John Myers
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Scottish Whiskey Roast
The perfect scottish whiskey roast recipe with a picture and simple step-by-step instructions.
- 2 kg Roast beef from the Highland Cattle
For the marinade:
- 500 ml Rosé wine, medium dry
- 4 Shot glasses Scottish whiskey; e.g. ballantines
- 2 tablespoon Heather honey
- 0,5 teaspoon Pepper, fresh and coarsely ground
- 1 teaspoon Salt
- 1 piece Rosemary sprig
- 2 piece Spring onions fresh, cut
For the roast:
- 500 ml Marinade
- 500 ml Water, hot
- 1 piece Carrot
- 1 piece Big onion
- 1 piece Leek
For the Schnickedöns and sauce:
- 1 kg Prime rib or soup meat from the Highland Cattle
- 3 Eßl. Clarified butter
- 1 piece Leek stick
- 2 size Onions
- 1 medium sized Parsnip fresh
- 4 piece Carrots
- 0,25 piece Fresh celery
- 2 Eßl. Tomato paste
- 500 ml Beef stock; homemade or bought
- 6 Shot glasses Whiskey; depending on your taste
- 100 ml Cream
- Rinse the roast beef briefly with cold water, pat dry and place in a bowl.
- Mix the wine, whiskey, honey, salt and pepper into a marinade and pour over the beef. Add the sprig of rosemary and spring onions. Cover the bowl and refrigerate for about 24 hours.
- Take the meat out of the marinade the next day and place in a roasting pan without adding fat or oil. Measure 500 ml of the marinade and set aside. Preheat the oven to 100 ° and cook the roast for about 1 hour Put in the rest of the marinade, the carrot, the leek and the onion and turn the roast every now and then. Pour in a little water as required. and cook the roast very slowly in the oven for another 2 hours.
- In the meantime, clean and chop the remaining vegetables.
- Sear the prime rib / soup meat in clarified butter, add the vegetables and tomato paste and roast briefly.
- Deglaze with 500 ml marinade and gradually fill up with the beef stock. The meat is cooked after about 30 minutes and can be removed from the stock. Wrap in aluminum foil and keep warm.
- Pass the sauce. This works best with a “brisk Lotte” A stainless steel sieve with a soup ladle does it too.
- Season the sauce with the cream and the whiskey, salt and pepper.
- Cut the roast and the “Schnickedöns” (high rib pieces) in portions and serve with the sauce and side dishes as desired.
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