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Beef brisket topped with Chimichurri sauce

Chimichurri Topped Beef Brisket

Course Main Course, Side Dish
Keyword brisket, low carb beef, low carb sauce
Meat & Poultry beef
Servings 16
Calories 467kcal
Author dorothy stainbrook



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 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.


Calories: 467kcal | Carbohydrates: 2g | Protein: 53g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 158mg | Sodium: 793mg | Potassium: 930mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1171IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 6mg