Special equipment: butcher's twine, burlap, muslin, cheesecloth, a mortar and pestle and a mallet
For the curanto: Preheat the oven to 300 degrees F.
Tie simple butcher's knots around the beef shoulder with butcher's twine. Do the same to the lamb shoulder. (If you are unsure of how to do this, your butcher can do it for you.) Rub each protein (beef, lamb and rabbit) with 1 tablespoon of the olive oil. Combine the chopped thyme, rosemary and sage in a small bowl. Divide the mixture into thirds and sprinkle a third of it over the beef, a third over the lamb and a third over the rabbit. Season each protein with salt and pepper. Allow each to sit at room temperature for 1 hour. This will insure even cooking.
Wash and dry the rutabagas, turnips, parsnips, beets and carrots; do not peel. Place the vegetables in a large bowl and toss with the remaining 7 tablespoons olive oil and salt and pepper to taste.
To create the package: Cut 2-foot squares of burlap, muslin and cheesecloth. Lay out the pieces on top of each other in this order: burlap first, muslin on top of that and finally the cheesecloth. Place the beef, lamb and rabbit on the center of the cheesecloth. Place the vegetables tightly around the meat. To close the package, fold up one corner, then the opposite corner, repeating with the remaining corners until it looks like an envelope. Use the twine to wrap the package like you would a gift with ribbon and then knot it at the top. This will make it easier to transport and lift without everything spilling out.
Using long strips of aluminum foil, wrap the package again until there is no burlap showing. This will help the moisture stay inside the package. Place the package on a large baking sheet or in a roasting pan. Make sure the vessel allows all the items to remain in a single layer. This will help make sure everything cooks evenly. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes.
For the satsuma and rose petal chimichurri: Meanwhile, bring 1 cup water to a boil in a small saucepan. Add 1 tablespoon salt and stir until dissolved. Remove from the heat and allow the liquid to cool completely.
Strip the zest from the satsuma; chop it and set aside in a mortar. Trim all the pith from the satsuma with a sharp paring knife and discard. Working over a small bowl to catch the juice, cut between the membranes to release the segments, letting them drop into the bowl. Transfer the segments to a plate and reserve them separately.
Wrap the peppercorns in a kitchen towel and pound with a mallet until cracked. Add to the satsuma zest in the mortar along with the rosemary and garlic. Pound everything together until you have a coarse paste.
Pour 1/4 cup of the salted water into the bowl with the reserved satsuma juice. Add the rose petals, olive oil, lemon juice and the pepper-garlic paste. Transfer to a serving bowl, add the reserved satsuma segments and season with salt.
Carefully remove the package from the oven and allow it to cool for 15 minutes. Begin to unwrap the foil, cut the twine and unfold the layers of cloth to uncover the meat and vegetables. Be careful of the escaping steam as you do this. Move the meat and vegetables to a cutting board. Slice the meat and vegetables to desired size and drizzle with the satsuma and rose petal chimichurri. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Chris Hastings, OvenBird Restaurant, Birmingham, AL