Hearty roll roast with wild garlic
Rated 5.0 stars by 1 users
category
Meat dishes
portions
6-8
preparation time
60 Minutes
cooking/baking time
90 Minutes
A rolled roast is perfect for special occasions. Not only does it look charming, the composition of the filling gives the roll roast its own character and can therefore be adapted to any taste. In this recipe, we show you how to give your roast beef a sophisticated wild garlic and lye filling and how to make a precision landing on the table by preparing it in the Dutch oven.
Ingredients
- 500 g pork loin
- 8 pork roulades (150 g each)
- 10 pork belly slices (smoked)
- 150 g pork belly (diced)
- 1 onion (large)
- 16 wild garlic leaves
- 6 pretzel rolls
- 2 eggs (large)
- 250 ml milk
- 1 head of white cabbage (medium)
- 5 carrots
- 1 leek
- 1 celery
- salt and pepper
- 1 tsp paprika powder
- 1 tsp marjoram
- 1 tsp caraway
- 8 bay leaves
- fresh cling film
preparation
Break the pretzel rolls into small pieces and soften in milk.
Peel and chop the onion and sauté in a pan with the diced pork belly. Then add to the softened pretzel rolls, add the eggs and knead everything into a dough.
Season the mixture with salt and leave to rise for 30 minutes.
Season the loin with pepper, wrap with the pork belly slices and fry in the pan until crispy.
Spread out cling film, line with 8 bay leaves and pour the batter over it. Place the wrapped loin on top and then roll it up in the pastry (remove the cling film).
Lay out the cling film again, sprinkle with the spices and place all the wild garlic leaves on top. Spread the roulades on top to form a square, season again and roll up the loin roll again. Remove the foil and tie up tightly with twine.
Chop the cabbage head, carrots, leek and celery and add to the Dutch oven. Place the tied roast on top of the vegetables and cook for 90 minutes with the pan closed. If necessary, add a little more vegetable stock.
