Latin Beef Brisket With Chimichurri Recipes

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.

BEEF SHAWARMA WITH CHIMICHURRI SAUCE

Steps:

• For the beef shawarma: Trim and clean hangar steak and slice 1/4-inch thick. In stainless mixing bowl, combine the cardamom, garlic, garam masala, bay leaves, cinnamon sticks, and 2 tablespoons salt and mix well. Add the steak and toss to coat. Transfer to appropriate container, cover and marinate for at least 4 hours or overnight.
• Preheat the oven to 350 degrees F. Place marinated beef in 2-inch hotel pan or roasting pan and cover with heavy-duty foil. Cook until tender but with no running juice, about 10 minutes. Remove from oven and allow meat to rest for a few minutes before serving. Serve with Chimichurri sauce.
• For the chimichurri sauce: Rinse the parsley, mint, and basil in cold water to wash and remove any dirt. Drain herbs and lay out on paper to dry. Please allow herbs to dry naturally. Chop herbs to a rough-chopped stage and set aside. In a mixing bowl, combine the olive oil blend, 1 tablespoon salt, 1/2 teaspoon black pepper, chili flakes, white pepper, rice vinegar, apple cider vinegar, and lemon juice and mix to create a dressing. Fold in herbs and mix well. Allow chimichurri sauce to marinate for at least 30 minutes before using (it will develop the earthy, herb flavor).

ARGENTINEAN BEEF SKEWERS WITH CHIMICHURRI

Steps:

• Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.

GRILLED BEEF WITH CHIMICHURRI SAUCE

Steps:

• In a glass bowl, combine the oil, vinegar, lime juice, oregano, parsley, garlic and crushed red pepper. Season with salt, pepper and cayenne.
• Place beef in a zip-lock plastic bag and add 3/4 cup (200ml) chimichurri sauce. Remove excess air from bag, seal it, and turn bag several times to coat beef with the sauce. Marinate in refrigerator for 2 hours. Cover the remaining sauce and refrigerate.
• About 30 minutes before grilling, remove the beef and reserved sauce from the refrigerator. Soak wood chips in cold water. Heat a covered charcoal or gas grill to medium hot. Just before cooking toss the wood chips into the hot coals, or add the wood chips to the gas grill according to manufacturer's instructions.
• Grill the beef, turning occasionally and basting with the marinade from the bag until the outside is well browned and inside is cooked to desired degree, about 10 to 20 minutes. (A thermometer should register 125F°/52°C for medium-rare, or 135F°/57°C for medium.) Discard remaining marinade from the bag.
• Transfer beef to a cutting board and let rest 10 minutes. Slice and transfer to a warmed serving platter. Drizzle the slices with some of the reserved chimichurri sauce and serve while still hot.
• NOTE: If using a strip loin, leave a 1/2-inch (1.25cm) layer of fat around the roast. For individual steaks, cut the meat into 6-ounce (170g) portions, about 1 1/2 inches (3.75cm) thick. Sear in a hot pan for 2 minutes on each side, and then grill for 4 to 5 minutes on each side, or as desired.

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.

ARGENTINE-STYLE BEEF WITH CHIMICHURRI SAUCE

Steps:

• For chimichurri sauce:
• Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
• For beef:
• Whisk all ingredients except beef in large bowl; whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour, turning occasionally.
• Prepare barbecue (high heat). Thread beef with some marinade still clinging onto 8 skewers. Grill skewers until beef is charred on all sides and cooked to desired doneness, about 5 minutes for medium-rare.
• Place 1 skewer on each plate. Pass chimichurri sauce alongside.