Glassmaker`s Roast from Upper Franconia
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 10.5 kg 1½ pork neck, loosened
- 0.25 liter ¼ beer
- 2 onions)
- 1 leek
- 0.25 ¼ tuber / n celery
- 4 carrot (s)
- 2 bell peppers, red and green
- 4 tomato (s)
- 500 g mushrooms
- Paprika powder, sweet
- salt and pepper
- Fondor
- Caraway powder
- Maggi
Print Recipe
Pin Recipe Instructions
- Roll the meat in the paprika powder the night before, so that it is evenly covered all around. Mix all other dry spices together in a bowl and use them to season the roast evenly and press it down.
- Clean the vegetables, cut into pieces approx. 2 - 3 cm in size and moisten with a few spritzes of Maggi. Make a thick bed of about half of the vegetables in a roasting pan and place the raw roast there. Wrap the meat tightly with the remaining vegetables, carefully pour the beer over it. Cover tightly all around with a large piece of aluminum foil, including the sides.
- Let it steep for 24 hours.
- Bake the next day for 3 hours at 200 degrees (preheated) with the lid closed.
- Do not turn.
- Very spicy and tender.
- Side dishes: different types of bread or potato salad, plus the leaked juice and vegetables.
- In the original recipe, which my mother was told about 30 years ago, the whole thing is made in a goose frying pan and the bed of vegetables is prepared on aluminum foil, which then ends up in the goose frying pan with the roast as a package that is as tightly closed as possible.
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