Latin Beef Brisket With Chimichurri
- Ready In:
- 4hrs 15mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
-
Chimichurri
- 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
-
Brisket
- 3 1⁄2 lbs beef brisket, soaked in cold water to cover for 1 hour, drained
directions
- 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.
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<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>