Festive smoked roast from Haná

Bacon-stretched beef sandwiched between two smoked chops, baked together with root Vegetable Recipes.

Ingredients:

1 kg of whole smoked pork chops 750 g back beef 80 g of bacon 40 g butter 0.25 l red wine 1 tbsp of plain flour 1 piece of onion 1 pk of quail

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1 pcs carrots 1 pcs of bean leaf 1/2 pcs celery shaved mace several allspice beads ground black pepper water salt

Procedure:

1. Slice the smoked meat between the ribs, but cut only to the bone so that the piece remains whole
2. Cut the beef hindquarters into thin slices, which are rubbed with bacon, seasoned with pepper, mace, and salt, and then placed between the two smoked chops
3. Bind the individual portions well with thread to keep them tightly together, place them together with the slices of cleaned Vegetable Recipes on a baking tray in hot grease and bake
4. Bake, at a temperature of around 180-190 °C, until the meat is tender, basting with hot water and pouring the fat over during baking
5.

Recommendation:

Serve the meat prepared in this way with rice or pasta.

Recommendation:

Serve the meat prepared in this way with rice or pasta.