Rosemary Garlic Crusted Roast Beef
I have been hankering for beef. Like a tear into it with my hands, ripping with my teeth, T-Rex roar kind of need. (Still kinda wish I had a T-Rex costume.) We eat quite a bit of seafood and chicken here and sometimes lamb or duck. But this week, my body was telling me to eat ALL the iron rich foods. Lots of my recipes call for vegan ingredients since I’m lactose intolerant, but hell if I can’t rip into a steak like a monster.
I gorged on greens for two days and yesterday I HAD to have beef. Plus I wanted to try a recipe using my new rosemary bush. The sucker is growing like crazy and I may have to transplant it again. Fresh rosemary really does make a difference in this roast as opposed to dried. The headiness of the herb fresh off the bush really brings out the savory flavors of the meat. If you must use dried, use about half of what you use fresh, because dried herbs have a concentrated flavor and can turn bitter with over-seasoning.
This recipe made a succulent, tender beef and seasoned the veggies beautifully. A different recipe I’d seen before suggested 20 cloves of garlic. I’m as big a fan of garlic as the next person but 20?!? Vampires would forever leave me alone. As would the rest of my family and friends. The trick to getting the most flavor out of the garlic and rosemary is to soak the chopped remnants in EVOO for about 10 minutes before rubbing it on the meat.
Now, I’ve done this roast a couple of different ways: medium rare to rare. For the more rare version, I cooked the vegetables separately as who wants bloody veggies? (That just smacks of grossness: “Massacre in the Garden!” “Decimation Dinner!”) There are a variety of root veggies you can use, including taro, red and purple carrots, parsnips, etc. I also made a delicious au jus gravy of the rare juice by adding a few teaspoons of red wine and a tablespoon of GF flour or tapioca as a thickener and cooking down the juices. Of course, I also drank some wine with it, because duh. WINE! Apologies to the teetotallers out there. If you go the more medium rare route, add some sea salt on top after the meat has rested.