Choripán is a type of sandwich with sausage popular in Argentina and other South American countries. The name comes from the combination of the names of its ingredients: A grilled chorizo style sausage and a pan (bread).
The classic argentine choripán consists of a sausage made out of beef and pork, hot off the grill, split down the middle, and served on a roll. It is customary to add sauces on the bread; most likely the ‘house’ chimichurri which is a salsa-style dressing made with parsley, lemon, garlic and vinegar and is unique to each family or restaurant. We have a sausage made to our recipe by o ur local butcher. However, we also offer 3-hour cooked beef brisket in our ‘choripán’ and serve it with our unique house chimichurri and they go down a storm! Traditionally chimichurri is green, but we’ve added a sweet red pepper to ours.
- 1.8kg beef brisket, preferably from a butcher
- 400ml red wine
- 400ml water
- 2 tbsp tomato ketchup
- 2 tbsp dark brown sugar
- 2 cloves garlic, finely chopped
- ½ tsp chilli flakes or ½ fresh red chilli, finely chopped
- 3 tbsp smoked paprika
- 1 tbsp dried Italian mixed herbs
- 1 level tsp cayenne pepper
- 1 level tsp salt
- 2 tbsp Tabasco sauce
- 8 tbsp Worcestershire sauce
- A bunch of flat leaf parsley
- 8 cloves garlic
- Juice of 1 lemon
- 300ml olive oil
- 100ml white wine vinegar
- 2 shallots, finely diced
- 1 red pepper, finely diced
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 8 brioche rolls or burger buns
Preheat the oven to 160°C. Sear the beef brisket in a hot pan, fat-side down, until brown and slightly charred. Put the wine, water, ketchup and sugar into a large roasting tray and mix all the other beef brisket ingredients in a bowl to form a paste. Rub the paste all over the beef. Place the beef, fat-side up, into the wine and water mixture. Cover with a lid and foil to seal in the steam. If you have no lid, just cover tightly with a double layer of foil ensuring no air can escape.
Roast in the preheated oven for 1 hour 30 minutes.
After this time, check that the liquid has not evaporated (add a little more water if needed), cover tightly, reduce the oven temperature to 150°C and continue to roast for a further 1 hour 30 minutes.
After the total 3 hours, turn the oven off and either let the beef sit for a further 40 minutes steaming in its juices, or remove it and place it on to a warm plate, covered, for 30 minutes before slicing.
For the chimichurri, blitz the parsley, garlic, lemon juice, oil and vinegar together in a food processor or blender to make a paste. Mix in the finely diced shallots and red pepper by hand. Season to taste.
Griddle or toast 8 brioche buns or white burger rolls, before filling each with your sliced beef brisket, topped with the chimichurri. It’s a firm favourite with our punters. We also offer a vegetarian version with roasted squash in garlic and oregano, topped with melted mozzarella and the chimichurri.