BUTTERFLIED BRICK ROAST

                                                                   

BUTTERFLIED BRICK ROAST

INGREDIENTS:

1 Brick Roast (as your butcher to butterfly for you), you will end up with 2 separate pieces of brick roast

1 bulb of garlic, peeled, minced

4 tsp garlic 

4 tsp coarse black pepper

INSTRUCTIONS:

Dive the minced garlic into 4 equal portions. 

Rub each side of the 2 pieces of brick roast with 1/4 of the garlic, 1 tsp salt and 1 tsp of the pepper. 

(at this point both pieces of brick roast should be rubbed in spices on both sides)

Wrap each peice of brick roast in a few layers of Saran Wrap and then 1 layer of foil. 

Freeze until the night before you want too cook. 

To cook:

Remove brick roast from freeze and place in the fridge the night before you want to cook it. 

A few hours before cooking, remove from fridge and allow to com to room temp. 

Preheat barbecue or any heavy bottom skillet (I use cast iron, but you can use anything as long as it is NOT non stick) on medium high heat.

Once pan is hot, add 1 tbsp canola oil to the pan and place meat inside. 

Sear for 7-8 minutes on one side and 5 minutes on the second side for medium cooke meat. 

Remove from pan and place a loose piece of foil over the meat and allow to rest for 8-10 minutes before slicing. 

Slice against the grain and serve!

Notes: 

*If you live in Israel you want to ask for a roast that comes from the chuck. This will be the most similar. The roast may be cut thinner so don’t have them butterfly it until you see it. You are looking for the meat to be about 1-1&1/2 inches thick when you cook it.

*If you want to serve this shakos day, adjust the cooking time to 6 minutes in one side and 4 pn the second. Put on the plata, 1 hour before serving. 

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