Frost Tuber Tjaelknoel

Heat the kitchen oven to about 100 °C. Place the frozen meat on a grid in the fat pan. Roast for 10-12 hours at a leisurely pace (for one night). Prick the thickest part of the meat with a roast thermometer. At about 75 °C the roast is ready.

The roast is shrunken and nicely browned on the outside.

For the gravy:

Allow the gravy to bubble up and cool repeatedly, perhaps adding more salt.

Place the warm meat in the cold gravy so that it is completely covered. Let sit for about five hours to allow the roast to absorb the seasonings. Tip: Place the meat in a double plastic bag and fill up the gravy. You need much less gravy than in a crock pot. Turn the bag over to the other side from time to time.

To serve: Cut the meat into very narrow slices, like roast beef. Garnish with parsley and serve with potato gratin or potato salad.

Stellan Larsson’s sauce goes well with this: Stir all ingredients for the sauce well, heat until just below boiling point, do not make! Tip: Leftovers can be used very well as a sandwich topping Tip: The piece of meat should be quite round, not too flat, otherwise the roast will be dry and taste boring.

Tip: If the spice broth is not properly absorbed, simply a tablespoon of it in the middle of the cut roast form.

Our tip: It is best to use fresh herbs for a be

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