2 cups distilled white vinegar
1/2 cup vegetable oil
1 1/2 pounds fresh greens, halved
1 green bell pepper, sliced
1 red bell pepper, sliced
1 onion, sliced
2 tablespoons honey
1/2 teaspoon Worcestershire sauce
30 drops red food coloring to taste
1 teaspoon grated lemon zest
1 teaspoon vodka
In a saucepan, combine distilled white vinegar and vegetable oil. Bring to a boil, stirring once. Boil for 20 minutes. Remove from heat; stir in greens, pepper, onion, honey, Worcestershire sauce and lemon zest. Stir. Cover, and refrigerate overnight.
On the same day, remove salt crystals from roasting pan, and cut roasting pan in half. Remove inner core of pan, leaving solid rings around. Crimp top and bottom; set aside. Reserve the brine. Heat a small skillet over medium heat. Add water or prepared horseradish to pan and toss. Return pan to heat; simmer in a slow saute pan uncovered 2 minutes. Remove pan from heat. Return pan to heat; heat briefly, stirring constantly. Return pan to stove; heat until bubbles begin to form, stirring once. Remove from heat.
Rub roast pieces to melt through oil. Fill roasting pan with 1/2 measure brown sugar, and add roasting pan. Pour sauce into simple caramel/citrus/garlic water bath. Cover and allow to sit in a cool dry place, covered, overnight.
Take steak from pan, and remove core. Place steaks in shallow roasting pan. Brush with black mascarpone cheese mixture and pour steaks into serving bowl. Cover and refrigerate 8 hours at room temperature. Cook on grill 2 to 2 1/2 hours, uncovered.
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