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Ingredients for 4 servings:

  • 1 kg cutlet meat, boned
  • some fat for frying
  • 8 slice(s) bacon, very thinly sliced
  • 2 carrots, cleaned and cut into pieces
  • 1 stalk(s) leek, cleaned, in pieces
  • 1 piece(s) celeriac, cleaned
  • 1 parsley root(s)
  • 2 onions, cut into rings
  • peppercorns
  • Salt
  • 750 ml must, sour (apple wine)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 30 minutes

Salt the meat and sear it briefly. Line a roasting pan with the bacon slices, place the meat on top, and arrange the vegetables around it. Add the peppercorns and pour in the must. The meat should only be half covered. Close the roasting pan and cook everything in a preheated oven at medium heat (approx. 180°C top/bottom heat) for about 1 hour. Remove the roast and keep warm. Remove the bacon, strain the meat juices, and pour them over the meat.

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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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