Wing Roast with Peach Chutney
| Preparation: | 20 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 2 h 15 min |
| Total: | 2 h 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Académie Culinaire |
Recipe ingredients
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 4 lb. (2 kg) bone-in beef wing roast
- Salt and pepper as needed
- Peach Chutney
- 1 red onion, sliced very fine
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- 2 garlic cloves, coarsely chopped
- 1 Tbsp. (15 mL) finely grated ginger
- 1 Tbsp. (15 mL) mustard seed
- 5 Tbsp. (75 mL) Irresistibles white wine vinegar*
- ⅝ cup (160 mL) brown sugar*
- 1 28-oz. (796-mL) can of peaches*
Preparation
Preheat oven to 300°F (150°C).
Salt and pepper roast.
Heat oil in a skillet over medium-high heat.
Brown meat on all sides.
Roll roast in herb mixture, covering mustard completely.
Place roast, bone down, on a grill in a shallow roasting pan and roast uncovered to desired degree of doneness. Alternately, roast can be placed on a bed of carrots, onions and celery.
Remove roast from oven, tent with foil, and let stand 10 minutes. Slice and serve with peach chutney.
Chutney
Heat oil in a skillet over medium heat. Sweat onion for 3-4 minutes, covered, over low heat. Add garlic, ginger and mustard seed and cook for 2 minutes. Add wine vinegar and brown sugar and cook for 2 minutes. Add peaches and cook, uncovered, for 15 minutes, on low. Cool and serve.
Suggestion
Bones make for greater flavour but harder slicing. Ask the butcher to cut away the bones then tie them to the meat. Remove string and bones when roast is done. Calculate about 25 minutes/lb. or 50 minutes/kg for a 4-lb. (2-kg) roast* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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