Braised Brisket with Chimichurri | Williams Sonoma

Ingredients

• 2 lb. (1 kg) beef brisket, trimmed of most fat
• Salt and freshly ground pepper
• 2 Tbs. olive oil
• 1 large yellow onion, coarsely chopped
• 1 carrot, peeled and coarsely chopped
• 5 garlic cloves, smashed
• 1 tsp. dried oregano
• 1/2 cup (4 fl. oz./125 ml) dry red wine
• 1/2 cup (4 fl. oz./125 ml) chicken or beef stock
• 2 cups (12 oz./375 g) small cherry or grape tomatoes, halved, for serving
• 1 1/2 cups (1 1/2 oz./45 g) firmly packed fresh flat-leaf parsley leaves
• 6 garlic cloves, quartered
• 2 Tbs. fresh oregano leaves
• 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
• 2 tsp. coarse sea salt
• 1 tsp. freshly ground pepper
• 1/4 tsp. red pepper flakes (optional)
• 2 Tbs. white wine vinegar