Brutus
CGN Ultra frequent flyer
I often used this recipe with venison roast, but it's roots lie in beef.
-take your roast & before tossing it into the roast pan,
-cut deep narrow holes in it with a long knife
-use the long end of a wooden spoon & push in cloves of garlic, cut small, I suggest at least 8-10 pieces
-coat top of roast with mustard (I like Keene's myself)
-coat brown sugar over the mustard
-use a cup of water, & half cup soya sauce, pour over roast
Bake in oven according to weight until done, baste accordingly to prevent 'drying'
If you wish to do so, adjust recipe to taste, IE maybe more sugar for kids palate, a nice festive season recipe in the depths of winter.
PS: The residue of the soya bakes on real hard, so a Clubhouse roast bag is perfect for easier clean-up & a super tender roast. If you do use it, remember to vent bag at the top only,with holes for steam to escape from the soya/water mix.
-take your roast & before tossing it into the roast pan,
-cut deep narrow holes in it with a long knife
-use the long end of a wooden spoon & push in cloves of garlic, cut small, I suggest at least 8-10 pieces
-coat top of roast with mustard (I like Keene's myself)
-coat brown sugar over the mustard
-use a cup of water, & half cup soya sauce, pour over roast
Bake in oven according to weight until done, baste accordingly to prevent 'drying'
If you wish to do so, adjust recipe to taste, IE maybe more sugar for kids palate, a nice festive season recipe in the depths of winter.
PS: The residue of the soya bakes on real hard, so a Clubhouse roast bag is perfect for easier clean-up & a super tender roast. If you do use it, remember to vent bag at the top only,with holes for steam to escape from the soya/water mix.
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