Anyway, back to the cooking. Thus it was that I made my marinade:
- 1 tsp honey
- 1 tsp French mustard
- 1 tsp chilli chutney - adapted from a Jamie Oliver recipe
- Freshly ground black pepper
- 450 ml Chodovar Tmavé Ležák
Nice and simple:
- Mix together honey, mustard, a slug of the beer and chutney
- Score the meat and rub in the mixture
- Put in a tupperware container, fill with remaining beer
- Cover and put in the fridge overnight
Cooking - based on a 1kg piece of meat:
- Preheat oven to 220°C or the equivalent.
- Place meat and marinade in roasting tray, cover with foil and roast for 1 hour.
- Feel free to chuck in a bulb of garlic to roast as well.
- After an hour, remove the foil and continue roasting for 30 minutes.
I was hoping for a nice thick sauce to go with the meat, but I had to remove the juices in the pan and reduce them - I think sauce making is something I will have to look into more.
Mrs Velkyal and I had this served with just plain rice and she commented that I need to be more assertive with spices, although she liked the beery flavour of the sauce and the fact it had penetrated the meat. So definitely something I will be trying again, although I am certain it could be much better.
As for the drop of Chodovar I didn't use in the marinade, it tasted lovely and the bottle will be used in upcoming homebrew projects.