Mixed Roast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs 40 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- some oil
- 600 g pork, (neck or shoulder)
- 600 g beef, for braisin
- 1 onion (s)
- 1 carrot (s)
- 1 piece (s) celeriac, (or a few stalks white celery)
- some lovage
- 2 teaspoons cornstarch, or flour to thicken the sauce (approx.)
Print Recipe
Pin Recipe Instructions
- Take the meat out of the refrigerator early.
- Heat the oil in a casserole, season the meat with salt and pepper and fry it very brown on all sides.
- Set the heat a little lower (to medium) and pour in a little water. Put the lid on halfway, let the water simmer. Always pour in very little water and let it boil off completely, turn the roast a few times.
- Chop the vegetables and add them to the meat after approx. 1 hour and fry them, which takes another half an hour.
- Then add water, amount depending on the desired amount of sauce, the meat can be about 2/3 covered. If you like, you can now hang a twig of lovage in the pot. Put the lid on and simmer for 1 more hour.
- Take out the meat and keep it warm.
- Now either pour the sauce through a sieve, thicken with cornstarch or flour and simmer again well, season with salt and pepper.
- Alternatively, puree the vegetables with the hand blender and only thicken a little if necessary, depending on the amount of vegetables, this is not necessary. Season to taste with salt and pepper.
- Cut the meat into slices and serve with the sauce. Swabians like a lot of sauce, so provide an extra sauce bowl.
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