Broiled Brisket with Chimichurri

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. 

Ingredients

For the meat:

• 1 6-8 lb. brisket, trimmed (I like a little fat on mine)
• 3 Tbsps. spice mix -- or keep it simple with fresh ground black pepper and salt
• 2 Tbsps. vegetable oil
• 1/2 cup good beer (you can drink the rest)
• 1/2 cup beef broth

For the chimichurri:

• 1 bunch cilantro
• 1 bunch Italian parsley
• 1 bunch oregano
• 1/4 cup capers
• 2 cloves garlic
• 1 shallot
• 1/2 olive oil
• 1/8 cup red wine vinegar
• Lemon juice, to taste
• Salt and pepper, to taste

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.

Instructions

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.