First, water the Roman pot and prepare everything in that time. Take the meat out of the refrigerator, cut the onions, peel the garlic and press down. Peel the potatoes.
First put the onions in the Römertopf, season well with salt, pepper and both types of paprika, and sprinkle with the granulated broth. Add the garlic and stir everything well once.
Brush the underside of the meat with part of the mustard, pepper and salt well and place it on the onions with this side down. Then treat the remaining sides of the meat in the same way. Finally, distribute the potatoes around the meat. Sprinkle a little coarse salt over the potatoes. Put the lid on and put it in the oven at 175 ° C for about 1 hour. Then pour the cream over the potatoes and put the lid back on and put it in the oven for another hour.
So - take out the pot, take out the meat and wrap it in aluminum foil, also take out the potatoes and cover them in the switched-off oven to keep them warm, also keep the meat warm in the oven. Transfer everything that is still in the Römertopf into a saucepan, sprinkle in the flour and mix with the hand blender, then cook for 2 to 3 minutes so that you can see the consistency. If it is too thick, pour either water or wine, mix again and bring to the boil again. If desired, add a little cognac, season to taste and you`re done.
I serve everything separately in individual bowls with a green, sweet and sour salad.
Preparation in a roasting tube:
Put everything in at once, close and of course don`t open in between - just fry a little less at the same temperature and then bring the sauce to the boil in the extra pot.
Preparation in the tagine:
Just like in the Römertopf, maybe grease the bottom a little.
Tip:
If there are leftovers, the roast tastes better than boiled ham on bread!
Ingredients
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