Galloway Roast with Brussels Sprouts Chestnuts

Rub the roast with mustard and season with fresh ground pepper. Sear on both sides. Place in a roasting pan and put the coarsely chopped soup vegetables on top of the meat. Add bay leaf and juniper as well. Pour about ¼ liter of water (wine can also be used as an alternative). Roast in the stove at 160 °C for about two and a half hours. Finally, wrap the roast in aluminum foil and rest repeatedly for five to ten minutes.

For the addition, clean the brussels sprouts. Sauté the chestnuts in butter and add the Brussels sprouts. Steam together until soft. Season with a little nutmeg if desired.

For the sauce, pour the gravy through a sieve. Stir in a little flour and butter to thicken. Season with pepper and salt.

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