Roast beef with spices veryYummy

 Roast beef with spices veryYummy

Ingredients

two tablespoons fennel seed
four sprigs rosemary
Salt
two pieces of pork neck
300 g onions
two cloves of garlic
400 g greens
11 tablespoons olive oil
one its tomato paste
one teaspoon juniper berries (pressed)
one its allspice, (pressed)
one its black pepper, (pressed)
500 ml chicken stock
two tablespoons cornstarch
400 g cherry tomatoes (the branch)
Also
 Kitchen string
 Aluminum foil


 
Method

1. For the roast roast the fennel in a nonstick pan and remove them and easily crushed in a mortar. Pluck rosemary needles of two branches and chop finely. Heat 100 ml of saline water in a large pot. Laying suckling pig neck with the rind side down into the salt water and cook for 10-15 minutes on low heat. Take suckling pig from the pot and let cool. Rub the meat pages with fennel and rosemary and tie with kitchen string so that the meat has more grip. By using chill. 200 ml of water with one teaspoon salt.

2. Finely dice the onion. Garlic press. Clean, peel and finely chop the greens carrots and elegiac. Leek, cut into small pieces, wash and drain well.

3. four El Heat oil in a large shallow pan, meat in it with the rind side down, over medium heat, fry for 6-8 minutes until the rind is slightly crispy and golden brown. Remove the meat, place with rind side up on a baking sheet and bake in preheated oven at 180 degrees (gas 2-3, convection oven 160 degrees) and cook on the second shelf from the bottom for 30 minutes. Increase temperature to 210 degrees (gas 3-4, convection oven 190 degrees), rind brush with a little salt water. Roast for another 45 minutes, while the rinds from and brush to salt water. TIP: Just before serving, if necessary, turn on grill and cook two minutes, the rinds crispy. Warning: monitor the crickets!

4. Meantime, three tablespoons oil in a saucepan, onions and garlic and fry for 6-8 minutes. Carrots, celery and leeks add and cook another five minutes. Tomato paste and stir Kirsten 30 seconds. Pour in the vermouth and simmer strong. Add juniper, allspice, pepper, stock and 200 ml of cold water and open boil over high heat in half. Pour sauce through a fine sieve into a second pot and well press with a ladle (makes about 600 ml). Simmer sauce 300 ml, readily bind with the mixed in a little cold water cornstarch and cook on low heat for 2-3 minutes. Possibly season with salt.

5. Remove the meat from the oven and wrap in aluminum foil, without covering the rind (otherwise tough!). Set aside. Tomatoes with remaining oil and remaining rosemary sprigs mix, salt and pepper. Push tomatoes on ND shelf from the bottom in hot oven, reduce heat to 200 degrees and cook 7-8 minutes, take it out.

6. Remove the roast from the kitchen string. Cut the meat into slices and serve. Serve sauce separately. Serve with carrots, peas and zucchini vegetables (see Recipes: Carrot and peas, curettes).