Season the crested roast slices with salt, pepper, a little nutmeg, crushed garlic and a little mustard. Fry the meat in oil on both sides in a pan over moderate heat. In another pan, very slowly fry the ingredients listed one after the other over moderate heat: coarsely chopped onion, coarsely chopped carrots, celery and parsley root. Sprinkle a few peppercorns. When the vegetables are halfway sauteed, add the pitted dried plums. When the meat is well done, pour white wine and pour the contents of the second pan over it. Cover the pan and stew the meat until soft (takes 30-40 minutes).
Preparation Tip:
This Bohemian pot roast can also be prepared as a larger piece whole. In this case, the vegetables and dried plums are abundantly placed on a tea towel, the pot roast is rolled up in it and the whole thing is placed in a sealable container in the refrigerator for one or two days. After that, the crested roast is salted, seasoned and roasted together with the ingredients. The liquid settled in the container is used for infusion.
Related Recipes:
Braised Rabbit on ChardRinse all the vegetables, clean and cut into rough cubes, halve the dried plums. Sauté the vegetables briefly...
Stuffed Young Pork Loin RoastIt is best to have the young pork loin professionally prepared for stuffing at the butcher’s and have...
Burgenland Must Roast1. rub meat with pepper, salt, thyme, marjoram, garlic and cumin, put in a container and marinate for 24...
Stewed Roast Venison with Red Cabbage and Cranberry PearRinse the venison loin steak and dab it with kitchen paper, then salt and pepper it. Peel the root vegetables...
Noodles Asian Style with ScallopsDry the meat, cut into narrow, short strips and marinate in a marinade of soy sauce, sugar and corn starch for...
Braised Shoulder of VenisonBecause the meat is quite lean, you wanted to give it a little fat. This is provided by the pickling needle...
Crispy Pork and Red Pepper in Chili Sauce1. beforehand: put pork in a steaming insert over boiling water, close the lid of the pot and steam for 1 hour...
Rump Steak with Fig Mustard CrustRump steaks: Plate the rump steaks and sear in hot clarified butter. Season with pepper and add the aromatics...
Zurich Councilman PotRoast the potatoes in the hot clarified butter until golden brown (approx. 10 to 15 min) and season. Keep warm...
Plum and Pear JellyFor the plum and pear jelly, pit the plums. Stew with mint, water and cinnamon. Place a cloth over a sieve and...