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Lunch / Dinner

Slow-Cooker Beef Brisket with Cilantro Chimichurri

Beef brisket is one of those cuts that's perfectly suited to a slow cooker, yielding tender slices of meat. Top Slow-Cooker Beef Brisket slices with a bright and fresh cilantro chimichurri for a simple, yet bold upgrade to your Sunday evening meal.


6 servings

Total Time

4½ hours

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For the brisket, sear brisket in oil in a sauté pan over medium-high heat until browned on both sides, 45 minutes per side. Transfer brisket to a 4- to 6-qt. 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 any brown bits; reduce until evaporated, then stir in broth. Transfer broth mixture to slow cooker, cover, and cook brisket until fork-tender on high setting, 3–4 hours. Transfer brisket to a cutting board, tent with foil, and let rest 20 minutes.

For the chimichurri, purée cilantro, garlic, and serrano in a food processor.

Add oil, vinegar, salt, and pepper flakes, and process mixture until emulsified.

Slice brisket, against the grain, into ½-inch-thick slices and arrange on a platter. Strain braising liquid and skim fat; pour over brisket, then sprinkle with tomatoes and serve with chimichurri.

Sear brisket in a sauté pan in hot oil until browned on both sides. This step adds flavor to the brisket.

Sear brisket in a sauté pan in hot oil until browned on both sides. This step adds tons of flavor to the brisket.

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