Posted by James Collier on Jan 30, 2012
Filed:
Entree (the main dish)
Tagged:
brisket
broiling
chimichurri
cilantro
seasonal eats
It's hard to find a good brisket; many backyard barbecuers will claim it's a tough cut to cook. But with a little liquid and a lot of heat, most meats will break down...eventually.
For the meat:
For the chimichurri:
This chimichurri recipe is adapted from one I learned last spring at Eat Retreat. Measurements are loose, so be sure to taste and adjust to your own preferences.
For the meat:
Preheat oven to 350 degrees.
Heat the oil in a large pan; sear brisket on all sides over medium-high heat. Remove meat and set aside; add the beer to deglaze the pan. Cook for 2 minutes, or until liquid is reduced, then stir in the beef broth and remove from heat.
Wrap the brisket in foil, topping with the broth. Seal tight, then set on a roasting pan. Braise for 3 hours, or until meat easily pulls away with a fork. Let rest for 15 minutes before cutting (and remember, cut against the grain!).
For the chimichurri:
Finely chop cilantro, parsley, oregano, garlic and shallots; roughly chop capers. Mix all ingredients in a large bowl and whisk to incorporate. Taste, and adjust to taste.
Spoon the sauce over the sliced brisket. Bonus points: serve with a homemade sourdough waffle.