Description:

A great rub (paste) for roasting meats, delicious from generations ago

Source:

Peek

Serves/Makes:4 or more

Ingredients

• 1 cup (225 ml) finely chopped onion
• 2 cloves garlic, finely chopped
• 3 good sized sprigs of parsley, finely chopped
• 6 sprigs dried marjoram
• or
• 1 tbsp (15 ml) dry marjoram
• pinch of sage
• 1/4 tsp (1 ml) dry mustard
• 1/4 tsp (1 ml) ground cloves
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) fresh ground pepper
• 1 tbsp (15 ml) cider vinegar
• 1 tbsp (15 ml) sugar, optional
• 1 pork roast, your choice

Preparation

• Take your pork roast, (or any other meat to be roasted) and wipe it off with a damp cloth and rub it with salt to taste, pork usually is nicer with more salting.
• Prepare and mix well all the ingredients.
• Rub the roast thoroughly with this mixture, working on a large piece of aluminum foil, (or waxed paper or plastic wrap will work too).
• Then, wrap the roast in the aluminum foil tightly, then wrap in a piece of heavy paper, like a grocery sack, butcher's or freezer paper and tie well.
• Allow to stand in the refrigerator for a full 2 to 3 days.
• Remove from the wrappings and roast as usual for the amount of lbs. (kg) of meat you have.
• Make a double batch of marinade for larger hunks of meat such as a turkey, a full pork loin, or a full leg of lamb.
• Hint: I add a tbsp of sugar to this recipe to give the meats more tenderizing, more flavor, and a nicer crust to the meats while roasting to lock in the juices.

Comments

Hint: I add a tablespoon of sugar to this recipe to give the meats more tenderizing, more flavor, and a nicer crust to the meats while roasting to lock in the juices.