Latin Beef Brisket with Chimichurri
Elevate your dinner table with a bold and flavorful Latin Beef Brisket with Chimichurri! This tender, slow-cooked brisket is perfectly seasoned with a smoky blend of cumin, paprika, and black pepper, then braised with onions and garlic for rich, melt-in-your-mouth perfection. Topped or served alongside a vibrant homemade chimichurri sauce bursting with fresh parsley, cilantro, lime juice, and a hint of red chili flakes, this dish strikes the perfect balance of hearty and zesty flavors. Ideal for weekend gatherings or special occasions, this recipe is an impressive yet approachable centerpiece that pairs beautifully with roasted vegetables, rice, or even crusty bread. Whether you're a fan of Latin cuisine or simply love a good brisket, this 4-hour oven-braised masterpiece delivers big on taste and tenderness! Keyword-rich and enticing, this is your next must-try recipe for a comforting, flavor-packed meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef brisket
- 2 teaspoons salt
- 1 teaspoons black pepper
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 tablespoons olive oil
- 1 large yellow onion (sliced)
- 4 cloves garlic cloves (minced)
- 2 cups beef stock
- 2 tablespoons red wine vinegar
- 1 cup fresh parsley (finely chopped)
- 0.5 cup fresh cilantro (finely chopped)
- 0.5 teaspoon red chili flakes
- 1 teaspoon oregano
- 3 tablespoons red wine vinegar (for chimichurri)
- 0.5 cup olive oil (for chimichurri)
- 2 tablespoons lime juice (freshly squeezed)
- 0.5 teaspoon salt (for chimichurri)
- 0.25 teaspoon black pepper (for chimichurri)
Instructions
Preheat your oven to 325°F (163°C).
Season the beef brisket generously with salt, black pepper, ground cumin, and smoked paprika on all sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the brisket on all sides until a golden crust forms, about 3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the sliced onion and minced garlic. Sauté for 3-5 minutes until the onion is translucent.
Pour in the beef stock and 2 tablespoons of red wine vinegar to deglaze the skillet, scraping up any browned bits from the bottom.
Return the seared brisket to the skillet, ensuring it is partially submerged in the liquid. Cover tightly with a lid or aluminum foil and transfer to the preheated oven.
Cook in the oven for 3.5 to 4 hours, or until the brisket is fork-tender. Baste the brisket with the cooking liquid every hour.
While the brisket is cooking, prepare the chimichurri sauce. In a bowl, mix parsley, cilantro, red chili flakes, dried oregano, 3 tablespoons of red wine vinegar, 1/2 cup of olive oil, lime juice, salt, and black pepper. Stir well to combine and set aside.
Once the brisket is done, remove it from the oven and let it rest for 15 minutes before slicing against the grain into thin slices.
Serve the brisket with a generous drizzle of chimichurri sauce on top or on the side.
Nutrition Facts
Calories |
4726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.0 g | 405% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 12924 mg | 562% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 10.8 g | ||
| Protein | 420.5 g | 841% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 951 mg | 73% | |
| Iron | 61.7 mg | 343% | |
| Potassium | 7199 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
