Technical Stages :

• Rub the surface of the roast with garlic.
• Season with salt and pepper and sprinkle with ginger. Seal at medium heat in order to give it a nice golden color on all sides.
• Transfer to a dish and keep aside. In the same pan, melt the butte rand sauté the carrots and onions cut in mirepoix.
• When the vegetables are golden, transfer to a baking dish. Put the roast and thyme on top. Bake in warm oven (220°C or 428°F) for 20 minutes.
• Moisten with red wine and add the equivalent of one jar of "confit de vin" (on sale at our store).
• Lower the temperature of the oven at 180°C or 356°F and keep cooking for 1h15, frequently basting the roast with its juices.
• If needed, add a bit of water. When finished, keep the roast warm in a service dish.
• Pass the stock through a chinois sieve and reduce it to a third of its original volume. Skim the fat off the juices with a small ladle. Season if needed.
• Serve the roast coated with sauce. Cut it in front of your guests. Keep the remaining juices in a sauce pan on the side.