Reprinted with permission from Chef Michelle Bernstein, James Beard Award winning chef and restaurateur of Café La Trova in Miami.
1 (4 pound cut of brisket), fattiest you can get
1 tablespoon smoked paprika
1 tablespoon hot paprika
1 tablespoon sweet paprika
1.5 tablespoon kosher salt
1.5 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon olive oil
2 cups beef broth
2 tablespoon red wine vinegar
2 cups finely chopped fresh Italian parsley
1 cup olive oil
4 tablespoons fresh oregano leaves
6 tablespoons red wine vinegar
4 tablespoons finely chopped garlic
4 teaspoons dried crushed red pepper
Kosher salt and black pepper
Whisk together the dry ingredients for the spices. Rub the brisket with the olive oil then the spice mixture.
Grill on all sides of the brisket over medium heat until well seared.
In a pot heat the vinegar and broth together. Place the brisket in a roasting pan with the warm broth, cover and cook for about 3-4 hours or until tender but not falling apart;
Remove from the pan, allow to rest at least 20 minutes before serving with the chimichurri.