Brunswick roast mumme

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat if necessary, dab dry. Peel garlic, crush clove with 1/2 tsp salt. Rub roast with the mixture and rub with pepper. Place the roast in a roasting pan with the rind facing downwards, pour on just under 1/4 litre of boiling water and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Peel onions, cut 1 onion into pieces. Clean, wash, peel and cut the soup greens into large pieces

2. 2

   Take out the meat. Cut the rind with a sharp knife at a distance of approx. 5 mm. Pour water out of the roaster and collect it. Place the roast in the roaster with the rind facing upwards, spread vegetables and onion around it. Season with some caraway seeds

3. 3

   Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 hours. When vegetables and onions are lightly browned, add 500-600 ml of water (use collected water as well) little by little. After approx. 1 1/2 hours, switch the oven on (electric range: 200-225 °C/ convection oven: 175-200 °C/ gas: level 3-4). Coat the crust with the mumme (repeat if necessary) and continue to bake for approx. 30 minutes

4. 4

   Wash the potatoes thoroughly and cook covered in boiling water for about 20 minutes. Drain potatoes, rinse with cold water and peel. Let the potatoes cool down

5. 5

   Clean the savoy cabbage, quarter, wash and drain well. Cut the cabbage into fine strips. Finely dice the remaining onions. Heat butter in a large pot and sauté half of the onions in it. Add the cabbage, braise briefly and sprinkle with a little salt. Pour on 100 ml water, cover and stew for about 15 minutes. Stir in between

6. 6

   Cut the potatoes into slices. Heat clarified butter in a large pan and fry the potatoes for about 10 minutes, turning them over. After 5-6 minutes add the remaining onion cubes and fry them. Season the potatoes with salt and pepper. Season savoy cabbage with salt, pepper and nutmeg

7. 7

   Warm the finished crusted roast. Place the roast stock with approx. 1/3 roasted vegetables in a pot. Dissolve the roasting mixture with a little hot water and pour in. Puree everything finely. Heat the sauce again if necessary, season to taste. Cut the crusted roast into slices. Add the sauce, fried potatoes and buttered savoy cabbage

Nutrition Facts

KCAL
810 kcal

CARBS
32 g

FATS
50 g

PROTEINS
56 g