Freya makes a really good roast so last time she did it I “documented” the whole process. So far I didn’t really get to write the post but I think it’s time.
The ingredients list is not something fixed but this is what we usually use, or what we used this time:
- about 2.5kg potatoes.
- a hunk of meat, around 1kg. We used pork meat.
- bit of garlic
- vegetables (onions, carrots, celery, leek)
- some Maggi vegetable bouillon
First of all we start with the potatoes. We cut the potatoes in smallish pieces, put them in a big pot together with garlic pieces, cover them with water and we let them boil.
They are done when they are almost soft but not quite, so you have to watch them. They don’t have to be too soft because we will fry them later on. Next we take care of the vegetables. Here we usually find at Aldi a vegetable pack which has everything we need: couple of carrots, some leek and 2 pieces or so of celery. We need to cut them all in smaller pieces then we put them all together in a pot with a bit of oil and we let them cook for a while:
Then it’s time for the meat. We put some oil in yet another pot and we let it get really hot. In the meanwhile, the meat needs to be seasoned with salt and lots of pepper on all sides:
The meat needs to cook for quite a long time but before we do that we need to have a crust all around it. So once the oil is really hot, we put the meat inside and we make sure it gets dark and cooked on all sides:
This should happen pretty quick since the oil is very hot. Don’t worry if the meat is getting a little dark, that’s ok as long as you don’t forget it in there and make it completely black.
When it has a crust all over, we just let it in side and we add the onions, cut in not-too-small pieces. We let that cook for a little bit until the onions soften and then we add some water into the pot, maybe until the meat is half submerged. As an alternative, we can substitute some of the water with some red wine, or even with some beer.
We add 2 tea spoons of Maggi and 2 table spoons of paprika powder (sweet or a bit hot, depending what you like; we used hot):
We let it boil for a bit longer then we add some of the vegetables, but not all. We just added mostly carrots and celery to one side in the pot:
That is it for the meat for the time being, we cover the pot and now it needs to cook real good. The rule of thumb here is that you need to let it cook for 1h plus 30 minutes for each kilo. So in our case, since we had 1kilo of meat, we need to let it cook for 1:30h. The fact that we have a crust around the meat will help it cook good inside without getting too soft on the outside.
So now you have a little break but we still need to do the potatoes. Depending on what kind of frying pan you have, you might need between 20 and 30 minutes. Basically we will just fry them in oil, kinda like french fries:
Once they get nice, crusty and golden-brown, they are done.
Once the time is up for the roast, we just take it out, put it on a plate and we cut it in slices with a steak knife. I don’t really have a long steak knife so I used one of the bread knives but that works just as well:
What I don’t have pictures of is the making of the gravy, so I am just going to explain how it’s done. Basically once the meat is out of the pot we are left with the gravy. What we do now is, we take everything which is in there (i.e. the gravy which contains the softened vegetables) and we force it through a strainer into a bowl. The resulting gravy should be nice and spicy from the salt and pepper which was on the meat and also thick from the vegetables which we forced through the strainer.
If it’s not thick enough, you can add maybe a bit of tomato paste or you can also put a little bit of paprika powder and some cold water in a small cup, stir it and then add it to the gravy.
And that is pretty much it. We put the rest of the vegetables which were cooking separately in a bowl and then we are done: