Semer roll with rosé sauce and Brussels sprouts

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Orange hot wash dry, peel the peel thinly and cut into fine strips. Squeeze the juice. Rub the meat with 2/3 of the orange peel, salt and orange pepper.

2. 2

   Clean, wash and cut the soup greens into pieces. Heat the oil in a frying pan. Fry the roll of semolina in it until brown all around. Add the soup greens and fry briefly. Deglaze with 1/8 litre wine and stock, bring to the boil, cover and stew over medium heat for about 2 hours.

3. 3

   Turn the roast from time to time and gradually add the rest of the wine and stock. During the last hour of cooking, clean and wash the Brussels sprouts and cut the stalk in a cross shape. This will make the cabbage cook more evenly.

4. 4

   Cover the Brussels sprouts and cook in boiling salted water at low heat for about 20 minutes. Peel onions and cut into thin slices. Cut bacon into small cubes. Remove meat from the stock and let it rest covered for about 10 minutes.

5. 5

   Pour frying stock through a sieve into a pot. Add redcurrant jelly and orange juice, bring to the boil, stir in the sauce thickener and bring to the boil again briefly. Season sauce to taste. Drain sprouts well.

6. 6

   Heat the fat, fry the onions and bacon, add the Brussels sprouts and toss in the bacon fat. Arrange vegetables, semeroll and some sauce on a plate. Sprinkle with the remaining orange peel and some orange pepper and serve with the remaining sauce.