My father lovingly called it “the roast that brings all the robbers to the table.” When it was slowly braising in the oven, the aroma was so tempting that even the teenagers left their rooms. The rich sauce, the butter-tender meat, and the rustic vegetables make it the perfect Sunday dish.
Ingredients
1.2 kg pork neck
4 onions
2 bell peppers
2 cloves of garlic
1 tbsp mustard
1 tsp paprika powder
500 ml meat broth
Salt, pepper, oil
Preparation
Rub the meat with mustard and season with salt, pepper, and paprika.
Sear it well all around in oil, then place it in a roasting pan.
Coarsely chop the onions, bell peppers, and garlic, and sauté them in the roasting fat.
Deglaze with the broth and add to the meat.
Braise in the oven at 180°C (350°F) for about 1.5 hours, occasionally spooning the roasting juices over the meat.
Avoid mistakes:
Don’t skip searing the meat → it lacks the roasted aroma.
Too little liquid → the roast will dry out.
Cut the vegetables too small → they turn into mush.
Extra tip:
Serve with crusty farmhouse bread or potato dumplings to soak up every bit of the sauce.
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