BBQ Neck Steaks from Roasting Bag
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 hrs |
| Total Time | 5 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 pork neck steak (s)
- 1 tablespoon water
- Vegetable oil
- 4 onion (s)
- 5 tablespoon sugar
- 500 ml tomato ketchup
- 5 tablespoon apple cider vinegar
- 2 ½ tablespoon Worcestershire sauce
- 9 tablespoon honey
- 1 teaspoon soy sauce
- salt and pepper
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- Bbq sauce:
- Chop the onions and fry them in a saucepan with vegetable oil until translucent. Add the sugar and wait for it to caramelize. Then add vinegar, tomato ketchup, Worcestershire sauce and honey, mix well and bring to the boil. Season to taste with salt, pepper, soy sauce and chilli flakes, depending on your taste. Reduce the sauce to the desired consistency for about 15-30 minutes.
- Neck steaks:
- Brush the neck steaks with BBQ sauce and place in a roasting tube. Always put 1 tablespoon of water in the roasting tube! Close the roasting tube.
- Preheat the oven to 100 ° C. Place the neck steaks in the roasting tube in the oven at 100 ° C for 4 hours.
- Preheat the oven to 210 ° C fan oven. Take the steaks out of the roasting tube, place them on a baking sheet and brush them thickly with BBQ sauce. Grill the BBQ steaks in the oven at 210 - 230 ° C until the BBQ sauce is slightly crispy, depending on your taste.
- Coleslaw and baguette go very well as a side dish.
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