1. For the beef: Toast unpeeled garlic cloves in small skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes. Set garlic aside. When cool enough to handle, peel cloves and cut into 1/4-inch slivers. 2. Using paring...
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1. For the beef: Toast unpeeled garlic cloves in small skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes. Set garlic aside. When cool enough to handle, peel cloves and cut into 1/4-inch slivers. 2. Using paring knife, make 1-inch-deep slits all over roast. Insert toasted garlic into slits. 3. For the garlic-salt rub: Mix minced garlic, thyme, and salt together in small bowl. Rub all over roast. Place roast on large plate and refrigerate, uncovered, at least 4 hours or preferably overnight. 4. For the garlic paste: Heat halved garlic cloves, thyme, bay leaves, salt, and oil in small saucepan over medium-high heat until bubbles start to rise to surface. Reduce heat to low and cook until garlic is soft, about 30 minutes. Cool completely. Strain, reserving oil. Discard herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon garlic oil until paste forms. Cover and refrigerate paste until ready to use. Cover and reserve garlic oil. 5.... See less 
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