The video features a recipe for traditional Argentinean chimichurri sauce, a condiment typically used for grilled meats. The chef begins by preparing the ingredients, including fresh parsley, garlic, dried oregano, and red pepper flakes. The ingredients are then combined in a glass container and mixed with avocado oil and white vinegar to create the sauce.
The chef emphasizes the importance of using high-quality ingredients and allowing the sauce to rest for at least 24 hours to allow the flavors to meld together. The sauce is then served with a slow-roasted beef dish, which is cooked to perfection using a specialized roasting accessory.
Throughout the video, the chef provides tips and tricks for preparing the sauce and the beef dish, including the use of a mortar and pestle to grind the garlic and the importance of using a thermometer to ensure the beef is cooked to the correct temperature.
The video concludes with the chef tasting the finished dish and declaring it to be "delicious." The chef also encourages viewers to try making the sauce at home, noting that it is easy to make and can be stored in the refrigerator for up to three weeks.
Here are the key facts extracted from the text:
1. Fresh parsley is a fundamental ingredient in making good chimichurri.
2. The parsley should be washed and dry, not wet or humid.
3. The speaker uses a mortar or molcajete to grind garlic for the chimichurri.
4. The speaker recommends using 8-10 cloves of garlic for the chimichurri.
5. A little salt is added to the garlic to help grind it.
6. The speaker uses a combination of dried parsley and fresh parsley for the chimichurri.
7. Dried oregano is another fundamental ingredient in the chimichurri.
8. The speaker recommends using dried oregano instead of fresh oregano.
9. Thyme is not a traditional ingredient in chimichurri, but the speaker recommends adding it.
10. Rosemary is also not a traditional ingredient, but the speaker recommends it for extra flavor.
11. The speaker uses a glass container to mix the chimichurri ingredients.
12. A good amount of fresh parsley is added to the container.
13. A spoonful of garlic paste is added to the container.
14. Dried oregano, thyme, and rosemary are added to the container.
15. The speaker uses ground chili powder, also known as chili de arbol or guajillo.
16. The speaker recommends using a little less than half a tablespoon of chili powder.
17. Paprika can be used as a substitute for chili powder.
18. The speaker uses a combination of white vinegar and apple cider vinegar for the chimichurri.
19. The speaker recommends using a little more vinegar than oil.
20. The chimichurri should rest for at least one night in the refrigerator to allow the flavors to meld.
21. The speaker uses a slow-roasting method to cook the roast beef.
22. The roast beef is cooked over hot coals with a little bit of Worcestershire sauce, black pepper, and sea salt.
23. The chimichurri is served with the roast beef.
24. The speaker also serves the roast beef with a side of brown rice.
25. The brown rice is cooked with hot oil, salt, pepper, garlic, and two measures of water.
26. The rice is cooked for about an hour with the heat turned to a minimum.
27. The chimichurri can be stored in the refrigerator for about two to three weeks without a problem.