This recipe elevates the classic beef brisket to a carnivore’s delight, featuring a rich, flavorful rub and a tangy chimichurri sauce. Tender, melt-in-your-mouth brisket is perfectly complemented by roasted garlic for an unparalleled taste experience. Ideal for a special occasion or a weekend indulgence.
Course: Main Course
Cuisine: American
Difficulty: Medium
Serving: 4-6
Prep Time: 30 minutes
Cook Time: 3-4 hours
Calories: 1000 kcal
Ingredients Item!
- 3 lbs beef brisket
- 2 tbsp olive oil
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp salt
- 1 tbsp black pepper
- 2 large heads of garlic, roasted
- 1/2 cup red wine vinegar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tbsp chopped fresh oregano
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 shallot, minced
Why You Are Not Trying This Recipe?
Directions
- Pat the brisket dry and season generously with salt, pepper, paprika, garlic powder, onion powder, and oregano.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the brisket on all sides until browned.
- Add roasted garlic, red wine vinegar, and parsley to the pot.
- Transfer the pot to a preheated oven at 275°F (135°C).
- Braise the brisket for 3-4 hours, or until it is fork-tender.
- While the brisket is braising, in a small bowl, prepare the chimichurri sauce by combining olive oil, minced garlic, minced shallots, parsley, cilantro, oregano, salt, and pepper.
- Once the brisket is cooked, remove it from the pot and let it rest for at least 15 minutes before slicing against the grain.
- Serve the sliced brisket topped with the chimichurri sauce.