Tuesday, April 26, 2011

Alcatra, Part II

Click here for 'Alcatra, Part I.'

Traditionally the alcatra is cooked for two days; I didn't have two days and thought that a colossal waste of energy anyway. So, after marinating overnight, I roasted the alcatra for three hours in accordance with some more modern recipes.

At 375 degrees, the roast cooked for two hours. Then I added potatoes, reduced the temperature to 325 and cooked for another hour.

To serve I smashed the potatoes, sliced the roast and sausages, and topped it all with the roasted onions. Delicious.

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