Triple Garlic Roast Beef

Ingredients
For the beef
8 cloves garlic, separated and peels left on
1 (approximately 4 pound) top sirloin roast

For the garlic-salt rub
3 cloves garlic, minced
1 teaspoon dried thyme
¹⁄₂ teaspoon table salt
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For the garlic paste_
12 cloves garlic, peeled and cut in half lengthwise
2 sprigs fresh thyme
2 bay leaves
¹⁄₂ cup olive oil
Ground black pepper

For the jus
1 ¹⁄₂ cups beef broth
1 ¹⁄₂ cups chicken broth

Instructions
1. For the beef: Toast unpeeled garlic cloves in small skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes. Set garlic aside. When cool enough to handle, peel cloves and cut into ¹⁄₄-inch slivers.

2. Using paring knife, make 1-inch-deep slits all over roast. Insert toasted garlic into slits.

3. For the garlic-salt rub: Mix minced garlic, thyme, and salt together in small bowl. Rub all over roast. Place roast on large plate and refrigerate, uncovered, at least 4 hours or preferably overnight.

4. For the garlic paste: Heat halved garlic cloves, thyme, bay leaves, salt, and oil in small saucepan over medium-high heat until bubbles start to rise to surface. Reduce heat to low and cook until garlic is soft, about 10 minutes. Cool completely. Strain, reserving oil. Discard herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon garlic oil until paste forms. Cover and refrigerate paste until ready to use. Cover and reserve garlic oil.

5. Adjust oven rack to middle position, place nonstick roasting pan, broiler pan, or oven-safe skillet on rack, and heat oven to 450*F. Using paper towels, wipe garlic-salt rub off beef. Rub beef with 2 tablespoons reserved garlic oil and season with pepper. Transfer meat to preheated pan and roast, turning as needed until browned on all sides, 10 to 15 minutes.

6. Reduce oven temperature to 300*F. Remove roasting pan from oven.  Using spatula, coat top or roast with garlic paste. Return meat to oven and roast until internal temperature reaches 125*F on instant-read thermometer, 50 to 70 minutes. Transfer roast to cutting board, cover loosely with foil, and let rest for 20 minutes.

7. For the jus: Drain excess fat from roasting pan and place pan over high heat. Add broths and bring to boil, using wooden spoon to scrape browned bits from bottom of pan. Simmer, stirring occasionally, until reduced to 2 cups, about 5 minutes. Add accumulated juices from roast and cook 1 minute. Pour through fine-mesh strainer. Slice roast crosswise against grain into ¹⁄₄-inch slices. Serve with jus.

Comments
This recipe is from Cook’s Country 2005.  I do wish I had reduced the jus more, as you can see from the picture it was very watery all over the plate!  This roast had tons of great garlic flavor thanks to the triple garlic attack of rub, paste, and studding.  I was very happy with how it turned out and how nice the roast was.  I might give this recipe another go in the future since it worked out so well. 

Shown here with Creamy Potato Casserole.

possible - had good points

Cook’s Country 2005