Cutlet roast with caramelized vegetables
easy
120 mins
120 mins
Ingredients
- 1.2 kg detached chop
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 30 g clarified butter
- 1/2 bunch flat leaf parsley
- 1/2 potty Rosemary and
- 7-10 Tbsp Thyme
- 1 Garlic clove
- 1 TEASPOON Oil
- 200 g Shallots
- 1 can(s) (1062 ml) Corncob
- 100 g Sugar
- 2 TABLESPOONS Balsamic Vinegar
- 1 TEASPOON white peppercorns
- 1 TABLESPOON Cornstarch
Directions
- 1
Wash the meat and dab dry. Rub with salt and pepper and place on the fat pan oven. Pour hot clarified butter over the meat and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours. During the last 1/2 hour, gradually pour 1/4 litre of water over it. Wash the herbs, dab dry and chop, except for a few stems of rosemary and thyme for garnishing. Peel and crush garlic.
- 2
Mix the herbs and garlic with the oil. 10 minutes before the end of the frying time, brush the roast with it. Peel the shallots. Drain the corncobs and cut into 1/2 cm thick slices. Melt the sugar in a pot while stirring until golden brown. Deglaze with 300 ml water, add balsamic vinegar and bring everything to the boil. Add shallots and peppercorns and cook for about 12 minutes. After 4 minutes add the corn wheels. Season to taste with salt and pepper. Remove the roast from the fat pan. Dissolve roast with 1/8 litre water and pour through a sieve to the vegetables. Stir cornflour with a little water until smooth. Bind the vegetables with it.
- 3
Season to taste with salt and pepper. Remove the roast from the fat pan. Dissolve roast with 1/8 litre water and pour through a sieve to the vegetables. Stir cornflour with a little water until smooth. Bind the vegetables with it. Season sauce with salt and pepper. Arrange everything on a plate. Garnish with rosemary and thyme
- 4
assembly time approx. 2 hours
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