By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
367 cal · 160 min
Argentinian Brisket with Chimichurri
Recipe GLPRcb47d9153f1c3c
A succulent beef brisket rubbed with aromatic spices including paprika, cumin, and oregano, then seared and braised until tender. Served with a vibrant, herbaceous chimichurri sauce made from fresh parsley, garlic, lemon, and olive oil. This dish celebrates the bold flavors of Argentina with a nod to Jewish culinary tradition.
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Ingredients
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon kosher salt
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon cayenne pepper
3½ pounds beef brisket
3 tablespoons canola oil
1 cup beef broth
2 tablespoons red wine vinegar
1½ cups fresh parsley leaves, finely chopped
1 tablespoon dried oregano
3 garlic cloves, smashed
1 lemon zest and juice
1 tablespoon red wine vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
½ cup extra virgin olive oil
Directions
Preheat your oven to 325°F. Pat the brisket dry with paper towels.
In a small bowl, combine the paprika, ground cumin, kosher salt, dried oregano, garlic powder, and cayenne pepper. Mix well to create an even spice rub.
Generously coat all sides of the brisket with the spice mixture, pressing gently so it adheres to the meat.
Heat the canola oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Carefully place the brisket in the hot oil and sear for 3-4 minutes per side until a golden-brown crust forms.
Pour the beef broth and red wine vinegar around the brisket in the pan. The liquid should come about halfway up the sides of the meat.
Cover the pan with a lid or foil and transfer to the preheated oven. Braise for 2.5 to 3 hours, until the brisket reaches an internal temperature of 145°F and is fork-tender.
While the brisket braises, prepare the chimichurri sauce. In a food processor, combine the chopped fresh parsley, dried oregano, smashed garlic cloves, lemon zest, lemon juice, red wine vinegar, kosher salt, and black pepper. Pulse until the mixture is finely chopped but still textured.
Transfer the parsley mixture to a bowl and stir in the extra virgin olive oil. Add red pepper flakes if desired for extra heat. Taste and adjust seasoning as needed.
Remove the brisket from the oven and let it rest for 10 minutes. Slice against the grain into 1/4-inch thick slices.
Arrange the sliced brisket on a serving platter. Drizzle some of the braising liquid over the meat if desired, and serve with the vibrant chimichurri sauce on the side or spooned over each slice.
Comments
This is a straightforward braise that checks boxes for a Charlotte kitchen: brisket runs about $4.50 per pound at any major chain (Kroger, Harris Teeter, Walmart), and you'll spend roughly $12-14 total for eight servings, making it under $2 per serving. The spice list is standard grocery-store fare found at any Harris Teeter or Food Lion, and the recipe honestly accounts for slow cooking time. The real limitation is household fit: this demands 2.5 to 3 hours unattended (the 160 minutes stated is accurate), which works for a weekend project but not a rushed weeknight, and the chimichurri is a same-night condiment that doesn't benefit from sitting. The brisket itself reheats adequately, but the dish loses some edge if you're not serving it fresh.
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