Summary

Ingredients

• 1 ½ kg pork neck
• 250 g pork bones
• 1 tablespoon caraway seeds
• 2 onions)
• 1 carrot (s)
• 100 g celeriac
• 1 leek
• salt
• Pepper, black
• Beer, dark
• Meatsoup
• Clarified butter, for frying
• Sauce thickener

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Instructions

1. Season the meat and bones with salt, pepper and caraway seeds. Preheat the oven to 250 degrees C. Wash the onions eighths, carrots, leeks and celeriac and cut into cubes.
2. In a pan, fry the meat and bones in hot clarified butter on all sides. Remove the meat and bones and add approx. 1/4 l meat stock to the pan. Carefully remove the seared meat from the bottom of the pan with a scraper.
3. Place the meat and bones in a larger roaster and pour the meat stock with the loosened roasting residue over the meat. Add the chopped vegetables. Now put the roast in the preheated oven and fry for about 1 1/2 - 2 hours at 250 degrees C (be careful, every oven is different). Pour dark beer over them more often.
4. Take the roast out of the oven, cut the meat into 1 1/2 cm thick slices and arrange on a plate.
5. Strain the gravy in a saucepan. Season to taste with salt, pepper and meat stock. Tie the sauce with a sauce thickener and serve with the meat.
6. Potato or bread dumplings go best with this.