This is a very flavorful dish. The star anise adds somewhat Asian taste. The orange peel and pepper flakes create spiciness without being too spicy for children. I did not have figs or Jerusalem artichokes but would like to try the recipe with both. I think the squash would make the dish too sweet. I used only one smaller star anise and it was plenty. I would use just two peels of the orange since it is pretty strong. I added a branch of rosemary. I did not have the red wine vinegar and substitute with red wine. I did not add more stock as the roast was cooking which made a thick onion source, but it would be ok to use the full amount of the stock to create more liquid juices.
Should tie a bigger roast and rest seasoned overnight for the seasoning seep in inside. Sprinkle with a little of flour before browning. Serve with peas and pearl onions warmed with butter.
I would use a cheaper cut of meat since the recipe adds so much flavor. I would use a more simple recipe with a more expensive cut. I cook a lot of vegetables 3 carrots, 6 potatoes) with the roast to have plenty of leftovers.
Special Ingredients:
- star anise
- figs
- Jerusalem artichokes
Will I make it again? - yes. Lots of flavor, great recipe for a cheap cut of meat.
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