Semer roll with cheese crust and almond sauce

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season with salt and pepper. Peel onions and one carrot and cut into pieces. Heat the oil in a roasting pan and fry the meat all around, turning. Add the onions, carrot and almonds (except for two tablespoons) and fry briefly. Deglaze with 1/8 litre water and beef stock. Add bay leaf and cloves.

2. 2

   Cover and braise in a preheated oven (electric: 200 °C/ gas: level 3) for 1 1/2 to two hours. In the meantime, clean and wash the remaining carrots and Brussels sprouts. Cut the carrots into slices. Cook the brussels sprouts in little boiling salted water for 15 to 20 minutes. Halfway through cooking, add the carrot slices to the roast and cook them. Crumble toast finely and mix with cheese. Spread on the meat ten to 15 minutes before the end of the braising time. Continue to fry in the open pan. Remove meat and spices from the stock. Puree the braising stock with a chopping stick. Season to taste with salt and pepper.

3. 3

   Spread on the meat ten to 15 minutes before the end of the braising time. Continue to fry in the open pan. Remove meat and spices from the stock. Puree the braising stock with a chopping stick. Season to taste with salt and pepper. Drain the vegetables. Add fat and toss the vegetables in it. Season with salt, pepper and a little nutmeg. Cut the roast and arrange on a plate with some sauce and vegetables. Sprinkle with remaining almonds and garnish with laurel and parsley as desired. Serve the rest of the sauce extra

4. 4

   Drain the vegetables. Add fat and toss the vegetables in it. Season with salt, pepper and a little nutmeg. Cut the roast and arrange on a plate with some sauce and vegetables. Sprinkle with remaining almonds and garnish with laurel and parsley as desired. Serve the rest of the sauce extra

5. 5

   Preparation time approx. 2-2 1/2 hours

Nutrition Facts

KCAL
700 kcal

CARBS
12 g

FATS
21 g

PROTEINS
64 g