Slowly stewed pork roulade with bock beer sauce

Preheat the oven to 90 ° C. Mix mustard and honey.

Heat the butter in an ovenproof frying pan or roasting pan and fry the bacon and shallots. Remove them from the pan after 4-5 minutes.

Remove the roulade from the marinade. Keep the marinade and roast the roulade quickly and evenly brown in the shortening. Take the roulade out of the pan. Spoon shallots, bacon, bay leaf and cloves back into the pan.

Brush the roulade around with honey mustard and put the roulade back in the frying pan. Put the casserole in the middle of the oven and cover it with the lid. Roast the meat completely for about 3 hours. The meat is now super tender.

Remove the frying pan from the oven. Wrap the roulade in aluminum foil and put it back in the oven. Lower the oven temperature to 55-60 ° C. The meat stays warm, but does not continue cooking, even if it is left in the oven for an hour or more.

Pour the preserved marine water into the frying pan and bring it to the boil while stirring. Scoop the foam with a skimmer. Boil the sauce for 12-15 minutes to half.

Sift the sauce in a saucepan and, if the sauce is still too thin, add 1-2 tablespoons of all ties.

Cut the meat just before serving in 1 / 2-3 / 4 cm thick slices and add some sauce around it. Eat sprouts and carrots here.