Chimichurri is like the ketchup of Argentina and Uruguay–except that it’s made from parsley, oregano, garlic, red pepper flakes, vinegar, and olive oil (basically) instead of tomato and sugar. Both of these countries are known for their beef — some of the best in the world, according to those who can make such a claim. If you’re lucky enough to enjoy it for yourself, you’ll find it is served with either red or green chimichurri sauce. It feels right to take this classic pairing and turn it into something we can enjoy at home, anytime.
Here’s why you want to make this recipe.
It tastes like it took a lot more effort to prepare than it actually does. The secret to that is the fresh chimichurri sauce that’s spooned over crusted beef right before serving.
This recipe is easy. It’s a great way to start learning how to make brisket, if you’re new to it still (I was when I first made this one a couple years ago). And a chimichurri sauce is so great to know how to make!
Once you give this a try, I’ll bet you start to think of all kinds of other ways to use chimichurri sauce. Maybe the dipping sauce for a meatball appetizer? Definitely over grilled steak. Probably pretty good with scrambled or fried eggs too…
How’d it turn out for you?
Did you get a nice crust on your brisket? (I hope you were able to use roasting rack insert for your slow cooker.) Did you use leftovers in a fun way? Let’s hear all about it in the comments below!
- 2 pound beef brisket
- 1 tbsp extra virgin olive oil
- 2 tbsp Chimichurri seasoning blend
- ½ tsp fine-grain seat salt
- ¼ cup beef broth other broths or water can be substituted
- ¼ cup cilantro chopped
- ¼ cup flat-leafed parsley chopped
- 2 cloves garlic finely minced
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- ¼ tsp crushed red pepper
- salt to taste
- black pepper to taste
- Place the brisket on top of the roasting rack in the slow cooker basin and rub with olive oil, dried chimichurri seasoning mix, and sea salt. Pour the beef broth into the basin, but avoid pouring directly onto the seasoned beef.
- Cover and slow cook on low for 10 hours.
- Before serving, prepare the fresh chimichurri sauce. Combine finely chopped cilantro and flat-leafed parsley with minced garlic, crushed red pepper, red wine vinegar and a pinch of salt and pepper with a spoon. Whisk in the extra vinegar olive oil to finish. Alternatively, pulse all ingredients in a food processor until smooth.
- Slice or shred the brisket and spoon over the chimichurri sauce. Serve.