| Original |
NO
Original source, This is a product of the cook's
own imagination.
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| My version |
- 35-40 lb Top Round of beef
- 1 cup chopped garlic
- 1/2 cup kosher salt
- 1/3 cup ground pepper
Trim
and cut the beef into roasts
Poke the roasts all over with the point of a
sharp knife or pot fork.
Rub the roasts with the salt, garlic, and pepper.
Preheat the oven to 400 degrees
Put the roasts into the hot oven. After twenty
minutes turn the oven down to 200 degrees. let it
cook four to six hours at 200 degrees. Remove
from oven and portion for service. Serve it up.
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| Notes |
I wanted a
strong finish to the meal, and planned on a Bruet
of Spayne, which is venison...
Unfortunately My source for venison wanted nearly
$9.00 a pound!!!
So I turned to a recipe that makes a good roast,
and is easy to make, and is sufficiently strong
in flavor to complement the Frumente.
I like this recipe when I make it for myself.
(the trimmed fat could be reserved for the Alosed
Beef in the second course-- that's what I did
with it, after I removed the veins and gristle).
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