a slow yum
Mar. 11th, 2006 07:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lauraanne_gilmanAnother easy recipe from the kitchen of the Improvisational Chef...
2/3 cup olive oil
2/3 cup white wine vinegar
two pinches sugar
two shakes of white pepper
several pods of star anise
a pinch or three of chipolte
2# chuck roast
crush pepper, star anise, and chipolte together, blend with oil and vinegar. whisk in sugar. Pour marinade into plastic bag, add roast. Massage marinade into meat, let sit 12-24 hours in fridge. Bring out and let come to room temperature. Broil on rack at 350 degrees for about 40 minutes. Let sit under tented foil until cool enough to cut.
Mmmmmmmmmm...... (pretty good the next day as a cold sandwich, too)
2/3 cup olive oil
2/3 cup white wine vinegar
two pinches sugar
two shakes of white pepper
several pods of star anise
a pinch or three of chipolte
2# chuck roast
crush pepper, star anise, and chipolte together, blend with oil and vinegar. whisk in sugar. Pour marinade into plastic bag, add roast. Massage marinade into meat, let sit 12-24 hours in fridge. Bring out and let come to room temperature. Broil on rack at 350 degrees for about 40 minutes. Let sit under tented foil until cool enough to cut.
Mmmmmmmmmm...... (pretty good the next day as a cold sandwich, too)
