Quote:
Originally Posted by compress ignite
Gurkha's recipe!
(Never thought of the tenderizing effects of Beaujolais)
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Make sure to coat the entire roast with good Dijon like Gray Poupon, also rub sprigs of rosemary all around and put garlic slices into the meat by making small slits in it with a sharp knife. The wine tenederizes and imparts an excellent taste as well.