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Ham-crust Roast with Sauce, Asparagus and New Potatoes

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Ham crust roast with sauce: (For 8 people!)

  • 1,9 kg 1 ham crust roast
  • Coarse sea salt from the mill
  • Colorful pepper from the mill
  • Whole caraway seeds
  • 4 tbsp Sunflower oil
  • 300 ml Clear broth (1.5 tsp instant broth)
  • 200 ml Beer
  • 5 tbsp Cream

Asparagus:

  • 800 g Short asparagus (12 sticks)
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tbsp Butter
  • 1 piece Lemon

New potatoes:

  • 400 g New potatoes
  • 1 tsp Salt
  • 1 tsp Turmeric
  • 1 tsp Whole caraway seeds

Serve:

  • 2 Stalk Parsley
  • 2 ½ vine tomato

Instructions
 

Ham crust roast with sauce:

  • Wash the ham crust roast, pat dry with kitchen paper and season / rub in vigorously on all sides with coarse sea salt from the mill, colored pepper from the mill and caraway seeds. Heat sunflower oil (4 tbsp) in a roasting pan and fry the ham-crust roast vigorously on all sides. Deglaze with beer (200 ml) and clear broth (300 ml). Place in the preheated oven and cook / stew for approx. 2 hours. Turn it every now and then or brush it with the roasting liquid. Remove the roast, let it rest and cut four slices with the electric knife. Put the vegetables with the gravy in a saucepan, add the cream (5 tbsp) and puree finely with the hand blender.

Fresh asparagus:

  • Peel the asparagus and cook in water with salt (1 teaspoon salt), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 8-10 minutes until al dente and remove.

New potatoes:

  • Peel, wash, quarter the early potatoes and cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.

Serve:

  • Serve sliced ​​ham and crust beef with sauce, fresh asparagus and new potatoes, garnished with parsley and tomato.

Tip:

  • Let the rest of the ham crust roast cool down and use the bread machine to cut finely as roast meats.
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Written by John Myers

Professional Chef with 25 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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