Galilee Green Roast Beef

Until we started Galilee Green, I had never used olive oil in my meat prep. But when I did for the first time, the Galilee Green olive oil added a layer of flavor that I’m positively delighted with. And it happened by accident!

At the beginning of each week, I pop 6 heads of garlic into the food processor. After they’re chopped I put them in a container adding Galilee Green olive oil to cover. I store it in the fridge and have fresh garlic all week. Usually I’m making salad dressing, sometimes adding it to stir fry, but I have never used it on meat.

That first time, I was preparing a roast for Shabbat. I made a few small slits in the meat and inserted garlic pieces right inside. But I was out of garlic except for what had been marinating all week in Galilee Green olive oil in the fridge. I rubbed the meat with the garlic/oil mixture and prepared it the way I usually do.

It was the most delicious meat that I could remember eating! And the only thing I did differently was using the garlic in the olive oil! I thought you all would enjoy it as much as I did.

I chose a lovely 3 pound shoulder roast but this would work with any of your favorite cuts of meat.

Ingredients:

• 1 roast, any cut suitable for roasting covered without liquid
• 2 medium onions chopped
• 1 tsp black pepper
• 1 tablespoon dried parsley
• i whole bulb of garlic finely chopped (food processor is best) mixed in 1/8 cup of Galilee Green olive oil.
• 1/4 cup red wine vinegar
• 1/4 cup dry red wine

Directions:

1. Place roast in shallow dish just big enough to hold it, to marinate. (Or you could use a large zip-lock bag)
2. Pour red wine vinegar and wine over meat
3. Rub garlic oil mixture into meat on all sides
4. Sprinkle pepper and parsley over meat
5. Place half of the chopped onions under the meat and half on top.
6. Marinate for at least 4 hours. Over night is best.
7. Remove meat from liquid and place in roasting pan. I use a meat thermometer set at 135 degrees Fahrenheit for medium rare placed into the center of the meat not touching the bottom of the pan.
8. Cover and roast until thermometer reaches desired temperature.
9. Uncover and let cool before slicing.

Enjoy! This roast is amazing hot and fresh out of the oven. Or it is equally delicious cold with side salads for lunch.