Summary

Ingredients

• 80 g onion (s)
• 25 g celeriac
• 50 g carrot (s) (yellow beets)
• 1 clove garlic
• 8 g tomato paste
• 50 ml red wine
• 200 ml malt beer
• 350 ml broth
• 1 tablespoon flour
• Lemon juice
• Paprika powder, noble sweet
• pepper
• salt
• possibly sauce thickener, dark

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Instructions

1. Peel and dice the onions, celery, yellow beets and garlic. Dust lightly with flour, toast and let it take color. Add tomato paste and sweat with it. Add paprika powder and roast with it. Deglaze and reduce several times with red wine. Top up with broth and simmer a little, then add malt beer and simmer for about 20 minutes.
2. Finely puree the sauce with the hand blender. Season with salt, pepper and lemon juice. Thicken a little with a sauce thickener.
3. Preparation with roast pork:
4. First season the roast pork (from the neck) well with pepper and salt, fry and remove. Then proceed as above and put the roast back on after all the ingredients are in the pan.
5. Then continue to cook the roast as you like (e.g. marinate overnight with mustard + spices and then cook in the oven at 100 ° C for approx. 2.5 hours, let it cool down and thinly slice.