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Chimichurri Topped Beef Brisket – Low Carb, Slow Carb & Keto

Chimichurri Topped Beef Brisket – Low Carb, Slow Carb & Keto

The tender fatty meat of a beef brisket smothered with a fresh herbal condiment like chimichurri is quite a taste treat. It is a quick and simple preparation, but you do need to allow plenty of time for the low and slow cooking. The chimichurri only takes 10 minutes, but an 8-pound brisket will need to cook for 10 hours at 250 degrees F. So this is a dish that is quite easy but be sure to think ahead for the cook time.

Beef brisket topped with Chimichurri sauce
Beef brisket topped with Chimichurri sauce
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What does Chimichurri Taste Like

Chimichurri is an  Argentinian sauce with a fresh herbal flavor and a wonderful acidic tang that can really bring a dish to life.

It typically includes parsley, oregano, garlic, vinegar (usually red wine vinegar), olive oil, and flakes of chile pepper, and is often referred to as ‘Argentine barbecue sauce’.

The fresh herbs give it a refreshing vegetal taste, the amount of garlic adds pungency and the vinegar makes it a bit tangy. Chile pepper can add a bit of heat, but chimichurri doesn’t always include chile spice.

10 Great Ways to Use Chimichurri Sauce

  • On grilled bread or as a crostini
  • Add it to a pasta dish or pasta salad
  • Use as a filling for a burger (or a topping as an open-faced burger)
  • Add it to a wrap or gyro
  • Add to pork tacos, fish tacos, or steak tacos
  • Combine with scrambled eggs or other egg dishes
  • Add a dollop to a bowl of soup or chorizo stew
  • Replace basil with chimichurri in a caprese dish
  • Use it as a salad dressing with lots of chopped veggies
  • Toss it with white beans as a salad or side dish

Beef Brisket with Chimchurri as Leftovers

The amount of fat in beef brisket allows it to be reheated without drying out or experiencing a loss of flavor. Chimichurri will last in the refrigerator for several days without losing its freshness, and the oil in the chimichuri adds moisture and freshness to the brisket after it has been reheated.

How to Serve Chimichurri Topped Brisket at a Potluck

Thinly slice the brisket, removing the larger pieces of fat.  Layer it on a plate and microwave for a minute or so.  Serve with room temperature Chimichuri on the side and let people choose whether to slather it on top of their brisket or keep it neatly to the side as a dip.

Keep the parsley out of your teeth and you enjoy the companionship of your fellow co-workers!

Chimichurri Topped Beef Brisket

Beef brisket topped with Chimichurri sauce
5 from 2 votes
Servings 16
Calories 467
Author dorothy stainbrook

Equipment

Ingredients

Beef brisket ingredients

  • 1 Tbsp smoked paprika
  • 1 Tbsp ground coriander
  • 1 Tbsp dried oregano
  • 1 Tbsp kosher salt
  • 2 tsp cayenne pepper
  • 2 tsp ground cumin
  • 1 8- lb beef brisket well marbled with good layer of fat (aka point cut)

Chimichurri ingredients

  • 2 cups cilantro leaves
  • 2 cups flat leafed parsley leaves
  • 1/2 cup champagne vinegar
  • 1/2 cup grapeseed oil
  • 4 cloves garlic
  • 1 1/2 tsp red pepper flakes can use 1 fresh jalapeno instead
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp smoked paprika

Instructions
 

Instructions for the beef brisket

  • Preheat oven to 250° F. Combine all of the spices in a small bowl, mixing together with your hands or a whisk.
  • Rub the beef brisket all over with the spice mix and place in an ungreased broiler pan or baking pan with high sides.
  • Place the brisket in the oven and leave it alone for 10 hours. No basting, no turning. Easy. The fat and some of the spice mix will pool at the bottom of the pan and you can reserve some of this with the bits to use in a sauce if you like.

Instructions for the the chimichurri sauce

  • Combine all ingredients except the parsley in a food processor until finely chopped. Add the parsley and pulse until a pesto-like consistency is reached. Transfer to an airtight container and refrigerate until ready to use. Will keep 3-4 days.

Nutrition

Calories: 467kcalCarbohydrates: 2gProtein: 53gFat: 26gSaturated Fat: 7gCholesterol: 158mgSodium: 793mgPotassium: 930mgFiber: 1gSugar: 1gVitamin A: 1171IUVitamin C: 11mgCalcium: 38mgIron: 6mg
Did you make this recipe?If you tried this recipe, please give it a 5-star rating! To do this, just click on the stars above. And don’t forget to tag me at @dorothy_stainbrook_heathglen, if you share a picture on Instagram! You can also tag me at #heathglen!

Online Coaching:

Although I am not currently taking clients for diet & health coaching, I have been a coach for many years with the online service called coach.me. It is a great platform for all kinds of coaching – anything from specific diets, writing a blog, getting up early, or getting rid of that pesky procrastination.  Explore the site through the link below. There are some wonderful coaches and the testimonials will tell you what you need to know.  You can always contact me to get referrals also.  Click here to get to my profile and then explore others from there.

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Low Carb Vegetables: Cauliflower with Chimichurri Sauce - Farm to Jar Food

Wednesday 15th of February 2017

[…] a twist on a chimchurri sauce (I added almonds), but for a more traditional chimichurri sauce,  see this recipe.  Or try it with HeathGlen’s  award-winning Romesco sauce.  They are all great sauces and […]

Slow Carb Cauliflower with Chimichurri Sauce - Farm to Jar Food

Sunday 10th of January 2016

[…] a twist on a chimchurri sauce (I added almonds), but for a more traditional chimichurri sauce,  see this recipe.  Or try a romesco sauce  with this recipe.  They are all great sauces and they can go with just […]

Annie Riley

Wednesday 18th of March 2015

Dorothy, I will definitely try this recipe. Looks delicious! One question - is there no liquid in the pot for 10 hours? Thanks. Annie

dorothy stainbrook

Wednesday 18th of March 2015

Yes Annie, there is no liquid in the pot for 10 hours! I thought this was going to be a problem also, but the point cut brisket had so much fat in it that it just rendered out to the bottom of the pan along with some of the spices from the rub. I literally stuck it in the oven and forgot about it. Took it out right before bed when I remembered and it was perfect. Apparently there are two kinds of brisket so make sure you get the one with that 1/4" layer of fat on the outside.

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