Crusted roast with coleslaw

Ingredients

Directions

1. 1

   Clean and wash the cabbage and cut into fine strips. Sprinkle with 1 teaspoon salt and knead well. Clean, wash and cut spring onions into rings. Peel, wash and cut 1 carrot into strips

2. 2

   Peel 1 onion and cut into fine rings. Fry in hot oil until translucent. Deglaze with approx. 1/8 l water and vinegar, bring to the boil. Season with stock, pepper and 1 pinch of sugar. Pour hot marinade over the prepared salad ingredients and mix everything well. Leave to stand for at least 1 hour

3. 3

   Dab the meat dry and make a diamond-shaped incision in the rind. Rub the meat with salt and pepper. Place in the roaster or on the fat pan. Peel and halve 4 onions. Peel, wash and roughly chop 3 carrots. Wash the herbs. Add everything to the meat. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 1-1 1/2 hours

4. 4

   After approx. 30 minutes, gradually pour approx. 3/8 l of lightly salted water over the roast. About 10 minutes before the end of the roasting time, brush the crust with strongly salted water. Fry crispy at highest heat

5. 5

   Keep the roast warm. Season stock and salad to taste. Remove meat from bone and cut open. Serve with braised vegetables, stock and salad. Bread goes well with it

6. 6

   Drink: cold beer