Heike Roast Pork with Red Wine
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg roast pork
- 2 carrot (s)
- 1 stalk celery
- 300 ml red wine, drier
- 500 ml water or broth
- 3 bay leaves
- 2 tablespoon tomato paste
- cream
- salt and pepper
- Sunflower oil
- 1 pack herbs, mixed, frozen
- 2 cloves garlic, crushed
- 2 onion (s), cut into rings
- Paprika powder
- Possibly butter, ice cold, roux or sauce binders
Print Recipe
Pin Recipe Instructions
- For the marinade sunflower or rapeseed oil, herbs, 2 - 3 crushed cloves of garlic, pepper,
- Mix the salt, paprika and 2 - 3 onions well. It is best to fill it in a large freezer bag with a zip fastener. Add the meat that has been dabbed dry beforehand. Swirl it back and forth a few times so that the marinade is well distributed around the meat. Place in a bowl in the well-chilled refrigerator for 12-48 hours, turning every few hours. 48 hours should be the maximum marinating time.
- Heat a roasting pan and fry the marinated meat all over. If the fat on the meat is not enough, add some of the fat from the marinade. Strain the rest of the marinade through a sieve and set aside.
- When the meat is seared, take it out and sweat the chopped soup vegetables in the frying fat for 2 - 3 minutes. Then roast the tomato paste for 2-3 minutes. Add the bay leaves. Deglaze with the red wine and let it boil down.
- Then fill up with water or broth and bring to the boil again. Put the meat on top and let it stew at half heat for 1 - 1.5 hours. From time to time to turn. Add the marinade. It shouldn`t contain as much oil as possible. If you want, you can mix the sauce with the hand blender. If it is too thick, add broth, wine or cream if necessary.
- When the meat is done, bind the sauce with ice-cold butter, roux or a sauce thickener and season again with salt and pepper.
- Boiled potatoes, dumplings or spaetzle go very well with this.
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