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Prep Time: 240 Minutes Cook Time: 1 Minutes |
Ready In: 241 Minutes Servings: 10 |
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Cook's Country by America's Test Kitchen, episode 102, Sunday Dinner. Ingredients:
8 -10 garlic cloves, unpeeled |
3 -4 lbs top sirloin roast |
ground black pepper |
3 garlic cloves, mashed |
1 teaspoon dried thyme |
1/2 teaspoon kosher salt |
1/2 cup olive oil |
12 garlic cloves, sliced in half |
3 sprigs thyme |
2 bay leaves |
1/2 teaspoon kosher salt |
1 1/2 cups chicken broth |
1 1/2 cups beef broth |
Directions:
1. Toast the garlic, unpeeled, in a small skillet for 7-8 minutes over medium-high heat until they become spotty brown. Poke slits with a paring knife on all sides of the roast. Peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast.
2. Combine mashed garlic, thyme and salt in a small bowl. Rub into all surfaces of the roast. Transfer roast to a plate and refrigerate, uncovered, at least 4 hours.
3. Combine Garlic Paste ingredients in small saucepan. Place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. Remove from heat and allow to cool completely. Strain oil into a small bowl. Remove thyme and bay and discard. Mash garlic cloves along with 1 tbsp of garlic oil, using a fork. Cover and refrigerate until roast is done resting.
4. Preheat oven to 450°F Place an empty, dark-colored, non-stick roasting pan in the oven to heat as well.
5. Remove roast from refrigerator and remove the rub with paper towels. Rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. Place roast in roasting pan, fat side down. Roast 10-15 minutes, turning to brown all sides.
6. Lower oven to 300°F Turn roast fat-side up, and smear garlic paste over the top. Roast 50-70 minutes, until internal temperature is 120°F.
7. Remove roast to a carving board, tent with foil, and let rest 20 minutes.
8. Meanwhile, place roasting pan over a burner set to medium heat. Add chicken broth and beef broth. Simmer down until reduced to 2 cups. Drain any accumulated juices from carving board into jus. Pour through a sieve before serving.
9. Carve roast and serve with jus.
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