Beef knuckle chimichurri

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Beef knuckle chimichurri

Bake covered in preheated oven at 180^o 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

Bone the beef knuckle.
Mix the Marinade Dry in water and marinate the meat in this brine for 4-12 hours.
Cut in the middle the bone from the knuckle and the femur.
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.
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.