Persillade, balsamic vinegar and Chinese soy give this low temperature roasted beef its aromatic flavour. Excellent on the buffet table or served as a first course for dinner. Tastes delicious! Easy to make!

The most difficult task is cutting the roast thinly with a sharp knife. I’m thinking of putting an electric meat slicer on my wish list. I have never been good about keeping my knifes sharp. It’s so hard to sharpen them not knowing the proper technique.

How do you like your beef? Rare, medium, or well-done? It’s a matter of taste. 52°C/126°F for very rare, 57°C/135°F for medium rare, or 65-75°C/149-167ºF for well done. I like my roast beef rare. As for the health issue, I’m 63 and have been healthy all my life. However, I don’t eat red meat very often.

INGREDIENTS:

yield: about 8-10 servings

* 1 kg boneless beef roast (2.2 lbs roughly)

* salt and pepper

MARINADE:

* 1 clove garlic, peeled and pressed through a garlic press

* 100 ml Chinese Soy

* 100 ml balsamic vinegar

* 2 tablespoons persillade

METHOD:

1. Preheat oven to 115°C/240°F.

2. Season liberally on all sides with salt and pepper.

3. Place roast in roasting pan and bake in the oven.

4. When the thermometer reads desired temperature, remove from oven.

5. Let the roast stand about 10 minutes, meanwhile prepare the marinade.

6. Place roast and marinade in a large zip lock plastic bag.

7. Seal and chill at least 12 hours or up to 48 hours, turning roast occasionally.

8. Remove roast from marinade, slice thinly and serve with potato gratin or potato salad.

I made an almond potato salad. The small yellow white, kidney shaped almond potatoes are grown in Northern Scandinavia. It is a mealy potato variety. Best cooked carefully with the skin on. The potato salad recipe doesn’t look impressive, but the almond potatoes are flavorful. More flavorful than white potatoes.

*Bring a pot of salted water to a boil.

*Add 1 kg potatoes, and cook on low heat until tender but firm, about 15 minutes.

*Drain, and cool.

*Peel the potatoes.

*Cut into bite-size pieces.

*Place in a large mixing bowl.

*Combine 300 ml mayonnaise, 1 teaspoon finely chopped dill, 1 teaspoon finely chopped parsley, 1 teaspoon finely chopped chives, 1 chopped onion in a bowl.

*Stir until blended.

*Season with salt and pepper to taste.

*Pour mayonnaise mixture over the potatoes and toss to coat evenly.

*Cover and refrigerate at least 1 hour.

Persillade is a French mixture of finely minced fresh flat leaved parsley and finely chopped garlic. While in the 1970s it was most often used in making snail butter, it now is being used more extensively in other types of cookery, such as salads, marinades, sauces, chicken, fish, etc.

When flat leaf parsley is available, I can make my own persillade by chopping a bunch, then 1 or 2 garlic cloves, and finally chop them together. I planted flat leaf parsley seeds last week. These seeds can be really difficult to germinate. I soaked the seeds in water 3 days before planting. That should help them germinate quicker. At least, I hope so.

Source: My Recipes