Sunday Roast

Sunday roast

Make Sundays the most delicious day of the week with this feast for all the family.

Ingredients

The meat
Approximately 5kg rib roast, on the bone, 50ml mixed peppercorns (pink, white and green), 3 tbsp salt, 2 tbsp chopped fresh thyme, 2 tbsp chopped fresh rosemary, 1 tbsp extra-virgin olive oil

Browned cabbage with soy butter and hazelnuts
8-12 brussels sprouts, A half head cabbage, A half head savoy cabbage, Butter for baking, Salt, 100 grams butter, 50 grams coarsely chopped hazelnuts, 2 tbsp soy sauce

Gravy
1 (750ml) bottle of red wine, such as Pinot Noir, 50ml chopped shallots, 4 tbsp unsalted butter, divided 450ml chicken stock

Gravy
1. Take the pan that you used to fry the meat. Place it on the stove and deglaze with red wine. Sweat shallots with butter in another pan. Pour the wine over the shallots.
2. Add chicken stock. Bring to a boil. Lower the heat and reduce by half.

To serve
Lay out a leaf of the savoy cabbage with the seared side face down on a plate and spoon over butter and hazelnuts. Fold the leaf over on one side towards the middle. Place a cabbage leaf, burnt side up next to it. Place a trimmed and tranched piece of meat on top in the middle, and nappe with red wine sauce. Top with the Brussels sprout leaves and finish with some drops of the hazelnut butter.

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