Cold ginger roast

COLD GINGER ROAST 2_06056 INGREDIENTS for 4 PEOPLE, 1 lemon 10 cl dry white wine, 1 tablespoon of meat extract, 1 teaspoon chopped ginger, roasted veal from 1 800 g, 4 tablespoons of peanut oil d?, 2 Bay leaves, 2 sprigs of thyme.

For the sauce: 40 g of pickled mini corn cobs, 125 g yoghurt cream, 1 tablespoon lemon juice, 1 tablespoon chopped thyme 1/2 teaspoon chopped ginger, salt, black pepper.

In a bowl, add the lemon juice, white wine, the meat extract diluted in 10 cl of water, and ginger, salt and pepper.

Browned the roast into the hot oil, prelevatelo from the Pan, remove the cooking fat and join the mixture prepared with white wine.

Put the roast in the slow cooker with the thyme and the bay leaf, cover and continue cooking for 1 hour, fresh focus, turning the meat and it continuously with the cooking sauce.

When is cool, cut into slices and keep it aside in a plastic jar; strain the cooking sauce and sprinkled the roast.

Store in a cool place.

Cut the mini corn cobs into rings, mix in a bowl with the yogurt, lemon juice, thyme, ginger, salt and black pepper, stir and keep in a cool place.

When serving place the roast on the serving platter, surrounded by the salsa and garnish with whole cobs and thyme leaves.