This is a cooking technique that I am very interested in perfecting. I had a 4.1 pound roast that I did a brine-marinate thing with. I had a recipe with bourbon, brown sugar, cilantro, lemon juice, worcestershire, soy sauce, thyme, and water. I cut slits into the meat and stuck garlic in about ten different places and then floated in the meat in the liquid for 24 hours. Then...475 for 24 min and then one hour in the oven with it off. It rested on the countertop for 20 minutes. It was a gorgeous medium rare (on the rare side) and the trick was to slice it SUPER thin, otherwise, it was tough. I had to slice by hand, so it was super tricky. But it was deeeelish!
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This is a cooking technique that I am very interested in perfecting. I had a 4.1 pound roast...