Honey & Soy Sauce Roast

Dab the roast dry. Mix the soy sauce, mustard, honey and pepper together and spread it on the meat. Peel the onions and oranges and cut both into large pieces. Heat up the oil, put the roast in the pan and brown it on all sides. Add the onions and orange and sauté them. Pour on 300 ml of water, bring to the boil, cover and simmer for approx. 70-90 minutes.

Wash the red cabbage, quarter it, remove the stalk and cut into fine strips or grate. Peel the onions, peel, quarter and core the apples, then dice both. Heat up the lard, add the onions and apples and sauté. Add the apple juice, vinegar and four tablespoons of soy sauce, bring to the boil, cover and simmer for approx. 50 minutes.

Remove the roast from the sauce and keep warm. Thicken the sauce with sauce binder and season with the remaining soy sauce, mustard, honey and pepper. Add the chestnuts to the red cabbage, heat up briefly and season with soy sauce and pepper. Carve the roast into slices and serve with sauce, red cabbage & chestnuts and optionally bread dumplings.