Beef Roast

Serves 6

Ingredients

1 kilo Porterhouse boned, cleaned and trimmed
salt and pepper
several sprigs of herbs (rosemary, bay leaf, parsley)
2 cloves garlic, finely chopped
1 onion, sliced
red wine
brandy
150 grams semolina
150 grams plain flour
200 grams lard
150 ml olive oil

Method

Salt and pepper the meat and place in a deep container , place around the herbs, garlic, onion and cover with the red wine. Leave to marinate for at least 6 hours

Remove the meat and dry well

Mix together the flour and semolina and dip the meat in this to form a crust

Wrap the lard around, roll and tie with string

Grease a baking dish with oil and carefully turn the meat making sure the covering of flour and semolina is well oiled

Heat the oven to 300 degree C and let the meat cook 30 minutes then reduce the heat to 180 degrees C and leave it to cook for another 20 minutes

The meat should have a brown crust and inside should be still rare

Leave to rest for about 10 minutes whilst you strain and reduce the sauce.

Serve with roast potatoes