Jalapeño Chimichurri Beef

SERVING: 3 lbs / 48 oz
TIME: 6-8 hours
PRODUCTS: Mizkan Organic Red Wine Vinegar


4 Tbsp. oil

4 lbs beef brisket, trimmed and cubed

4 oz Rio Luna Diced Jalapeño

1 Tbsp. chipotle powder

1 Tbsp. garlic, minced

2 Tbsp. ground cumin

1 Tbsp. dried oregano

1 tsp. salt

1 tsp. pepper

¼ tsp. ground cloves

2 cups beef broth

¼ cup Mizkan Organic Red Wine Vinegar

100 cherry tomatoes


  1. In a Dutch oven pot, heat 2 Tbsp. of oil and sear the beef brisket cubes.
  2. Once seared, add Rio Luna Diced Jalapeños, chipotle powder, garlic, ground cumin, dried oregano, salt, pepper, and ground cloves. Stir well to combine and toast spices.
  3. Add beef broth and Mizkan Organic Red Wine Vinegar to the pot and let it simmer on low heat for 6-8 hours. This step can also be done in an Instant Pot for 1 hour.
  4. Allow it to cool and shred for use. This will work perfectly for our Jalapeño Chimichurri Beef Tortillas!

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