Rating: 4 stars
22 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

There are many variations of this recipe. My sister Helen, who lived in Cuba during the late 50's got this version from a cook in her employ. It is definitely for garlic lovers.

Gallery

Recipe Summary

Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in refrigerator.

    Advertisement
  • Preheat oven to 325 degrees F (165 degrees C).

  • Transfer meat to a Dutch oven. Make eight to ten 1 inch deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.

  • Roast for 35 minutes per pound, or until an instant read thermometer inserted into the center of the roast registers 145 degrees F (63 degrees C).

Nutrition Facts

633 calories; protein 56.8g; carbohydrates 2.9g; fat 39.8g; cholesterol 170.1mg; sodium 121.4mg. Full Nutrition
Advertisement