Gaucho Brisket

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Category : Meat

Recipe : Gaucho Brisket

Loosely adapted from the Argentine Asado, this spicy beef is served with a tangy
sauce that enhances its richness. Any leftovers are delicious cold.

Makes 24 servings

One 4-pound trimmed beef brisket
1 cup finely chopped onions
6-8 garlic cloves, finely minced
2 teaspoons coarsely ground black pepper
1/2-2 teaspoons ground red pepper
1 tablespoon + 2 teaspoons unseasoned meat tenderizer
1 1/2 cups Argentine Green Sauce

With sharp knife, pierce brisket at 2" intervals, making slits 1" deep. In small
bowl, combine onions, garlic and black and red peppers. Pack mixture into slits,
rubbing any extra over meat. Wrap brisket in plastic wrap and refrigerate
overnight.
Prepare grill for a low fire, using indirect method (see Cooking Methods) . When
coals are ready, place drip pan on grate and half fill with water. Set grill in
place.
Meanwhile, moisten brisket with water. Sprinkle evenly on all sides with meat
tenderizer and pierce at 1" intervals with fork; let stand 30 minutes. Wrap in
heavy-duty foil and place on grill. Cover, with bottom vent open and top vent half
open, and grill for 2 hours, adding 5 lighted briquets to each side of coals every
hour.
Remove packet from grill. Holding packet over bowl, drain out any juices. Remove
and discard foil; return meat to grill. Baste meat with juices. Cover and continue
grilling 1 hour longer, basting twice. Remove to serving platter or carving board,
cover loosely with foil, and let stand 15 minutes. Slice thinly across the grain and
serve with Argentine Green Sauce.

SERVING (2 OUNCES BRISKET, WITH 1 TABLESPOON SAUCE) PROVIDES: 3
Proteins, 8 Optional Calories.

PER SERVING: 148 Calories, 8 g Total Fat, 3 g Saturated Fat, 53 mg Cholesterol, 423
mg Sodium, 1 g Total Carbohydrate, 0 g Dietary Fiber, 17 g Protein, 88 mg Calcium