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Issue 487: Roasted Garlic and Horseradish-Crusted French Roast

Rivky Kleiman

Takes a little longer, but the taste proves it’s time well spent

Wednesday, March 21, 2018

 Mishpacha-Recipe

Brought to you by Breadberry, “Home of Good Food”

Cooking “low and slow” yields the ultimate melt-in-your-mouth delicacy. This method seals the juices within, resulting in a more tender piece of meat. Certainly a lengthy process, but it will undoubtedly earn you top ratings.

Ingredients

Serves 10

 
Roast
  • 4–6 lb (2–2.5 kg) French roast or the equivalent
  • 1 Tbsp olive oil
  • kosher salt and pepper, for sprinkling

Garlic-Horseradish Sauce
  • 3 heads garlic (approximately 36 garlic cloves), unpeeled
  • ¼ cup olive oil
  • ¼ cup prepared white horseradish (or freshly grated)
  • 2 Tbsp white wine
  • 1 Tbsp mayonnaise
  • ½ tsp kosher salt
  • ¼–½ tsp black pepper

 
Preparation

Preheat oven to 350°F (180°C). Place unpeeled garlic cloves in a baking dish. Toss with ¼ cup olive oil, coating well. Bake for 30 minutes. Remove from oven and cool.

   Lower oven heat to 200°F (93°C).

   Remove garlic cloves from olive oil, reserving the olive oil. Pop garlic cloves out of their peels into the food processor. Add reserved oil, kosher salt, pepper, white wine, and mayonnaise. Pulse until you have a creamy consistency.

   Rinse and pat roast dry. Sprinkle with 1 Tbsp olive oil, kosher salt, and pepper. Sear roast in a large greased frying pan over high heat for about 4 minutes per side. Place in a large roasting pan and smear garlic-horseradish sauce all over the meat.

   Place roasting pan on a lower oven rack. Roast uncovered for 1½–2 hours per pound of meat. Raise the temperature to 225°F (110°C) for the last hour. (Alternatively, you may bake the roast at 325°F (170°C) for about 18–20 minutes per pound, or until internal temperature reaches 130–140°F.) Remove from oven and cover meat until ready to slice.

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