Certified Organic Top Round Roast

Stuff the roast with about 20 cloves of red garlic, sliced thinly. Hand rub with my own Chipotle rub: 1 part milled Chipotle; one part granular garlic; one part Kosher salt. Then deep-sear it in a very hot cast iron skillet and roast until rare in the center and medium rare at the ends; well at the heels. Then insulate it long enough to drive 18 miles to where I will carve it for a group of about 25.

(Chipotle is smoke-dried jalapeño pepper, so one gets both the softness of the smoke and the sneaky bite of the jalapeño on one's palate).

I served the roast as planned, last night at the Bishop's Epiphany party for staff and spouses. As I carried it in after the 45 minute ride, an entourage followed me to the kitchen where I unveiled the main dish, prepared as I had told you previously, and stuffed with 50 half-cloves of red garlic. Sneaky fingers picked away at any small piece that fell to the side or which I set aside for them. Shortly the cap fat, turned into baked, spiced chicharrón, was snagged and consumed, fat dripping down the chins of the culprits.

The meat was just as I requested: tight grain, no marbleing at all! The 45 minutes on the road had been just right to "rest" the beef prior to carving, so that it sliced thinly and held together. The heavy end produced a fine medium rare cut, while the smaller end gave to those who want it (can't justify some peoples' taste!), a medium-well cut. There was plenty of au jus to pour over, or, alternatively, the fresh horseradish that I had prepared while the meat was in the oven. (peeled horseradish, diced, placed in a pint Mason jar to fit the blender blades, covered with distilled vinegar or white wine vinegar and a tablespoon of Kosher salt; spun for about a minute, and let to breathe for a half hour, because, if you don't, the horseradish-anhydrase may invoke a heart attack!) .

We served about 36 people, who all raved about the roast beef!

Thanks. Now about 36 more folk know about Alderspring.

George+