Munich Roast Ox with Potato Salad

(approx. 90 min.) Season meat with salt and pepper and sear all over in hot olive oil. Remove meat, add roasted vegetables to saucepan and add brown sugar and lightly caramelize. Fold in the paradeis pulp and add flour. Now add the peppercorns, thyme, juniper berries and bay leaf, extinguish with currant juice and fill with clear soup. Add the meat repeatedly and steam for 70 to 80 minutes.

For the potato salad clean the potatoes, make, peel and steam a little, then cut into slices. Lightly brown the bacon and diced onion in olive oil, add the chives, vinegar, olive oil, parsley and clear soup, mix in the mustard. Pour the marinade over the potatoes, mix well, season with salt and pepper and leave to marinate for about an hour and a half. Cut the meat into slices, drain the sauce, season, pour over the meat on a flat plate, arrange the potato salad next to it and garnish with radish roses.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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