CHRISTMAS EVE’S SLOW ROASTED BEEF
thefoodcritic.me
thefoodcritic.me
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Ingredients

  • 15 minutes
  • Cooking media: oven, oil/melted butter brush, foil, brine injector (a big sized plastic syringe with corresponding needle will be fine), meat thermometer
  • 500 ml red wine (any, dry or sweet)
  • 100 ml pineapple juice
  • 2 bulbs garlic, crushed, sliced in half
  • 10 grams sea salt
  • 5 grams ground black pepper
  • 5 grams nutmeg powder
  • 5 grams coriander powder
  • 4 grams Spanish paprika powder
  • 4 grams MSG
  • 80 ml EVOO (Extra Virgin Olive Oil)
  • 10 grams ground black pepper

Instructions

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