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Mustard roast

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Ingredients for 4 servings:

  • 750 g meat for roasting
  • 1 onion(s) (more to taste)
  • 2 tomatoes
  • 1 tbsp breadcrumbs
  • 5 tbsp mustard (1/2 regular, 1/4 Düsseldorfer (hot), 1/4 Munich mustard)
  • salt and pepper
  • broth
  • Flour, for binding

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

for the Roman pot

Wash the meat and pat dry, rub all over with pepper and salt, and spread with the mustard paste. Place it in the watered Roman pot, pour in a cup of stock, and cover the pot. After an hour, add a little hot water, diced onion, and tomato quarters, and sprinkle with breadcrumbs. Let it brown uncovered for the last half hour. Deglaze the meat juices with a little stock, if necessary, and strain through a sieve. Season to taste and thicken with a little flour. Total cooking time: 2 hours at approximately 200°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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