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This meat is beautiful whether it’s served as a centerpiece, on a meat board, or just on its own. The flavors are heavenly!
1 Delmonico roast or chuck eye roast
4 marrow bones (if you can, get the wide-cut ones)
oil (to rub into meat)
salt (to rub into meat)
pepper (to rub into meat)
3 onions, sliced
6 cloves garlic, crushed or 6 cubes Gefen Frozen Garlic
1/2 cup soy sauce
1/2 cup BBQ sauce
1 and 1/2 cups apricot jam, such as Tuscanini Apricot Fruit Spread
3 teaspoons mustard
1 cup dry red wine, such as Alfasi Cabernet Sauvignon
Preheat oven to 300 degrees Fahrenheit.
This meat can be served in the middle of the table but flavor-wise it’s just as delicious when done with regular marrow bones. If you would like to do as pictured: Rub a little oil, salt, and pepper into the roast. Lay the long marrow bones around the meat roll and tie them with a cooking string. Place into a deep baking pan.
If you’re doing this with regular marrow bones: Rub a little oil, salt, and pepper into the roast. Lay your roll into a deep baking pan and layer four regular-sized marrow bones on top of it.
Add the sliced onion to a baking pan. Lay your roll on top.
Mix the rest of the ingredients and pour them over.
Cover tightly and bake for about five to six hours.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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