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 the beefy slices with a bright and fresh cilantro chimichurri for a simple, yet bold upgrade to your Sunday evening meal.
FOR THE BRISKET, SEAR:
FOR THE CHIMICHURRI, PURÉE:
For the brisket, sear brisket in oil in a sauté pan over medium-high heat until browned on both sides, 4–5 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 tons of flavor to the brisket.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 6g 30%
Cholesterol 135mg 45%
Sodium 818mg 34%
Carbs 2g 0%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.