Smoked Chimichurri (Em Brasa)

Most chimichurri is made in five minutes and eaten the same day. This one is different. Matheus — who spent seven years cooking over open fire in Brazil before joining us at Dublin Cookery School — builds his version on smoke, char, and time. The technique is called em brasa, meaning over the coals. An onion goes into the embers whole, skin-on. The herbs are charred directly over flame until half of them are blackened. The butter is smoked by dipping a live coal into it to absorb the flavour. Then everything is brought together slowly, finished with extra virgin olive oil.The result keeps on a shelf (not in the fridge or freezer) and deepens over weeks, months and even years! It goes on steak, on bread, on roasted vegetables. It goes on everything.

• Time: 60 min
• Servings: 6

Source: Dublin Cookery School

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