Beef Beer Roast

Hey, Whiskers!
My sister's 18th birthday gave us an excuse to cook another beautiful piece of meat from Artzenu meat from northern Israel. I chose a beautiful three bone beef roast. Honestly, you could just roast it with salt and pepper, with the quality of meat. I chose to be inspired by my recent trip to London and created a simple roast recipe. The piece of meat had a beautiful fat cap so I decided for the first hour to create a salt rub on top, along with garlic cloves inserted in the cap for flavor. I cooked this roast for much longer than the recipes I was inspired by partially because the oven I use at the moment does not reach a real 200 degrees celsius that is needed. The time and temperature in this recipe are therefore relative and should be decided personally by individual ovens and taste. Till next time, keep whisking up love and happiness to those around,
Sam


Ingredients:

• 3 bone wide beef roast
• 2 onions
• 4 carrots
• 2 bottles of beer (I used Nesher)
• Head of garlic 
• salt and pepper for under roast
• 1/4 cup kosher salt 
• 1/4 table salt 
• 1 tablespoon herb blend

How To:

1. Slice the onions in 1/4 inch rings. Peel and cut the carrots into 1.5-inch chunks 
2. Peel and partially smash the garlic.
3. Combine the kosher salt and regular salt with the herb blend.
4. Place the roast bone side down in the pan, and liberally dust with pepper on both sides
5. and deeply score the fat cap, stuff the score with the garlic cloves then pack with the salt mixture.
6. Place all the onions and carrots around and under the meat. 
7. Pour the two bottles of beer around the beef, not over the top.  
8. Cook on 200 degrees celsius for at least 45 minutes covered, then uncover it so the salt can crisp the fat, until the desired doneness. Best to check with a meat thermometer for which temperature you want. (You can also cut a bit into the meat close to the bone to see if it's done.