Slow Cooker Beef Brisket with Cilantro Chimichurri

By lorik

Make the Chimichurri a day ahead, but wait to add the vinegar until right before serving.

Ingredients

• Brisket:
• 1 beef brisket, trimmed and seasoned with salt and pepper (2 1/2 - 3 lb)
• 2 Tbsp olive oil
• 2 cups diced onion
• 1 carrot, diced
• 3 Tbsp minced garlic
• 1 tsp kosher salt
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 cup dry red wine
• 1/2 cup low sodium beef broth
• Chimichurri:
• 1 bunch fresh cilantro, leaves and stems
• 2 cloves garlic, chopped
• 1 serrano chili, chopped
• 1/3 cup extra virgin olive oil
• 3 Tbsp white wine vinegar
• 1 tsp kosher salt
• 1/4 tsp red pepper flakes

Details

Servings 6

Preparation

Step 1

Chimichurri:

Puree cilantro, garlic, and serrano in food processor. Add oil, salt and pepper flakes, and process until blended. Can be refrigerated up to 24 hours at this point. Add vinegar slowly while whisking to emulsified just before serving.

Brisket:

Sear brisket in hot oil in a saute pan over medium high heat until browned on all sides, 4-5 minutes per side. Transfer brisket to a 4 to 6 quart slow cooker. Add onion and carrot to the pan, sweat over medium heat until softened, 5 minutes. Stir in garlic, salt, oregano, cumin and coriander, cook 1 minute. Deglaze pan with wine, scraping up bits from bottom; reduce until evaporated, then stir in broth. Transfer broth mixture to slow cooker, cover, and cook brisket on high setting, 3 - 4 hours or until fork tender. Transfer brisket to a cutting board, tent with foil and let rest 20 minutes.

Slice brisket against the grain into 1/2 inch slices and arrange on a platter. Strain braising liquid and skim fat; pour over slices and serve with chimichurri.