Today's roast is an easy, delicious, soft, well cooked and tasty meat cooked in the oven, keeping all the juices.
It was cooked slowly for many hours. This can be done with any kind of meat. What I am proposing today is a piece of pork meat.
The accompanying vegetables, potatoes, carrots, leeks or whatever we want, become tender, juicy and come out intact, because the food is not stirred.
It is a relaxing cooking and most of the work to do is to serve it.
Try it!
It was cooked slowly for many hours. This can be done with any kind of meat. What I am proposing today is a piece of pork meat.
The accompanying vegetables, potatoes, carrots, leeks or whatever we want, become tender, juicy and come out intact, because the food is not stirred.
It is a relaxing cooking and most of the work to do is to serve it.
Try it!
| work: 30′ | time: 12h:30′ | very easy: |
Ingredients (6 servings)
|
Wash and dry the meat with paper towel, place it in a pan with a lid or ovenproof hull. Peel, wash and cut the vegetables into large pieces. Place them around the meat. Drizzle with olive oil, wine, and orange juice, and sprinkle with spices everywhere. Put the whole garlic in a corner of the pan and the apple cut in four. |
 Cover the pan and place it in the oven at 100°C/ 212°F/ Gas ¼ overnight for 12 hours. The next day open the oven and if it has too much broth, drain some from the pan, and leave very little. Put the pan back in the oven, turn the grill on for 10 minutes for the meat to get a golden brown color. |
- This cooking method is particularly convenient, especially when we also have to prepare many other dishes.
- Vegetables are optional. We can only put meat and the next day to accompany the roast with easy baked potatoes, which we will cook at that time.
- In the page "Recipes" you can find more recipes with meat.
