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Nutrition Facts
Serving Size 230 g
(Approx. 12 Servings)
Amount Per Serving
Calories 550 Calories From Fat 400
% Daily Value*
Total Fat 44 g 68%
Saturated Fat 17 g 85%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 630 mg 26%
Total Carbohydrate 2 g 1%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 34 g
Vitamin A 15% • Iron 20%
Vitamin C 15% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chimichurri Roasted Brisket

Prep Time
8 hours
Cook Time
7 hours
Total Time
15 hours
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 1/4 cup(s) fresh cilantro, tightly packed, roughly chopped.
1 1/4 cup(s) fresh parsley, tightly packed, roughly chopped
1/4 Oz fresh oregano, leaves only, stems discarded
6 cloves of garlic
1/4 cup(s) shallots, roughly chopped
2 Tbsp red wine vinegar
1 Tbsp kosher salt
1 Tbsp cracked black pepper
1/4 cup(s) extra virgin olive oil
5 Lb beef brisket point market trim, 4 to 6 pounds
1 cup(s) chicken stock, or broth
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Instructions

1
In a food processor combine cilantro, parsley, oregano, garlic, shallots, red wine vinegar, salt, pepper and olive oil. Blend until smooth.
2
Place brisket on a sheet tray and rub marinade evenly over meat to coat completely.
3
Place coated brisket in a marinating bag, seal tight and marinate for at least 6 hours, overnight is recommended.
4
Preheat oven to 350°F.
5
Place brisket with any excess marinade and juices in a roasting pan along with chicken broth.
6
Cover pan tightly with foil and roast 5 to 7 hours or approximately 45 minutes to 1 hour per pound. Internal temperature should read at least 185ºF and meat will be very tender.
7
Remove brisket from oven, uncover and rest for at least 30 minutes before carving or shredding.
8
Season to taste and drizzle with pan juices.
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