Classic crusted roast

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash herbs, shake dry, pluck off leaves or needles and chop. Mix mustard and herbs. Season with salt and pepper.

2. 2

   Wash the meat and dab dry. Cut the rind with a sharp knife or cutter at a distance of 1 cm in a diamond-shaped pattern down to the fat layer. But be careful! Do not cut into the meat.

3. 3

   Grease the fat pan (deep baking tray) of the oven with oil. Coat the meat sides of the roast with the prepared mustard paste. Place the meat side down on the fat pan.

4. 4

   Rub the rind with caraway and 1 teaspoon salt. When rubbing in, make sure that especially the incisions are seasoned. The salt not only adds flavour, but also removes water from the rind, making it crispy.

5. 5

   Roast in the hot oven on the second rail from below for about 2 1⁄2 hours.

6. 6

   Meanwhile peel or clean, wash and roughly dice or cut into rings carrots, celery and leek. Peel onions and cut into slices. About 1 1⁄2 Hours before the end of the frying time, spread vegetables and onions around the roast.

7. 7

   Approx. 1 hour before the end of the frying time, add 600 ml of water and finish frying. After the end of the roasting time, increase the oven temperature (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer).

8. 8

   Mix 3 tbsp. water with 1 tsp. salt and honey. Immediately after raising the oven temperature, coat the rind with the salt-water-honey mixture and continue to fry for 20-30 minutes until the rind begins to blister.

9. 9

   Remove the roast, let it rest for about 5 minutes. Draw a sauce from the roast.

Nutrition Facts

KCAL
620 kcal

CARBS
4 g

FATS
39 g

PROTEINS
59 g