1580 Transylvanian Beef with Garlic Harvester Sauce

Updated at: Thu, 07 Nov 2024 23:59:10 GMT

Step 1

Wash and dry your roast, then rub it down with one of the teaspoons of salt, and the pepper. If the roast isn't trussed, tie some twine around it just to help it hold its shape.

Step 2

2. Heat the 2 tsp of olive oil in a dutch oven or a large pot on the stove, over medium high heat.

Step 3

3. Once oil is shimmering, set the roast in the pot and brown on all sides, 8-10min. Then remove the roast and set it on a plate.

Step 4

4. Now add the parsley root or parsnips, the parsley leaves, the onion, and the remaining salt to the pot and cook until the onions are nice and tender. About 8-10min. If it looks too dry, add a bit of olive oil.

Step 5

5. Then pour in the water to deglaze the pot, making sure to scrape down any brown bits from the sides and bottom of the pot.

Step 6

6. Then add the roast back into the pot, along with any juice that has come off of it. Make sure the liquid is at least half way up the side of the roast, adding a bit more if needed.

Step 7

7. Let it come to a simmer. Once it does, cover the pot and set it in the oven at 375°/150°C for about 3.5 hours. You'll know the meat is cooked when you can insert a fork or knife into the meat and twist with very little resistance.

Step 8

8. Take the pot out of the oven, carefully removing the meat and letting it rest on a platter.

Step 9

Whisk the eggs.

Step 10

2. Whisk in the vinegar until smooth.

Step 11

3. Add in the garlic, and the pepper, and whisk to combine.

Step 12

4. Take a cup of the liquid the meat was cooked in and very slowly add it to the eggs, whisking vigorously the entire time so that you temper the eggs and they don't curdle.

Step 13

5. Put the mixture in a saucepan over low heat, to slowly warm while you whisk for a few minutes. Do not let it boil, or it will curdle.

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