Argentine Oven Barbeque Brisket with Chimichurri Sauce
8 lbs beef brisket
Fresh Ground pepper
Chimichurri Sauce (Recipe to follow)
3 C lightly packed chopped parsley
2 t fresh ground pepper
6T fresh oregano (optional)
2 1/2 C olive oil
1 T fresh lemon juice
10-15 cloves minced garlic
3 t salt
6 T shallot or onion minced
9 T red wine vinegar
2 t chili pepper flakes
Trim excess fat from brisket. Cover both sides of meat with salt and pepper. Rub half of the Chimichurri Sauce into the meat on both sides and refrigerate well covered over night.
Wrap brisket in foil, seal tightly and place in pan. Bake at 250 degrees for 8 hours or about 1 hour per pound. Remove pan from oven and let meat rest for 30 minutes. Remove from pan and place on cutting board and cover another 15 to 30 minutes. In the mean time, skim the fat from pan. Slice meat and return to pan juices if desired. Serve with remaining Chimichurri sauce.
Place all ingredients in a blender or food processor and pulse until well chopped, but not pureed.
SERVE AND ENJOY WITH A BOTTLE OF SCHMIDT FAMILY MALBEC!