Rustic mustard roast

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the meat and pat dry. If necessary, cut the fat layer into a diamond-shaped pattern. Rub the meat with salt and pepper and place it on a fat pan. Pour on approx. 200 ml water. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes

2. 2

   Peel onions and carrots. Wash the carrots. Cut both into large pieces. After approx. 30 minutes, switch the temperature down to 175 °C (circulating air: 150 °C/gas: level 2). Add the vegetables to the fat pan. Fry meat for another 1 1/4 hours. In between, scoop the meat several times with the roast stock. Pour on more water as required

3. 3

   Mix both types of mustard, spread evenly on the meat and fry everything else for about 45 minutes. Arrange the cutlet roast on a plate and garnish with tomatoes and parsley

4. 4

   A roast on the bone always looks hearty. So

5. 5

   it can be easily portioned later, your butcher should saw the bones. But of course you can also remove the meat after roasting and cut it open

Nutrition Facts

KCAL
320 kcal

CARBS
1 g

FATS
12 g

PROTEINS
51 g