CookEat Recipe
Clove-Studded Roast Beef with Salt Pork
Beef round larded with salt pork and garlic, studded with whole cloves, roasted over a little hot water and served with boiled macaroni.
Method
Steps
Step 1
Heat the oven to 180 °C. Pat the intact beef round dry. With a clean narrow knife make deep spaced channels and insert the salt-pork strips. Insert sliced garlic and exactly twelve whole cloves in separate shallow cuts; season cautiously with salt and pepper and lightly dredge with flour.
Step 2
Set the larded roast in a snug roasting pan with the hot water. Roast, basting from the pan juices every 25–30 minutes, until the deepest larded centre reaches at least 71 °C and the roast is tender, provisionally 1½–2 hours. Add hot water if the pan dries.
Step 3
Transfer to a clean board and rest 15 minutes. Meanwhile boil the macaroni in salted water until tender and drain. Strain or skim the roast juices as desired.
Step 4
Carve the beef across the grain, removing visible whole cloves before service and warning that embedded pieces may remain. Serve with the separately boiled macaroni and a little pan juice.
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