Burgundy roast with gingerbread sauce

Name: Burgundy roast with gingerbread sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1.5 kg g; 7-10 Tbsp black pepper; 200 g Carrots; 1 big onion; 200 ml dry red wine; 800 ml Vegetable broth (instant); 2 Bay leaves; 60 g liquid honey; 1 TEASPOON Cinnamon; 1.2 kg waxy potatoes; 7-10 Tbsp Salt; 1 kg Brussels sprouts; 1 collar Parsley; 1 TEASPOON Gingerbread spice; 2-3 TABLESPOONS dark sauce thickener; 40 g Butter; 7-10 Tbsp Bay leaves and parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1.5 kg g
7-10 Tbsp black pepper
200 g Carrots
1 big onion
200 ml dry red wine
800 ml Vegetable broth (instant)
2 Bay leaves
60 g liquid honey
1 TEASPOON Cinnamon
1.2 kg waxy potatoes
7-10 Tbsp Salt
1 kg Brussels sprouts
1 collar Parsley
1 TEASPOON Gingerbread spice
2-3 TABLESPOONS dark sauce thickener
40 g Butter
7-10 Tbsp Bay leaves and parsley

Directions

1
Rinse roast, dab dry, cut rind crosswise with a sharp knife, season with pepper. Place in a roaster. Roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours.
2
Peel the carrots and onion and cut into large pieces. After 30 minutes cooking time, spread around the meat. After about 20 minutes, add wine and stock to the vegetables, add laurel. Mix honey and cinnamon.
3
Brush the roast with it after 1 hour. Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Clean and wash the Brussels sprouts and cook in boiling salted water for 12-15 minutes.
4
Wash the parsley, dab dry, put something aside to garnish, chop finely. Take the meat out of the roaster, keep warm. Pass the stock with the vegetables through a sieve. Season to taste with salt, pepper and gingerbread spices.
5
Thicken with sauce thickener. Drain potatoes and Brussels sprouts. Melt butter in a pot, add parsley and toss potatoes. Cut the meat open and serve with potatoes, Brussels sprouts and sauce.
6
Garnish with parsley and laurel.