Spit Roast in Roasting Tube
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg roast pork (spit roast, roll roast filled with onions and diced bacon and seasoned)
- 3 medium onion (s)
- 3 large carrot (s)
- 200 ml wine, red, e.g., Dornfelder
- 1 sprig rosemary
- 1 sprig lavender
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- The spit roast, which has already been seasoned, is put into the roasting tube. It is important that the roast is at least 5 cm away from the tube at the ends.
- Roughly chop the onions and carrots and place them in the roasting tube with the herb sprigs and the bay leaf. Pour 200 ml of red wine. Close the roasting tube well and make sure that as much air as possible is trapped. Poke two small holes in the top of the roasting tube with a sharp knife and place the whole thing in the oven preheated to 180 ° C.
- Caution: The roasting tube must not touch the sides of the oven. Please follow the manufacturer`s instructions!
- After 15 minutes the temperature can be reduced to 150 ° C. The roast is done after 90 minutes.
- The foil can also be removed 10 minutes before the end of cooking. This will make the roast a little crispier. The sauce with the whole vegetable can, for. B. be tied with a roux or carob gum.
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