Latin Beef Brisket With Chimichurri Recipes

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE

Steps:

• Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
• Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
• Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.

LATIN BEEF BRISKET WITH CHIMICHURRI

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.