Rüdesheim Riesling roast

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the soup greens into large pieces. Wash the meat, dab dry, rub with pepper and cover in flakes with breakfast bacon. Put the vegetables in the fat pan of the oven. Place the roast on a grid. Roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 3 1/2 hours. After 10 minutes pour on approx. 1/4 litre of water and wine. When the cooking time is over, remove the roast from the oven, wrap it in aluminium foil and let it rest for a while.

2. 2

   Pour gravy through a sieve into a pot. Dissolve the rest of the gravy with 375 ml water and pour it through a sieve into the gravy as well. Add cream. Bring to the boil and simmer for about 5 minutes at low heat. Season to taste with salt and pepper. Serve roast and sauce together. Garnish roast with thyme if desired

3. 3

   With 10 people:

Nutrition Facts

KCAL
530 kcal

CARBS
2 g

FATS
39 g

PROTEINS
39 g