exclusively Skirt in the Kitchen
Bring the arm roast to room temperature. In olive oil and a little bit of bacon grease, on high heat, sear on both sides and edges. Remove meat from skillet and keep warm.
Brown a mixture of onions, red and yellow…
then strips of red and yellow bell peppers.
Spatula-stir Dijon or coarse mustard and apple cider-jalapeno jelly (Jaloween Pepper Jelly Sauce) into the peppers. Incorporate the onions into the peppers and sauces. Add kosher salt. This is the base for the seasoning that will slow-cook into the meat.
Place the roast on a bed of large horseradish leaves which are peppery and offer value to the seasoning. Evenly arrange fresh rosemary and lemon thyme over the meat.
Next, lay the onions and peppers.
Place a leaf over the very top for a cover or a sheet. Begin wrapping and holding together with meat string. Pull up the sides, first. Knot, then go under with the string. Slowly bring the string back up again to tuck in the ends and corners, being careful so the meat doesn’t slip and vegetables don’t fall out of the bundle.
Pour a very small amount of broth (remaining liquid from searing the meat and vegetables) in the bottom of the pan, hardly any, because the juices from the vegetables and meat will gather as it cooks. Cover with thick foil and place in a preheated 200 degree oven for 5-8 hours depending on the weight of the roast. Prick fork holes, twice, in the top of the foil for venting.
Allow to rest after it’s cooked to seal in the meat juices, then cut the string and remove the herbs and stems of the horseradish leaves. The very leaves will shrink in size, from the heat of the liquid, and become part of the rich broth that is produced. Meat will naturally fall apart and be suitably good for over creamy mashed potatoes.
That’s a wrap.
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