Braised Beef Spanish Style with Chimichurri
This recipe is a revelation and once you make it it will end up being a staple in your cooking rotations. You will notice that I keep the beef and sauce separate, and only combine the two when reheating. The reason I do this is so that I can make a large batch, portion the beef into zip-lock bags and freeze them, along with pouring the cooking liquid into ice cube trays, freezing and then also into zip lock bags for portion control. This way I can reheat the beef and sauce whenever I like. Also, keeping the beef separate to the sauce means that it can be used in a whole different manner of ways. I've used it in curries- cooking veggies in coconut milk with red curry paste and then adding the beef at the end as an easy week night dinner. It can be added to salads, pizzas and even stir-frys. Or you can just eat it once cooked with the sauce over a bed of rice or with some vegetables or roast potatoes on the side as I did with our meal. I highly recommend making the