A Dissertation Upon Roast Pig by Charles Lamb (1775-1834)
“Mankind,” says a Chinese manuscript, “for the first seventy-thousand ages ate their meat raw, clawing or biting it from the living animal just as they do in Abyssinia to this day.”
From those early challenging days when raw meat was devoured to today’s Steak au Poivre, Veal Scallopine, and Rosemary Shish Kebabs, almost everyone has relished the taste of meat. Correctly cooked and imaginatively seasoned, it has great appeal.
Eye of Round Roasted with Herbs
- 1 eye of round beef roast, 3-4 lb.
- 1 1/2 cups beef stock
- 5-6 large garlic cloves, chopped
- 1 yellow onion, chopped
- 1 tsp ground mustard seeds
- 3 or 4 fresh rosemary sprigs, chopped
- 1/4 cup cognac
- salt and freshly ground pepper, to taste
Mix together the seasonings with cognac and set them aside.
Take out the roast, rinse it and pat dry with paper towels. Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast.
Preheat an oven to 400°F.
Place a large Dutch oven over high heat. Add the meat and brown on all sides, 7 to 8 minutes total. Then add the beef stock and roast, uncovered, until the meat is evenly browned on top, about 15 minutes. Reduce the temperature to 375°F, cover and continue to roast for 1 hour more.
Transfer the meat to a cutting board. Let rest for 10 minutes. Serve with your favorite vegetables.