Memories in the Cooking

Today, we are having Sunday Roast for Sunday lunch.  Ingredients: - 2kg Beef Chuck Roll - 3 tablespoons of breadcrumbs  - 1 bulb of garlic, minced  - 3 tablespoons of soya sauce  - 1 teaspoon of salt - 1 tablespoon of mixed herbs  - 3 tablespoons of mustard sauce  - 2 onions  - 3 carrots  Procedures: 1) Make a half-way cut into the beef roll. Marinate it for 24 hours in soya sauce and half of the minced garlic.  2) In a pan, fry the minced garlic with salt, mixed herbs and breadcrumbs until fragrant.  3) Stuff this breadcrumb mix into the cut of the beef roll. Tie it up with twine.  4) Coat the outside of the beef roll with mustard sauce.  5) Place the onions and carrots on the baking tray. Place roasted beef roll on the vegetables.  6) Roast it at 180 degree celsius until the inner temperature is 60 degree celsius. This will take around 2 hours. Let the beef roll rest.  7) Deglaze the vegetable and beef drippings to make the sauce. Add salt or cornstarch to thicken the sauce.