Moor Roast from Bentheimer Landschwein
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork neck, sheer
- 500 g ribs (thick rib), if possible lean
- 2 tablespoon lard
- 1 bunch soup vegetables, diced into small pieces
- 0.5 liter ½ beer, dark or black beer
- 30 g flour butter to thicken
- 1 sprig thyme
- 1 sprig marjoram
- salt and pepper
- water
Print Recipe
Pin Recipe Instructions
- Season the meat on all sides with salt and pepper, fry and remove. Roast the diced soup vegetables and deglaze with the beer, add the meat and cover with the herbs. Cook in the oven at 180 degrees for 60 to 70 minutes.
- When the liquid has evaporated, always add a little water. This is important, otherwise the vegetables will burn and the roast will be dry! Remove the roast and keep warm.
- Pour the sauce stock through a sieve into another saucepan and then thicken with a little flour butter. This step also works with sauce thickeners, of course, but flour butter is much faster and tastier. Strain the sauce through a sieve again and serve.
- Baked potatoes and a fresh salad with a subtle herb-oil dressing taste particularly good.
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