This recipe appears in:Argentinian Brisket With Chimichurri From 'Joy of Kosher'
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.
Reprinted with permission from Joy of Kosher: Fast, Fresh Family Recipes by Jamie Geller. Copyright 2013. Published by William Morrow, an imprint of Harper Collins Publishers. All rights reserved. Available wherever books are sold.
- 2 tablespoons paprika
- 2 tablespoons ground cumin (omit for Passover)
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 (3 1/2 pound) brisket
- 3 tablespoons canola oil (use olive oil for Passover)
- 1 cup beef broth, such as Manischewitz All Natural Beef Broth
- 2 tablespoons red wine vinegar
- 1 1/2 cups chopped fresh parsley leaves
- 1 tablespoon dried oregano
- 3 garlic cloves, smashed
- Grated zest and juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes (optional)
- 1/2 cup extra virgin olive oil
Preheat the oven to 375°F.
For the brisket: 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
and vinegar, cover, and transfer to the oven. Roast until tender, about 2 hours.
Transfer the brisket to a cutting board and let rest at least 15 minutes before slicing.
For the chimichurri sauce: 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.
Slice the brisket 1/4-inch-thick against the grain, transfer it to a serving plate, and drizzle the chimichurri sauce on top.