Prep 45 mins
Cook 3 hrs 30 mins
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.
- 7 garlic cloves, peeled
- 4 jalapeno peppers, seeded and coarsley chopped
- 7 bay leaves
- 1 1⁄4 cups flat leaf parsley
- 2⁄3 cup cilantro leaf
- 2 1⁄2 tablespoons dried oregano
- 1 1⁄4 cups distilled white vinegar
- kosher salt
- 2 cups water
- 3 1⁄2 lbs beef brisket, soaked in cold water to cover for 1 hour, drained
- To make chimichurri: in a food processor, with the machine running, drop garlic, jalapenos and bay leaves through the feed tube to chop them.
- Add parsley, cilantro and oregano. Pulse to chop.
- Then, with the machine running, add the vinegar and oil, scraping down the sides of the bowl as needed, and blend until smooth.
- Season, to taste, with salt.
- Pour 1 cup of the chimichurri into a covered container and refrigerate.
- Mix the remaining chimichurri with the water in a large non-reactive (stainless steel, ceramic or glass) baking dish.
- Marinate the meat in this for 24 to 48 hours, covered with plastic wrap, in the refrigerator.
- When ready to cook, postition rack in center of Preheated 350 degree oven.
- Transfer brisket and marinade to a roasting pan or non-reactive dutch oven.
- Cover and bake until very tender; around 3 1/2 hours.
- Cool slightly before cutting on the diagonal.
- Serve with the heated cup of chimichurri sauce that was reserved.
There is a problem with this recipe. The original (from Jeffrey Nathan's book) calls for 1 1/4 c of oil in the marinade. You really need that.