Glazed cutlet roast

Name: Glazed cutlet roast
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 5
Ingredients: 1.2 kg detached chop; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l Vegetable broth (instant); 750 g Finger carrots; 100 g Celeriac; 2 Onions; 2 Tomatoes; 100 g Apricot Jam; 800 g Potatoes; 2 (approx. 750 g) small kohlrabi; 150 ml White wine; 2 TEASPOONS dark sauce thickener; 1 TEASPOON medium hot mustard; 2 stem(s) Parsley; 20 g Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 5

1.2 kg detached chop
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l Vegetable broth (instant)
750 g Finger carrots
100 g Celeriac
2 Onions
2 Tomatoes
100 g Apricot Jam
800 g Potatoes
2 (approx. 750 g) small kohlrabi
150 ml White wine
2 TEASPOONS dark sauce thickener
1 TEASPOON medium hot mustard
2 stem(s) Parsley
20 g Butter
7-10 Tbsp Aluminium foil

Directions

1
Rub the meat with salt and pepper and place it on the fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 1 1/2-2 hours. Pour broth on the meat in between.
2
Peel and wash 100 g carrot and celery. Peel onions. Chop the prepared vegetables roughly. Wash the tomatoes. After 40 minutes cooking time add vegetable cubes and tomatoes to the meat and increase temperature (electric cooker: 200 °C/ gas: level 3).
3
Pass the apricot jam through a sieve. Spread the last 30 minutes of the cooking time roast with apricot jam several times. In the meantime peel the potatoes and cook in salted water for about 25 minutes.
4
Drain and keep warm. Peel 650 g carrots, leaving some green. Peel kohlrabi and cut into corners. Cook the kohlrabi in boiling salted water for about 12 minutes. After 4 minutes add carrots and cook.
5
Drain and keep warm. Wrap roast in aluminium foil and let it rest in the switched off oven. Pour roast stock through a sieve. Bring white wine to the boil and let it boil down for 3 minutes. Add roast stock and bring to the boil.
6
Add sauce thickener and cook for 1 minute. Season with salt, pepper and mustard. Wash parsley and dab dry. Peel and chop the leaves. Melt butter. Toss potatoes and parsley in it.
7
Cut the roast into slices and serve with vegetables, potatoes and sauce.