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Rosh Hashanah: Latin Beef Brisket With Chimichurri

Source of Recipe

"Adventures in Jewish Cooking"
For the Chimichurri:

7 garlic cloves

4 jalapenos, seeded and coarsely chopped

7 bay leaves

1 1/4 cups packed flat-leafed parsley leaves

2/3 cup packed cilantro leaves

2 1/2 tablespoons dried oregano

1 1/4 cups distilled white vinegar

1 1/4 cups extra-virgin olive oil

2 cups water

Kosher salt, to taste

For the Brisket:

One 3 1/2-pound, first-cut beef brisket, trimmed of excess surface fat, soaked in cold water to cover for 1 hour, drained

For Sweet Potatoes:

2 1/2 pounds (6 medium) sweet potatoes (orange Louisiana yams)

Kosher salt and freshly ground black pepper

For Barbecue Vinaigrette:

1 1/2 tablespoons balsamic vinegar

1 1/2 tablespoons store-bought barbecue sauce

1/2 cup extra-virgin olive oil


For assembling brisket:

4 tablespoons extra-virgin olive oil, divided

1 medium large red onion, cut into thin half-moons

2 red bell peppers (preferably 1 red and 1 yellow), seeded and cut into thin strips

1 medium green bell pepper, seeded and cut into thin strips

1 jalapeno, seeded and chopped

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

Kosher salt and freshly ground black pepper, to taste

Lime wedges, for serving


To make the chimichurri: In a food processor fitted with the metal blade, with the machine running, drop the garlic, jalapenos and bay leaves through the feed tube to chop. Add the parsley, cilantro and oregano. Pulse to chop the leaves. With the machine running, add the vinegar and oil, scraping down the sides of the bowl as needed, and process until the chimichurri is smooth. Season to taste with salt.

To make the brisket: Pour 1 cup of the chimichurri into a covered container and refrigerate. Mix the remaining chimichurri and the water in a large nonreactive (stainless steel, ceramic or glass) baking dish. Place the brisket in the dish. Cover tightly with plastic wrap. Refrigerate, occasionally turning the brisket in the chimichurri marinade, for at least 24 hours and up to 48 hours.

Position a rack in the center of the oven and preheat to 350 degrees. Transfer the brisket and marinade to a roasting pan or nonreactive Dutch oven. Cover and bake until very tender when pierced with a meat fork, about 3 1/2 hours. Cool slightly. Transfer the brisket to a carving board. Using two forks, pull the brisket into long shreds. Transfer to a bowl and add a few spoons of cooking liquid to keep moist. (The brisket can be prepared up to 1 day ahead, covered and refrigerated.)

Meanwhile, prepare the sweet potatoes: Pierce the sweet potatoes with a fork and place on a large baking sheet. Bake on another rack in the oven with the brisket (or use a second oven at 350 degrees) until tender when pierced with the tip of a knife, about 11/4 hours. (Be sure to thoroughly bake the sweet potatoes. Don't worry about darkened skin.)

Protecting your hands with a towel, split the sweet potatoes lengthwise and scoop out the flesh into a food processor fitted with the metal blade. Puree and season to taste with salt and pepper. Transfer to a heatproof bowl, cover tightly with aluminum foil, and place in a skillet of simmering water to keep warm. (The potatoes can be cooled, peeled, mashed and cooled up to 2 hours ahead. Reheat in a covered bowl in a microwave oven.)

To make the vinaigrette: Whisk the vinegar and barbecue sauce in a medium bowl. Gradually whisk in the oil to make a thick vinaigrette.

To finish assembling brisket: Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the onion, red and green peppers, and jalapeno. Cook, stirring occasionally, until the vegetables are just crisp-tender, about 5 minutes. Transfer to a large platter and cover with aluminum foil to keep warm.

Add 2 tablespoons oil to the skillet and heat over medium-high heat. Add half of the shredded brisket and cook without stirring until the meat is beginning to crisp, about 3 minutes. Scrape up with a metal spatula, and continue cooking until meat begins to crisp again, about 2 minutes. Transfer to the platter of vegetables. Repeat with the remaining shredded brisket, adding a little more oil if necessary.

Return all the brisket and vegetables to the skillet and mix well to heat through. Stir in the cilantro and lime juice. Season with salt and pepper.

To serve as individual servings, transfer the mashed sweet potatoes to a pastry bag fitted with a large 1/2-inch star tube. For each serving, pipe a large rosette in the center of a dinner plate. Arrange the brisket and vegetables around the rosette. Drizzle the vinaigrette decoratively on the plate, and serve immediately.

For family-style serving, pass the platter of meat and vegetables and the bowl of sweet potatoes. In either case, pass the reserved chimichurri as a sauce on the side.

Makes 6 servings.