Nov 9, 201111:52 PMOne More Bite
Recipe: Porchetta-style Beef
David Plowman
Porchetta or Italian "pulled pork" is a culinary tradition introduced to northern Minnesota's Iron Range region in the early 1900's by hardworking Italian immigrants. Heavily salted and seasoned with garlic, rosemary, fennel and an assortment of other herbs and spices before being spitted and slow roasted over a wood fire (the traditional method of preparation), Porchetta is distinctly recognizable by its intoxicating herbal aroma.
I was first introduced to this wonderfully hearty roast by my wife when we were dating. One cold and blustery evening upon arrival from work I was surprised with a special dinner of Porchetta, garlic mashed potatoes and roasted carrots with dill. Having grown up on "the range", although not of Italian heritage, she learned how to prepare this moist and savory meat dish to perfection. To top it off, she even managed to scratch up some buttery garlic and cheese biscuits. Proving that the way to a man's heart is indeed through his stomach!
Having prepared numerous pork recipes to date, I decided on an acceptable substitution with an eye round roast and present to you today's feature of Porchetta-style beef. Whether preparing with pork or beef, just don't forget the biscuits!
Ingredients: 1- 3 pound eye of round roast, 1 T. each of the following herbs: oregano, garlic powder, onion powder, fennel, rosemary, parsley, thyme, black pepper and beef boulion cubes, Olive oil (EVOO).
Directions: 1) With mortar and pestal, crush and mix all herb ingredients into a uniform seasoning. (2) Using a fillet knife, cutting lengthwise, fillet meat into a 1/2 inch thickness until entire roast has been opened. (3) Liberally Sprinkle EVOO over meat. Sprinkle seasonong mix over meat and slowly roll roast back into its original shape while continuing to oil and season each layer as you go.(4) Using butcher"s twine, tie meat securely from one end of roast to the other to keep it from falling apart during roasting. (5) Pre-heat oven to 325 degrees and place on a large baking sheet. Slow roast for 4-6 hours. If you prefer to use a crockpot, it will take 6-8 hours on high setting or 10 hours on low.
Recipe by Tammy LaFavor-Plowman. Food styling and Photography by David Plowman, personal chef / owner Catering By Grace. You can contact them at cateringbygrace2010@hotmail.com
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