1 sacrificed chine of beef, about four pounds
2 tbsp butter
1 cup nectar
1 cup tears of the damned
Chopped parsley to garnish
Selecting a good beef chine is essential to this recipe. We recommend a chine from the rib or loin, which are more suited to dry cooking methods. Chuck and round chines are better
for braises and other moist cooking methods. If your worshippers can’t be relied upon to secure a high-quality rib or loin chine, or to sacrifice it appropriately, smite them and build your cult from scratch. This recipe demands a high-quality chine, properly sacrificed to add that smoky altar tang.
Season the chine well with salt while melting a tablespoon of butter in a roasting pan over high heat. Once the butter stops foaming, sear the chine about 2 minutes on each side.
After searing, place the chine on a roasting rack, fat side up, and place in a 350-degree
oven for about two hours, until omniscience suggests the roast is medium-rare.
Meanwhile, begin reducing a cup of nectar in a saucepan over medium heat (for a subcontinental twist, you can substitute an equal amount of soma or amrita for the nectar). It should take about half an hour for the nectar to reduce down to a quarter cup.
When the roast is done, move it to a plate and tent with foil. Remove any fat from the pan juices, and then place the roasting pan back on the stovetop over medium heat. Add two diced shallots and saute until golden. Deglaze with one cup of the tears of the damned, scraping the bottom of the pan with a wooden spoon. Once the pan is deglazed, add the nectar reduction and stir to combine. Wait for the foam to subside, then reduce the heat
to low and let the flavors meld.
When the chine has rested about ten minutes, remove the foil and carve. Add any juices from the resting plate back to the sauce, and whisk in a tablespoon of butter and a splash of fresh nectar. Ladle about two tablespoons of the sauce over each portion of meat and sprinkle with parsley. Serve with a small salad of ambrosia and endive.