Best roast meat recipe
I love having friends over for dinner, but I really hate having to spend a lot of time in the kitchen while everybody has a good time in the living room over a nice bottle of wine and some great entrees and, of course, great conversation. But I also want my friends to enjoy whatever dish I'm serving.
Now, it seems quite hard to make everything work, great food, almost no time spent in the kitchen and a great time with friends. But I actually have one or two recipes up my sleeve that do just that.
One of the recipes I'm talking about is my roast meat recipe, that has earned me much praise.
The thing about this recipe is that there isn't that much preparation required and when you actually cook it, you don't have to stand over the stove for one or two hours, you just need to check it for one or two minutes every half an hour. So, you can just use the rest of the time to chitchat with your friends.
The secret for the recipe is, the way I see it, the meat I choose, getting the seasoning exactly right - this part requires some practice - and, of course, slow cooking.
Slow cooking allows the flavours to mix perfectly in the meat and slow cooking is not just about how much time the meat is in the oven, but also what sort of roaster you use, in this case a clay roaster does just that, so it's the best choice to cook this dish.
I have always enjoyed roast meat, but it's the sort of dish that can go wrong very fast, it can be dry, the meat have no flavour and I've eaten a lot of roast meat that were just plain awful. But this recipe is quite different, it is the sort of dish everyone will remember and actually when they come over your house it is likely they ask you to cook just that. This has happened to me on a number of occasions and it has happened to my mother in law also, the original author of the recipe.
I actually loved her roast meat so much the first time I tried it at her home, that I couldn't wait for her to give me the recipe. She actually guided me through it the first couple of times I cooked it and then I started taking out some ingredients and adding others; I started adapting the recipe to my liking.
I ended up with a moist, tender roast meat packed with wonderful flavours, that seems to melt in your mouth, along side the golden brown potatos that roast alongside the meat and more importantly I certainly don't slave away in the kitchen while everybody has fun and that is terribly important also.
So, here it goes and I hope you enjoy!
- Olive oil
- 2 Onions, sliced
- 10 Garlic cloves, minced
- 2 Carrots, sliced
- 4 Pork tenderloins, (or any other meat to your liking )
- 2 Bay leaves
- 10 Medium size potatos
- Paprika, to taste
- Pepper, to taste
- Salt, to taste
- 18 oz./ 1/2 l Table white wine
- Water, if necessary
- The evening before you are cooking and serving the meat, get a clay roaster and cover the bottom completely with olive oil.
- Then, slice the onions and mince 5 minced garlic cloves and add them in layers.
- Sprinkle paprika, as well as salt and pepper evenly on top of the garlic and onions and add the 2 bay leaves.
- Set the pork tenderloins on top. Please be aware you can chose another kind of meat, but usually I go with pork tenderloins, because they are very tender - as the name says - and they are not a dry meat, which is great to absorb all those wonderful flavours from the roast.
- Again sprinkle some paprika, salt and pepper on top of the tenderloins, as well as the remaining minced garlic cloves.
- Add the sliced carrots and cover with the white wine.
- Cover the clay roaster with some aluminium foil and put it in the fridge untill the time you will cook it the following day.
- If you are thinking of serving dinner at 20:00, be sure to start cooking your meat by 17:30, because this is dish where slow cooking makes all the difference in the world. So pre-heat your oven to 425º F / 220º C for 15 minutes and then put the clay roaster in the oven.
- During the time the meat is cooking be sure to turn it from time to time. Take some time to peel the potatos and dice them in medium size cubes.
- Once one hour has gone by add the potatos and sprinkle some salt on top of them. If you find the gravy is drying too much, be sure to add some water.
- Let it all cook for another 1 hour and 1/2, turning the meat and potatos from time to time. Then it's time to serve. Cut the meat in medium size slices. You can just use the clay roaster as a serving platter.
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© Copyright Sep 15 2012 / Algarveview.hubpages.com. To use part or the whole article you must first get written permission from the author. Feel free, nonetheless, to use an intro of the hub with a link to the article here on hubpages for the rest of the article.
© 2012 Joana e Bruno