Cooking With Joy: Argentinian Brisket With Chimichurri

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Shoshie Steinhart
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Jamie's Argentinian Brisket

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By now you have noticed that Evergreen is where I do most of my shopping, especially for meat. Since I am there pretty often, I have built up a relationship with many of the managers. AJ is my go to guy. He will often ask me “what’s on the menu this week?” or “I’m waiting for samples”. This week when he looked in my shopping cart he saw that I had a first cut brisket. He told me to put it back and to take a second cut instead. I was hesitant at first, but listened to his reasoning. AJ said that second cut brisket is a fattier piece of meat which makes for a softer more flavorful roast. When I have bought brisket in the past I have only bought first cut, thinking it was superior. It is all in a person’s taste; however, I soon found out that I in fact agree with AJ. This recipe turned out AMAZING using the second cut.  Let me know in the comments below which cut you prefer, but first let me tell you how the rest of the recipe went!

This recipe is very easy to prep. I combined the paprika, cumin, salt, oregano, garlic powder and cayenne, and then rubbed it onto the meat while my pan was heating up. I love searing meat (I know I have said that before), and love how it seals in the flavor of the spices. After searing, I transferred the meat to a pot to put in the oven and poured the beef broth and red wine vinegar over it. Like I said, it was very easy to prep. I was really wondering how interesting this brisket could possibly turn out. It was really nothing fancy, just some spices and broth and into the oven. Well as I am sure you could imagine, the meat basting in the broth and its own juices in addition to the spices for a few hours made for an incredible result! The gravy from the pan was good enough to drink with a straw!

Next came the chimichurri prep. At first when I tasted it alone it was very vinegary, but when we tasted it together with the meat it made a lot of sense.  The tang from the vinegar mellowed when eaten together with the meat. Hubs and I enjoyed this recipe very much and the kids ate the meat happily sans the chimichurri.

Argentinian Brisket with Chimichurri

Argentina Brisket with Chimichurri page 200
DRESS IT DOWN Pulled Argentina Brisket and Rice

 Note: This blog series, Cooking With Joy, is meant to be a companion to the Joy of Kosher with Jamie Geller cookbook.  Most of the full recipes are only available in the cookbook.