The recipe today is a straight forward one that do require some time, but on the other hand practically cooks itself…the efforts needed by you are minimal.
It’s definitely something that I would call comfort food, and it’s a great alternative to the ordinary roast for the Sunday dinner.
The cut I used is not a common cut in Sweden (I had actually never seen it available before…) and, as I’ve mentioned before, the Swedish butcher’s charts differ from the UK, US etc. ones so it’s hard for me to translate it.
However…after some research I’m pretty sure it would be something of the equivalent to the “tri-tip roast”, so that’s what I’ll write.
(But any cut that benefit from long cooking times should do just fine, such as Chuck or Shank cuts.)
Now that you know, here we go…
Serve, eat and enjoy!
Serving suggestion: Along with a fresh salad and some parsnip mash, the gremolata roast makes a great meal!