Finely chop the garlic and chilli pepper. Rub some lemon zest. Mix everything with the honey, a pinch of salt and a splash of lemon juice and set aside.
Sear the meat on all sides in a pan over medium heat with the addition of clarified butter.
Finely dice the onions, carrots and parsley root.
Take the roast out of the pan and place it on a mat. First, salt the roast, then rub or brush the honey sauce in completely and finally sprinkle with dried lovage. Let the roast rest.
In the meantime, sweat the finely diced vegetables in the pan until they are translucent, deglaze with the vegetable stock and use a rubber scraper to remove the roast from the bottom of the pan. Take the pan off the stove.
Cut an appropriately sized piece of roasting tube and seal it tightly at one end. Pour the contents of the pan into the prepared roasting tube and place the seasoned roast inside. Also close the other end tightly and use a knife to cut into the roasting tube at the top to a length of approx. 2 cm.
Cook the roast in the oven at 100 ° C top / bottom heat on the wire rack for 3 hours. A larger roast also needs a longer cooking time. The core temperature is more important, it should be 72 - 75 ° C.
When the roast is done, open one end of the roasting tube and pour the meat juice into a saucepan. Just keep the roast warm in the oven at approx. 100 ° C.
While simmering gently, bind the roast stock to the desired consistency with cornstarch dissolved in a little water. If necessary, season again with salt, pepper and lemon juice.
Slice the roast and serve with the sauce.
For the vegetable broth I use my recipe Vegetable broth, clear and very low in fat, a basic recipe.
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