Garlic-studded Roast Beef with Garlic Pepper Sauce

ORIGINAL RECIPE

This is an excerpt from A Noble Boke off Cookry

(England, 1468)

To mak sauce aliper for rostid bef tak broun bred and stepe it in venygar and toiste it and streyne it and stampe garlik and put ther to pouder of pepper and salt and boile it a litill and serue it.

This is an excerpt from Two Fifteenth-Century Cookery-Books

(England, 1430)

Sauce alepeuere. Take fayre broun brede, toste hit, and stepe it in vinegre, and drawe it thurwe a straynour; and put ther-to garleke smal y-stampyd, poudre piper, salt, and serue forth.

This is an excerpt from Two Fifteenth-Century Cookery-Books

(England, 1430)

Sauce oylepeuer. (Note: D. Sauuce alpeuere) Take faire browne brede, and tost hit, and stepe hit in vinegre, and drawe it thorgh a streynour, and caste there-to garlek (butte stampe it small first); And caste there-to pouder of peper, And salte, And serue hit forth.

"Garlyke ... doth extenuate and cutte grosse humours ... and heateth all the body." ~ Sir Thomas Elyot. 'The Castel of Helth' (1541)

RECIPE REDACTION

Garlic-Pepper Sauce (yields 1-1/2 cups)

1/2 cup breadcrumbs

4 Tbl. red wine vinegar and/or red wine

1-1/2 cups beef stock

5 large cloves garlic, minced

1/2 tsp black pepper, freshly ground

1. Combine the vinegar, wine, and beef stock.

2. Pour 1/2 of the liquid over the bread crumbs and let stand for at least 5 minutes.

3. Mash or blend to a smooth consistency.

4. Add in the rest of the liquid, as well as the garlic and pepper.

5. Serve at room temperature if thick, or boil for a few minutes and serve hot if the sauce is thin.

Garlic-Studded Roast Beef (6-1/2 lb servings or 12-1/4 lb servings)

3 lbs Beef Roast

15 cloves Garlic

Salt and Pepper to taste

Season beef with salt and pepper. Cut slits into beef and insert cloves of garlic. Sear beef, then place on oven rack and roast to desired done-ness.

Then you would know that the roast is done when the temperature in the center of the roast reaches 120°F to 125°F, (49°C to 52°C) for rare, 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done (Note: 120° is a pretty rare roast).

Cooking at a constant oven temperature of 300°F (160°C), a 5- to 8-lb standing rib roast will take 17-19 minutes per pound for rare, 20-22 for medium rare, 23-25 minutes for medium, and 27-30 minutes for well done. A sirloin roast of 8- to 12-lbs will take 16-20 minutes for rare, 20-22 for medium rare, 23-25 for medium, and 26-30 for well done. A boneless top round, by contrast, will take 28-30 minutes for rare, 30-33 for medium rare, 34-38 for medium, and 40-45 for well done.

If you roast at 325°F (160°C), subtract 2 minutes or so per pound. If the roast is refrigerated just before going into the oven, add 2 or 3 minutes per pound.