ReceptnaptárWhite Roast Cooked in Broth, Then Braised
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Ingredients
Method
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- Put the meat into the strong beef stock, and simmer over low heat for about 45-50 minutes, until almost tender (it doesn't need to fall apart completely).
- Take the cooked meat out of the stock and let it cool until lukewarm.
- With a sharp knife, make small, dense cuts into it, and lard it with the thin strips of bacon.
- Line the bottom of a roasting tin with bacon slices and onion rings.
- Lay the larded meat on the bacon-and-onion base, and drizzle with the white wine and the tablespoon of water.
- Put it in an oven preheated to 200°C, and roast until nicely browned (about 30-40 minutes), basting frequently with the juices that collect in the tin.
- If the juices dry up, top up with a spoonful of water or stock.
- Serve sliced, with the onion-and-bacon juices from the tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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