LATIN BEEF BRISKET WITH CHIMICHURRI
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.
Provided by Oolala
Categories Meat
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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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