Dead Roast

• Difficulty: easy
• Time: 5 minutes
• Servings: 1 People
• Calories: na

 

We give you the recipe for the dead roast as found in the famous Artusi book. The dead roast is simply a roast cooked in a casserole instead of in the oven, and this particular name seems to derive from the fact that it ultimately has a brown color reminiscent of mourning, rather than the rich golden red color of a spit roast. However, it is a very simple and very tasty preparation, and perfect when there are problems with the oven.

Ingrediants

• 1 cut of meat per roast of about 1 kg.
• a knob of butter
• 2 tablespoons of oil
• a little meat broth
• Salt and Pepper To Taste

Preparation

 

Put the oil and butter in a high-sided saucepan where the cut of meat fits.

 

Heat the oil and butter well.

 

Brown the piece of meat over high heat on all sides, using two spoons or stirrers to turn it (to avoid piercing it).

 

Cover and cook over moderate heat, in the photos the cooking was 45 minutes, but the time depends on the size of the piece and the type of meat, ask the butcher for advice.

During cooking, wet it from time to time with very little broth, we have prepared the broth with Liebig meat extract (really only made with meat without salt and added fats).

But be careful when cooking there must always be very little sauce.

Halfway through cooking add salt and pepper.

When cooked, remove the meat from the pan and place it on a plate to cool.

Slice the cold roast into slices that are not too thin.

Serve the roast completing it with the sauce and accompanying it with buttered vegetables (in the photos they are spinach).