Summary

Ingredients

• 2 roast roasts from the suckling pig, in a net (approx. kg)
• 4 large carrot (s)
• 1 leek stick (s)
• 1 ½ teaspoon, heaped thyme
• 1 ½ teaspoon, heaped rosemary
• 1 ½ teaspoon, heaped sesame seeds
• 1 ½ bottles beer, dark
• 1 ½ liter broth made from marrowbones, homemade
• Mustard, medium hot
• salt and pepper
• Sauce thickener

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Instructions

1. Wash the meat and rub it really dry. Salt, pepper and rub a thin layer of mustard. Sear the roast on all sides.
2. Roughly chop the carrots and leek. First deglaze the meat with half a bottle of dark beer and briefly bring to the boil for about 1 minute.
3. Add the remaining spices and ingredients and pour in the broth. Season to taste with salt and pepper. Cover the stove with a lid and simmer for about 2 - 2.5 hours.
4. Let the meat rest in the stock for about 3 hours or longer so that the roast takes on the taste of the sauce. Pour the sauce through a sieve and bind with a sauce thickener. Brussels sprouts and potatoes go well with this.