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Cooking 101
This Chimichurri Brisket is slow-cooked to perfection in a flavorful blend of tomatoes and our signature Herby Chimichurri sauce. A comforting meal that's bound to satisfy & worth the wait!
Chef Tip: For an extra layer of flavor, allow the brisket to marinate in the Chimichurri sauce for an hour before searing. This will infuse the meat with the vibrant herbaceous notes.
3-4 lb. beef brisket, trimmed
1 yellow onion, chopped
2 tablespoons tomato paste
4 large carrots, cut into 2-inch pieces
1 pound small waxy potatoes
1 32-oz can crushed tomatoes
2 cups beef stock
Olive oil
Salt and Pepper
Preheat the oven to 325°F. Pat the brisket dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium heat. Sear brisket on all sides until nicely browned, 8 minutes total. Remove brisket to a plate.
Saute onions until translucent. Add tomato paste and stir until it turns a brick-red color. Add beef stock, tomatoes, and Herby Chimichurri. Bring to a boil.
Add carrots, potatoes, brisket, salt, and pepper. Lower heat to a simmer, cover, and transfer to the oven. Cook until the brisket is tender and vegetables are soft, about 3-3.5 hours. Serve with more Herby Chimichurri drizzled on top.
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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