This is a grandma’s recipe. While traditionally made with pork, I must admit that beef works wonderfully too. If you're a fan of pork, stick with it — use the rear cut for the best results. However, it’s crucial to be confident in the quality of the meat: it should be fresh, not frozen, and ideally have a thin layer of fat on top. For beef, marbled cuts with fat interlacing are preferable for juicier results. This dish keeps well, is delicious both hot and cold, and is incredibly versatile: perfect for breakfast in an omelet, lunch with a side, or dinner in a salad. It’s a true lifesaver for daily meal prep.
- 1.5 kg of pork or beef (rear cut — ham)
- sea salt and freshly ground black pepper
- 3 tbsp. mustard
- 1 large carrot
- 5 garlic cloves
- roasting sleeve (or foil)
Rub the whole piece of meat with salt and pepper, then let it marinate in the fridge. For pork, let it sit for 24 hours; for beef, no more than 2–3 hours, as it may become dry.
Preheat the oven to 140°C. Using a thin, sharp knife, make deep incisions in the meat. Peel and cut the carrot into 4–6 sticks, and peel the garlic cloves. Insert the carrot and garlic into the incisions — aim for about 6-7 longitudinal holes filled with vegetables. Rub the meat with either crushed garlic or mustard.
Place the meat into a roasting sleeve with the perforation facing upward, tying the ends securely (or wrap it tightly in foil).
Roast the pork for 1 hour and 20 minutes, or the beef for 1 hour and 40 minutes.
Serve with spicy sauces like tkemali. Don’t discard the rich, flavorful juices left behind — store them in the freezer for your next risotto adventure:)
Rub the whole piece of meat with salt and pepper, then let it marinate in the fridge. For pork, let it sit for 24 hours; for beef, no more than 2–3 hours, as it may become dry.
Preheat the oven to 140°C. Using a thin, sharp knife, make deep incisions in the meat. Peel and cut the carrot into 4–6 sticks, and peel the garlic cloves. Insert the carrot and garlic into the incisions — aim for about 6-7 longitudinal holes filled with vegetables. Rub the meat with either crushed garlic or mustard.
Place the meat into a roasting sleeve with the perforation facing upward, tying the ends securely (or wrap it tightly in foil).
Roast the pork for 1 hour and 20 minutes, or the beef for 1 hour and 40 minutes.
Serve with spicy sauces like tkemali. Don’t discard the rich, flavorful juices left behind — store them in the freezer for your next risotto adventure:)
