For Saturday’s roast this weekend, I prepared a nice pepper sauce to go with the meat, and all together went very nice.
The room temperatured cut of Rump, placed over lots of onions
Making of the pepper sauce: frying thinly chopped onions with butter. Adding lots of grounded black pepper and white pepper. Salt. Some flour.
Two tea spoons of mustard. Some whipping cream and milk (Or use cooking cream). More pepper. All set!
In the meantime the roast went out of the oven (after about 35 minutes for a 1.5 kg cut). Looks good and crunchy. Let rest for 10 minutes.
Sliced, thinly this time.
The layer of crispy fat made it look like roasted duck.
Plated with the pepper sauce on top.
The rice was ready only after we finished eating. Again thought about it too late. 🙁
And we finished the meal with the refreshing Gazpacho mom made, this time red classic version of it, with olive oil and basil.
The meat that was left turned into a great cold roast sandwich the next day.
