Pork roast in sous vide with old-fashioned brown sauce is a traditional dish, made in a new way. The sous vide treatment gives a tender and juicy roast.
Season the roast with salt and pepper and put it in a vacuum bag along with bay leaves and a little butter. Vacuum the roast and put it in a water bath at 60 degrees for 6 1/2 hours.
If you don't have sous vide, you can put the roast in the frying bag along with bay leaves and some butter and put it in the oven at 100 degrees for a few hours, until the core temperature is 65 degrees and then at 200 degrees until the core temperature is 76 degrees.
For both sous vide and long-term in the oven:
Take the roast out of the bag and brown it in a pan. Leave it covered for 15 minutes before cutting. The broth that has accumulated in the bag can be used in the sauce.
2 tablespoons butter
2 ss mel
4-5 dl power / broth or water and fund
1 onion in strips
Salt and pepper
Brown the butter until it is nut brown. Add the flour and stir evenly all the time. Use medium heat and cook until it is suitably brown.
Take the pan away from the plate and add half of the hot power. Stir well so that there are no lumps. Add the rest of the stock when the sauce is smooth. Add onions and cook for 10 min.
I've used cauliflower for, but if you want sauerkraut, you'll find the recipe here.
You can find recipes for food made in sous vide here.
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