John Myers
Meat: My Sunday Roast
The perfect meat: my sunday roast recipe with a picture and simple step-by-step instructions.
- 1 kilogram Pork neck, boneless
- 4 Discs Jerky meat
- 2 piece Big onion
- 2 Tablespoon (level) Mustard hot
- 150 g Pig meat
- 50 g Lard / fat
- 1 Cup Red wine light
- 1 piece Bay leaves
- 1 piece Fresh celery-150 gr
- 1 piece Diced carrots
- 1 liter Vegetable broth
- 1 Bd Chopped parsley until smooth
- 1 pinch Grated salt, pepper and nutmeg.
- First loosen the pork neck from the bones, if released at the butcher’s, take the bones with you. Cut open the pork neck lengthways, unfold it, level it with your hand or a flat beater. Salt, pepper and cover with a little nutmeg. Brush with the mustard. Roast the onions in an almost fat-free pan (golden brown). If necessary, season the pork meat a little and refine it with a pinch of marjoram, then spread it on the roast, place the roasted onions on top, then place the beef slices over it. Sprinkle with a little chopped persil. Roll it up very carefully and tie it like a fan with a butcher’s twine. Heat the pork lard in a roasting pan, sear the roast all over, then take it out and cook on a wire rack in the pre-set oven at 160 ° on the lower tray for about 80 minutes. Briefly sauté the bones, a chopped onion and the root vegetables in the gravy. Then deglaze with the red wine and pour in the vegetable stock. After about an hour of simmering gently, pass the whole thing through a sieve, of course without the bones, hihi, again with salt and pepper, possibly with vegetable stock powder, thicken with a little cornstarch. Of course, you should check the core temperature of the roast in between, if possible.
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