The Clay Pot that roasts delish food.....
Römertopf is a kitchen classic which is made of clay both the body as well as the lid. I got my first Römertopf from Oma, hubby´s grandma, originally manufactured by Römertopf Keramik, this has been very useful since the 1950s. A very versatile cooking utensil, the use of which can be traced to the days of the romans. Nowadays, there are other similar clay pots... one of which is called Schlemmertopf that is also doing the same cooking function.
When you cook any meat or poultry, the meat always comes out crispy, moist and delicious. The important thing is to soak the clay pot in water for about 20-30 minutes to prevent the pot from getting cracks. The oven is heated in two steps mostly, so as not to overheat the pot. This will also ensure that the meat is moist even if you do not add liquid while the meat is roasting.
This is simple roasting, all you have to do is put all the ingredients, season the meat with your favorite spices and add veggies. The meat will be roasted from it´s own liquid thereby making a moist and soft meat.
Here is how I do it...
Wash the meat, pat dry with paper towel, then spice with salt and ground black pepper. I added garlic cut into halves, then add onions, cut carrots, bell pepper and rosemary sprig. You can even add apples to add moisture to the meat. Sometimes I also roast whole chicken or duck and other poultry using the clay pot.
Place the clay pot with its lid in a cold oven, turn temperature at 150 °C, after about 15 minutes increase the temperature at 180°C and roast for about 2 hours. Check the tenderness of the meat and after 2 hours, remove the cover and roast more for about 30 minutes. Keep warm until its serving.
If you want to make the gravy...
Discard the rosemary sprig. Except for the roasted garlic, remove the vegetables and the liquid from the pot, place all in a deep casserole and add 1 cup of water and 2 tablespoons double cream. With a stab mixer, purify all until the vegetables are well blended and resembles thick sauce. Adjust seasoning according to your taste.
Slice the meat and place on a plate with any by-dishes you like. Top the meat with the gravy. Serve hot!