Summary

Ingredients

• 1.2 kg boneless pork neck
• a bit salt
• some pepper
• 2 cloves garlic
• 1 tablespoon caraway seeds
• 1 tablespoon marjoram
• 1 tablespoon lemon peel, grated
• 2 tablespoon clarified butter
• 2 onions)
• 2 carrot (s)
• 500 ml beer, light
• 500 ml vegetable stock
• 1 tablespoon horseradish
• some sauce thickener, darker
• 1 large can sauerkraut (770 g)
• 1 onion (s)
• 1 tablespoon butter
• 200 ml white wine
• 200 ml vegetable stock
• 2 bay leaves
• 3 juniper berries, crushed
• some carnation

Print Recipe Pin Recipe

Instructions

1. Rinse the meat with cold water and pat dry. Season with salt and pepper vigorously.
2. Peel off the garlic cloves and chop finely. Add caraway seeds, marjoram and lemon peel and crush everything. Rub the roast with the mixture.
3. Heat the clarified butter and fry the meat in it. Peel two onions and the carrots, cut into pieces and add to the meat. Pour half of the beer and the vegetable stock (250 ml each).
4. Simmer in a preheated oven at 180 ° C for about 60-70 minutes. Add the remaining liquids during the cooking time.
5. Remove the cooked meat and strain the sauce. Bring to the boil and season with horseradish, salt and pepper. Then bind with a dark sauce thickener.
6. In the meantime, drain the sauerkraut. Peel an onion, dice it finely and sweat it in heated butter. Add the drained sauerkraut. Top up with 200 ml white wine and 200 ml vegetable stock. Add the spices and bring to the boil. Simmer for about 15-20 minutes, then season with salt and pepper.
7. Arrange the roast with sauce and cabbage on plates, garnish with parsley and cherry tomatoes if necessary.
8. Potato dumplings go with it.
9. Tips: If you have a roast with a rind and want to fry it until crispy, cut it into a diamond shape. Brush them with a mixture of beer and honey towards the end of the cooking time. Then place under the grill of the oven at 200 ° C until a crust has formed.
10. Do you like the sauerkraut more fruity? Then add two fresh diced apricots and taste everything with a little turnip tops.