For the surcarree, remove vacuum-packed sur meat from packaging 1-2 hours before preparation. Unpackaged meat should also be allowed to come to room temperature for 1-2 hours. If the loin has a fat cover, cut it with a sharp knife at a distance of approx. 1 cm lengthwise and widthwise (without cutting into the meat!).
Fill a suitable roasting tin about finger-high with water, coarsely chop the root vegetables and distribute them in the tin. Place meat first with the nice side down and roast in the preheated oven at approx. 180-200 °C hot air for a good 1½ hours, depending on size and quality. Meanwhile, turn surkarree after about half an hour and pour gravy over it repeatedly. Add some soup or water from time to time. Towards the end, stop basting to allow the roast to crisp.
If only clear juice (and no more blood) comes out when piercing with a skewer, lift out the surkarree and let it rest warm for about 10 minutes wrapped in aluminum foil. Strain roast residue, add a little water and boil down again vigorously. Cut surkarree into portions, drizzle with juice and serve with cabbage and dumplings.
Preparation Tip:
To ensure that the crust of the surkarree is really crispy, the roast can be "over-crisped" about 10 minutes before the end of cooking at high top heat (or under the grill coil). The same recipe can be used to prepare surbauch, surschopf roast, etc.
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