John Myers
Silesian Sunday Roasting Pan
The perfect silesian sunday roasting pan recipe with a picture and simple step-by-step instructions.
- 1 lb Beef fillet
- 0,5 lb Pork tenderloin
- 0,5 lb Kassel roast salmon
- 4 piece Spring onion
- 3 piece Onions white
- 2 piece Carrot red
- 0,5 piece Leek
- 0,125 piece Fresh celery
- 1 piece Red peppers
- 4 piece Juniper berries
- 2 piece Cloves
- 4 piece Garlic cloves pressed
- 0,5 liter Meatsoup
- 0,5 liter Vegetable broth hot
- 0,5 liter Red wine medium quality wine
- 1 tbsp Mustard
- 1 tbsp Tomato paste
- 1 tsp Honey
- 0,5 tsp Pimento
- 1 tsp Lovage
- 3 tbsp Lard / fat
- 25 g Sauce gingerbread
- Salt
- Pepper
- Sweet paprika
- Wash the meat, dry it well, season with salt and pepper, then wrap it in cling film and put it in the fridge to rest for an hour.
- Cook a vegetable and meat broth out of the leftover vegetable cleaning and the leftovers from the pared roast.
- Put the lard in the pan and bring it to frying temperature, then fry the beef and pork first.
- When the meat has turned slightly color, the root vegetables and the smoked pork loin also follow, then brush the meat all around with mustard, finally roast the tomato paste, deglaze with red wine and then let it reduce a little.
- Now fill up with the broth and place in the oven for 120 minutes, turning several times at 130 ° C in the closed roasting pan.
- Finally, remove the roasted roasts and the carrots from the sauce, strain the onions and the rest of the fried vegetables into the sauce, bind the sauce with the sauce cake, cut the meat and serve with the sauce to make Thuringian dumplings
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