AGA Slow Roasted Beef Joint with Chimichurri
Slow roasting in the AGA gives a more even cook and allows any fat or marbling in the joint to melt during cooking and baste the meat from the inside out as it cooks. This recipe serves 4 people and makes a small quantity of sauce as its quite powerful, double up if you prefer more. Recipe by Naomi Hansell.
Ingredients
- 1kg roasting beef such as topside or rolled rib
- A few root vegetables e.g. an onion
- 2 medium carrots
- 1 leek
- 1 fennel bulb
- A sprig or two of herbs if you have some handy e.g. parsley, thyme, oregano, rosemary
Chimichurri
- 3 tbsp olive oil,
- 1 tbsp white wine vinegar
- 1/4 tsp salt,
- 1 small garlic clove
- 1/4 green chilli - deseeded
- 1/2 bunch fresh coriander
- 1 few spring flat leaf parsley
- 1 tsp fresh thyme or oregano
Method
Prepare the root vegetables by peeling if needed and cutting into large chunks or slices. Place on the base of a roasting dish along with the herbs if using.
Set the beef on top of the vegetables and season with salt and pepper.
To slow roast in the AGA simmering oven or eR7 B1 setting, calculate the cooking time using 45 mins per 500g initially and place in the oven to cook.
To roast in a hotter oven, calculate the cooking time using 25 mins per 500g plus 25 mins and roasting in the AGA baking oven or R7 B4 setting. Check the cooking with a meat thermometer or digital probe and cook longer if needed.
While the beef is cooking, make the chimichurri by finely chopping and mixing or whizzing all the ingredients together in a small food process
Rest for at least 30 mins before carving finely. Simply serve with the chimichurri alongside.
AGA Demonstrations
This recipe was produced by Naomi Hansell as part of our online AGA cookery demonstration for March 2023. For more content, visit Naomi's page on Instagram @nahansell_inspiringcooking.
Our next live online AGA demonstration with Naomi Hansell is on the Thursday 18th May 2023 10am via Zoom. Please contact us here to book your place today
