Pour the reserved liquid over the roast to douse the roast and return the vegetables to the roast. Brown the roast in the oil on all sides, 2-3 minutes on each side until it has a nice crust develop. Heat a large pot over high heat and add canola oil. You will only use half of the marinade for the roast, discard other half or marinade Place the vegetables into a bowl and pour the remaining marinade through a mesh sieve to remove the Juniper berries and other seasonings. Sprinkle the roast with salt and pepper on all sides. Remove the meat to a plate and blot it dry with paper towels. Do this for 3, 4 or even as long as 5 days. Turn the roast over once a day to allow the marinade to penetrate the roast completely. I tied the plastic liner shut and covered the pot with a lid (you do not have to use a liner, I wanted the keep as much as the roast covered as possible and the plastic “pulled” the liquid up and around it more than if it had just been in the pot by itself) Place the covered pot in your refrigerator. I placed the roast into the bottom of the pot and poured the marinade (now at room temperature) over the roast. I lined a large pot with a liner that is used for crock pots and folded the edges over the rim of the pot. Turn off the heat and allow to cool to room temperature. Bring to a boil and then reduce heat to a simmer and simmer for 5 minutes. Add Juniper berries, bay leaves, salt and pepper. In a large pot, combine the quartered onions, pieces of carrot and cleaned leek.
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