Slow roasted Aleppo pepper and lime crusted beef topped with a fresh radish chimichurri.
WHAT’S GOING ON HERE:
Beef Chuck Shoulder Roast: Beef shoulder is a tougher cut it needs a little rub or marinade to get the most flavor out of it . It needs time to cook but can turn into a supremely tender cut of meat.
Aleppo Pepper: Aleppo pepper is a slightly smokey, citrusy pepper. Its provides a little sweet heat that does really well in standing out in rubs.
Crystallized Lime: Crystallized lime is similar to citric acid but it has lime juice and oil infused. If crystallized lime isn’t on hand feel free to use citric acid for a lemony taste.
Butter: Butter is the majority fat in this dish and treated just like a steak makes it super rich and buttery. The butter and fat from the the beef melt together making a super rich basting liquid.
Chimichurri: Chimichurri is a combination of parsley. oregano and cilantro hand chopped with oil and vinegar my chimichurri has a little peppery bite with the addition of radish.
TIPS & TRICKS FOR THE BEST CHIMICHURRI BEEF
low and slow: the key to serving a tougher cut without submerging it in liquid is to allow the beef to rest 20 minutes prior to using so that its not too cold. also, keep the oven low and slow. this recipe roast around 325F. a few degrees is all the difference in making buttery tender beef and shoe leather.
butter: shoulder roasts don’t have the most fat so it needs a little help from drying out.. a knob of butter goes a long way with beef, the salty butter makes for the perfect baster. the low temperature of the oven keeps the pan from drying out so no need for any additional moisture. make sure to start basting after the first 40 minutes then continue throughout the rest of the cook every 20 minutes.
resting: resting is super important it allows the juices to settle and redistribute. to properly rest remove the pan from the oven then tint foil loosely over beef so that the beef stays warm. allow it to sit for 15-20 minutes. remove from the pan and slice it against the grain.
timing the beef: when i roast beef i like to time it around 20 minutes per pound. 10 minutes per half. that always leaves me with medium beef that warmed to the center but still ruby red when its sliced. for a more cooked roast increase the time not the temperature till you reach your desired cook.
hand chopping: something about fresh chimichurri makes me want to get my biggest cutting board and get to chopping. chimichurri should be vibrant and rustic get the perfect chop by using a knife. run the knife through the greens till you get your desired roughness.
oregano: fresh oregano is the key to chimichurri it offers a pepperiness that’s hard to replace. a little goes a long way so you don’t need a bunch like the parsley and cilantro.
salt: a giant hunk of beef can never have too much salt. add enough salt so that the beef is coated entirely. add the salt separately from the seasoning blend if you want to be certain it enough for the roast.
SIMILAR INGREDIENTS To:
- HOT MUSTARD RUBBED BEEF
- SHREDDED BEEF & OAXACA DOUBLE CORN TACOS
- SHREDDED ROAST BEEF & SPINACH SANDWICH
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