Burgundy Roast with Red Wine Sauce

1. clean and coarsely chop the greens. Bring to a boil in a large saucepan with 5- 7 liters of water. Add 5 juniper berries, 2 bay leaves and a tiny bit of salt. Score the pork rind of the ham crosswise.

Put the roast in the saucepan and simmer for 1 1/2 hours at a low temperature.

Remove the roast from the clear soup and drain well.

Cut onions into strips. Heat 4 tbsp oil in a large roasting pan and brown roast in it on both sides. Add onions, remaining juniper berries and bay leaves and roast until light brown. Extinguish with red wine and boil to half. Add 1 liter of clear soup (from the pre-cooking of the ham). Put everything in a pan or in a deep baking dish. Cook in the heated oven on the lowest shelf for 2 1/2-3 hours at 16o degrees (gas 1-2, convection oven not recommended). In the last 3o min brush the pork rind with honey.

In the meantime, clean or peel mushrooms and carrots, cut larger carrots in half lengthwise. Chop parsley finely. Cook the carrots in boiling salted water for 4-5 minutes, drain.

Remove roast from oven and keep warm on a baking tray in the oven. Pour roast sauce through a sieve and degrease.

Heat remaining oil in a saucepan or roaster. Sauté mushrooms in it. Add carrots, sprinkle with sugar and lightly caramelize. Add the gravy.

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