Recipe for roast beef picania on chimichurri
For roast beef
Components
A slice of picania between a kilo and a kilo and a half of salt to taste Pepper to taste
2 cloves of garlic, chopped
Silan water - mix two tablespoons of silan on a
glass of water
Method of preparation
Slice the fat in the picania chunk, spray with silan water and season with salt, pepper and garlic. Put in the smoker or oven at 110-120 degrees for about an hour until an internal temperature of 54-56 degrees. Remove and sear the fat (you can sear with a brenner or on a boiling pan) and then slice against the fibers.
Chimichurri sauce, photo: Pitmaster
To Chimichurri
Components
Bundle of parsley, finely chopped White onion, finely
chopped Plains vinegar
, olive oil,
salt and pepper to taste
Method of preparation
Put the parsley and onion in a jar.
Cover everything with plain vinegar (90% of the jar) and olive oil (10% of the jar).
Add salt and pepper to taste.
Let chimichurri sit for an hour to a week in the fridge.
Serve above, below or near the picania.
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