Cut the carrot and parsley root into thin, fine strips (julienne).
Rub the meat all around with chilli flakes and ground red pepper. Use a maximum of half a teaspoon for this, preferably even less. Put the butter in a roasting pan with a lid and let it froth. Using the powdered sugar bowl, add a touch of powdered sugar to the foaming butter and let it caramelize briefly. Sear the roast on all sides.
Add the julienne, the whole peeled shallot and the whole peeled garlic clove to the roasting pan and fry briefly. Extinguish the pan with half a glass of red wine (there must be a maximum of 1-2 cm of liquid in the roasting pan, put the bay leaf in the roasting pan and then carefully salt the meat.
Put the lid on the roaster and place the roaster in the stove for one and a half hours at 150 degrees.
Put the dried mushrooms in 250-300 ml of water for half an hour. Then take it out, put a piece of kitchen paper in a small sieve and strain the water through the paper. If necessary repeat the process, there must be no sand in the liquid.
Take the roaster out of the stove. Immediately wrap the meat in foil and put it back in the stove. Turn off the heat beforehand and keep the door open for a few minutes, it should still be a little warm in the stove, but not too warm.
Put most of the mushroom liquid and the mushrooms in the roaster, let everything boil down briefly until the mushrooms are soft. Bind with a little cornstarch mixed with the rest of the mushroom liquid. Remove from the plate and then fold in a few more flakes of ice-cold butter.
Depending on your taste and calorie awareness, you can also bind exclusively with cornstarch or assemble exclusively with ice-cold butter.
The most intense taste is achieved with dried chanterelles.
Slice the meat and place in the sauce.
Spätzle, dumplings, gnocci or broad noodles go well with it.
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