roast

Marinated Pot Roast Brisket of Beef

With all the Trimmings:

This is a typical example of my cooking. Most of the recipes on the sight so
far have been quick cooks to eat after work. This is an all day marinade and two
hours worth of cooking. Beef Brisket needs to be cooked long and slow, and
usually with liquid. This dish also marinades the beef for eight hours.

The meat is coated with mustard powder and crushed garlic granules, drizzled
with Thai Fish Sauce and Sesame Seed oil, and finally 1/2 a bottle of red wine
with some peppercorns, cloves and juniper berries. This joint weighed about 3
pounds or around 1.4kg. In an ideal world, keep turning the meat every couple of
hours, but if you leave it to marinate whilst you go to work it'll still be
fine.

Broast potatoes, Baked onion deluxe and
cumin

carrots

I serve this simple little combo with such dishes as
Garlic Roast Pork Tenderloin as it
cooks in around 40 minutes

Just cut a few potatoes in half, chop a carrot or two and peel some onions.

Season the potato's with mint, herbs de provance and salt; sprinkle some
cumin seeds on the carrots, place half a tomato on top of each onion and drizzle
everything with a little oil. Cook at 180 degrees in a fan assisted oven for 35
to 40 mins.

Garlic Roast Tenderloin of Pork

Ingredients

Pork Tenderloin- about 8oz per person

Garlic

Soy Sauce

Chilli Flakes

Salt and Pepper

Preparation

Cut the meat into approximately 6" long strips, and cut into the meat
about every inch, nearly to the base of the fillet.