John Myers
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Shoulder Roast in Mediterranean Version
The perfect shoulder roast in mediterranean version à la biggi recipe with a picture and simple step-by-step instructions.
Meat fresh
- 750 g Shoulder roast
- 2 piece Butcher’S onion
Spices
- 150 ml. Balsamic red
- 50 ml. Turnip tops
- 100 ml. Pomegranate juice
- 100 ml. Roast stock (in my KB)
for frying
- Clarified butter
Spices
- 1 piece Red chilli
- 1 Handful Lemon thyme
- 1 Handful Basil
- Pepper salt
- Cinnamon
- Black cumin
- Ground star anise
the sauce
- 100 g Gorgonzola
- 2 piece Garlic cloves pressed
- Ice cold butter
- Already 3-4 hours before I sear the meat, I put the piece of meat on my work surface. I want that the whole cold defuse. 🙂 The aim of this process is that the meat absorbs the spices and ingredients better.
- In an appropriately sized roast, I put clarified butter and the onion cut into pieces (medium-sized). I let these sear until golden brown. Now place the piece of meat on the onion and sprinkle with balsamic vinegar and turnip tops. As soon as this mixture has flowed as far as possible from the meat surface, I turn the shoulder joint and raise the temperature of the stove to maximum height. 5 minutes and then turn the meat again – it is now slightly caramelized by this process. Now switch the temperature down to half again and pour in the apple juice and roast stock. Let it simmer for 15 minutes and then sprinkle in the listed spices.
- Turn the meat again. After approx. 15 minutes it can now be removed from the roast and cut into pieces on a board with a collecting groove or a suitable plate. It’s still a ticking MEDIUM – but that’s about to change. Put the meat juice back into the roaster. Add cheese and other ingredients. Let it boil for a moment.
- Now place the pieces of meat in the sauce and let it steep for another 10 minutes. It should be perfect after this time window has expired. Today there was a vegetable mash from my KB under the link >>>>> Mediterranean sweet potato, parsnip and carrot mash >>>>> as the main accompaniment to this.
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