Latin Beef Brisket With Chimichurri Recipes

Steps:

• Preheat oven to 325 degrees F. Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat until browned on all sides. Set aside. Reduce heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced. Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with sliced scallions and serve.

Steps:

• To make chimichurri: in a food processor, with the machine running, drop garlic, jalapenos and bay leaves through the feed tube to chop them.
• Add parsley, cilantro and oregano. Pulse to chop.
• Then, with the machine running, add the vinegar and oil, scraping down the sides of the bowl as needed, and blend until smooth.
• Season, to taste, with salt.
• Pour 1 cup of the chimichurri into a covered container and refrigerate.
• Mix the remaining chimichurri with the water in a large non-reactive (stainless steel, ceramic or glass) baking dish.
• Marinate the meat in this for 24 to 48 hours, covered with plastic wrap, in the refrigerator.
• When ready to cook, postition rack in center of Preheated 350 degree oven.
• Transfer brisket and marinade to a roasting pan or non-reactive dutch oven.
• Cover and bake until very tender; around 3 1/2 hours.
• Cool slightly before cutting on the diagonal.
• Serve with the heated cup of chimichurri sauce that was reserved.

Steps:

• For spice rub:
• Combine all ingredients in small bowl.
• Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
• For chimichurri sauce:
• Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
• Do ahead: Can be made 3 hours ahead. Cover; chill.
• For beef tenderloin:
• Let beef stand at room temperature 1 hour.
• Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
• *Available at specialty foods stores and from tienda.com.

Steps:

• In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside.
• Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side.
• Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.