Sunday roast, Ingrid style
Originally uploaded by Manne.
Last Sunday I was invited to Ing's place for Sunday roast and roast vegetables. Fantastic.
Before putting the roast in the oven she inserted whole cloves of garlic in strategic places and soaked it in brandy and port. Worked very well. Sauce and vegetables with lots of sweet potatoes, cauli flower and squash were perfect. The only thing I missed at the table was some nice black currant jelly. Yum.
After eating up, dessert with cheese cake and Fish Food had cream followed and then drunken debauchery ensued along with the lovely and gorgeous K, B and H. Me amongst a bunch of drunk, witty, intelligent and absolutely stunning women. I am such a lucky man.
Recipe for roast to follow.
Found this on some recipe site. Grandma's sunday roast recipe. Sounds good to me.
1 (3 to 5 lb) beef rump roast
3 to 5 potatoes, peeled and quartered
4 carrots, peeled and quartered
2 onions, peeled and chopped
½ tsp salt & pepper
1 tbsp basil
1 tbsp thyme
1 cup water
Preheat oven to 325 degrees. Hand rub the roast with salt, pepper, thyme, and basil.
Using a knife, cut 4 slits into top and bottom of roast, being careful not to cut all the way through. Stuff the slits with the onions.
Place meat in a large roasting pan. Add the potatoes, carrots and add a cup of water.
Roast 1-1/2 hours or if using a meat thermometer, it should read 180 degrees. Baste the meat every 30 minutes. Serves 6.
Yum. Add to that the soaking in lots of alcohol and stuffing of garlic cloves and you are good to go.
