Summary

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

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Instructions

1. 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.
2. 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.
3. Let it steep for 24 hours.
4. Bake the next day for 3 hours at 200 degrees (preheated) with the lid closed.
5. Do not turn.
6. Very spicy and tender.
7. Side dishes: different types of bread or potato salad, plus the leaked juice and vegetables.
8. 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.