"Carabeef or Beef in Dietetic Wealth Is As Good for One's Health..."
The Brown Rustler - an entree for the gamey person in you.
Some Wise Words for Travellers in Our Country: If it so happens you ever go dutch and are on the "ground" in the home province of Negros Occidental, in the Philippines, where they ranch water buffalo avidly with sugarcane, attend to the hospitality of the "governor's table" (in format) with the restaurant and dine in directly on this entree or you can resort to the apartment hotel and going to the nearest fresh market or abbatoire (the multinational-run modern day version) and obtain a beef brisket of this spp. for dinner to welcome your Filipino friends to dine in briefly for the evening within budget. In Support of Eco-Tourism.
Instructions and Ingredients for Making Roast:
Pre-heat the oven to 165 deg C before trussing (preparing) the boneless brisket cut of game carabeef (Philippine breed of carabao beef packaged from a large abbatoire).
Before tying the truss, take the ff.:
4 tblsp butter to coat on both sides; then 5 tblsp vegetable oil; coat further with 3 tsp. garlic salts; 4 tblsp of lemon juice (squeezed);
Chop the veggies and lay out the herbs [2 large yellow onions, 2 large carrots, 2 large bay leaves, 2 long sprigs of rosemary and sage; 2 large trusses of lemon grass (find them in a Filipino store)];
Look into a popular roast beef cookbook and truss successively manually the roast into a roll.
In the designated roasting pan for pot roasts with a dripping wire holder bake with a thermometer to 165 deg F until this is reached by checking frequently about 2.5 hrs after starting.
Instructions and Ingredients for Roasting the Veggies:
Rough chop potatoes, carrots, celery sticks (and later, toss in some semi-braised tomatoes) and continue by stir frying in olive oil (with tossing by trying the technique) in a wok or frying pan and add in honey (3 tblsp), salt & pepper (2 tsps, each), lemon juice ( 2 tblsp), and finally add fine herb powder of rosemary, sage, cumin and finally for more colour paprika (sweet).
Instructions and Ingredients Salmon Butter au Jus de L'Orange (Piquant Orange Sauce).
(Adapted from CookingClassy.com.)
In a food blender or processor take slivers of 1/2 lbs smoked Wild Pacific Sockeye Salmon, 3 tblsp butter, 2 cloves garlic, 2 1/2 tsp rosemary, 1 1/2 tsp orange zest, 1 tblsp lemon juice, and 1 1/2 tblsp honey to make a butter or pate as a rub, as an alternative to French moutarde (fancy).
Serving Instructions:
Plate in a large serving platter formally the roast, untrussed, and carved as thinly sliced and then surrounding the centre with veggies and keep standing warm in oven under LO heat until serving on the table. Garnish with 2 tblsp. finely chopped chives.
Important: arrange around the table setting individual tubs for the salmon butter or use also French moutarde.
For drink use either red bino for wine and/or fermented milk tonics (of an Eastern European flair) for the whole family. Even Baileys Toffee Caramel Irish Cream (R)...