Round piece warm

Name: Round piece warm
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 4 Carrots; 1 Stalk leek (leek); 2 Onions; 2 kg Young pig's back (with rind, boneless); 7-10 Tbsp salt and pepper; 3 Bay leaves; 8–10 Juniper berries; 2 TABLESPOONS clear meat broth (instant); 1-2 TEASPOONS medium hot mustard; 1-2 TEASPOONS Meat extract; 3-4 Tbsp dark sauce thickener; 10 Rundstücke (light round buns from Hamburg)

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 8

4 Carrots
1 Stalk leek (leek)
2 Onions
2 kg Young pig's back (with rind, boneless)
7-10 Tbsp salt and pepper
3 Bay leaves
8–10 Juniper berries
2 TABLESPOONS clear meat broth (instant)
1-2 TEASPOONS medium hot mustard
1-2 TEASPOONS Meat extract
3-4 Tbsp dark sauce thickener
10 Rundstücke (light round buns from Hamburg)

Directions

1
Clean or peel the vegetables, wash and cut them into pieces. Peel onions and cut into slices. Wash the meat, dab dry and cut the rind crosswise. Rub with salt and pepper.
2
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Place meat, vegetables, bay leaf and juniper on a fat pan (deep baking tray). Roast in the hot oven for 1 3/4-2 hours. Dissolve stock in 1 l hot water.
3
Pour in little by little.
4
Mix 5-6 tablespoons cold water and 1 tablespoon salt. Turn up the grill of the oven (or electric cooker: 225°C/circulating air: 200°C/gas: level 4). Brush the rind twice with the salted water and continue roasting for 5-10 minutes until the rind is crispy.
5
Lift out the roast. Pour the roast stock through a fine sieve into a pot. Fill up with water to a total of 600 ml sauce and bring to the boil. Stir in mustard and meat extract. Add sauce thickener and simmer for 1-2 minutes. Season with salt and pepper.
6
Cut the meat into about 20 slices. Cut open round pieces. Cover the lower halves with 2 slices of roast meat and pour sauce over each. Add the lids of the rounds.