Broiled Brisket with Chimichurri


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.


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

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