Argentinian Brisket With Chimichurri From 'Joy Of Kosher'

• 2 tablespoons paprika
• 2 tablespoons ground cumin (omit for Passover)
• 1 tablespoon kosher salt
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper
• 1 (3 1/2 pound) brisket
• 3 tablespoons canola oil (use olive oil for Passover)
• 1 cup beef broth, such as Manischewitz All Natural Beef Broth
• 2 tablespoons red wine vinegar
•  
• 1 1/2 cups chopped fresh parsley leaves
• 1 tablespoon dried oregano
• 3 garlic cloves, smashed
• Grated zest and juice of 1 lemon
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes (optional)
• 1/2 cup extra virgin olive oil

1. Preheat the oven to 375u0b0F.
2. In a small bowl, combine the paprika, cumin, salt, oregano, garlic powder, and cayenne; mix well. Rub the mixture all over the meat. Heat the canola oil in a Dutch oven over medium-high heat, and sear the meat for 3 to 5 minutes on each side. Add the broth
3. and vinegar, cover, and transfer to the oven. Roast until tender, about 2 hours.
4. Transfer the brisket to a cutting board and let rest at least 15 minutes before slicing.
5. Combine the parsley, oregano, garlic, lemon zest and juice, vinegar, salt, black pepper, and red pepper flakes, if using, in a food processor. Pulse to coarsely chop, stopping to scrape down the sides. With the processor running, slowly add the olive oil in a stream until you have a fairly smooth but still slightly chunky sauce.
6. Slice the brisket 1/4-inch-thick against the grain, transfer it to a serving plate, and drizzle the chimichurri sauce on top.

paprika, ground cumin, kosher salt, oregano, garlic, cayenne pepper, brisket, canola oil, beef broth, red wine vinegar, nbsp, parsley, oregano, garlic, lemon, red wine vinegar, kosher salt, freshly ground black pepper, red pepper, extra virgin olive oil

Taken from www.seriouseats.com/recipes/2014/04/argentinean-brisket-with-chimichurri-from-joy-of-kosher.html (may not work)