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    Home / Recipes / Recipes / Dairy Free

    Broiled Brisket with Chimichurri

    Feb 1, 2012 · Leave a Comment

    Broiled Brisket with Chimichurri
    Dairy FreeMain Dishes

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    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
    • ½ cup Gluten Free beer (you can drink the rest) - check out the G-Free Foodie Gluten Free Beer List for help
    • ½ cup Gluten Free beef broth

    For the chimichurri:

    • 1 bunch cilantro
    • 1 bunch Italian parsley
    • 1 bunch oregano
    • ¼ cup capers
    • 2 cloves garlic
    • 1 shallot
    • ½ olive oil
    • ⅛ 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

    « Fauxreo Cookies with Neapolitan Filling - Gluten Free Oreo
    Chimichurri Sauce »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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