Oven-Ready
Premium
Chimichurri Brisket
with chipotle buttered baked potato
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
- Fiber-Rich
- Gluten-Smart
Chef
Hannah Fenton
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Sliced Zucchini
- 8 oz. Cooked Sliced Beef Brisket
- 2 oz. Chimichurri
- 1 oz. Creme Fraiche
- ⅘ oz. Chipotle Butter
- 2 Green Onions
- ½ oz. Grated Cotija
- 1 tsp. Garlic Pepper
- ½ tsp. Potato Spice Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories640
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Carbohydrates56g
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Net Carbs50g
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Fat36g
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Protein29g
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Sodium1760mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Microwave
- 1 Microwave-Safe Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Potatoes
Prick potatoes all over with a fork.
Place potatoes on a microwave-safe plate. Microwave until easily pierced with a knife, 8-10 minutes, flipping once halfway through. Potato size may vary. If potatoes need more time, microwave an additional 1-2 minutes at a time, to soften.Place each potato on a piece of foil and evenly top with 1 tsp. olive oil, potato spice seasoning, and a pinch of pepper. Massage oil and seasonings into potatoes and form a foil pouch around potatoes.Place pouches directly on oven rack, opening-side up.Bake in hot oven until fork-tender, 20-25 minutes.After 20-25 minutes, carefully remove from oven. Transfer to a clean, flat work surface and let cool, 5 minutes.While potatoes bake, continue recipe. -
2 Bake the Zucchini and Brisket
Place zucchini in provided tray and toss with 2 tsp. olive oil, garlic pepper, and a pinch of salt.
Bake uncovered in hot oven, 10 minutes.While zucchini bakes, drain brisket and separate slices.After 10 minutes, carefully remove tray from oven and push zucchini to one side of tray.Add brisket to empty side of tray and toss with half the chimichurri (to taste; reserve remaining for crema). Tray will be hot! Use a utensil/caution. Cover brisket side with foil.Bake half-covered (brisket covered, zucchini uncovered) in hot oven until zucchini is tender and brisket is heated through, 25-30 minutes.Carefully remove from oven. -
3 Finish Potatoes, Make Crema, and Finish Meal
After 5 minutes, or once potatoes are cool enough to handle, carefully discard foil.
Halve potatoes lengthwise, making sure not to cut all the way through. Season with a pinch of salt and pepper and softened butter (to taste), fluffing insides with a fork.Trim and thinly slice green onions.In a mixing bowl, combine remaining chimichurri (to taste), creme fraiche, and 1 tsp. water.To serve, top brisket with crema and green onions. Garnish potato and zucchini with cheese. Bon appétit!
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