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Slow-Roasted Chimichurri Brisket

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by Adriana Herrera

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Argentinian Chimichurri—a bold blend of fresh herbs, garlic, vinegar, and olive oil—is the perfect accompaniment for rich, meltingly tender slow-roasted brisket. Chef Adriana pairs a hearty portion of the beef with luscious roasted sweet potatoes topped with a creamy brown sugar, garlic, and jalapeño compound butter for sweet heat. A side of citrus-infused Brussels sprout slaw rounds out the meal with refreshing crunch. Double up, ’cause you’ll want to enjoy this one again.

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Nutritional facts

Protein

40g

Carbs

39g

Calories

860

Fat

63g

Ingredients

ChivesCanola and Olive Oil BlendSweet PotatoesButterBeef BrisketRed Wine VinegarBlack PepperGarlicGranulated OnionDijon MustardBrussel SproutsKosher SaltLemon ZestSweet PaprikaOreganoKewpie MayonnaiseWorcestershire SauceKosher SaltGranny Smith AppleJalapeno PeppersShallotBlack PepperLight Brown SugarGranulated GarlicLemon JuiceCrushed Red PepperItalian Parsley

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About Adriana Herrera

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Chef Adriana Herrera's first culinary experience was butchering live catfish in her father’s pescadería at the age of 14. It wasn’t love at first butchering, but it did spark an awakening of self and a passion for food. Classically trained in French cuisine, Chef Adriana began her career at the Four Seasons in Chicago and later worked under Eric Ripert in Miami. Her main culinary inspirations come from three epic places: Chicago, Miami, and the sea. Chef Adriana focuses on global vegetarian dishes, seafood, classic cuisine, and New American fare. She believes that everything is better when it’s whisked together. Let’s eat!

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