My rosemary and sage plants are ready to be harvested and, for whatever reason, it made me think about roast beef and sandwiches. So...
I marinated a rump roast with fresh sage, fresh rosemary (from my garden!), garlic, shallots, shao xing cooking wine, white wine, fresh peppercorns, salt, ground black & white pepper. I let it sit for about an hour and then baked at 200ยบ F for just under 4 hours (time varies for roast size), until it was nice, pink, and juicy throughout. One note: I didn't cover it tightly in tin foil, only draping it over top. I can't wait to slice it up for sandwiches!
I marinated a rump roast with fresh sage, fresh rosemary (from my garden!), garlic, shallots, shao xing cooking wine, white wine, fresh peppercorns, salt, ground black & white pepper. I let it sit for about an hour and then baked at 200ยบ F for just under 4 hours (time varies for roast size), until it was nice, pink, and juicy throughout. One note: I didn't cover it tightly in tin foil, only draping it over top. I can't wait to slice it up for sandwiches!
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