Knoblauchrind

112 Portionen

• 17-20kg Rinderbraten
• 1 Tasse gehackter Knoblauch
• ½ Tasse grobkörniges Salz
• ⅓ Tasse gemahlener Pfeffer

• Fleisch säubern, von überschüssigem Fett befreien, in Bratengröße schneiden
• Braten einstechen, mit Salz, Knoblauch und Pfeffer einreiben
• Ofen auf 200°C vorheizen
• Braten in den Ofen geben, nach 20 min auf 90°C herunterdrehen, 4-6 Stunden weiterbraten
• Herausnehmen, aufschneiden, auftragen

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 [Rinderrouladen II -lómion] in the second course — that's what I did with it, after I removed the veins and gristle).

Garlicked Beef