Slow-Cooked Beef Brisket with Chimichurri

Indulge in the tantalizing flavors of tender, slow-cooked beef brisket complemented by the zesty freshness of homemade chimichurri sauce. This delectable dish is perfect for special occasions, family gatherings, or simply satisfying your cravings for savory goodness.

Ingredients for the Beef Brisket:

* 4-5 pounds grass-fed beef brisket
* 1 tablespoon salt
* 1 teaspoon black pepper
* 1/4 cup brown sugar
* 2 tablespoons Worcestershire sauce
* 1 tablespoon smoked paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1/2 cup beef broth

Ingredients for the Chimichurri Sauce:

* 1 cup fresh parsley, chopped
* 1/2 cup fresh cilantro, chopped
* 1/4 cup fresh mint, chopped
* 1/4 cup red onion, finely diced
* 1/4 cup white vinegar
* 1/4 cup olive oil
* 2 tablespoons red wine vinegar
* 1 teaspoon oregano
* 1 teaspoon cumin
* Salt and pepper to taste

Instructions:

For the Beef Brisket:

1. Preheat your oven to 250°F (120°C).
2. In a small bowl, combine the salt, pepper, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and beef broth.
3. Rub the seasoning mixture all over the brisket.
4. Place the brisket in a large roasting pan or Dutch oven.
5. Roast the brisket in the preheated oven for 8-10 hours, or until fork-tender.

For the Chimichurri Sauce:

1. In a medium bowl, combine the parsley, cilantro, mint, red onion, white vinegar, olive oil, red wine vinegar, oregano, cumin, salt, and pepper.
2. Stir until well combined.
3. Transfer the chimichurri sauce to a serving bowl and set aside.

To Serve:

1. Once the brisket is cooked, remove it from the oven and let it rest for 15-20 minutes before slicing.
2. Slice the brisket against the grain and arrange it on a serving platter.
3. Generously spoon the chimichurri sauce over the brisket.
4. Serve with your favorite side dishes, such as mashed potatoes, roasted carrots, or a simple green salad.

Tips:

* For a richer flavor, marinate the brisket in the seasoning mixture for at least 6 hours or overnight before roasting.
* Keep a close eye on the brisket during roasting and add more beef broth as needed to prevent drying out.
* If you don't have a meat thermometer, insert a fork into the thickest part of the brisket. It should slide in easily when the brisket is cooked.
* Let the brisket rest before slicing to allow the juices to redistribute, resulting in a more tender and flavorful cut.
* The chimichurri sauce can also be used as a marinade for grilled meats, fish, or vegetables.