From 'In The Kitchen' by Allan Campion and Michele Curtis

Serves 6-8 

This method of marinating a large piece of beef in chimichuri and then cooking it over a slow and smoky fire will produce a meal that is a joy to behold.

Ingredients:

• 1 1/2-2 kg piece bolar blade
• 1/4 cup finely chopped onion
• 1 clove garlic, crushed
• 2 tbsp thyme or oregano, finely chopped
• 2 tbsp white wine vinegar
• 1/2 tsp sweet paprika
• 1/4 cup parsley, finely chopped
• Olive oil
• Salt and freshly ground black pepper
• 200 g mesquite wood chips

Method:

Place the beef in a dish.
To make the chimichuri, mix together the onion, garlic, thyme or oregano, white wine vinegar, sweet paprika and parsley.
Add enough oil to make the marinade moist and season well with salt and pepper. Rub the chimichuri over the beef and marinate overnight.

Prepare your kettle barbecue in the normal manner, and wait until the coals have reached the white ash stage.
Place the damp smoking mesquite wood chips on the coals.
Place beef onto a tray and put onto the barbecue.
Cover and cook for 2 1/2 hours, brushing the beef with more chimichuri as it cooks.
To test whether the meat is cooked, insert a knife into the thickest part of the meat, then remove it.
If the juices that come from the cut are a little pink, the meat is ready.
Remove beef from the barbecue when ready, cover with foil and rest for 10 minutes before carving.