Steps to Prepare Super Quick Homemade French roast beef

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, How to Make Favorite French roast beef. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from French roast beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare French roast beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make French roast beef is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook French roast beef estimated approx 26 hrs.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook French roast beef using 7 ingredients and 6 steps. Here is how you cook it.

Need I say more this is a recipe I enjoy making from Thomas Jefferson‘s cookbook tons of historic recipes very very good simple fair so try this one out let me know what you think and I’ll share more not that I’m not going to anyway

Ingredients and spices that need to be Prepare to make French roast beef:

1. 6-7 lbs roast rib, beef
2. Olive oil
3. Vinegar
4. Salt
5. Pepper
6. Flour
7. Water

Instructions to make to make French roast beef

1. Take the roast and soak it in a vinegar, oil brine (see note)
2. Allow to sit 12-24 hrs in brine, put it in the roasting pan, dust it with salt, pepper, and a little flour then put in a hot oven (recipe doesn’t call for a specific temp.)
3. Roast for 1 1/2 hrs. Basting it four to five times. 1/2 C. Of water may be added
4. Place roast on a platter, skim off fat, and pour gravy over roast
5. Slice and enjot
6. BRINE: in a deep pot lay one bay leaf on it along with 3 sprigs of parsley and 3 sliced onions. Pour over 3/4 C. Olive oil and 3/4 C. Vinegar, let sit

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