Semeroll with potato crust and beans and mushroom vegetables

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the roast, dab dry and season with salt and pepper. Clean, wash and cut the soup greens into pieces. Peel onions and cut into slices. Heat 3 tablespoons of oil in a frying pan.

2. 2

   Brown the roast in it all around. Fry the soup greens and onions briefly. Deglaze with 125 ml litre sherry and some stock. Put the covered roast into the preheated oven (electric: 200 °C/ gas: level 3) and braise for approx. 2 hours, gradually adding the remaining stock and occasionally pouring the stock over the roast.

3. 3

   Peel, wash and roughly grate the potatoes. Remove rosemary needles, except for a few stems for garnishing, and chop finely. Mix potatoes, half of the rosemary, 2 tablespoons of starch and egg white, season with salt and pepper.

4. 4

   Spread the potato crust on the roast approx. 40 minutes before the end of the frying time and press on well. Braise the roast open. Bring the beans and 1/4 litre of salted water to the boil, cover and cook for about 15 minutes.

5. 5

   Cut bacon into strips and fry until crisp in the remaining oil, remove from the pan. Clean the oyster mushrooms and fry them in portions in the bacon fat for about 5 minutes, remove from the pan. Take the roast out of the stock and let it rest covered.

6. 6

   Pass the stock through a sieve. Add the remaining rosemary and cream and bring to the boil. Stir remaining starch with remaining sherry until smooth, add to the sauce and bring to the boil again. Season the sauce to taste.

7. 7

   Heat the fat. Heat drained beans, mushrooms and bacon in it while swivelling. Arrange roast, vegetables and some sauce on a plate. Garnish with remaining rosemary and parsley. Remaining sauce extra is enough.