John Myers
Meat: Roman Roast NT in Mustard Sauce
The perfect meat: roman roast nt in mustard sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Roman roast – pork neck, raw and lightly smoked
- 1 bunch Soup greens (leek, carrot, celery, parsley) fresh
- 2 piece Fresh onions
- 2 piece Garlic cloves
- 1 tablespoon Clarified butter
- Salt and pepper
- 1 tablespoon Mushroom powder
- 100 ml Cream 10% fat – missed the photoshoot!
- 1 tablespoon Herb mustard *
- Clean the soup vegetables, peel the onions and garlic and cut everything into large cubes.
- Heat the clarified butter in a large pan and sear the meat on all sides. No seasoning is necessary.
- Now put the roast in a baking dish.
- In the same pan, sear the vegetables together with the mushroom powder, deglaze with a little water and let it boil down. Repeat this process about three times. Season the whole thing with salt and pepper.
- Preheat the pipe to 100 degrees.
- Place the stewed vegetables around the meat and put them in the oven. Reduce the temperature to 90 degrees and let the roast stew slowly. It took me about 4 hours for the core temperature to reach 85 degrees.
- Remove the meat from the sauce and keep warning. Chase or puree the vegetables through the Lotte liquor. Stir the mustard into the cream and use it to season the sauce. Boil. Possibly add a little pepper or a pinch of sugar.
- Cut the meat into slices and serve with the sauce on preheated plates, for example with mashed potatoes and broccoli vegetables.
- * Link to supply: Medium-spicy herb mustard
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