VEAL ROLLED RIBS WITH CHIMICHURRI

It seems I like veals…..

This strange cut of meat is made of two ribs of veal that continue with the belly part
It has been coocked at 145°C for 3 hours, smoked for half of the time with cherry wood chips and cooked for the other half wrapped in aluminum foil.

MARINADE
All night long with Beer, EVO Oil, garlic powder, onion powder, coriander grains, round black pepper, round tarragon, tabasco, apple vinegar

RUB:
Paprika, brown sugar, laurel, round black pepper, garlic

PREPARATION:
CHIMICHURRI SAUCE

½ Glass EVO Oil
1 Glass warm water
1 Glass white vinegar
1 Small red pepper and 1 small yellow pepper
1 tomato
1 Onion
1 TBSP parsley
2 cloves
2 TBSP paprika
2 laurel leaves
1 TBSP wild marjoram
Salt (it has to be a bit salty)

Combine the round ingredients and place in the fridge at least one day in advance.

MEAT.
Her’s the Veal piece.


Prepare the marinade combinino the ingredients


Mix well and put the marinade in a plastic bag, together with the meat. Let it rest overnight in the fridge

In the morning, not before a good espresso , take out the meat and pat dry


The pre-cooking effect is incredibile

Apply the rub and roll up the meat (ribs must be cut at least twice to help rolling it up)


Briquettes are ready and the wood is smoking
Hot water in the pan and ready to go.


After one and a half hour it’s time to wrap the meat. Better spread some chimichurri sauce on the meat bifore closing it in the foil


After another 1,5 hour the meat is ready. Let it rest for 45 minutes still wrapped bifore carving




And this is the result



Than I prepared also three “fiorentina” T-Bones (1,6 kg each!!! )


The biggest animal on the placet was also impressed by the steaks





Salt and EVO Oil, place in a pre-heated pan.
They where just a bit more rare than I thought, but anyway the best steak ever tasted


See you soon!

zino

Man those look good

WOW!