Summary

Ingredients

• some oil
• 600 g pork, (neck or shoulder)
• 600 g beef, for braisin
• 1 onion (s)
• 1 carrot (s)
• 1 piece (s) celeriac, (or a few stalks white celery)
• some lovage
• 2 teaspoons cornstarch, or flour to thicken the sauce (approx.)

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Instructions

1. Take the meat out of the refrigerator early.
2. Heat the oil in a casserole, season the meat with salt and pepper and fry it very brown on all sides.
3. Set the heat a little lower (to medium) and pour in a little water. Put the lid on halfway, let the water simmer. Always pour in very little water and let it boil off completely, turn the roast a few times.
4. Chop the vegetables and add them to the meat after approx. 1 hour and fry them, which takes another half an hour.
5. Then add water, amount depending on the desired amount of sauce, the meat can be about 2/3 covered. If you like, you can now hang a twig of lovage in the pot. Put the lid on and simmer for 1 more hour.
6. Take out the meat and keep it warm.
7. Now either pour the sauce through a sieve, thicken with cornstarch or flour and simmer again well, season with salt and pepper.
8. Alternatively, puree the vegetables with the hand blender and only thicken a little if necessary, depending on the amount of vegetables, this is not necessary. Season to taste with salt and pepper.
9. Cut the meat into slices and serve with the sauce. Swabians like a lot of sauce, so provide an extra sauce bowl.