Swabian Sunday dinner

Ingredients for 6 servings:

• 700 g pork
• 700 g beef
• 2 onions, peeled and diced
• 1 bunch soup vegetables, roughly chopped
• 40 g rapeseed oil
• 1 tbsp tomato paste
• 1 garlic clove(s)
• e.g. salt and pepper
• e.g. rosemary
• 25 g cornstarch
• 750 ml meat broth

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 50 minutes

A classic treat with pork and beef

Remove the meat from the refrigerator one hour before cooking. Wash and pat dry thoroughly. Preheat the oven to 180°C (fan/convection oven). Season and rub the meat with salt, pepper, and rosemary. Heat the oil in a large roasting pan and sear the meat well on all sides. Add the chopped onions, tomato paste, and coarsely chopped vegetables and sear. Add the garlic clove and deglaze with the meat broth. Cover and simmer for one and a half hours. Then remove the lid and simmer for another half hour. Remove the roast from the roasting pan and keep warm. Strain the stock and place it in a small saucepan. Mix the cornstarch with a little water and thicken it with the meat juices to make a sauce. Season to taste with salt, pepper, and rosemary. Slice the meat and serve with the sauce. Serve with spaetzle, potato salad, and a mixed salad, for example, lettuce, endive, or lamb’s lettuce, depending on the season.