Sunday roast á la Frank Rosin
180 mins
180 mins
Ingredients
- 1.5 kg Thick rib from pig, with bone
- 7-10 Tbsp salt, pepper
- 2 Onions
- 300 ml Altbier
- 150 g Potatoes
- 6 Yolks
- 1 TEASPOON Sugar
- 1 TABLESPOON Potato flour
- 750 g (500 g cleaned weighed) Brussels sprouts
- 60 g Cream
- 1 TABLESPOON Butter
- 2 Eggs
- 1 TEASPOON Thyme, rubbed
- 2 TABLESPOONS Sugar
- 7-10 Tbsp Nutmeg
- 1 TEASPOON Cornstarch to bind
- 7-10 Tbsp Butter
Directions
- 1
Preheat oven to 170°C (fan oven 150°C). Season the thick ribs well with salt and pepper and fry them in some butter in a roaster. Peel and dice the onions and add them. Deglaze with the Altbier and the same amount of water.
- 2
Season with a little salt and braise the meat 1 ½ hours in a preheated oven.
- 3
In the meantime, cook the potatoes with their skins in boiling salted water. Drain the potatoes, rinse with cold water, peel and mash. Stir with egg yolks, sugar and the potato flour until smooth.
- 4
Pour the mixture into a buttered pudding mould and cook for 35 minutes in a boiling water bath.
- 5
Clean and wash the Brussels sprouts and cook in boiling salted water for 5 to 7 minutes. Drain and allow to cool. Puree with cream, butter, eggs, thyme and sugar in a mixer. Season to taste with salt and nutmeg.
- 6
Pour the mixture into 4 small, buttered ring cups (or coffee cups) and cook in a boiling water bath for 35 minutes.
- 7
Remove the thick rib from the oven. Remove the bone and keep the meat warm. Thicken the sauce to taste with starch mixed in cold water and season to taste. Cut the meat into even slices and serve with the Brussels sprout cake and potato pudding.
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