John Myers
Contents
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Ingredients
Grill
- 2 kg Beef shoulder
- 3 tbsp Meat seasoning own production
- 2 Freshly peeled and halved onions
- 5 Garlic clove peeled and halved
- 6 Rosemary sprigs fresh
- 4 tbsp Clarified butter
Instructions
- Prepare the meat (wash, pat dry) and rub the spices. Fry vigorously on all sides in clarified butter.
- Cut the onions and garlic in half. Wash the rosemary twigs and shake dry.
- Place the onions in the roasting pan, including some of the toes. Place the roast on top. Place the remaining toes on the roast. Place the roast in the middle of the electric oven preheated to 80 degrees.
- Now let the roast cook for about 7 hours. Until the core temperature of around 65 degrees I want is reached. But not everyone likes it pink and that's why the cooking time is variable. Place the rosemary sprigs on the roast halfway through the cooking time.
- Slice the roast and serve with the side dishes of your choice.
- We had potatoes fried in butter, a roasted mushroom salad and a sauce made from the searing set. But these are extra recipes that I still set.
- But the roast is delicious even without a side dish. You can warm it up the next day (sliced) in the sauce or as a roast meat.
Nutrition
Serving: 100gCalories: 145kcalProtein: 20.4gFat: 7g
