Malt beer – rolled roast with braised vegetables

Ingredients for 6 servings:

• 1.2 kg turkey roast (turkey roll roast)
• salt and pepper
• 50 g clarified butter
• 300 ml malt beer
• 600 g potato(s), small, waxy ones
• 300 g carrot(s)
• 300 g spring onions
• 1 tsp sugar
• 500 ml chicken broth
• 1 tbsp lemon juice
• cane sugar
• Cayenne pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat oven to 200°C (180°C fan oven). Rub the meat with salt and pepper. Heat the lard in a roasting pan and sear the meat all over. Pour in 150ml of beer. Braise the roast in the oven for about 20 minutes, basting occasionally with the stock. Wash and halve the potatoes, peel the carrots and cut into thick slices, and cut the spring onions into wide pieces. Add the vegetables to the roast and brown, turning occasionally. Add the sugar and stock. Cook the roast for another 60 minutes, basting occasionally with the meat stock. Increase the temperature to 220°C (200°C fan oven). Cook the meat for another 15 minutes, drizzling the remaining malt beer in small amounts over the roast. Remove the meat and vegetables from the roasting pan and keep warm. Reduce the stock and season with lemon juice, brown sugar, and cayenne pepper. Slice the roast and serve with vegetables and sauce.