Pot Roast of Beef with Red Wine

Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About


  • 5 ounces (140 g) salted pork fatback
  • 1 tablespoon chopped fresh thyme


To Lard the Beef

Cut the pork fat into large dice. Work it in a processor with the thyme, marjoram, salt, pepper, cloves, mace, and nutmeg to a coarse paste, 1 to 2 minutes. With the point of a small knife, slash ¾-inch (2