| Recipe from the Black Countess Marinated Roast Beef Ingredients2 garlic cloves1 roast beef of 1.6 kg tied but not tied 1 onion3 sprigs of thyme1 sprig of rosemary1 teaspoon of coarse ground pepper4 tablespoons of aromatic vinegar12 cl of olive oil Preparation Peel the garlic cloves, cut them into slices and put them in the roast, which you have regularly cut with a pointed knife. Peel the onion and peel it finely. Leaf through the thyme and chop the rosemary needles. In a bowl mix the thyme and rosemary leaves with the chopped onion, pepper, oil and vinegar. Place a large aluminium foil in a baking sheet and place it on top of the roast. Sprinkle the roast on all sides with chopped herbs. Seal it in the aluminium foil and leave it to marinate in the refrigerator for 8-10 hours. Preheat the oven to 250°C. Bake the roast, still wrapped in aluminium. Cook it for 10 minutes then remove the aluminium, taking care to leave the ingredients of the marinade on the roast. Lower the oven temperature to 200°C. Salt the roast and bake it again for another 25-35 minutes, depending on the desired degree of cooking. |
