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Preparation:
Place the prepared meat on a larger piece of aluminum foil sprinkled with breadcrumbs with your hands and flatten it evenly into a rectangle. Spread the boiled eggs in the middle, next to each other. With the help of foil, carefully connect the edges of the pastry so that the eggs remain inside the pastry. Press the edge well with your fingers so that the meat comes together.
In the meantime, pour about 1.5-2 dl of oil into a large tin and heat it in the oven until it is hot. With the help of foil, transfer the loaf to the sheet on the side where the joint is on the heated oil. In this way, you will avoid that the roast will ‘dissolve’ during baking and that the eggs will remain inside the loaf. Pour
hot oil over the entire loaf immediately with the help of a spoon and bake it initially covered with aluminum foil and later without it in the oven at 200℃, all together for about 1 hour. Every now and then, take the roast out of the oven and pour the roasting juice over it. After taking the loaf out of the oven for the first time, pour 1 dl of white wine into the tin, then continue baking and cover with the cooking juice.
The loaf is ready when it is nicely browned.
Take the roast out of the oven and let it rest for about 10 minutes, and only then cut it into thin slices with a sharp knife. Be careful when cutting so that the meat does not fall apart and the eggs are cut nicely.
Serve with side dish as desired. Baked potatoes with carrots from the oven worked great for us, but also mashed potatoes that you can cover with oil and roasting sauce. A little more green salad and lunch is served!
Good apetite!
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