Prep Time : 20 Minutes
Cook Time : 60 Minutes
Ingredients :
2 Kg of beef knuckle
Olive oil
Kosher salt
Ground black pepper
Two large onions
Two carrots
Two stalks of celery
Directions :
1. The first important part of a perfect roast is making sure that it is well and evenly thawed out so if it is frozen I do suggest leaving it in a refrigerator over night.
2. Preheat the oven to 325 degrees Fahrenheit. Rinse the roast and thoroughly dry it.
3. Dice the vegetables into large cubes of one to one-and-a-half inches. Disperse them evenly across the bottom of the roasting tray.
4. Place the roast on a cutting board. Lightly coat its surface with olive oil and season it liberally with kosher salt and fresh ground black pepper. Heat the saute pan and two tablespoons of olive oil over high heat. When the surface of the oil begins to shimmer, place the roast, presentation side down, into the pan. Sear it on all sides until its surface reaches a caramelized, golden-brown color.
5. Place the beef knuckle into the oven.
6. The knuckle should take about 45 minutes to cook completely.
Enjoy.
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