Garlic roast

maler

Hi folks,
It's been a while since I lasted posted or read, but I thought you might like to hear about a nice roast beef I did a couple of weeks ago. (Roast beef just CAN'T evoke the kind of comments I got when I wrote about the smoked beef tongue I did a few weeks ago.)[p]I stuffed it with garlic that I'd poked into holes made with a steak knife. Then it was marinated overnight in a combination of Yoshida's sauce, apple cider vinegar, red wine, olive oil, Vietnamese sriracha hot sauce and more powdered spices (garlic, Hungarian paprika, ginger).[p]The next day it cooked for 4 hours at 350 degrees and came out medium and very tasty. Sadly, it's time in the world was short but unmourned: plenty more where that came from![p]Next: lamb satay. I'll let you know when that happens.[p]Keep egging.[p]Larry.

SpiceCooks

maler,
That sounds like a great meal. Maybe need to post the recipe. What kind of hot sauce was that you used?

maler

SpiceCooks,[p]It's called Sriracha, and it's made in California, but you mostly see it in Vietnamese restaurants. It's got Vietnamese writing on the bottle, anyway. Most oriental groceries carry it, and it's dirt-cheap and very good. It contains chili, garlic, vinegar (I think) and preservatives (unavoidable).[p]It tastes great! If I'm eating Tonkinese soup in a Viet resto, I usually put some in.[p]Larry