Have a bit of time on your hands this weekend, here is the recipe from Chris for a reverse seared Wagyu chuck with chimichurri. We have 2 cooking options to choose from.
Ingredients:
• 1 Wagyu chuck roast 1 - 1.5kg
• Salt
• Pepper
• Olive oil
Chimichurri:
• 1 cup flat-leaf parsley leaves finely chopped
• 2 fat garlic cloves finely chopped
• 2 tablespoons fresh oregano leaves finely chopped
• 1 red chili finely chopped
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
Method 1:
• Season the meat well with salt and black pepper
• Vacuum seal the meat and place in a 60°C water bath
• Sous-vide for between 6 - 10 hours
• Remove meat from the bag and dry off well with roller towel.
• Rub meat with olive oil and season again. Sear meat on a smoking hot cast iron griddle for about 1 minutes each side
• Don't forget to sear the edges
• Rest meat for about 10 minutes and then slice thinly against the grain
• Serve with chimichurri
Method 2:
• Pre-heat oven to 100°C
• Season meat well and place in the oven on a rack above a drip tray
• Cook for around 3 -4 hours until a meat thermometer inserted into the middle reads around 58°C
• Remove meat as the temp will still rise a few degrees
• Rub meat with olive oil and sear on a smoking hot cast iron griddle for about 1 minutes each side
• Rest meat and slice as in method 1
• Combine all ingredients and stir well
• Can be served cold or at room temperature
