Barbecued Beef in a Provençal Blanket

Aloyau de Boeuf à la Provençale

Preparation info

  • Serves

    4

    —I HOT MEAL, I COLD
    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

Good at any time of the year. (menu and wine suggestions.)

Ingredients

Staple Items

  • Butter (2 Tb)
  • Yellow onions (2 medium)
  • Olive oil (

Method

Cajole your butcher into cutting you a piece of first-class barbecuing beef, of the right shape and size for your turning spit. Let it come to room temperature while you assemble the Provençal “blanket.” In a large mixing bowl, assemble and work together: the ½ pound of ground bacon, the anchovie