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1
Crush the garlic and rub it over the meat to flavor it.
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2
Sprinkle 1 teaspoon of salt evenly over the meat.
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3
and rub it in.
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4
Wrap the meat in plastic wrap, and if it's wintertime leave it at room temperature in an unheated area of the house (such as the hallway) overnight.
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5
If it's summertime, leave at room temperature for about 2 hours.
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6
Chop up the vegetables.
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7
Line a baking sheet with cooking paper, and place the vegetables, the garlic clove used in Step 1, and the meat on top.
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8
Put the baking sheet in a cold oven and turn the heat on to 220C.
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9
Roast for 20 minutes total.
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10
After 10 minutes take it out, turn it over and cook for another 10 minutes.
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11
Wrap the meat tightly in foil as soon as you take it out of the oven.
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12
Put the wrapped meat in a deep dish and let rest for about 30 minutes.
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13
In the meantime, make the sauce.
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14
Take out any burned vegetables from the baking sheet, and put the rest including the meat juices in a food processor and liquefy it.
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15
Strain the liquefied sauce.
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16
Put the strained liquid in a frying pan, add the * ingredients and simmer to reduce slightly.
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17
Take the meat out of the foil and slice.
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18
Keep any juices that come out of the meat.
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19
Add the juices to the frying pan and simmer to reduce more.
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20
Taste, and add salt and pepper if needed.
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21
Pour the sauce over the meat and serve.
