Garlic-Studded Beef Leg Roast (Zighogou)

Preheat the oven to 300°F (150°C). Trim the beef of excess fat and sinew. Using a small sharp knife, make deep, evenly spaced slits all over the meat.

Peel the carrots and garlic, then slice them lengthwise into thin strips. Insert the carrot and garlic pieces deep into the slits, distributing them evenly throughout the roast.

Season the beef generously on all sides with salt and black pepper, pressing the seasoning gently into the surface.

Tie the roast securely with kitchen string to help it hold a compact shape during cooking and ensure even roasting.

Rub the vegetable oil evenly over the entire surface of the meat.

Wrap the roast tightly in aluminum foil and place it in a roasting pan. Roast for about 2 hours, or until the meat is tender when pierced.

Carefully open the foil and return the roast to the oven uncovered. Continue cooking for about 30 minutes, basting every 5 minutes with the pan juices, until the exterior is golden and lightly crisp.

Remove from the oven and allow the meat to rest. For very thin, clean slices, let the roast cool completely before cutting.

If serving warm with sauce, slice after cooling, then gently reheat the slices and serve with a light beef broth or bone broth sauce.