This was really good, I got a standing ovation from the family!
* Exported from MasterCook *
Cuban Garlic Beef
From relishmag.com (I changed it a little, here's how I made it)
1 head garlic
1 tablespoon kosher salt
1 tablespoon whole black peppercorn
2 cups fresh oregano -- loosely packed leaves
1/4 cup olive oil
2 tablespoons white wine vinegar
4 pounds beef chuck roast, trimmed
Separate the garlic into cloves and peel. Place the garlic , peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste. Place the beef in a large roasting pan and score the top with a sharp knife. Rub the garlic mixture over the meat; refrigerate at least 3 hours or overnight.
Preheat oven to 350 degrees.
Place the beef in the oven and roast about 3 1/2 hours. Check to see if it is too dry at about 2 hours, you may have to add about 1/2 cup of water.
Then just cut into chunks.
For Pork (I haven't done this)-Use a 4 to 4 1/2 pound bone-in pork shoulder. Place pork in oven and roast about 3 hours, until the internal temperature reaches 160F. Let pork cool slightly and then chop or tear into large chunks. Serves 12.
* Exported from MasterCook *
Cuban Garlic Beef
From relishmag.com (I changed it a little, here's how I made it)
1 head garlic
1 tablespoon kosher salt
1 tablespoon whole black peppercorn
2 cups fresh oregano -- loosely packed leaves
1/4 cup olive oil
2 tablespoons white wine vinegar
4 pounds beef chuck roast, trimmed
Separate the garlic into cloves and peel. Place the garlic , peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste. Place the beef in a large roasting pan and score the top with a sharp knife. Rub the garlic mixture over the meat; refrigerate at least 3 hours or overnight.
Preheat oven to 350 degrees.
Place the beef in the oven and roast about 3 1/2 hours. Check to see if it is too dry at about 2 hours, you may have to add about 1/2 cup of water.
Then just cut into chunks.
For Pork (I haven't done this)-Use a 4 to 4 1/2 pound bone-in pork shoulder. Place pork in oven and roast about 3 hours, until the internal temperature reaches 160F. Let pork cool slightly and then chop or tear into large chunks. Serves 12.