Description
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.
Ingredients
- Garlic Cloves
- Jalapeno Peppers
- Bay Leaves
- Flat Leaf Parsley
- Cilantro Leaf
- Dried Oregano
- Distilled White Vinegar
- Kosher Salt
- Water
- Beef Brisket
Instructions
- 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 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