Today I decided to challenge myself to make a beef roast, and not with just anything, but with beef ham. It would be a challenge for me to roast a beef loin, sirloin or shoulder, but here it is ham. Ham, as you probably know, is quite tough. This is probably not surprising, because there is probably no place stronger than the hind legs of an ox (it can stand on two legs when it needs to). The muscle is quite strong, but at the same time very aromatic and tasty. Ham is usually more suitable for stewing, either sliced or well pounded, e.g. for making befstrogen. But as it turned out for me today, ham is also perfect for steak.
Since I didn't know what would happen to the meat when I experimented, I decided to make a sauce. This is just in case the meat does get dry or tough. So I made a wine sauce. I read a lot of recipes on the internet, but in the end I experimented with the sauce too. And it turned out very well. By the way, don't think that just any wine will do for the sauce - we use whatever we would be happy to drink ourselves. :)
So, I've done my experiment - it turned out very well and very tasty. The meat was tender, it didn't take long to chew and I highly recommend trying it!
It will take about half an hour to cook, but the marinating will take another 8 hours.