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So, as always, tradition at Easter requires a meat-based second course, a leg, a braised meat, a roast, even a boiled meat for those with a harder stomach, the latter certainly a little out of season, but doable.
So let’s come to us, you have taken a piece of meat to roast, or directly a ready roast, okay now I’ll tell you how to prepare it in an hour and make it very soft.
Ingredients for the Easter roast
A 1kg piece of meat
2 sticks of celery
2 carrots
1 onion
1 clove of garlic
Oil to taste
White wine 2 glasses
Salt.
How to prepare the Easter roast in no time
Take a pressure cooker to do it even earlier, put all the herbs inside, rigorously washed and chopped, add the garlic and the oil, let it brown well, add the piece of meat and turning it from time to time let it do a crust, to seal the roast and not let it lose its flavor and substances, brown everything well, adding salt on each side, add the glasses of wine and the same number of glasses of water and cover with the lid of the pressure cooker, seal and leave take the stamp, when the smoke comes out, lower the heat and set a timer for 1 hour.
Once the time has elapsed, turn off the flame, make sure before opening the pressure cooker that the safety valve has dropped, then you can open the cooker. Take out the roast, let it cool, blend the herbs and serve your Easter roast with the super cream.
