don’t add cilantro, you probably won’t even notice it. And try to use a good tasting olive oil (if that makes sense?) I think that makes a big difference. I use a separate, cheaper olive oil from Costco for cooking but used a better quality one for the chimichurri sauce. Let me know how to turns out!

      Reply

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