John Myers
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Layered Roast with Wheat Beer Sauce
The perfect layered roast with wheat beer sauce recipe with a picture and simple step-by-step instructions.
Seasoning mix
- 8 Finely sliced onion
- 3 Coarse pieces of onions
- 3 Carrots
- 3 tbsp Salt
- 1 tbsp Pepper
- 2 tbsp Ground caraway
- 1 bunch Chopped marjoram
also
- 2 Tapes Kitchen thread á 1m
- 4 Tapes Kitchen thread á 60cm
- 1 Box shape for cakes 30cm long
for the sauce
- 400 ml Wheat beer light
- 2 tbsp Food starch
- 1 pinch Sugar
- Salt pepper
Seasoning mix
- Mix all ingredients together well in a bowl
Prepare the loaf pan
- Place the 1m long pieces of kitchen twine lengthways in the box pan and the 60cm long pieces of kitchen twine crossways in the box pan. The ends should lie evenly over the edge of the box shape.
Layer in the loaf pan
- Place the washed and dabbed dry slices of meat on the bottom of the loaf pan, slightly overlapping, sprinkle with the seasoning mixture and spread a layer of onion rings on top. Further layers in the same order until all ingredients are used up.
- Tie the meat tightly in shape with the kitchen twine. Turn the shaped roast into the oven’s drip pan and lay it down in a stable position. Spread the onion pieces and diced carrots around it.
- Fry in a preheated oven at 150 ° C convection / 175 ° C top and bottom heat for about 3 hours. After 1.5 hours, pour about 0.5 liters of water into the drip pan
- When the cooking time is up, remove the meat and wrap it thickly in aluminum foil. Let rest for 10 minutes.
- In the meantime, deglaze the roasting matter on the drip pan with the wheat beer, peel it off and pour through a sieve into a saucepan and bring to the boil.
- In a small bowl, mix the starch with 3 tablespoons of water until smooth. Thicken the meat stock with it and season with salt, pepper and sugar.
- Cut the meat into slices and serve with the sauce.
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