Ingrediënten
- 1 1/2 kg of meat, shoulder1.5 kilogram
- 500 g of mixed frozen vegetables500 gram
- 8 cloves of garlic8 clove
Olijfolie0- 2 tablespoons of butter2 tablespoon
Kruiden0
Zout0- 1/2 cup of meat broth0.5 cup
- 1 1/2 tablespoons of flour1.5 tablespoon
- 1/2 cup of liquid milk0.5 cup
- 1/2 cup of fresh cream0.5 cup
- A pinch of black pepper0
- Zout0
Stappen
- 1
To prepare the roast, take the meat out of the refrigerator one hour before cooking.
60 min - 2
Preheat the oven to 190 degrees Celsius.
10 minBenodigde hulpmiddelen:
Oven - 3
Using a sharp knife, make 8 small deep cuts in the meat, and place a clove of garlic in each cut.
10 minBenodigde hulpmiddelen:
Mes - 4
Rub the roast with a tablespoon of olive oil and sprinkle with black pepper and salt.
5 min - 5
Place the roast in a baking tray and let it brown for 30 minutes at 190 degrees Celsius.
30 minBenodigde hulpmiddelen:🍳Baking Tray - 6
Reduce the heat to 110 degrees Celsius and let it cook for at least two hours, or until the roast turns brown on the outside and juices start to appear around it.
120 min - 7
Remove the roast from the oven and wrap it in aluminum foil to keep it warm. Reserve the broth. Let it rest for at least 15 minutes.
15 min - 8
Sauté the vegetables in butter for a quarter of an hour.
15 minBenodigde hulpmiddelen:
Koekenpan - 9
To prepare the gravy sauce, place two tablespoons of the reserved roast broth in a pot over medium heat. Add the flour and mix well until the broth thickens slightly and the flour dissolves.
10 minBenodigde hulpmiddelen:
Pan - 10
Leave it on the heat until the flour turns brown, stirring continuously.
10 min - 11
Add half a cup of the remaining broth along with the milk and cream, and a little black pepper and salt. When it boils, remove from heat and serve hot.
10 min - 12
Slice the roast thinly just before serving. Garnish with vegetables and serve with gravy sauce.
5 min
Voedingsfeiten
Olijfolieper 100gKruidenper 100gZoutper 100gZoutper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.