A hallows eve Elderberry Roast
Halloween was in the air as we prepared for a special evening. The main attraction? A gruesomely delightful elderberry roast, which might've spooked the faint of heart with its charred exterior and 'bloody' elderberry drench. But behind the eerie facade was a culinary masterpiece, rich and tantalizing.
Our method is what sets it apart. To achieve that smoky aroma and the tantalizing char, we began by placing the roast directly into the hearth of our wooden stove. The flames danced around it, instilling a rustic smokiness. Post this fiery dance, the roast was tenderly placed in what we fondly call the "Roman pot" - those traditional roasting trays with a signature curved lid that beautifully traps all the moisture, ensuring the meat remains succulent.
Cooking for company is a delightful challenge, but when one of your guests is a fellow chef, the stakes are undeniably high. However, with the roast's rich flavors combined with the dark, intense gravy, and golden crispy fries on the side, our evening was transformed. This dish was a testament to the magic of home-cooking, blending the eerie spirit of Halloween with the comfort of a well-cooked meal.
Elderberry Roast with a Smoky Twist
Ingredients:
1 large roast (your choice of meat, preferably with a good fat cap)
Fresh elderberry juice (amount may vary based on size of the roast, approximately 1-2 cups)
2 large onions, coarsely chopped
1 celeriac, peeled and coarsely chopped
3 carrots, coarsely chopped
4-5 sprigs of thyme
4-5 sprigs of oregano
2-3 sprigs of rosemary
4-6 cloves of garlic, whole
Salt and pepper, to taste
Olive oil or another preferred cooking oil
Cream (approximately 1 cup)
Fresh side salad, for serving
Instructions:
Preparation: Preheat your wooden stove.
Season the Roast: Rub the roast with olive oil, salt, and pepper. Make sure it's coated evenly.
Smoky Hearth Searing: Place the roast directly into the hearth of your wooden stove. Sear each side for about 3-5 minutes or until you achieve a desirable char. Remove from hearth and set aside.
Vegetable Bed Prep: In your Roman pot (or any heavy-duty roasting tray with a curved lid), spread a layer of the chopped onions, celeriac, and carrots. Intersperse the whole garlic cloves, and lay the sprigs of thyme, oregano, and rosemary evenly across.
Roasting: Place the charred roast on top of the bed of vegetables and herbs. Pour the elderberry juice over the roast, ensuring it drips down to the vegetables.
Oven Cooking: Preheat your oven to 300°F (150°C). Place the covered Roman pot in the oven and allow it to slow-cook for about 3-4 hours (cooking time may vary based on the size of the roast and the type of meat).
Thicken the Sauce: Once the roast is fall-apart tender, remove it from the oven and set it aside to rest. Take the juices from the pot and pour them into a saucepan. Add the cream and simmer until the mixture thickens to a gravy-like consistency.
Strain the Vegetables: Discard the cooked vegetables and herbs, or save them for another use. They've done their job imparting flavor to the roast!
Serve: Slice the roast and serve with the creamy elderberry gravy and a fresh side salad on the side.
This dish successfully marries the depth of smoky infusion from the wooden stove with the richness of elderberry and cream. A sophisticated, yet rustic delight. Enjoy your feast!
