Crust Roast

1. Crust roast has always been a very special roast in German cuisine. Today I’ll present it a little differently. What am I doing differently – the answer is – I think – surprising. After I bought it at the butcher, I PRE-prepared this roast immediately after unpacking it. The PRE-preparation begins with cutting the “layer of fat”. Then the roast is gently rubbed with smoked olive oil, the liquid heat of juiced habanero and a few herbs (rosemary, lemon thyme and fresh red basil-pick) that has been added.
2. Now the surprise = before it goes into the oven – it is vacuum-sealed and pre-cooked for 3 hours at a temperature of 80 degrees in a water bath (sous vide).

What’s next after that?

1. After the specified time, the roast is removed from the water, its packaging removed and immediately placed in the preheated oven (in a roasting pan). Here it cooks for about an hour (+/- 15 minutes) at a temperature of about 230 degrees O / U heat. My crust roast has a gross weight of 1400 grams, which corresponds to the calculation of the cooking time I specified.
2. The good hour in the oven gives this wonderful crust. I don’t add any extra fat or liquid to the saucepan. The only spice that is still added in the cooking process is black garlic (fermented) and black salt (Hawai). Before serving, I add freshly ground kampot pepper (red and black).
3. The cut is as it should – JUICY meat !!!
4. I hope you enjoy discovering this cooking method and send you a culinary greeting from Biggi