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HERE'S THE BEEF. The secret to the Certified Angus Beef © brand's outstanding flavour is marbling, the little white flecks within the meat that ensure every bite is flavourful and juicy. Obsessed with flavour. Dedicated to quality. You'Il taste the difference in every juicy, tender and flavourful bite. us = L moi 99 Beef Hip Roast Inside, Beef Brisket Point Roast Beef Bottom Blade Roast Top Sirloin Roast Outside, Eye of the Round or 1982/kg T76Vkg 2643/kg LB Siloin Tip Ronst15.41/kg LB LB GARLIC & ROSEMARY STUDDED STRIPLOIN ROAST SERVES 8 INGREDIENTS: 4 pounds Certified Angus Beef © strip roast 3 cloves garlic, minced 1teaspoon dried rosemary 3 teaspoons kosher salt, divided tablespoon extra virgin olive oil 1teaspoon ground black pepper 10 cloves garli, split in half lengthwise 4-5 fresh rosemary sprigs, cut about 1-inch in length, to yield 20 pieces INSTRUCTIONS: 1. Mix minced garlic, dried rosemary and 1 teaspoon salt in small 3. Place roast in oven for 15 minutes. Remove from oven and reduce mixing bowl. Cut approximately 20 slits evenly spaced around roast, temperature to 325°F. Insert halved garlic cloves and rosemary sprigs about 1-inch deep using a paring knife. Rub mixture evenly all over evenly into pre-made slits. Place roast back in oven and continue strip roast and refrigerate overnight. cooking for about 1 hour and 15 minutes for medium doneness (135-140°F). 2. Preheat oven to 450°F. Remove roast from refrigerator and wipe clean with a paper towel. Rub roast with olive oil and season all sides 4. Remove roast from oven, place on cutting board and loosely tent with pepper and remaining salt. Place, fat side up, in roasting pan with foil. Allow to rest for 15 minutes before slicing roast across the grain. fitted with rack. PRICES ON THIS PAGE EFFECTIVE FROM THURSDAY SEPTEMBER 29" TO SUNDAY OCTOBER 9"*, 2022.
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