Boiled meat from the Roman pot

Ingredients for 4 servings:

• 800 g soup meat (boiled meat)
• 4 marrow bones
• 2 packages of soup vegetables
• 1 tbsp peanut oil
• 300 ml broth
• 300 ml white wine
• 5 tbsp Italian herbs
• 1 tbsp sauce powder (demi-glace powder)
• cornstarch
• 500 g carrot(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

simple and buttery soft

Soak the Römertopf in water for 15 minutes beforehand. Heat a pan on the stovetop and add the peanut oil. Sear the boiled beef on all sides, then scatter the Italian herbs over it. Cut the soup vegetables into approximately 2 cm pieces. Remove the Römertopf from the water. First add the marrow bones, then scatter the soup vegetables over them. Add the stock and white wine, and place the boiled beef on top. Place the Römertopf in a cold oven and set it to 180°C (fan oven). Braise the meat in the oven for 3 hours. Meanwhile, peel the carrots and cut them into 1.5 cm pieces. Sauté the carrots for the last 15 minutes of cooking time to allow them to cook with the meat. Season with salt and pepper. After 3 hours, remove the Römertopf from the oven and pour the liquid through a sieve into a saucepan. Return the Römertopf to the oven. Bring the liquid to a boil and add 1 tablespoon of gravy powder. Mix cornstarch with a little water and stir into the liquid until the sauce reaches the desired consistency. Season with salt and pepper. Remove the meat from the oven and serve with the carrots and sauce. This goes well with potato dishes such as mashed potatoes or hash browns.