I have lots of photos on my camera and can’t seem to catch up. I guess I’ll begin at the beginning, before I left Stuttgart.
This pot roast is a pretty good recipe inspired by the new cookbook my husband bought for me, “Irish Pub Cooking.”
We’re all going to Sens for Easter but I wanted to leave something large behind for when my husband returns to Stuttgart. I also made a mash of carrots and potatoes that wasn’t bad but not as good as the puree that Guy made.
They are really big on white asparagus here in Germany. These were pretty.
Grilled with herbs.
Irish Pork Pot Roast
1 rolled pork roast about 3 lbs, seasoned with salt, pepper and some fresh thyme
1 tbsp olive oil
4 tbsp butter
4 shallots, chopped
8 celery stalks, chopped
6 juniper berries
2 fresh thyme sprigs
2/3 cup hard cider
2/3 cup chicken stock
2 tbsp flour
2/3 cup heavy cream
Salt and pepper
Brown the roast in the olive oil and 2 tablespoons of the butter, then remove the roast and set aside. Add the shallots and celery stalks to the pot and saute until soft. Add the juniper berries, thyme sprigs, cider and chicken stalk, bring to a boil, add the roast, cover and simmer for about 1 – 1 1/2 hours.
Remove the pork roast and set aside, keeping warm. Remove the juniper berries and the thyme. Mix the remaining butter and flour together, then slowly whisk into the liquid in the pot, cooking for 2 minutes. Stir in the cream and bring to a boil.
Slice the pork and serve with the sauce and a side dish of choice (fresh peas/carrot and potato mash).
Everyone needs more pork roast in their life! Nice work my friend
You’re right. You can never drink too much Champagne or eat too much pork, somebody said. Maybe it was me 🙂
Probably you 🙂
Reblogged this on citimediatv.com.
Lovely stuff Rosemary. I am particularly jealous of that beautiful asparagus.
Thank you Conor. Pretty vegetables are so appetizing.
Beautiful… and since at the moment I can’t go to Ireland, this could take me there at least for a little while 😉 – Do you think you can use other meats than pork?
Thank you. Yes, it’s just a pot roast and can be done with beef or lamb.
Yummy!
Thank you Arthur 🙂
Talk about a nice ‘stick to the ribs’ meal !! Looks delish !!
Thank you Cecile. It turned out better than I thought it would.
looks delicious! I wish white asparagus was more popular here.
Thank you dish. I never really paid attention in the States but I just remember the green asparagus.
I’m in Canada 🙂 but we have a very local asparagus farm and I’m not sure why but they don’t bother with white asparagus. I guess there isn’t much call for it. Seems silly to me!
I think they’re more fiddly to grow. They have to be covered or something.
Lovely pork roast!
Thank you chef.
Beautiful ingredients. I wish I had such a long list to catch up with…
Thank you Frugal. I wish I could catch up!
I’ve never had white asparagus. They have it in supermarkets here, but it’s from Germany and who knows how old it is. I might stick to the green stuff direct from the farmer until I get to go to Germany and try it fresh…
Nice pork 😉
Thank you Mad. You’re right. Stick to the green stuff 🙂
I’ve got so much cider in my cellar but haven’t ever used it with a pot roast…thanks for the inspiration. Spargel season in Germany always produces the nicest asparagus, I like that you grilled yours.
It’s wonderful that you’ve made your own cider!
I’m intrigued by the grilled asparagus, I’ve only ever tried that with green. How did it turn out compared to the green? Worth giving a try or better to stick to boiling the white?
I like any grilled vegetable better than boiled or steamed. I thought they were worth it.
Thank you!