Fan Roast

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg roast pork (neck), boneless
  • 1 onion (s)
  • 1 tablespoon coconut fat (palmin)
  • 1 bottle malt beer
  • 4 tablespoon mustard (rotisseur mustard)
  • 4 tablespoon mustard (delicacy mustard)
  • 3 onion (s) for stuffing
  • 3 tablespoon ketchup for brushing
  • 2 tablespoon mustard, medium hot, for brushing
  • 1 tablespoon honey for brushing, if necessary
  • 300 ml water
  • 1 cube gravy, clearer
  • 2 teaspoons cornstarch
  • salt and pepper
  • Paprika powder
  • sugar
Fan Roast
Fan Roast

Instructions

  1. Preheat the oven to 200 ° C.
  2. Let Palmin melt in an ovenproof roaster. Peel 1 onion and cut into thin rings.
  3. In the neck roast, cut approx. 5 cm deep incisions up to 3/4 the thickness of the roast (the lower part should still be together). Salt and pepper the outside of the roast. Lightly salt and pepper the cut pockets and dust with paprika powder. Brush each side of the pockets alternately with delicacy mustard and rotisseur mustard. Put 2 onion slices (possibly 1 or 3 - depending on the size of the onion and your own taste) in each pocket. Put the roast back together with shashlik sticks or roulade needles and place in the roasting pan.
  4. Fry the roast in the open pot for a total of 45 minutes - 20 minutes of this at 200 ° C, the rest of the time at 180 ° C. If the roast is not evenly browned by then, turn it over and roast for another 10 minutes on each side. Possibly pour in some water in between. Then peel and dice the remaining 3 onions and add to frying. Pour a little malt beer over the roast and continue cooking with the lid closed. Pour malt beer over and over again.
  5. Mix a marinade from ketchup and medium-hot mustard (and honey if you like).
  6. After approx. 1 1/2 hours total cooking time, coat the roast with the marinade and cook for another 10 minutes with the lid closed. Then place the roast on a plate or plate and roast at 190 ° C to 200 ° C for another 15 minutes.
  7. In the meantime, bring the meat stock to the boil and, if necessary, add water and - depending on your taste - malt beer. Add half to one cube of clear gravy (depending on the amount of sauce). Bring everything to the boil and season with salt, pepper, a little mustard and sugar (if you like, you can also add 1 tablespoon of ketchup). Thicken the sauce with the cornstarch mixed in water.
  8. Take the roast out of the oven. Remove the roulade needle or shish kebab sticks and cut into pieces. Serve and serve with the sauce.
  9. Tip: This roast tastes both pure and with sauce and can therefore be used as a normal roast or as a party roast.

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