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Department

Sunday Roasts
Irish Roast Beef with root vegetables is a hearty and homey dish that showcases the simplicity and robust flavors of Irish cuisine. A beef roast, typically a chuck or brisket cut, is seasoned with salt, pepper, and traditional herbs before being seared to a beautiful brown crust.
Irish Roast Beef – Slow-cooked with root vegetables
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Schweinebraten is a classic German dish that consists of succulent roasted pork often accompanied by hearty bread or potato dumplings and braised cabbage or sauerkraut. The pork roast is traditionally marinated overnight with a mixture of mustard, garlic, onions, and a blend of herbs such as thyme, marjoram, and caraway seeds.
Schweinebraten: Roasted pork with dumplings.
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Rheinischer Sauerbraten is a traditional German pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow cooking as pot roast. The Sauerbraten marinating process involves a mixture of vinegar or wine, water, and a variety of seasonings, which makes the beef tender and flavorful.
Rheinischer Sauerbraten: Marinated beef roast.
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