John Myers
Salted Roast with Stick Sponge Sauce
The perfect salted roast with stick sponge sauce recipe with a picture and simple step-by-step instructions.
* Stick sponge sauce *
- 250 ml Clear broth
- 1 teaspoon Paprika Spice Mix (KB)
- 1 Teaspoon (level) Piri-Piri
- 2 piece Bay leaves
- 30 g Diced bacon
- 1 piece Onion
- 1 piece Clove of garlic
- 1 Glass Stick sponges
- 5 Stalk Finely chopped parsley
- 50 ml Martini rosso
- 250 Milliliters Rama Cremefine 15%
- According to taste
- Sea salt from the mill
- Pepper from the grinder
- Sweet paprika
- Sear the cured roast on all sides and place in a roasting pan. Piri-Piri <<>> mix together with the paprika-spice marinade <<>> and brush the roast on all sides with it. First add the stock to the pan where the roast was seared so that all the roasted aromas are taken away and then add to the roast with the bay leaves and place in the oven at 160 ° C for about 5 hours min. covered, braised.
- After the lid is removed, the roast is poured over and over again with the roast juices and sometimes turned. In the last 30 minutes I remove part of the gravy that is then added to the sauce.
- Onion and garlic, peel and finely dice. Brown the diced bacon, add the onion and garlic and sweat until translucent. Then the drained stick sponges are added and sweated briefly and seasoned the whole thing. Now deglaze with the martini, add the Cremefine and gravy and let it simmer gently. Wash and dry the parsley, pluck the leaves from the stems, roll up and finely cut and finally add to the sauce. If necessary, season to taste and thicken again, but this is usually no longer necessary.
- When everything is ready, it can be arranged. Side dishes to taste … we had bread dumplings with wine sauerkraut.
- Bon appetit !!!
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