Menu

El Asado Oyster Blade Roast with Chimichurri

El Asado Oyster Blade Roast with Chimichurri – Recipe

Asado is a technique used in South America for cooking cuts of meat, and it goes hand-in-hand with chimichurri. The meat is reverse seared after a slow cook, giving it a melt-in-your-mouth perfection.

...

Ingredients per serve

−
+

What you need

Asado is a technique used in South America for cooking cuts of meat, and it goes hand-in-hand with chimichurri. The meat is reverse seared after a slow cook, giving it a melt-in-your-mouth perfection.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.  

  2. Oyster Blade

    • Bring meat to room temperature.
    • Place beef in a large gastronorm, drizzle with oil and season well. Cover the gastronorm tightly with foil. Cook beef at 56˚C for 4 hours or until it reaches an internal temperature of 55–60˚C. Remove from the oven and rest for 10 minutes.
    • Meanwhile, increase oven temperature to 230˚C and return the rested meat to the oven for 5–10 minutes. Alternatively, the meat can be seared in a very hot heavy-based pan.

  3. Chimichurri

    • Blend parsley, coriander, garlic, vinegars, oil and chilli flakes in a blender or food processor until combined and finely chopped. Season to taste. Set aside.

  4. Jus

    • Combine KNORR Jus with warm water (500ml per 10 serves) in a saucepan and bring to the boil, whisking. Reduce to a simmer, whisking occasionally for 5 minutes

  5. To Assemble and serve

    • Serve the el asado oyster blade with roasted vegetables, KNORR Jus and chimichurri on the side.
Home
Home
Products
Products
Recipes
Recipes
Chef Inspiration
Inspiration
Menu
Menu