How can you store roast beef with sauce?

Name: Roast beef in the Airfryer with baby potatoes, vegetables, and chimichurri
Yield: 4P
Ingredients: 1 kg roast beef (tied); 450 g carrots; 400 g baby potatoes; 500 g (in total) cauliflower or asparagus or both, as here; A bunch of watercress or frisée lettuce; Chimichurri sauce

You can store the chimichurri sauce covered in the refrigerator for a week, and you can also freeze it. To reheat the roast beef, take it out of the refrigerator an hour in advance and cook it for 5 minutes at 80°C. You can simply reheat the vegetables in the airfryer for 3 to 4 minutes. The vegetables can be stored covered in the refrigerator for 4 days. You can also freeze the cooked vegetables wrapped.

Roast beef in the Airfryer with baby potatoes, vegetables, and chimichurri

Favorites

n/a

•

Easy

Perfectly cooked roast beef in the airfryer with vegetables and chimichurri. With this easy recipe, you can quickly make a delicious family dish!

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

1 kg roast beef (tied)
450 g carrots
400 g baby potatoes
500 g (in total) cauliflower or asparagus or both, as here
A bunch of watercress or frisée lettuce

Chimichurri sauce

1 kg roast beef (tied)
450 g carrots
400 g baby potatoes
500 g (in total) cauliflower or asparagus or both, as here
A bunch of watercress or frisée lettuce

Chimichurri sauce

Preparation method

How do you make this?

Rub your piece of meat all over with a bit of olive oil, season with pepper and salt, insert the core thermometer nicely in the middle of the piece of meat, and place it directly in the back of the airfryer basket. First, set the core temperature to 50°C if you want the cooking method to be rare, then close your device. Set it to 180°C and high ventilation (the 2 fans), this will nicely color the meat. Let it color now and cook until the red circle on the screen is half filled.

Meanwhile, peel the carrots and asparagus and cut them along with the baby potatoes and cauliflower into equal pieces. Shake the vegetables separately with a teaspoon of oil and season with pepper and salt. When the red circle is half filled, the vegetables can go in, close again, and cook until the core temperature is reached and it shuts off. And that’s it, really, crazy 😉 While baking, make the sauce.

Let the meat rest for 5 minutes, serve the vegetables and watercress on warm plates. Slice the roast beef into thin slices of half a centimeter, distribute on the plates, and serve with the sauce.

Social