Layered Roast with Beer Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 3 ½ kg pork neck, loosened, lean
- 10 onion (s)
- 2 carrot (s)
- 500 ml wheat beer (light wheat beer)
- 1 bunch marjoram
- 2 tablespoon caraway powder
- 2 tablespoon cornstarch
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- You need kitchen twine to tie the roast.
- For the seasoning mix, wash the marjoram, chop it finely and mix with 3 tablespoons of salt, 1 tablespoon of pepper and the caraway seeds.
- Wash the meat, pat dry and cut into 1 cm thick slices. Peel the onions. Cut 8 onions into thin rings, 2 into pieces. Peel the carrots and cut into large pieces.
- Cut two threads about 1 long and four threads about 60 cm from the kitchen thread. Place the long threads lengthways and the short ribbons crossways in a box shape and let them protrude evenly over the edge.
- Layer the meat slices, slightly overlapping, alternating with onion rings in the dish. Sprinkle each layer of meat with the seasoning mixture. Tie the meat tightly in shape with kitchen twine.
- Turn the roast out onto the drip pan. Spread the onion pieces and the carrots around the meat.
- Fry everything in a preheated oven at 175 Celsius for about 3 hours. Halfway through the cooking time, pour in about 1/2 liter of hot water.
- Remove the meat, wrap it in foil and let it rest for about 10 minutes. Deglaze the roast set on the drip pan with beer, dissolve, pour through a sieve into a saucepan and bring to the boil. Mix the starch with 3 tablespoons of water until smooth. Bind the stock with it. Season the sauce with salt, pepper and sugar.
- Cut the meat into slices and serve warm or cold. Serve with the sauce.
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