I consider myself a good cook, but even I have an albatross - roast beef. I think in all my years of cooking I've only attempted roast beef once before and I don't remember it being anything special. But then Cook's Country came into my life and with it a recipe for garlic roast beef. Unfortunately for me, I couldn't find the recommended cut of beef in my supermarket. To make matters worse, when I looked at the recipe yesterday morning I saw that I'd actually purchased the cut they say to steer clear of because of it's "sour, livery taste." Great.
But I soldiered on, spending upwards of an hour dutifully toasting, peeling and slicing garlic to stuff into the roast, boiling oil, seasonings and a full head of garlic for the garlic paste and mincing even more garlic and seasonings for the garlic rub. My hands smelled fantastic. I did everything according to the recipe, but I knew as soon as I cut into the meat that it wasn't going to be good. For starters, it was overcooked. And there was no discernible garlic flavor. Instead I was met with...shock of all shocks...livery, sour meat. SP, being the product of Depression-era parents that he is, ate his serving and mine and refused to throw any of it away.
The only good things about the meal were the potato gratin and the steamed green beans. The gratin was perfect:
... with it's delectable garlic-infused cream and milk, the soft, creamy layers of sliced potato and the generous sprinkling of grated pecorino cheese that forms a nice crust.
But never fear, all was not lost. We had cupcakes for dessert: