Slow-cooked beef brisket with chimichurri sauce

Beef brisket with chimichurri sauce

Alice Piper

Posted June 27, 2022

Fire up the BBQ, because this tender, juicy and delectable slow-cooked beef brisket is perfect for your next get-together.  

Winter is generally a time we lean towards more warming recipes. Whether it’s a hearty pie, a hot apple crumble or even a classic hot toddy – it’s normal to crave comfort food. 

One dish that does exactly that in the comfort department is RACV Club’s recipe for slow-cooked beef brisket with chimichurri sauce, a recipe that Executive Chef Jason Camillo says all comes down to the way you cook it. 

"This slow-cooked American-style barbecue brisket is one of the best, depending on what type of barbecue you have," he says. "A Webber barbecue with wood chips and charcoal is ideal.” 

“I would use something like hickory as a wood chip, because it produces a great flavour,” Camillo adds. 

The other great thing about this beef brisket recipe is that it lends itself well to so many styles of food, like tacos, or beef brisket rolls with all the trimmings, or a meat board with loads of roasted veggies and salads. 

But for Camillo, this recipe is also about the sauce: “I’m a fan of lots of condiments: chilli sauce, barbecue sauce, and American mustard –along with some great pickles." 

So where can you source the best brisket, and how should you prepare it?  

Camillo recommends trying your local butcher, as they often have great quality meat, as well as spending a bit of time the night before prepping the meat. 

"A brisket may look daunting but is really simple, and doesn’t require a lot of preparation," he says.  

"I recommend doing the rub the night before. Put the brisket in the fridge overnight, then start the barbecue early in the morning." 

Slow-cooked beef brisket with chimichurri sauce recipe



Cook time

8 hours



Beef brisket recipe


  • 1 whole beef brisket 
    (around 2-3kg)

  • 40g smoked paprika

  • 30g ground pepperberry

  • 150g cracked black pepper 

  • 300g salt


  1. For the rub: Mix paprika, pepperberry, black pepper and salt together until it looks evenly distributed.

  2. Heavily season the beef brisket with the rub and massage it into the meat. Allow the spices to infuse for at least two hours. If possible, leave in the fridge to infuse overnight. 

  3. Cook in a pre-heated Webber barbecue or similar for 8 hours at 110°C. The brisket should wobble like a set custard or jelly when cooked properly. 

Chimichurri sauce recipe


  • 1 bunch flat-leaf parsley

  • 1 bunch curly parsley

  • 1 clove garlic

  • 1 shallot, finely chopped 

  • 1 red capsicum, deseeded and chopped

  • 30g smoked paprika

  • 200ml olive oil, if sauce is too thick add more but not runny

  • 1 long red chilli 

  • 30ml apple cider vinegar

  • 30ml lime juice

  • Sea salt to taste


  1.  Mix the garlic, chilli, capsicum, shallot, with a drop of oil in the food processor, until finely chopped. 
  2. Do not add all the oil into the processor, as you want a “chopped” texture, not a puree. 

  3. Add parsley and pulse briefly, until finely chopped. 

  4. Transfer to a large bowl, add the oil, paprika, juice, vinegar and mix. 

  5. Slice or pull the meat apart. Serve with a great coleslaw, pickles, chimichurri, or in a nice roll. 


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