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Gaucho Style Oven Brisket with Chimichurri Sauce

A very simple and flavorful ove brisket made up like the Argentian "Gauchos" do!
Course Main Course
Cuisine Argentinian, Latin American
Servings 3 people


  • 1 1/2 lbs brisket
  • 1 tbsp sea salt kosher, coarse ground
  • 1 tbsp fresh ground pepper

Chimichurri Sauce

  • 1 tsp sea salt kosher, coarse ground
  • 4 cloves garlic
  • 2 tsp Mexican dried oregano
  • 2 bunches Italian parsley, coarsely chopped stems included
  • 1/2 cup olive oil extra virgin
  • 2 tbsp sherry vinegar
  • 1/2 tsp red crushed chili flakes


Chimichurri Sauce

  • In a mortar & pestle place the salt and garlic cloves and mashed into a paste.
  • Add the Mexican dried oregano, the chopped parsley and mash again, until parsley turns a deeper color of green.
  • Incorporate the olive oil and…mash some more, this time using a circular motion to swirl ingredients and oil together.  Blend in the sherry vinegar and the chili flakes and this time mix with a spoon.  
  • Taste for seasoning with salt, vinegar and more oil to your liking.
  • Ps.  You can also just put all ingredients in a food processor or blender to make the sauce.  You will need more olive oil with this method. Chimichurri will keep for 1 week in a glass jar refrigerated.  Also it freezes very well.        


  • Trim excess fat from brisket. Cover both sides of meat with salt and pepper. 
  • Rub half of the Chimichurri Sauce into the meat on both sides and refrigerate well covered overnight.
  • Wrap brisket in parchment paper, then wrap in foil & seal and place in pan.
  • Bake at 285 degrees for 2 hours or about 1 hour per pound.
  • Remove pan from oven and let meat rest for 30 minutes.
  • Remove from pan and place on cutting board and cover another 15 to 30 minutes.
  • In the mean time, skim the fat from pan. Slice meat and return to pan juices if desired. Serve with remaining Chimichurri sauce.



Recipe by Chef Nettie of Red Hen Gastrolab
Keyword Brisket