Braised spit roast from the tin

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Crush juniper berries and peppercorns in a mortar. Mix in 2 teaspoons of salt, cayenne pepper and paprika powder. Wash the meat, dab dry and season all around. Place on the oiled fat pan of the oven and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 1/2 hours. Peel, wash and slice the potatoes.

2. 2

   Distribute around the roast 40 minutes before the end of the cooking time. Season with salt. Peel onions and cut into slices. Peel and wash carrots, parsley root and celery and cut into evenly sized pieces. Clean, wash and cut the leek into rings. Lightly salt the vegetables and spread them on the tray. Turn in between. Wash parsley, shake dry and chop, except for a little bit for garnishing. Cut meat into slices and arrange on the tray with potatoes and vegetables.

3. 3

   Lightly salt the vegetables and spread them on the tray. Turn in between. Wash parsley, shake dry and chop, except for a little bit for garnishing. Cut meat into slices and arrange on the tray with potatoes and vegetables. Sprinkle vegetables with parsley and garnish. Use the rest of the meat the next day

4. 4

   With 6 people:

Nutrition Facts

KCAL
540 kcal

CARBS
25 g

FATS
29 g

PROTEINS
44 g