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Beef knuckle chimichurri

Bake covered in preheated oven at 180o C for 40 minutes. Remove the vegetables and continue cooking covered for another 2 hours. During cooking check if additional water is needed.

YOU WILL NEED

Dry beef

Chimichurri

MATERIALS

1 pc. beef knuckle (about 2 ½ kg)

100g Chimichurri Marinade (Art. 50622)

50g Beef Marinade Dry (Art. 51007)

1 ½ lt cold water

1 sprig of fresh rosemary

2kg mini vegetables (potatoes, carrots, celery)

IMPLEMENTATION

  1. Bone the beef knuckle.
  2. Mix the Marinade Dry in water and marinate the meat in this brine for 4-12 hours.
  3. Cut in the middle the bone from the knuckle and the femur.
  4. Lay the meat on the cutting board and marinate internally with half of the Chimichurri Marinade. With a spoon, remove the marrow from the femur and place it in the middle of the knuckle along with its bone, which we have cut in half, and close with string.
  5. In a large fireproof dish, place the vegetables and the knuckle on top. Pour over the meat and vegetables with the rest of the marinade. Flavor with fresh rosemary leaves.

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