Slow roasted pork leg with gravy from the fat
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ingredients
1,5 kg pork leg 3 pcs large onion 2 tbsp coarse grain mustard 1 tbsp oil to taste salt, ground black pepper, rosemary 1 dl wine 3 dl beef broth (broth) 1 tbsp butter
progress
The perfect way to roast, which can be applied to any kind of meat.
1.
Slice the onion into marigolds and arrange in the bottom of the roasting pan.
2.
Place the whole meat on top of the onions and brush it with the dressing that we have mixed with mustard, oil, salt, pepper and a little dried rosemary.
3.
Pour water (about 4 decilitres) into the bottom of the baking dish, cover and place in an oven heated to 150°C.
4.
Bake covered for about 3 hours and then bake uncovered for about 20 minutes.
5.
Remove the meat from the baking dish and let it rest on a plate or board.
6.
Start heating the onions and juices in the roasting pan on the stove and add the wine and stock.
7.
Cook everything together for about 10 minutes and then blend with an immersion blender to a thick sauce.
8.
Set aside and stir a tablespoon of butter into the sauce.
9.
Serve with boiled potatoes or, as in our case, with thin mashed potatoes.
