Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Latin Beef Brisket With Chimichurri Recipe
    Lost? Site Map

    Latin Beef Brisket With Chimichurri

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    45 mins

    3 hrs 30 mins

    Oolala's Note:

    This comes from "Adventures in Jewish Cooking" and I haven't made it yet. This recipe is a lot more detailed than the other easy ones I have posted. I love the spices used. Note, this has a 24-48 hour marination and I didn't include it in the recipe time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Chimichurri

    Brisket

    • 3 1/2 lbs beef brisket, soaked in cold water to cover for 1 hour, drained

    Directions:

    1. 1
      To make chimichurri: in a food processor, with the machine running, drop garlic, jalapenos and bay leaves through the feed tube to chop them.
    2. 2
      Add parsley, cilantro and oregano. Pulse to chop.
    3. 3
      Then, with the machine running, add the vinegar and oil, scraping down the sides of the bowl as needed, and blend until smooth.
    4. 4
      Season, to taste, with salt.
    5. 5
      Pour 1 cup of the chimichurri into a covered container and refrigerate.
    6. 6
      Mix the remaining chimichurri with the water in a large non-reactive (stainless steel, ceramic or glass) baking dish.
    7. 7
      Marinate the meat in this for 24 to 48 hours, covered with plastic wrap, in the refrigerator.
    8. 8
      When ready to cook, postition rack in center of Preheated 350 degree oven.
    9. 9
      Transfer brisket and marinade to a roasting pan or non-reactive dutch oven.
    10. 10
      Cover and bake until very tender; around 3 1/2 hours.
    11. 11
      Cool slightly before cutting on the diagonal.
    12. 12
      Serve with the heated cup of chimichurri sauce that was reserved.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Latin Beef Brisket With Chimichurri

    Serving Size: 1 (316 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 851.4
     
    Calories from Fat 634
    74%
    Total Fat 70.5 g
    108%
    Saturated Fat 28.3 g
    141%
    Cholesterol 193.1 mg
    64%
    Sodium 180.6 mg
    7%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.5 g
    2%
    Protein 45.7 g
    91%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites