Latin Beef Brisket With Chimichurri

Recipe by Oolala
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READY IN: 4hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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