INGREDIENTS:2 qts. water
2 ½ cups dark rum
2 cups molasses
1 2/3 cups lime juice
1 ½ cups honey
1 ½ cups olive oil
9 oz. pickled ginger, chopped
¼ cup garlic, chopped
2 Tbsps. black pepper, coarse grind
pinch salt
12-15 lbs. beef chuck, chuck eye roll (IMPS/NAMP 116D), tied
5 cups demi-glaceDIRECTIONS:1. In hotel pan, combine water, dark rum, molasses, lime juice, honey, olive oil, ginger, garlic, pepper and salt. Add beef roast. Cover and refrigerate up to 24 hours.
2. Remove roast from marinade, reserving 2 ¾ cups marinade. Place roast on rack in shallow roasting pan.
3. Roast in 325°F oven for 3 ¼ to 3 ½ hours until internal temperature reaches 135°F. Tent roast with foil; let stand 15 to 20 minutes. Reserve ¼ cup pan juices for sauce.
4. In saucepan, combine demi-glace, marinade and pan juices. Bring to a boil; simmer 1 minute. Keep warm.
5. For each serving: Plate 5 to 6 oz. beef slices with 1/3 cup sauce. Serve with sautéed sweet potatoes, yucca root and crispy plantain chips.NUTRITIONAL INFORMATION: Calories 600 (63% from fat); Fat 42g (sat. 16g); Protein 44g; Carbohydrates 7g; Sodium 180mg; Cholesterol 160mg; Fiber 0g
SERVINGS:24 servingsFrom:Submitted by Brad Donaldson, Student Apprentice to Executive Chef Bob Brassard John Knox Village
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