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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast the garlic, unpeeled, in a small skillet for 7-8 minutes over medium-high heat until they become spotty brown. Poke slits with a paring knife on all sides of the roast. Peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast. | 2. Combine mashed garlic, thyme and salt in a small bowl. Rub into all surfaces of the roast. Transfer roast to a plate and refrigerate, uncovered, at least 4 hours. | 3. Combine Garlic Paste ingredients in small saucepan. Place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. Remove from heat and allow to cool completely. Strain oil into a small bowl. Remove thyme and bay and discard. Mash garlic cloves along with 1 tbsp of garlic oil, using a fork. Cover and refrigerate until roast is done resting. | 4. Preheat oven to 450°F Place an empty, dark-colored, non-stick roasting pan in the oven to heat as well. | 5. Remove roast from refrigerator and remove the rub with paper towels. Rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. Place roast in roasting pan, fat side down. Roast 10-15 minutes, turning to brown all sides. | 6. Lower oven to 300°F Turn roast fat-side up, and smear garlic paste over the top. Roast 50-70 minutes, until internal temperature is 120°F. | 7. Remove roast to a carving board, tent with foil, and let rest 20 minutes. | 8. Meanwhile, place roasting pan over a burner set to medium heat. Add chicken broth and beef broth. Simmer down until reduced to 2 cups. Drain any accumulated juices from carving board into jus. Pour through a sieve before serving. | 9. Carve roast and serve with jus. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	8 -10		unpeeled	-	-	-	-
sirloin roast	3 -4	lb		0.0	0.0	0.0	0.0
black pepper			ground	-	-	-	-
garlic clove	3		mashed	-	-	-	-
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
kosher salt	1/2	teaspoon		-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
garlic clove	12		sliced	-	-	-	-
thyme	3	sprigs		0.8079999999999999	0.1956	0.0445	0.0134
bay leaf	2			-	-	-	-
kosher salt	1/2	teaspoon		-	-	-	-
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
beef broth	1 1/2	1/2		25.2	0.14400000000000002	4.104	0.792

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.