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"Zigeuner Braten" (Gypsy roast) - Forno Bravo Forum: The Wood-Fired Oven Community

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  • "Zigeuner Braten" (Gypsy roast)

    Inspired by Dave's efforts I dug up this recepie yesterday.

    You take a beef roast, cut three deep slits into it, rub it with a mixture of mustard, pepper, chilly and salt, and then fill it with slices of cheese, bacon, garlic, rosemary and a bit of dry bread. Tie it up, and slosh a good portion of red wine over it.

    I cooked this for two hours in an oven five hours past pizza heat. And it was GOOOD!
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

    http://www.fornobravo.com/forum/f8/p...pics-2610.html
    http://www.fornobravo.com/forum/f9/p...nues-2991.html

  • #2
    Re: "Zigeuner Braten" (Gypsy roast)

    In the center picture exactly what is the meat sitting on?

    --mr.jim
    --mr.jim
    ---------------------------------------------------------------
    The real art of conversation is not only to say the correct thing at the right time, but also to leave
    unsaid the wrong thing at the tempting moment.
    ---------------------------------------------------------------

    Comment


    • #3
      Re: "Zigeuner Braten" (Gypsy roast)

      ...its on a a glass cutting board with a picture of pebbles underneath. You're right, it looks a bit weird, doesn't it?
      "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

      http://www.fornobravo.com/forum/f8/p...pics-2610.html
      http://www.fornobravo.com/forum/f9/p...nues-2991.html

      Comment


      • #4
        Re: "Zigeuner Braten" (Gypsy roast)

        'nuff talk just slice it!
        --mr.jim
        ---------------------------------------------------------------
        The real art of conversation is not only to say the correct thing at the right time, but also to leave
        unsaid the wrong thing at the tempting moment.
        ---------------------------------------------------------------

        Comment

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