Percy & Lilys 56

This recipe is taken from The Street Food Cook Book which is available to buy from book stores now. It is made by Street Food stars and caterers – Percy and Lily.

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.


Serves 8.

For the beef brisket
  • 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
For the chimichurri
  • 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
To Serve
  • 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.