The chuck roast is cut in half but not all the way through, so it can be easily divided when served. This technique helps the flavors penetrate and allows for a more elegant presentation. In a pan, we heat the lard, then add the roast, which has been previously salted and peppered. It is seared over high heat, just enough to create a nice crust on the outside, which will enhance the meat's flavor. Once the roast is browned, we set it aside and prepare to flavor the vegetables.
In a pot, we add carrots and root parsley, both cut into cubes or slices, depending on preference. These vegetables will provide a sweet taste and a pleasant texture to the dish. On top of the vegetables, we place the seared pieces of roast and pour enough water to cover the ingredients. At this point, we add crushed garlic, sliced green onions, a bit of Delikat to enhance the flavor, and mix gently. We cover the pot with aluminum foil and place it in the preheated oven at 180 degrees Celsius for about an hour. This baking method will allow the flavors to blend and the meat to become tender.
After an hour, we remove the foil and leave the pot in the oven until the water reduces and the dish becomes thicker. While the roast is cooking, we can prepare the Remoulade sauce, which will add a special touch to the dish. We start by making mayonnaise from 2-3 eggs, mixing them with oil until we achieve a creamy emulsion. Then, we add peeled and grated pickles (about 4-5 pieces), which will provide a tangy taste. We also add two hard-boiled eggs, grated or chopped into small cubes, finely chopped green parsley, and, if available, chopped tarragon for an extra flavor. We season the sauce with salt and pepper to taste.
For the side dish, we have prepared boiled rice and peas with green beans, sautéed in butter, to add a creamy texture and rich flavor. On the plate, we arrange the rice and pea side, carefully place the roast on top, and generously drizzle with Remoulade sauce. This dish is not only delicious but also visually appealing, making it perfect for a festive meal or a special dinner.
In a pot, we add carrots and root parsley, both cut into cubes or slices, depending on preference. These vegetables will provide a sweet taste and a pleasant texture to the dish. On top of the vegetables, we place the seared pieces of roast and pour enough water to cover the ingredients. At this point, we add crushed garlic, sliced green onions, a bit of Delikat to enhance the flavor, and mix gently. We cover the pot with aluminum foil and place it in the preheated oven at 180 degrees Celsius for about an hour. This baking method will allow the flavors to blend and the meat to become tender.
After an hour, we remove the foil and leave the pot in the oven until the water reduces and the dish becomes thicker. While the roast is cooking, we can prepare the Remoulade sauce, which will add a special touch to the dish. We start by making mayonnaise from 2-3 eggs, mixing them with oil until we achieve a creamy emulsion. Then, we add peeled and grated pickles (about 4-5 pieces), which will provide a tangy taste. We also add two hard-boiled eggs, grated or chopped into small cubes, finely chopped green parsley, and, if available, chopped tarragon for an extra flavor. We season the sauce with salt and pepper to taste.
For the side dish, we have prepared boiled rice and peas with green beans, sautéed in butter, to add a creamy texture and rich flavor. On the plate, we arrange the rice and pea side, carefully place the roast on top, and generously drizzle with Remoulade sauce. This dish is not only delicious but also visually appealing, making it perfect for a festive meal or a special dinner.
Ingredients
pork shank cut into portions, 3 tablespoons of lard or about 100 ml of oil, 3 carrots cut into thicker rounds, 1 parsley root cut larger, 2 bunches of green onions, 4 cloves of crushed garlic, salt, ground pepper, Delikat