Pat the roast dry and cut evenly 5 times, being careful not to cut too deep. The roast should hold together well. Press a slice of ham and 3 sage leaves into each of the incisions. Tie with kitchen twine like a roll roast, season with salt and pepper.
Heat the oven including an ovenproof (casserole) dish to 80 °, using a thermo to check whether the temperature has really been reached. For example, I have to set my oven to 90 ° in order to achieve a constant temperature of 80 °.
Heat the oil in a large pan and sear the roast on all sides. That should take about 10 minutes. Then place the roast in the preheated pan and cook for 3 hours at a constant 80 ° in the middle of the oven.
Do not wash the pan, the frying stock is still needed.
Knead the butter and flour 30 minutes before the end of the cooking time and place in the refrigerator.
Heat the frying stock again, fry the diced shallots in it, deglaze with the Marsala and simmer the stock. Let everything simmer for 5 minutes. Then pour in the veal stock and reduce everything by half. Pour through a fine sieve into a saucepan, bring to the boil and bind in small pieces with the flour butter.
Cut the roast into slices and serve with the sauce on pre-warmed plates.
Finally, I leave the roast in the oven for a few minutes at 200 ° so that it is hot all around. Sometimes the result is too lukewarm for me at 80 °, but that`s a matter of taste. In any case, the more intense heating at the end does not change the tenderness of the roast.
For this year`s summer menu, I served eggplant parcels filled with potato and truffle puree. (You can find a side dish with my recipes.)
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