¼cupbeef brothother broths or water can be substituted
¼cupred wine vinegar
½cupextra virgin olive oil
¼tspcrushed red pepper
black pepperto 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.