Argentinian Brisket With Chimichurri From 'Joy of Kosher'

By
Kate Williams
Kate Itrich-Williams is a contributing writer at Serious Eats.
Kate Williams
Kate Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.
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Updated March 20, 2019
Argentinean Brisket with Chimichurri
Andrew Purcell

It should come as little surprise that there are multiple brisket recipes in Jamie Geller's new cookbook, Joy of Kosher. It's one of the first dishes that comes to mind when I think of kosher meals, and the forgiving cut of beef is one of Geller's favorites to cook. While there were more traditional preparations in her book, I was drawn to this zippier Argentinian-inspired recipe.

Gellar first rubs the brisket down with a potent, paprika-forward spice blend before searing and braising it in beef broth and red wine vinegar. The roast isn't cooked until it falls apart; instead, Geller removes it just as the meat turns tender. This leaves the brisket easily sliceable, kind of like a giant steak—a giant steak drizzled with tangy, transformative chimichurri sauce.

Why I picked this recipe: I've eaten plenty of brisket, both braised and smoked, but I've never thought to pair it with bright chimichurri sauce.

What worked: Chimichurri is particularly well-suited to this spiced, sliceable brisket. Its punchy herbaceousness enlivens the rich, earthy meat.

What didn't: Two hours is the bare minimum for braising brisket. At this time, the meat is just starting to turn tender. I'd recommend cooking it for at least 30 more minutes, if not longer.

Suggested tweaks: To make this recipe kosher for Passover, omit the cumin in the dry rub and substitute olive oil for canola oil when searing the brisket. I like to add cilantro to chimichurri, in addition to the parsley. To do so, use 1/2 cup cilantro and 1 cup parsley.

Reprinted with permission from Joy of Kosher: Fast, Fresh Family Recipes by Jamie Geller. Copyright 2013. Published by William Morrow, an imprint of Harper Collins Publishers. All rights reserved. Available wherever books are sold.

Recipe Details

Argentinian Brisket With Chimichurri From 'Joy of Kosher'

Active 25 mins
Total 2 hrs 40 mins
Serves 6 to 8 servings

Ingredients

For the 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

For the Chimichurri Sauce:

  • 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

Directions

  1. Preheat oven to 375°F (190°C).

  2. For the Brisket: In a small bowl, combine paprika, cumin, salt, oregano, garlic powder, and cayenne; mix well. Rub mixture all over meat. Heat canola oil in a Dutch oven over medium-high heat, and sear meat for 3 to 5 minutes on each side. Add broth and vinegar, cover, and transfer to the oven. Roast until tender, about 2 hours.

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

  4. For the Chimichurri Sauce: Combine 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 olive oil in a stream until you have a fairly smooth but still slightly chunky sauce.

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

Nutrition Facts (per serving)
625Calories
47gFat
6gCarbs
44gProtein
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories625
% Daily Value*
Total Fat 47g60%
Saturated Fat 13g66%
Cholesterol 158mg53%
Sodium 771mg34%
Total Carbohydrate 6g2%
Dietary Fiber 2g7%
Total Sugars 1g
Protein 44g
Vitamin C 16mg81%
Calcium 76mg6%
Iron 6mg34%
Potassium 514mg11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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