Rostit de Festa Major - Catalan Festival Roast

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder, bone-in 1.5 kg (3.3 lbs) pork shoulder, bone-in
• 1.5 kg (3.3 lbs) beef chuck, bone-in 1.5 kg (3.3 lbs) beef chuck, bone-in
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of rosemary, finely chopped 2 sprigs of rosemary, finely chopped
• 2 sprigs of thyme, finely chopped 2 sprigs of thyme, finely chopped
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 kg (2.2 lbs) potatoes, peeled and quartered 1 kg (2.2 lbs) potatoes, peeled and quartered
• 500g (1.1 lbs) carrots, peeled and cut into chunks 500g (1.1 lbs) carrots, peeled and cut into chunks
• 2 onions, peeled and quartered 2 onions, peeled and quartered
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, smoked paprika, salt, black pepper, and olive oil to create a marinade.
3. 3.
   Rub the marinade all over the pork shoulder and beef chuck, ensuring they are evenly coated. Let the meat marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
4. 4.
   Heat a large oven-safe pot or Dutch oven over medium-high heat. Add a tablespoon of olive oil and sear the marinated meat on all sides until browned. Remove the meat from the pot and set aside.
5. 5.
   In the same pot, add the potatoes, carrots, and onions. Sauté for a few minutes until slightly golden.
6. 6.
   Deglaze the pot with red wine, scraping the bottom to release any browned bits. Allow the wine to simmer for a minute.
7. 7.
   Return the seared meat to the pot and pour in the beef broth. The liquid should cover about two-thirds of the meat and vegetables.
8. 8.
   Cover the pot with a lid and transfer it to the preheated oven. Let it roast for approximately 3 hours, or until the meat is tender and easily pulls apart with a fork.
9. 9.
   Once cooked, remove the pot from the oven and let it rest for a few minutes before serving.
10. 10.
    Serve the Rostit de Festa Major hot, with the tender meat and roasted vegetables arranged beautifully on a platter. Spoon some of the flavorful pan juices over the meat and vegetables for added richness.

Treat your ingredients with care...

• Pork shoulder and beef chuck — For the best results, choose cuts with some marbling as it adds flavor and tenderness to the dish.

Tips & Tricks

• For a deeper flavor, marinate the meat overnight in the refrigerator.
• Use a meat thermometer to ensure the meat is cooked to perfection.
• Feel free to add other root vegetables like parsnips or turnips for additional variety.
• Serve the dish with a side of crusty bread to soak up the delicious pan juices.
• Leftovers can be used to make sandwiches or added to soups for a flavorful twist.

Serving advice

Serve the Rostit de Festa Major as the centerpiece of a festive meal. Accompany it with a fresh green salad and crusty bread to complete the experience.

Presentation advice

Arrange the tender meat and roasted vegetables on a large platter, garnishing with sprigs of fresh rosemary and thyme for an elegant touch. Drizzle some of the pan juices over the dish to enhance its visual appeal.