Leftover Brisket Salad With Chimichurri Recipe

Name: Leftover Brisket Salad With Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHIMICHURRI:; 1 cup Italian Parsley, Tightly Packed; 1 Tablespoon White Wine Vinegar; 2 Tablespoons Fresh Lemon Juice; 5 cloves Garlic; 2 Tablespoons Fresh Oregano Leaves (or 1 Tablespoon Dry); 2 teaspoons Crushed Red Pepper Flakes, Or To Taste; 3/4 cups Quality Extra Virgin Olive Oil; Salt; Cracked Black Pepper; FOR THE SALAD:; 12 Yukon Gold New Potatoes, About The Size Of Golf Balls; 8 teaspoons Chimichurri Sauce, Or To Taste; 3 cups Watercress, Loosely Packed; 4 cups Leftover Cooked Pulled Brisket

Servings: persons

FOR THE CHIMICHURRI:
1 cup Italian Parsley, Tightly Packed
1 Tablespoon White Wine Vinegar
2 Tablespoons Fresh Lemon Juice
5 cloves Garlic
2 Tablespoons Fresh Oregano Leaves (or 1 Tablespoon Dry)
2 teaspoons Crushed Red Pepper Flakes, Or To Taste
3/4 cups Quality Extra Virgin Olive Oil
Salt
Cracked Black Pepper
FOR THE SALAD:
12 Yukon Gold New Potatoes, About The Size Of Golf Balls
8 teaspoons Chimichurri Sauce, Or To Taste
3 cups Watercress, Loosely Packed
4 cups Leftover Cooked Pulled Brisket

1
For the chimichurri, place all the ingredients except for the olive oil, salt and pepper in a food processor. Process until just short of smooth. Transfer to a bowl, and add the olive oil, salt and pepper. Stir and refrigerate for at least 20 minutes
2
While the chimichurri is chilling, boil the new potatoes with skin in salted water until tender. Do not overcook or the skin will split and peel.
3
When tender, place potatoes immediately in a cold bath. After they have cooled, slice each potato in half. Place them in a large bowl and gently toss with the chimichurri sauce. Add the watercress and pulled beef. Toss to coat.
4
Transfer to a large serving platter and serve immediately.
5
Note: Be sure to take more chimichurri to the table, in case anyone wants to add more. If you have any chimichurri left, it will be even better then next day, and will taste great over grilled steak, chicken or fish.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CHIMICHURRI:, 1 cup Italian Parsley, Tightly Packed, 1 Tablespoon White Wine Vinegar, 2 Tablespoons Fresh Lemon Juice, and more.

Yes, Leftover Brisket Salad With Chimichurri falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Leftover Brisket Salad With Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions