John Myers
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Danish Roll Roast nordvestjysk Rullesteg
The perfect danish roll roast nordvestjysk rullesteg recipe with a picture and simple step-by-step instructions.
For the roast
- 1 kg Pig neck (comb) (ma) fresh
- 125 mg Bacon slices
- 1 Pc. Fresh onion
- 2 dl Beef stock
- Pepper
- Salt
For the abundance
- 5 Pc. Tomatoes dried in oil
- 4 Pc. Clove of garlic
- 2 tbsp Chervil fresh
- 2 tbsp Savory
- 1 tbsp Fresh thyme
- 1 tbsp Rosemary fresh
Alternatively
- 1 tbsp Chives fresh
- 1 tbsp Parsley crispy fresh
“Gerichte-Geschichte”
- Traditional roll roast from northwest Jydland. The filling consists of tomatoes and fresh herbs with the dominant note being chervil and savory. The roast is served in autumn and winter and is perfect for festive occasions or a Sunday roast with the family. I also use chives and parsley for the filling for a round herb mix and thin slices of bacon for the hearty note.
Preparing the filling
- Since the pickled tomatoes already contain oil, no additional fat is required to absorb the oils from the herbs and garlic.
- Finely chop the tomatoes and garlic in a food processor to make a paste. Chop the fresh herbs by hand and fold in.
The fry
- Cut into the lean to medium-fat neck on the fat comb, then cut open lengthways.
- Salt and pepper the inside of the roast, top with bacon and the filling.
- Roll everything up tightly and secure with either kitchen twine or small skewers.
- First fry the roast on the fat side in a hot pan and leave out the fat a little, then fry on all sides.
- Salt and pepper on the outside and place on the fat side in an ovenproof roasting pan. Pour 1 dl stock, add the peeled and halved onion.
- Cover the roast with aluminum foil and place in the oven preheated to 120 degrees for an hour.
- Remove the foil and fry the roast for another hour at 120 degrees, pouring over regularly.
- Then turn it over so that the fat rind is on top and can get a nice crust. Pour 1 more dl of stock and pour over the roast every now and then while it remains in the oven for another 40-50 minutes at 180 degrees.
- Depending on the fat content, the core temperature should be around 70-75 degrees (68 for particularly lean meat and 75-80 for fatty meat). Let rest for 10-15 minutes before cutting.
Serving suggestion
- This Danish roast is traditionally served with white and brown potatoes (normal salted and caramelized potatoes) and red cabbage in a brown sauce.
- The brown sauce is drawn from the roast residue, which is mixed with milk and / or water, and then refined with cream and thickened with flour.
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