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Smoked Brisket with Chimichurri Sauce
Ingredients
- Chimichurri Sauce:
- 3/4 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 1 tsp. kosher salt
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1 jalapeño pepper, seeded, finely chopped
- 2 cups minced fresh cilantro
- 1 cup minced fresh flat-leaf parsley
- 1/3 cup finely chopped fresh oregano
- 1 lb. heated thinly sliced smoked brisket
Directions
- Preparation:
- 1. For Chimichurri Sauce, combine all ingredients in food processor. Pulses 30 to 60 seconds or until ingredients are pureed. Refrigerate sauce until ready to serve.
- 2. Divide brisket between 4 plates. Serve each with approximately 1/4 cup sauce.
- Nutritional information per serving: Calories 626; Total Fat 49g; Saturated Fat 9g;
- Trans. Fat 0g; Cholesterol 110mg; Sodium 557mg; Total Carbohydrate 4g; Dietary Fiber 1g;
- Total Sugars 1g; Protein 39g
