Chimi-chimi-chimi-chimiiii-churri. Sing it again…chimi-chimi-chimi-chimiiiii-churi.
Yep that’s pretty much sums up how I feel about this chimichurri sauuuuuzzzz.
Chimichurri is noted to be a delicious blend or spices, herbs, ginger and olive oil. Similar to the Italian pesto. Bold, flavorful and colorful. Typically you find it on grilled meats but I don’t like to follow the grain so I declare that chimichurri is perfectly fine on anything of your liking, yes even the buttered gnocchi.
If you can get past that glaring green sauce do you notice what’s underneath? Perfectly slow-cooked fall apart beef roast sitting in a savory mushroom broth with roasted cabbage ‘noodles.’ Full of flavor, full of life and full of those darn nutrients your body is screaming out for.
Plus, it’s served in a bowl. I know, I did it again.
These food bowls are a lifesaver. I’m even beginning to question why we own plates. I’m certain our children are going to grow up with a complex about bowls. But I think I’m most worried that I am forgetting to teach them a valuable life lesson. That most people eat with a plate… and use a knife. That is normal behavior, not mom chopping everything up on a cutting board, throwing it in a bowl and utilizing one utensil to eat it. Classy, real classy, and slightly embarrassing.
What can I say, I heart bowls.
But let’s be honest with one another, how functional are food bowls? They.are.a.LIFE-SAVER. They make for a quick and easy meal, plus even better leftovers. You can’t go wrong when everyone gets to choose the toppings of their choice. Even the grass as our daughter calls the sprouts. As she noted to leave that off of hers.
Slow cooked, fall-apart meat, plus roasted cabbage, sitting in a savory broth topped with cucumbers, sweet red peppers, sprouts and that chimichurri. Oh that flavorful chimichurri.
Sing it again….chimi-chimi-chimi-chimiii-churi!
- 3 lb beef roast
- 1 small onion
- 4 cloves garlic
- 1 pice of fresh ginger, peeled
- 2 cups beef broth
- 1 star anise
- 1 cinnamon stick
- 8 ounces shiitake mushrooms (portobello)
- 2 Tbsp tamari sauce
- 2 green onions, chopped
- 1 small green cabbage
- 2 Tbsp olive oil
- salt & pepper, to taste
- ¼ cup red wine vinegar
- ¼ cup balsamic vinegar
- 2 cloves garlic, minced
- 1 shallot, chopped
- 1 jalapeno chili, seeded + Chopped
- ½ cup fresh basil (Thai basil)
- ¼ cup fresh cilantro
- ½ cup olive oil
- 1 tsp salt
- Bean Sprouts
- Sweet Red Pepper, julienned
- Cucumber julienned
- Place beef roast seasoned with salt and pepper in slow cooker.
- Add quartered onion, garlic, fresh ginger, 2 cups beef broth, star anise, & cinnamon stick.
- Cook on high for 4-5 hours or low 6-8 hours.
- Once roast is done, remove and shred.
- To make chimichurri add red wine vinegar, balsamic, garlic, shallot, jalapeno, basil, cilantro and salt to food processor or blender. Slowly add in olive oil while blending. Set aside to allow flavors to blend.
- Slice cabbage into ½ inch pieces. Place in a bowl and add olive oil and salt & pepper.
- Place on a baking pan and roast for 20 minutes.
- Add four cups of broth from the slow cooker to a pan and add mushrooms, sliced green onion and tamari sauce. Simmer until mushrooms are tender.
- Add shredded beef, cabbage and enough broth to cover to a bowl.
- Top with red bell pepper, bean sprouts, cucumber and finish with the chimichurri sauce.