Latin Beef Brisket With Chimichurri |
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Prep Time: 45 Minutes Cook Time: 3 Minutes |
Ready In: 48 Minutes Servings: 8 |
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This comes from Adventures in Jewish Cooking and I haven't made it yet. I love the spices used. Note, this has a 24-48 hour marination and I didn't include it in the recipe time. Ingredients:
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 |
Directions:
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. Add parsley, cilantro and oregano. Pulse to chop.
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. Season, to taste, with salt.
5. Pour 1 cup of the chimichurri into a covered container and refrigerate.
6. Mix the remaining chimichurri with the water in a large non-reactive (stainless steel, ceramic or glass) baking dish.
7. Marinate the meat in this for 24 to 48 hours, covered with plastic wrap, in the refrigerator.
8. When ready to cook, postition rack in center of Preheated 350 degree oven.
9. Transfer brisket and marinade to a roasting pan or non-reactive dutch oven.
10. Cover and bake until very tender; around 3 1/2 hours.
11. Cool slightly before cutting on the diagonal.
12. Serve with the heated cup of chimichurri sauce that was reserved.
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