Method

Nestled between the sprawling countries of Argentina and Brazil, Uruguay has always been somewhat of an underdog. But this small country of 3.5 million citizens has a lot to offer. It’s safe, progressive and culturally sophisticated. It’s full of historic buildings, unique attractions, sandy beaches, sparkling blue waters and most importantly, delicious food. Uruguay cuisine is criminally underrated. Influenced by different cuisines from countries like Italy, Spain, Portugal and Germany, you’ll find that Uruguay recipes are a multicultural fusion of flavours.

The base of the country’s diet is meat, mainly beef. That’s why we’ve chosen to share this recipe for chimichurri beef. Succulent beef is marinated in and served with chimichurri sauce, a speciality of Argentina and Uruguay. In fact, you’ll find plenty of Uruguay food recipes that include chimichurri either as a marinade or table condiment. Fresh parsley is whizzed together with shallot, ancho chilli powder, lime juice, parsley, red wine vinegar, garlic, oregano, mixed peppercorns and olive oil to form a bright and fresh sauce that pairs perfectly with meat.

A delicious Chimichurri beef to share with your family around the table.

Step 1

Place the shallot, ancho chilli powder, juice of 1 lime, parsley, red wine vinegar, garlic, oregano, mixed peppercorns, olive oil and smoked salt in a large jug and using a stick blender blitz into a coarse paste.

Step 2

Place ½ the chimichurri in a separate small bowl and use this to paint the beef (in a roasting tin) liberally with the sauce. Cover and place in the fridge until ready to cook.

Step 3

Remove the beef from the fridge and uncover. Put the beef (in the roasting tin) and place in the oven for 15 mins. After 15 minutes reduce the temperature to 190c. Continue to cook for a further 35 mins. Baste the meat several times during the cooking process. This will give you a medium rare joint.

Step 4

After 35 minutes at 190c remove the beef from the oven and wrap in tin foil. Give the joint 10-15 minutes longer in the oven if you prefer beef more well-done. Allow to rest for at least 30 minutes (while you enjoy the empanadas) before serving. Cut the beef into thick slices and spoon the remaining chimichurri over the slices. Serve with a mixed salad, fresh baguette and some grilled asparagus.