Argentinian Brisket With Chimichurri From 'Joy Of Kosher'

1. 1

   Preheat the oven to 375u00b0F.

2. 2

   In a small bowl, combine the paprika, cumin, salt, oregano, garlic powder, and cayenne; mix well. Rub the mixture all over the meat. Heat the canola oil in a Dutch oven over medium-high heat, and sear the meat for 3 to 5 minutes on each side. Add the broth

3. 3

   and vinegar, cover, and transfer to the oven. Roast until tender, about 2 hours.

4. 4

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

5. 5

   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.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.