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Argentinian Brisket With Chimichurri July 20, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

We have this awesome Traeger grill at home that is perfect for smoking meats. The original recipe for this calls for it to be cooked in a dutch oven but why not smoke it? The smokey meat paired with the super fresh chimichurri is delicious.

Ingredients:

Brisket

  • 2 tablespoons paprika
  • 2 tablespoons ground cumin (omit for Passover)
  • 1 tablespoon kosher salt
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 (3 1/2 pound) brisket
  • 3 tablespoons canola oil (use olive oil for Passover)
  • 1 cup beef broth, such as Manischewitz All Natural Beef Broth
  • 2 tablespoons red wine vinegar

Chimichurri

  • 1 1/2 cups chopped fresh parsley leaves
  • 1 tablespoon dried oregano
  • 3 garlic cloves, smashed
  • Grated zest and juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 cup extra virgin olive oil

photo 1

photo 3

 

Directions:

Preheat grill to 375°F.

For the brisket: In a small bowl, combine the paprika, cumin, salt, oregano, garlic powder, and cayenne; mix well. Rub the mixture all over the meat. Place meat on the smoker. Add the broth and vinegar to a disposable pan and place in smoker. Roast until tender.

Transfer the brisket to a cutting board and let rest at least 15 minutes before slicing.

For the chimichurri sauce: Combine the parsley, oregano, garlic, lemon zest and juice, vinegar, salt, black pepper, and red pepper flakes, if using, in a food processor. Pulse to coarsely chop, stopping to scrape down the sides. With the processor running, slowly add the olive oil in a stream until you have a fairly smooth but still slightly chunky sauce.

photo 4

Slice the brisket 1/4-inch-thick against the grain, transfer it to a serving plate, and drizzle the chimichurri sauce on the meat.

photo 5

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