Roast Beef With Wine Recipe
Ingredients
| 1 beef rolled rump roast | ||
| Garlic | 2 Clove (5gm), crushed | |
| Oregano | 1 Tablespoon | |
| 2 tablespoons grated kefalotyri cheese | ||
| Chicken stock | ||
| Onion | 1 Medium, quartered | |
| Red wine | 1/2 Cup (16 tbs) | |
| 1 package macaroni, cooked according to directions on package | ||
| 1 cup grated kefalotyri cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Sprinkle beef roast with salt and generously cover with pepper. Slit the meat with a small sharp knife in several places on a diagonal slant about 1 inch deep.
2. Mix garlic, oregano, and 2 tablespoons cheese. Fill each incision with some of this mixture. Pinch to close incision.
3. Place beef on a trivet in a roasting pan. Pour enough stock into the pan to barely reach top of trivet. Add the quartered onion.
4. Roast at 325°F until done to taste. (A meat thermometer will register 140°F for rare, 160°F for medium, and 170°F for well-done meat.)
5. During the last 15 minutes of roasting, pour in wine.
6. Remove meat to a platter. Keep warm. Remove fat from pan juices. Toss in cooked pasta. Sprinkle with remaining cheese.
2. Mix garlic, oregano, and 2 tablespoons cheese. Fill each incision with some of this mixture. Pinch to close incision.
3. Place beef on a trivet in a roasting pan. Pour enough stock into the pan to barely reach top of trivet. Add the quartered onion.
4. Roast at 325°F until done to taste. (A meat thermometer will register 140°F for rare, 160°F for medium, and 170°F for well-done meat.)
5. During the last 15 minutes of roasting, pour in wine.
6. Remove meat to a platter. Keep warm. Remove fat from pan juices. Toss in cooked pasta. Sprinkle with remaining cheese.
Chef
