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[Photograph: 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.

As always with our Cook the Book feature, we have five (5) copies of Joy of Kosher to give away this week.

About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, SFoodie, and Berkeleyside NOSH. She blogs at Cooking Wolves. Follow her @KateHWiliams.

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