Simregryde – Modern Pot Roast

The well-known pot roast interpreted in a modern way with American and Danish influences and a variety of herbs from all over the world. Can be served with potatoes or noodles, but is an absolute hit as "pulled beef" in a sandwich or burger bread or served with crispy (sweet) potato slices or chips. Best braised in a cauldron over an open fire.

Parry the meat from the (upper) shell, the cuvette. Rub in well with the "Rub", add salt.

Roast the halved onion in a little oil on the cut side and take it out of the pot.

Now caramelize the sugar and roast the tomato paste. Again, take everything out of the pot.

The meat is seared in a little oil on all sides and deglazed with 500ml beef stock.

Add the carrots, halved lengthways, the onion and the caramelized tomato paste, bring to the boil and simmer for about 1 hour.

Crush the spices of the spice mixture in a mortar and mix well.

Add to the pot roast with the pressed garlic cloves and mix everything well.

Let the whole thing simmer on medium heat for several hours.

Gradually add the grilled and pickled garlic, oil from the grilled garlic and grilled vegetables (bell pepper, chilli and onion).

After about 8-12 hours, pick the meat, bring to the boil again, season with salt and serve.

Peppers, chilli, onion and garlic are perfect for grilling. The grilled food is freed from the shell, skin and grains and placed in tasteless oil. Both the oil and the grilled vegetables can be used to flavor dishes.

Serve the braised meat with a BBQ sauce that mixes the meat well in a burger bread. I recommend my classic BBQ sauce BBQ Sauce classic

Use a pressure cooker saves time and energy.

Braised in the kettle, the meat tastes even better thanks to the smoky note.