Slow-Cooked Beef Brisket Empanadas with Chimichurri

**Prepare the Brisket:** Season the brisket generously with salt, pepper, cumin, smoked paprika, and dried oregano.

Heat olive oil in a Dutch oven or large skillet over medium-high heat. Sear the brisket on all sides until browned.

Remove the brisket from the pot and set aside. Add the chopped onion and red bell pepper to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Return the brisket to the pot. Pour in the beef broth, ensuring the brisket is mostly submerged. Bring to a simmer, then cover and transfer to a preheated 325°F (160°C) oven or transfer to a slow cooker and cook on low for 6-8 hours, or until the brisket is fork-tender.

Remove the brisket from the pot and let it cool slightly. Shred the brisket with two forks, discarding any excess fat.

Strain the braising liquid and reserve about 1 cup. Add some of the reserved braising liquid back to the shredded brisket to keep it moist.

**Make the Chimichurri:** In a medium bowl, combine the chopped parsley, cilantro, red wine vinegar, olive oil, minced garlic, red pepper flakes, dried oregano, salt, and pepper. Stir well and set aside. Allow flavors to meld for at least 15 minutes.

**Assemble the Empanadas:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Lay out the empanada dough discs. Place about 2-3 tablespoons of the shredded brisket filling in the center of each disc.

Moisten the edges of the dough with a little water. Fold the dough over to form a half-moon shape and seal the edges tightly, pressing with a fork to create a decorative crimp.

Brush the empanadas with the beaten egg wash.

Bake for 20-25 minutes, or until golden brown.

**Serve:** Serve the empanadas hot with a generous spoonful of chimichurri sauce.