Best 5 Enzas 10 Clove Magro Recipes

ENZA'S 10 CLOVE "LEAN" MAGRO

Steps:

• 1. Rub the beef with freshly ground pepper, and place in a heavy-bottomed pot large enough to hold the meat. Drizzle the extra virgin olive oil over the meat and turn the meat over to coat with the oil. Add the bay leaf and garlic cloves and marinate for 15 minutes.
• 2. Remove the bay leaf. Brown the meat over medium-high heat, turning to brown evenly. This step will take about 15-30 minutes, depending on the size of the roast. When the garlic begins to color remove it with a slotted spoon.
• 3. When the roast is well browned on all sides and ends return the browned garlic to the pot, remove the pot from the heat, and cover. Let the meat rest for 15-20 minutes. The internal temperature will be 140 degrees. Season the pan juices with salt after meat has rested.
• 4. Cut the meat into thin slices, sprinkle with salt, and serve with the garlic and pan juices.

TEN CLOVE GARLIC MARINADE

Steps:

• In a bowl, whisk together vegetable oil, Worcestershire sauce, soy sauce, steak sauce, water, salt, pepper, onion, and garlic until thoroughly mixed.
• Pierce several holes into meat with a sharp knife, and place in a shallow dish.
• Stir marinade once more and slowly pour over meat, smothering the top with garlic and onions.
• Cover and refrigerate overnight, or up to 35 hours. Cook as desired.

10 CLOVE STOVE TOP ROAST

Steps:

• Rub the beef generously with freshly ground pepper, and place in a heavy bottomed pot large enough to hold the meat.
• Drizzle the olive oil over the meat and turn the meat over to coat with the oil.
• Add the bay leaf and garlic cloves and marinate for 15 minutes.
• Remove the bay leaf.
• Brown the meat over medium-high heat, turning to brown evenly.
• This step will take about 15-20 minutes, depending on the size of the roast.
• When the garlic begins to color remove it with a slotted spoon.
• When the roast is well browned on all sides and ends return the browned garlic cloves to the pot, remove the pot from the heat, and cover.
• Let the meat rest for 15-30 minutes.
• The internal temperature will be 140 degrees.
• Season the pan juices with salt after meat has rested.
• Cut the meat into thin slices, sprinkle with salt, and serve with the garlic and pan juices.

40-CLOVE GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Place a sheet of foil on a small baking sheet and line another baking sheet with parchment paper.
• Cut ½ inch off the tops of the garlic heads and place on the baking sheet with the foil. Drizzle the garlic with the olive oil and season with 1 teaspoon salt and the black pepper. Place the tops back on each garlic bulb. Bring up the corners of the foil around the garlic, then roll closed to form a tight packet. Place in the oven and roast until the garlic is caramelized, about 45 minutes. Remove from the oven and let sit for 30 minutes, until cool enough to handle. Leave the oven on.
• Unwrap the foil packet and squeeze the heads to release the roasted garlic cloves into a medium bowl. Mash with a fork until a thick paste forms (some chunks are okay).
• Add the butter, parsley, oregano, and remaining ½ teaspoon salt and stir to combine.
• Using a serrated knife, carefully cut the bread into 1-inch-thick (2.54 cm) slices, stopping ½ inch (1.24 cm) from the bottom of the loaf to keep intact. Turn the loaf 90° and repeat cutting in the opposite direction.
• Place the loaf on the parchment-lined baking sheet and stuff the mozzarella between the bread slices. Spread the roasted garlic butter over the entire loaf.
• Place the loaf into the oven and bake until the cheese is melted and the top of the loaf is golden brown and crispy, 25-30 minutes.
• Remove the loaf from the oven and transfer to a serving platter. Grate the Parmesan cheese directly over the top. Serve hot.
• Enjoy!

ENZA'S 10-CLOVE MAGRO

Steps:

• In a small heavy Dutch oven just large enough to hold beef rub meat with pepper and drizzle with oil. Add bay leaf and garlic and let mixture stand, covered, 15 minutes.
• Discard bay leaf and brown beef with garlic over moderate to moderately high heat, turning it to brown evenly and regulating heat as necessary. When garlic is golden brown remove with a slotted spoon and reserve. Continue browning meat on sides and ends until a meat thermometer registers 130° F. for medium rare meat, 20 to 25 minutes.
• Return reserved garlic to pan and remove from heal. Let beef mixture stand, covered, 20 minutes and add salt to pan juices. Serve meat, sliced thin, with salt, garlic, and pan juices.