Ingredients
For the meat:
- 1 6-8 lb. brisket, trimmed (I like a little fat on mine)
- 3 Tbsps. spice mix — or keep it simple with fresh ground black pepper and salt
- 2 Tbsps. vegetable oil
- 1/2 cup Gluten Free beer (you can drink the rest) – check out the G-Free Foodie Gluten Free Beer List for help
- 1/2 cup Gluten Free beef broth
For the chimichurri:
- 1 bunch cilantro
- 1 bunch Italian parsley
- 1 bunch oregano
- 1/4 cup capers
- 2 cloves garlic
- 1 shallot
- 1/2 olive oil
- 1/8 cup red wine vinegar
- Lemon juice, to taste
- Salt and pepper, to taste
This chimichurri recipe is adapted from one I learned last spring at Eat Retreat. Measurements are loose, so be sure to taste and adjust to your own preferences.
Directions
For the meat:
Preheat oven to 350 degrees.
Heat the oil in a large pan; sear brisket on all sides over medium-high heat. Remove meat and set aside; add the beer to deglaze the pan. Cook for 2 minutes, or until liquid is reduced, then stir in the beef broth and remove from heat.
Wrap the brisket in foil, topping with the broth. Seal tight, then set on a roasting pan. Braise for 3 hours, or until meat easily pulls away with a fork. Let rest for 15 minutes before cutting (and remember, cut against the grain!).
For the chimichurri:
Finely chop cilantro, parsley, oregano, garlic and shallots; roughly chop capers. Mix all ingredients in a large bowl and whisk to incorporate. Taste, and adjust to taste.
Spoon the sauce over the sliced brisket.
Converted to Gluten Free from a Recipe by James Collier of TasteFresno, photo credit James Collier
