John Myers
Meat: Roman Roast from Roman Pot
The perfect meat: roman roast from roman pot recipe with a picture and simple step-by-step instructions.
- 500 g Roman roast – pork neck raw and lightly smoked
- 300 ml Red wine tart
- 1 tablespoon Honey liquid
- 0,5 teaspoon Black pepper from the mill
- 1 teaspoon Dried thyme
- 1 piece Onion
- 1 piece Carrot
- 1 piece Fresh celery
- 1 piece Leek
- 1 tablespoon Honey liquid
- 2 tablespoon Cream
- 1 piece Flour butter – see tip http://www./tipp/1390/Binden-von-Sossen-o
- Salt and pepper
- Water the Roman pot. In the meantime, make a marinade from e tablespoons of red wine, honey and pepper and brush the meat with it.
- Clean / peel all the vegetables and cut them into small pieces. Heat clarified butter in a pan and fry the vegetables in it. Deglaze with a little red wine.
- Sprinkle the meat with thyme and layer in the Römertopf together with the fried vegetables. Add the remaining marinade, pour in some water and wine and place the pot in the oven that has not been preheated. Stew the meat at 150 degrees for about 2-2.5 hours.
- Remove the meat and cut it into slices. Drive the sauce with the vegetables through a sieve.
- Bring the sauce to the boil, add honey, red wine, flour butter * and cream and season with salt and pepper.
- Pour the sauce over the meat and keep it open in the oven for another 10 minutes at 150 degrees.
- Originally I wanted to serve the potato knobs from cookingcool with it, but my loved one only wanted vegetables. Then they just have to wait, but I hope not too long. ;-))))
- * Link to https://www./tipp/1390/Binden-von-Sossen-ohne-Chemie.html
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